Making mashed potatoes in a crockpot is so easy!
Crockpot mashed potatoes require no boiling – simply chop & season and let the slow cooker do the rest! Before serving mash them until smooth and enjoy.
Slow Cooker Mashed Potatoes
A hearty meal is just never complete without a big ol’ bowl of mashed potatoes.
- Crockpot mashed potatoes are so easy to make, they practically cook themselves!
- No boiling, straining, or draining – these leave the stove open for Thanksgiving gravy.
- They can be prepared well ahead of time and left on warm in the slow cooker.
- Easy to make, you can add cheese, garlic, or other favorites to change them to your liking.
Potatoes for Mashing
For this crock pot mashed potatoes recipe, I prefer red or Yukon gold potatoes. They have a smooth texture and buttery flavor. This recipe will also work with russet potatoes, be sure to peel them first as the skins are tough.
How to Make Crockpot Mashed Potatoes
- Peel and chop the potatoes and add them to the slow cooker with seasonings and broth.
- Cook until fork tender.
- Mash with a potato masher to reach desired consistency.
If they’re done a little early, mash them and turn the slow cooker to warm.
Tips for Perfect Potatoes
- Slow cookers can vary – ensure that the potatoes are very soft before you start mashing.
- Opening the slow cooker lets out a lot of heat and increases the cooking time. If checking the potatoes for doneness, try close the lid quickly.
- This recipe is designed for a 4 quart slow cooker – if using a different size, your results may vary.
- You can add extra warm milk or heavy cream if needed (depending on the type of potato, you may not need it).
- To change the flavor, stir in shredded cheddar cheese, roasted garlic, crumbled bacon, green onions, or chives before serving.
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No Boil Slow Cooker Mashed Potatoes
Slow cooker mashed potatoes are velvety rich. This easy dish requires no boiling, just simply chop, season, and let the slow cooker do the rest!
Peel the potatoes and cut into 1-inch chunks.
In the bottom of a 4-quart slow cooker, add the potatoes, broth, garlic powder, and onion powder.
Cover and cook on high for 3-4 hours or low for 6-7 hours or until fork tender. Each hour or so, very quickly stir the potatoes.
Once tender, use a hand masher or hand mixer to mash the potatoes until smooth.
Stir in the butter, sour cream, parsley, and cream cheese if using. Season with salt & pepper to taste. Add warmed milk or cream to reach the desired consistency if needed.
Serve or keep on warm until serving.
Leftover mashed potatoes can be stored in the fridge in an airtight container for up to 3-4 days. Reheat in the oven, on the stovetop, in the slow cooker, or in the microwave. Leftovers might need a bit more milk and butter stirred in.
Calories: 195 | Carbohydrates: 28g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 142mg | Potassium: 966mg | Fiber: 5g | Vitamin A: 250IU | Vitamin C: 27.6mg | Calcium: 80mg | Iron: 7.4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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