Description
Crockpot Mashed Potatoes are the ultimate hands-off side dish, delivering rich, creamy, and buttery perfection with minimal effort. Slow-cooking the potatoes enhances their texture while keeping them warm until serving—perfect for holidays or busy weeknights!
Ingredients
Units
Scale
For the Mashed Potatoes:
- 5 lbs Russet or Yukon Gold potatoes, peeled and chopped
- 1/2 cup (1 stick) unsalted butter, cubed
- 1 1/2 tsp salt (adjust to taste)
- 3–4 garlic cloves, minced (optional)
- 1 cup water or broth
- 1 cup warm milk
- 1/2 cup heavy cream (or more milk for a lighter option)
- 4 oz cream cheese, softened (optional)
- 1/2 tsp black pepper (adjust to taste)
For Garnish (Optional):
- Fresh chives or parsley, chopped
- Extra melted butter
Instructions
- . Prepare the Potatoes
- Peel and chop the potatoes into equal-sized chunks to ensure even cooking.
- 2. Load the Crockpot
- Place the potatoes, butter, salt, and garlic (if using) in the crockpot. Pour in water or broth to cover the potatoes.
- 3. Slow Cook
- Cover and cook on Low for 6-7 hours (or High for 3-4 hours) until the potatoes are fork-tender.
- 4. Drain Excess Liquid
- Carefully drain any excess water or broth, leaving just enough to help mash the potatoes.
- 5. Mash & Mix
- Add warm milk, heavy cream, and extra butter. Use a potato masher or hand mixer to blend until smooth and creamy.
- 6. Adjust Seasoning & Serve
- Stir in black pepper and optional cream cheese. Taste and adjust salt as needed. Garnish with fresh chives and extra butter.
Notes
- Avoid Overmixing: Overmixing can make mashed potatoes gluey. Mash just until smooth.
- Keep Warm: Keep the mashed potatoes on the “Warm” setting for up to 2 hours before serving.
- For Extra Flavor: Roast the garlic before adding it for a richer taste.
Nutrition
- Calories: ~280
- Sodium: 400mg
- Fat: 14g
- Carbohydrates: ~35g
- Protein: ~4g