Crock Pot Mashed Potatoes

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5 from 1 vote

Creamy, delicious mashed potatoes, made easier thanks to the slow cooker!

Course Side Dish

Cuisine American

Diet Diabetic

Prep Time 10

slow cook 3

Total Time 3 10

Servings cups

Calories 305kcal

Author Tracy

Equipment

Crock Pot
potato masher optional

Ingredients

4 lbs russet potatoes
1 cup chicken stock or vegetable stock
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 cup milk 2%, whole, or even half and half
1/2 cup sour cream 4.5 oz
6 tablespoons salted butter

Instructions

Grease Slow Cooker Crock: Cut 6 tablespoons from a stick of butter. Fold down the wrapper and grease the bottom and edges up 2 inches of the crock of the slow cooker. Set the remaining butter aside at room temperature.
Prep Potatoes: Peel potatoes and dice into 1 inch cubes. Add to the greased slow cooker.
Slow Cook: Add the chicken (or vegetable) stock to the potatoes and the salt, pepper, garlic powder, and onion powder. Cook on high for 3-4 hours.
Warm Butter, Milk, and Sour Cream: Just before you're ready to mash the potatoes, add the set aside butter and 1/2 cup of milk to either a small saucepan or microwave-safe bowl. In a saucepan, heat over medium-low to melt the butter and warm the milk for 1 minute. Just before the butter is mostly fully melted, remove from the heat and stir in the sour cream. For the microwave, heat on medium power in the microwave for 45 seconds and then add the sour cream and mix.
Mash: When ready to mash, turn the slow cooker to warm. Use a potato masher or a fork to mash the potatoes, adding a little bit of the warmed butter, milk, and sour cream at a time as you mash until creamy.
Serve and Enjoy! Garnish with fresh minced parsley, chopped chives, or another tab of butter and serve. Or cover and keep on warm for up to 2 hrs before serving.

Notes

Make Ahead

These mashed potatoes are great to make ahead as they can slow cook for up to 4 hrs and then stay in the slow cooker on warm for up to 2 hours.

Storage

Store leftovers in the fridge for up to 5 days. Use some of the leftovers to make our Leftover Mashed Potato Waffles!

Substitutions

Potatoes: Russets or Yukon Gold are the best potatoes for mashed potatoes.

Milk: Use 2%, whole, half and half, heavy whipping cream, or a combination of any of the above.

Chicken Stock: Vegetable stock works just as well, too!

Additional spices: Add less garlic or more onion for your taste or some savory oregano or dried parsley.

Don't Over Mix

Be sure to mix just enough so that the potatoes are all mashed and creamy, but not too much more, otherwise you will overwork the gluten, and this can result in gummy potatoes.

Don't Skip Warming the Butter etc.

This is an important step to ensuring fluffly, creamy potatoes! Adding cold ingredients to the hot potatoes can cause gummy potatoes and can prevent the milk from absorbing well into the potatoes.

Nutrition