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–+ servings
A bowl of creamy mashed potatoes garnished with chopped parsley, with a spoon resting inside.

Crockpot Mashed Potatoes Recipe

Author: Jessica Haggard
These slow cooker mashed potatoes are creamy, garlicky, and outrageously fluffy! They’re a breeze to make, too - simply toss the potatoes into your slow cooker and let it do all the work while you focus on other dishes or enjoy some well-deserved relaxation. Perfect for busy days and during the holiday rush!
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Side Dish
Cuisine American
Servings 10 servings
Calories 248 kcal

Ingredients
 
 

  • 5 pounds potatoes peeled and cut into 2-inch pieces
  • ¾ cup chicken broth
  • 3 cloves garlic minced
  • ½ cup sour cream
  • ½ cup milk
  • ¼ cup butter
  • 1 tablespoon parsley minced
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper

Instructions
 

  • Add the potatoes, broth, and garlic to the slow cooker. Cover and cook on HIGH for 3 hours or LOW for 6 until fork tender.
  • Use a potato masher or immersion blender to break apart the potatoes. Mix in sour cream, milk, and butter. Add parsley, reserving some for garnish. Season with salt and pepper.
  • Keep on warm until ready to serve, and garnish with remaining parsley.

Video

Notes

  • Choose the biggest potatoes you can find - it’s much easier to prep 5 1-lb potatoes than a bigger number of smaller ones. Also buy them individually instead of the big pre-packaged bag so you can choose the best quality ones.
  • The ingredients mix better when they’re all the same temperature. Room temperature sour cream, milk, and butter is better absorbed by the potatoes when cooking.
  • Make sure that you have enough broth or liquid in the slow cooker to prevent the potatoes from drying out. You can always add more later for your desired consistency.
  • Use a hand masher for mashed potatoes with a little bit of texture, a potato ricer if for a smoother consistency, or an electric hand mixer for a combination of the two.
  • If your mashed potatoes are too thick after cooking, stir in a little more milk or broth until you reach your desired consistency.
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Serve: Mashed potatoes make an excellent side dish to any main, but they’re popularly paired with fried chicken and gravy, pork chops, or meatloaf. For holidays, enjoy them with roast chicken, beef, or turkey, baked ham, and stuffing. For a lighter meal option, pair with a salad, some flaky biscuits, buttery dinner rolls, or roasted vegetables.
Store: Transfer leftovers into an airtight container and store in the refrigerator for up to 5 days, or in the freezer for up to 1 month. Thaw frozen mashed potatoes before reheating. When ready to use, return to the slow cooker to reheat or warm smaller servings on a buttered skillet or saucepan over medium heat, stirring frequently, until heated through. Add a  few splashes of milk to keep them from drying out.

Nutrition

Calories: 248kcalCarbohydrates: 41gProtein: 6gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 21mgSodium: 357mgPotassium: 999mgFiber: 5gSugar: 3gVitamin A: 272IUVitamin C: 46mgCalcium: 59mgIron: 2mg
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