Creamy Slow Cooker Mashed Potatoes

As much as I love being creative in the kitchen, I have a soft spot for classic recipes, and these creamy, buttery slow-cooker mashed potatoes are the type of side dish I can always count on. With just minutes to prep the ingredients, I add them to the slow cooker and let them simmer on low for hours while I relax or work on other things. This low-effort recipe is such a time saver, and I love making it during the holidays when I need the oven space for other dishes.

What I like about using a slow cooker for food preparation is that you can actually multitask. I actually own two slow cookers, and sometimes I use them simultaneously to cook the side dish and the main entree. A few easy yet hearty dinners that I like to make in the crockpot are Pineapple Ham and Slow Cooker Corned Beef with Cabbage.

Slow Cooker Mashed Potatoes are one of my favorite side dishes, especially during the holiday season. All I have to do is peel the potatoes, chop them into equal-sized pieces, and rinse them. After placing them in the crockpot along with other ingredients, my work is almost done. To make the mashed potatoes extra creamy and fluffy, I add a generous amount of butter, cream, and sour cream. Also, I use an electric mixer or immersion blender to mash them for a smooth, lump-free texture. Easy, right?! The result is velvety-smooth, flavorful potatoes that are the perfect side for a quick weeknight dinner of pork chops or something fancier for special occasions, like roasted turkey.

Why you will love this recipe 

• So much easier: Instead of boiling them on the stove, I can just toss the potatoes into the slow cooker and let them cook. Then, I just mash them up with the other ingredients for perfectly creamy potatoes every time.  
• Just a few ingredients: Besides potatoes, all I need are broth, butter, cream, and seasonings. I usually have everything I need without going to the store.
• All-in-one pot: I really like that I only have to wash one pot! This makes cooking so much more enjoyable.
• Plenty of room in the oven: I also like having the oven free to bake other things, whether I am making my main entrée there or dessert. Often, I need the oven for both.

What you will need

• Potatoes: I use 3 pounds of organic Yukon Gold potatoes, peeled, cut into 1-inch chunks, and rinsed under cold water.
• Wet ingredients: Low-sodium chicken broth gives my mashed potatoes plenty of rich flavor without the extra salty taste. Butter coats the starch, giving the potatoes a velvety-smooth texture and helping keep them from being gummy. I cut it small, so it melts evenly. Sour cream enhances the creaminess and tanginess and keeps them moist. The heavy cream makes it silky smooth, but it must be warm to keep it from curdling. 
• Seasonings: Besides salt and pepper, I also add onion powder for a concentrated savory flavor throughout, and minced garlic infuses the potatoes with a deep, mellow garlic flavor. 
• Toppings: I like to top my potatoes with chopped green onions for a pop of color and a light onion flavor.

How to prepare

Cook the potatoes: First, I add the potatoes and broth to the slow cooker and top them with butter, onion powder, and minced garlic. I cover and cook them on high for 3 to 4 hours or until the potatoes are soft. 

Mash: Then I mash the potatoes with a potato masher or an electric mixer until smooth.

Mix: Afterward, I stir in the sour cream, salt, pepper, and warm cream until combined. 

Garnish and serve: Finally, I garnish with green onions and extra butter. 

Expert tip

Skin or no skin

I like my mashed potatoes without skin. However, if you like skin, there is no reason to peel it. Especially if you’re using Yukon Golds. The peel tends to be thinner than that of Russets, so it is barely noticeable, especially when mashed. The skins are where most of the vitamins and minerals are, too. They provide approximately 50% of the daily fiber needed and substantial nutrients as well. Leaving the skin on also saves time. Just be sure to scrub the potatoes well. 

More tips to consider:

• Rinse the potatoes well before cooking to remove excess starch. This prevents sticky potatoes.
• Also, cut the potato chunks into similar-sized pieces so they cook evenly. 
• Don’t overwhip the potatoes; these will make them watery. You can also use a potato masher or a fork to avoid gummy potatoes. 
• Make sure the cream is warm. Otherwise, it may separate and curdle. 
• Taste the potatoes. Make sure there is plenty of salt and pepper. 

Recipe variations and add-ins:

• Spicy spuds: To make these mashed potatoes spicy, I add some red pepper flakes to the mixture. 
• Lighten up: If you want these potatoes lighter, use homemade yogurt instead of sour cream and milk instead of cream. 
• Sweet potatoes: Instead of regular potatoes, I use sweet potatoes to give this a whole different taste. It is perfect for Thanksgiving or any time of year. 
• Make it chunky: For chunky spuds, cook them for just 2 hours, then mash only half the potatoes. 
• Bacon ranch potatoes: My kids love it when I add my homemade ranch seasoning and top them with chopped, crispy bacon.  
• Creamier mashed: To make these mashed potatoes even creamier, replace the sour cream with cream cheese. But use the brick-style cream cheese, because the other kind contains water.

Serving suggestions:

Even with all the butter and green onions, I still like to offer gravy for my potatoes. Depending on the entrée I am serving, I will either serve beef or turkey gravy. Sometimes I serve mushroom or red wine gravy. Speaking of entrées, my favorite dish to serve with mashed potatoes is homemade meatloaf. Another family favorite recipe is this bacon cheeseburger meatloaf made with crumbled bacon and cheddar cheese. 

Instead of meatloaf, for a quick weeknight dinner, I also like to serve it with my creamy garlic pork chops, which are doused in Parmesan-mushroom sauce, or these crispy air-fried pork chops. I can top these potatoes with some of my Guinness beef stew for a hearty meal in one bowl. Since I use the slow cooker to make the side dish, I use my oven to make dessert, something equally easy, such as rich and decadent cheesecake.

How to store leftovers:

• Refrigerate: I save my leftovers in a sealed container in the fridge for 3 to 4 days.   
• Freezing: To keep them longer, I separate them into smaller portions and put them in freezer bags. I can freeze them for several months that way.  
• Defrost: Before serving, I thaw them overnight in the refrigerator.
• Reheating: To reheat, I add a bit of cream or butter and stir in a saucepan over medium-low heat until warmed through.

Frequently asked questions

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