Easy Slow Cooker Mashed Potatoes
Buttery mashed potatoes that cook completely in the crockpot. No draining - mash right in the slow cooker - keep warm and serve right from there. Easy holiday side dish - freeze up the stove for other dishes.
Course: Side Dish
Cuisine: American
Servings: 8 people
Calories:
- 5 pounds potatoes yukon gold, russet or a mix of the two
- 1 stick butter + about 1 tablespoon to butter the crockpot
- 1/4 cup chicken stock can use chicken broth or chicken bone broth
- 1 teaspoon sea salt or to taste
- 3 cups half and half can swap whole milk
Butter the inside of the slow cooker using softened butter. Peel and dice potatoes into about 1″ size cubed. Transfer to the slow cooker.
Pour chicken stock and 1/2 cup of the half and half OR milk over potatoes. Season with salt and give it a good stir. Liquid won’t cover potatoes.
Cover and cook on HIGH 4-5 hours or until the potatoes are soft and very tender. Cook time will vary on slow cookers and size of your potato pieces.
Turn slow cooker to warm setting. Mash potatoes dry using a potato masher or hand mixer. Melt 1 stick of butter to a saucepan over low heat. Add remaining 2 cups of milk to the butter heating just until warmed through.
Slowly add warm buttery milk a little at a time to desired consistency. Taste and adjust salt to your preference.
Leave slow cooker on warm setting. Before serving stir potatoes and add a pat of butter on top.
TIPS:
Add sour cream, cream cheese, Boursin cheese or any other flavors you like to these potatoes!
Dice potatoes approximately the same size
Resist the urge to add extra liquid
Be sure potatoes are very tender before mashing.
Don’t overmix the potatoes or they'll get gummy.
Season with salt to taste.
While on the warm setting stir occasionally and keep lid on. Add a splash of milk or cream as needed.