Slow Cooker Mashed Potatoes
Mashed potatoes are usually the last-minute job that ties up a burner and a colander just as the turkey comes out. In the slow cooker, the potatoes cook in a little broth with whole garlic cloves, get mashed right in the pot and then wait on WARM until everyone sits down.
By Maya Ellison
Published
- Prep Time
- 20 mins
- Cook Time
- 3 hrs 45 mins
- Total Time
- 4 hrs 5 mins
- Servings
- 12 servings
How do you make Slow Cooker Mashed Potatoes?
To make mashed potatoes in a slow cooker, put 2.3 kg (5 lb) peeled, cubed Yukon Gold potatoes in the pot with 240 ml broth, 4 garlic cloves and salt. Cook on HIGH for 3 1/2-4 hours or LOW for 6-7 hours, until very tender. Mash with butter, warm milk and sour cream, then keep warm on WARM for up to 2 hours.
- Total time
- 4 hrs 5 mins
- Calories
- 250 per serving
- Protein
- 5 g
- Yield
- 12 servings
- Difficulty
- Easy
- Method
- Slow cooking
Ingredients
Equipment
Slow cooker (5-6 L) · Potato masher · Small saucepan or microwave-safe jug
Quick Directions
Load the slow cooker
Put the potatoes, garlic, broth and salt in the slow cooker and stir so the salt is spread through.
Cook until very tender
Cover and cook on HIGH for 3 1/2-4 hours or on LOW for 6-7 hours, until the potatoes fall apart when pressed with a fork.
Mash
Add the butter and mash the potatoes and garlic in the pot until mostly smooth.
Keep warm and serve
Smooth the top, cover and switch to WARM for up to 2 hours.
Step-by-Step Instructions
Follow these detailed steps to make the perfect slow cooker mashed potatoes.
Load the slow cooker
Put the potatoes, garlic, broth and salt in the slow cooker and stir so the salt is spread through.
Cook until very tender
Cover and cook on HIGH for 3 1/2-4 hours or on LOW for 6-7 hours, until the potatoes fall apart when pressed with a fork. There's no need to drain them; most of the broth will have been absorbed.
Mash
Add the butter and mash the potatoes and garlic in the pot until mostly smooth. Mash in the sour cream, then add the warm milk a little at a time until the potatoes are as creamy as you like. Season with the pepper and more salt to taste.
Keep warm and serve
Smooth the top, cover and switch to WARM for up to 2 hours. Stir in a splash of warm milk just before serving if they've thickened, then top with a pat of butter and the chives.
Recipe Tips
- Cut the potatoes into even chunks so they all cook in the same time.
- Use a hand masher or a potato ricer. A blender or food processor overworks the starch and makes the potatoes gluey.
- Warm the milk first so the potatoes stay hot and absorb it more easily.
- If you avoid gluten, check that your broth is labelled gluten-free.
Variations
- Swap the sour cream for 115 g (1/2 cup) cream cheese for extra-rich potatoes.
- Stir in 100 g (1 cup) grated sharp cheddar and 2 sliced green onions.
- Use russet potatoes for a fluffier mash, or leave the skins on red potatoes for a rustic version.
Nutrition (per serving)
| Calories | 250 |
|---|---|
| Protein | 5 g |
| Carbs | 35 g |
| Fat | 10 g |
| Saturated fat | 6 g |
| Fibre | 3 g |
| Sugar | 2 g |
| Sodium | 380 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Keep in an airtight container for up to 4 days.
- Freezer
- Freeze in portions for up to 2 months. The texture softens slightly; beat in a splash of milk when reheating.
- Reheat
- Reheat in the slow cooker on LOW for 2-3 hours or in the microwave, stirring in a splash of milk, until steaming hot throughout, 74°C (165°F).
Slow Cooker Mashed Potatoes FAQs
Do you have to drain potatoes cooked in a slow cooker?
No. This recipe uses only 240 ml (1 cup) of broth, and the potatoes absorb most of it as they cook. Mash them right in the pot with whatever liquid is left.
Can I make mashed potatoes ahead?
Yes. Make them up to 2 days ahead and refrigerate. Reheat in the slow cooker on LOW for 2-3 hours, stirring once or twice and adding a splash of milk, until steaming hot.
How long can mashed potatoes stay on WARM?
Up to 2 hours. After that the edges start to dry out and brown. Stir in a little warm milk before serving.
What are the best potatoes for mashing?
Yukon Gold potatoes give a naturally creamy, buttery mash. Russets make a lighter, fluffier mash but can turn gluey if you overwork them.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
