Crockpot Mashed Potatoes
Simple, creamy Crockpot Mashed Potatoes made hands-off in the slow cooker. Perfect for busy days or holiday meals when you want tender potatoes without standing over the stove.
Ingredients
- 2 lbs Yukon Gold or Russet potatoes, peeled and cut into 1- to 2-inch pieces
- 1 cup low-sodium chicken or vegetable broth
- 1/2 cup whole milk or heavy cream
- 4 tbsp unsalted butter
- 1 tsp salt, plus more to taste
- 1/4 tsp black pepper
- 2 tbsp sour cream or cream cheese (optional, for extra creaminess)
- 1 tbsp chopped fresh chives or parsley (optional, for serving)
Instructions
- Place peeled and chopped potatoes in the crockpot insert in a single layer as best you can.
- Pour the chicken or vegetable broth over the potatoes. The broth should come about halfway up the potatoes; it helps cook and flavor them without making them soggy.
- Dot the top with butter, then sprinkle with 1 teaspoon salt and 1/4 teaspoon black pepper.
- Cover and cook on low for 3 to 4 hours, or on high for 1.5 to 2 hours, until the potatoes are very tender and easily pierced with a fork.
- Turn off the crockpot and drain any excess liquid if there is a lot. Leave a little for moisture, though.
- Add milk (or cream) and sour cream or cream cheese if using. Mash directly in the crockpot with a potato masher for a chunkier texture, or use a hand mixer for smoother potatoes. Stir until creamy and combined.
- Taste and adjust seasoning with more salt and pepper if needed. If the potatoes are too thick, add a little more warm milk, 1 tablespoon at a time.
- Serve warm, topped with chopped chives or parsley and an extra pat of butter if you like.