Easy Make Ahead Crockpot Mashed Potatoes
Creamy, fluffy mashed potatoes you can make ahead in the crockpot. Set them on low, go about your day, then finish with a quick mash and warm butter for a stress-free side dish that holds well for gatherings.
Ingredients
- 2 lbs russet potatoes, peeled and cut into 1-inch chunks
- 1 cup chicken or vegetable broth
- 1/2 cup milk (whole or 2%)
- 1/3 cup unsalted butter, cut into pieces
- 1/4 cup sour cream or plain Greek yogurt
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 tablespoon chopped fresh chives (optional)
Instructions
- Place the peeled and chopped potatoes in the crockpot and pour the broth over them so they are mostly covered.
- Stir in 1/2 teaspoon of the salt and the black pepper. Dot the top with half the butter pieces.
- Cover and cook on high for 3 to 4 hours, or on low for 6 to 7 hours, until potatoes are very tender and fall apart easily with a fork.
- If making ahead to keep warm all day, switch the crockpot to the warm setting after cooking and leave the potatoes until you're ready to finish.
- When ready to mash, drain any excess liquid if there’s a lot (reserve a little to adjust texture if needed). Add the milk, sour cream, and remaining butter to the crockpot.
- Mash directly in the crockpot with a potato masher or use a hand mixer on low for a few seconds until smooth and creamy. Avoid over-mixing which can make potatoes gluey.
- Taste and adjust seasoning with more salt and pepper. Stir in chopped chives if using, and serve warm.