Crock Pot Mashed Potatoes are ultra creamy and fluffy, made with high starch potatoes that are slow cooked in a flavorful broth and then mashed with sour cream and butter and seasoned with salt and pepper.
This recipe is incredibly easy to follow, allowing you to get on with other food preparation while your potatoes cook until fork-tender.
Serve your slow cooker mashed potatoes with bangers and gravy, or alongside roasts, meatloaf, grilled meats, or other vegetable dishes.
⭐ Looking for more mash potato recipes? Check out these Garlic Mashed Potatoes, creamy Colcannon, Whipped Sweet Potatoes or Cauliflower Mash next time!
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Ingredients
My few comments on the ingredients + don't forget to read the Tips section!
The full recipe and ingredients can be found in the recipe card below this post.
- Potatoes - Both Yukon Gold and Russet potatoes are great for creamy mash. Roughly chop the potatoes.
- Unsalted butter - Melted. If you use salted butter then you may not need any added salt added to the mashed potatoes.
- Sour cream - you can add a little initially and increase the amount if you like the taste. Plain Greek yogurt can be used as well.
- Salt and pepper - To taste.
- Broth - Chicken or vegetable broth.
- Slice scallions - For serving. You can also use chives instead.
Instructions
Add the potatoes and broth to a smaller about 4.5-quart slow cooker.
Cook on HIGH for 3 hours until the potato is quite tender.
Stir in the sour cream and melted butter. Salt and black pepper, to taste. If using salted butter, you may not need any extra salt. For added flavor, try my Celery salt instead of regular salt.
With a potato masher (recommended for chunky texture) or an immersion blender (recommended for silky smooth texture) blend the potatoes until desired consistency.
These can be a little chunky or smooth depending on your preference. Serve with sliced scallions on top.
Recommended Equipment
- Airtight containers
- Potato Masher or Hand Blender
- Dutch Oven Pot
- Measuring cups and spoons
Tips
- It’s normal for there to be some liquid left in the pot once the potatoes have cooked in the broth since potatoes naturally release moisture while cooking. If you feel that there is too much liquid leftover, simply remove half of it before adding the sour cream to potatoes. Keep that liquid aside in case the mashed potatoes become too thick and you want to thin out the mixture.
- Always reheat leftover mashed potatoes by adding milk or broth to the saucepan or microwave-safe bowl so that the flavor isn’t diluted. Mashed potatoes naturally thicken in storage.
- If you prefer chunky mashed potato, use a potato masher. For ultra smooth mashed potato, use an immersion blender.
- Peeling your potatoes for mashed potatoes is a matter of personal preference. Peeling the potatoes can help with the smoothness of texture and reduced the chance of debris in the mixture while unpeeled potatoes will add fiber and extra nutrition to the mashed potatoes.
- Using high-starch potatoes such as Yukon Gold or Russet potatoes will produce creamy and fluffy mashed potatoes.
Serving Suggestions
Optional add ons and garnish ideas:
- Parmesan
- Flavored oil with herbs and spices
- Fresh herbs - rosemary, thyme, sage, parsley or a combination of all of these!
- Chives, green onions
- Ground Turmeric
- Crispy bacon
My recommendations for main course. Here's what you can serve with mashed potatoes and cauliflower:
ALL DINNER recipes.
Freezing And Storing Instructions
- To Store. Store the mashed potatoes in a glass airtight container in the fridge for 3-5 days. Reheat in a small saucepot or microwave with extra milk, butter, or oil to get the initial creamy consistency back.
- To Freeze. Even though I don't recommend freezing this as the flavor will change but if you need to, freeze in a zip lock bag for up to 2-3 months. Reheat the same way as described above. Reheat in a small saucepot or microwave with extra milk, butter, or oil to get the initial creamy consistency back.
FAQs
Mashed potatoes can be kept in the slow cooker on the LOW setting for up to 4 hours. You should also stir the mashed potatoes once every hour and just before serving. This is a great way to keep your mashed potatoes warm while attending to other food preparations.
Cooking the potatoes in broth and then combining the cooked potatoes with sour cream and butter produces extremely soft mashed potatoes. You can always adjust the liquid added to your mashed potatoes to change the consistency to how you prefer.
No. I’ve added raw potatoes straight to the slow cooker with the broth and they cook until fork tender with no issues. One tip is to cut the potatoes into rough chunks when cooking them in the slow cooker which will speed up the cooking process and ensure that the potato pieces are cooked all the way through.
You could soak your potatoes for a few minutes in cold water before adding them to the slow cooker to cook. This soaking helps release starch so that the potatoes don’t become gluey.
Easy Potato Recipes
ALL SIDE DISH recipes.
💗I hope you'll enjoy this recipe, please leave a rating on this recipe below and leave a comment, take a photo of your food and tag me on Instagram @theyummy_bowl. I love seeing your creations! 💗
Happy Cooking,
Love,
Julia
Crock Pot Mashed Potatoes
INGREDIENTS
- 1 ½ lb potatoes (Yukon Gold, roughly chopped)
- 4 tablespoons unsalted butter (melted)
- ½ cup sour cream
- salt and pepper to taste
- 1 cup chicken or veggie broth
- Sliced scallions or chives for serving
INSTRUCTIONS
- Add the potatoes and broth to a smaller about 4.5-quart slow cooker.
- Cook on HIGH for 3 hours until the potato is quite tender.
- Stir in the sour cream and melted butter. Salt and black pepper, to taste. If using salted butter, you may not need any extra salt.
- With a potato masher (recommended for chunky texture) or an immersion blender (recommended for silky smooth texture) blend the potatoes until desired consistency.
- These can be a little chunky or smooth depending on your preference. Serve with sliced scallions on top.
NOTES
- It’s normal for there to be some liquid left in the pot once the potatoes have cooked in the broth since potatoes naturally release moisture while cooking. If you feel that there is too much liquid leftover, simply remove half of it before adding the sour cream to potatoes. Keep that liquid aside in case the mashed potatoes become too thick and you want to thin out the mixture.
- Always reheat leftover mashed potatoes by adding milk or broth to the saucepan or microwave-safe bowl so that the flavor isn’t diluted. Mashed potatoes naturally thicken in storage.
- How do you make potatoes soft in a slow cooker? Cooking the potatoes in broth and then combining the cooked potatoes with sour cream and butter produces extremely soft mashed potatoes. You can always adjust the liquid added to your mashed potatoes to change the consistency to how you prefer.
- Do you have to parboil potatoes before slow cooker? No. I’ve added raw potatoes straight to the slow cooker with the broth and they cook until fork tender with no issues. One tip is to cut the potatoes into rough chunks when cooking them in the slow cooker which will speed up the cooking process and ensure that the potato pieces are cooked all the way through.
PRIVATE NOTES
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Julia | The Yummy Bowl
Easy and creamy slow cooker mashed potatoes for any main course.