Deciding to make mashed potatoes in the slow cooker transforms a holiday classic into a stress-free side dish. These Crockpot Mashed Potatoes retain their skin for extra flavor and texture, but you can peel them if you prefer. The result is creamy, perfectly seasoned potatoes that free up stove space for your main dishes.
- Cuisine: American
- Prep Time: 15 minutes
- Cook Time: 3-4 hours
- Total Time: 3 hours 15 minutes – 4 hours 15 minutes
- Servings: 8-10
Why You’ll Love This Recipe
- Frees up stovetop space for other dishes.
- Convenient for holiday meals with extended cook time options for reheating.
- Rich and creamy texture with minimal hands-on time.
- Customizable ingredients allow flexibility in flavor.
Ingredients
- 5 lbs Yukon Gold potatoes (scrubbed and quartered): These provide a creamy texture. Keep the skins on for added flavor, or peel if preferred.
- 1 cup chicken broth: Adds depth of flavor and keeps the potatoes moist during cooking.
- 4 cloves garlic: Infuses subtle aromatic flavor directly into the potatoes.
- 1/3 cup sour cream: Contributes tanginess and creaminess to the mashed potatoes.
- 4 ounces cream cheese: Enhances the creamy texture and adds a slight tang.
- 2 tablespoons butter: Adds richness and a smooth finish.
- Salt & pepper to taste: Essential for seasoning and enhancing flavors; adjust to preference.
How to Make It
Step 1: Prepare the Potatoes
Place the scrubbed and quartered Yukon Gold potatoes into a 6-quart slow cooker. Keeping the skins on not only adds flavor but also reduces prep time. They’ll cook gently and evenly surrounded by the broth and garlic.
Step 2: Add Broth and Garlic
Add 1 cup of chicken broth and 4 whole garlic cloves into the slow cooker. The broth will prevent the potatoes from drying out, while the garlic infuses the potatoes with a mellow, savory aroma as they cook.
Step 3: Cook Until Tender
Cover the slow cooker with its lid and set it to cook on high for 3 to 4 hours. This low and slow method ensures the potatoes are thoroughly cooked until fork-tender, absorbing the liquid and flavors as they soften.
Step 4: Mash the Potatoes
Without draining the broth, add 1/3 cup sour cream, 4 ounces of cream cheese, and 2 tablespoons of butter. Use a vegetable masher to mash the potatoes, stirring from the bottom to incorporate all ingredients. Continue mashing and stirring until you achieve your desired consistency—smooth or slightly chunky.
Step 5: Keep Warm
To keep the mashed potatoes warm, leave them in the slow cooker on the warm setting for up to 3 hours. Stir every 45 minutes to maintain a smooth texture, preventing them from drying out while freeing you to focus on the main event.
Recipe FAQs
Can I make these mashed potatoes ahead of time?
Yes, you can prepare the potatoes and other ingredients in the slow cooker the night before, then cook them the day of serving. You can also fully cook the potatoes and keep them warm in the slow cooker for up to 3 hours.
How do I adjust the flavors if I don’t have chicken broth?
If you don’t have chicken broth, vegetable broth or even water with a bouillon cube can be used. Each will alter the flavor slightly but still provide the needed moisture and base for absorbing flavors.
What’s the best way to reheat leftover mashed potatoes?
Leftover mashed potatoes can be reheated in the slow cooker on low, or in the microwave. Add a splash of milk or broth and stir to regain a creamy texture as they warm.
