Description
These slow cooker creamy mashed potatoes are velvety smooth, rich, and so forgiving. No boiling, no draining, no frantic mashing while the turkey rests — the slow cooker does all the heavy lifting, giving you a stress-free side dish perfect for holidays or any big gathering.
Ingredients
- 5 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
- 1 cup unsalted butter, cut into small cubes
- 1 cup whole milk, warmed
- 1/2 cup sour cream, room temperature
- 2 teaspoons salt, plus more to taste
- 1/2 teaspoon black pepper, freshly ground
- 4 cloves garlic, peeled and smashed (optional)
- Fresh chives or parsley, chopped, for garnish
Instructions
- Prep the potatoes: Peel the potatoes and cut them into 2-inch chunks. Try to make them roughly the same size so they cook evenly. Rinse them in cold water to remove excess starch, then drain well.
- Layer in the slow cooker: Place the potato chunks in your slow cooker. Add the cubed butter, smashed garlic cloves (if using), and 1 teaspoon of salt. Do not add any liquid yet.
- Cook on low: Cover and cook on low for 3 to 4 hours, or on high for 2 to 3 hours. The potatoes are ready when they’re fork-tender — a knife should slide in with zero resistance.
- Mash the potatoes: Once tender, turn off the slow cooker or switch to warm. Add the warmed milk, sour cream, remaining 1 teaspoon of salt, and pepper. Mash with a potato masher for a rustic texture, or use a hand mixer on low speed for ultra-smooth potatoes. Be careful not to overmix.
- Adjust and season: Taste the potatoes and adjust salt and pepper as needed. If they seem too thick, add a splash more warm milk. If they’re too thin, let them sit uncovered for 10 minutes.
- Keep warm: Switch the slow cooker to the ‘warm’ setting, and your potatoes will stay perfect for up to 2 hours. Stir occasionally to keep the top from drying out.
- Garnish and serve: Transfer to a serving bowl, top with a pat of butter and fresh chives, and serve.
Notes
Don’t add water — potatoes release moisture as they cook. Warm your dairy before adding to prevent seizing. Cut even chunks for uniform cooking. Watch the clock to avoid overcooking. Use room temperature sour cream. For a vegan version, swap butter for plant-based butter, use unsweetened oat milk, and replace sour cream with dairy-free version or tahini. This recipe doubles beautifully in a 7-quart slow cooker with an extra hour of cooking time.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3
- Sodium: 450
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 36
- Fiber: 3
- Protein: 5
Keywords: slow cooker mashed potatoes, creamy mashed potatoes, holiday side dish, Thanksgiving mashed potatoes, easy mashed potatoes, crowd-pleasing potatoes