Description
These creamy make-ahead mashed potatoes in the slow cooker are the ultimate holiday side dish. No draining required, and they can be prepped up to two days ahead for stress-free entertaining.
Ingredients
Scale
- 5 pounds Yukon Gold potatoes
- 1 cup chicken or vegetable broth (low-sodium recommended)
- 4 tablespoons unsalted butter, cubed
- 1 teaspoon kosher salt
- ½ teaspoon black pepper, freshly ground
- 3 to 4 cloves garlic, smashed (optional)
- ½ cup whole milk or heavy cream, warmed
- 2 tablespoons unsalted butter, softened
- Salt and pepper to taste
Instructions
- Peel 5 pounds of Yukon Gold potatoes and cut them into 1½-inch chunks. Rinse in cold water to remove excess starch, then drain well.
- Place the potato chunks in a 6-quart or larger slow cooker. Add the cubed butter, smashed garlic cloves (if using), kosher salt, black pepper, and pour the broth over everything. Stir gently to distribute.
- Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until a fork slides into the potatoes with almost no resistance.
- About 15 minutes before the potatoes are done, warm the milk or cream in a small saucepan or microwave until warm to the touch (not boiling).
- Turn off the slow cooker. Remove garlic cloves if desired. Add the softened butter and about half of the warm milk. Mash with a potato masher until desired consistency. For smoother potatoes, use a hand mixer on low speed, but stop as soon as smooth to avoid overmixing.
- Add more warm milk a little at a time until the potatoes are creamy and spreadable. They should be slightly looser than desired as they will thicken upon standing. Taste and adjust salt and pepper.
- If serving immediately, switch the slow cooker to ‘warm’ and leave the lid slightly ajar. If making ahead, let cool completely, then transfer to an airtight container and refrigerate for up to 2 days.
Notes
For best texture, use Yukon Gold potatoes. Rinse potatoes to remove excess starch. Warm the milk or cream before adding to prevent gluey texture. Do not overmix. Potatoes can be made up to 2 days ahead and reheated in the slow cooker on low for 1-2 hours with a splash of warm milk.
- Prep Time: 20 minutes
- Cook Time: 6 hours 30 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2
- Sodium: 420
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 38
- Fiber: 4
- Protein: 5
Keywords: mashed potatoes, slow cooker, make-ahead, creamy, holiday side dish, Thanksgiving, Yukon Gold