Making mashed potatoes in the slow cooker is a game changer! These creamy, fluffy mashed potatoes are almost completely hands off, they cook for hours in the slow cooker then simply need to be mashed and served!
Mashed Potatoes in the Slow Cooker
This is my favorite holiday meal hack! Cooking your mashed potatoes in the slow cooker frees up my stove top AND a ton of time for me when I am making a holiday meal. Not only that, you can make a VERY large amount of mashed potatoes, which is perfect for guests.
The Best Potato Type for Mashing
Bar none you are going to want to use Russet potatoes. These firm, high starch potatoes are going to give you the lightest, fluffiest mashed potatoes ever.
Yukon gold will yield a creamy mashed potato but that creaminess can turn into gumminess in a flash! I don't recommend them in a slow cooker at all, and I tend to avoid them. When you overwork or overcook Yukon gold, they turn gummy.
Type of Stock to Use
I use chicken stock all the time for my mashed potatoes, but feel free to use vegetable stock if you prefer.
How to Mash the Potatoes
You can use a standard potatoe masher, but I prefer to use my hand mixer on the lowest setting. It whips the potato nicely and fluffs it right up, but you CAN over best them so do this with caution.
Depending on your slow cooker, you might have enough liquid left that you don't have to add milk. However if the stock has evaporated then you will have to add some milk to the potatoes. Then simply mash them until they are as smooth as you like – but again, don't overwork them.
Can I Make These Ahead of Time?
You can make these ahead of time and simply heat them up in the slow cooker on low again. Or you can transfer the potatoes to a baking pan, cover with aluminum foil then bake at 325° until they are heated through.
The Fast and Slow Cooking Team
PIN this recipe to your Slow Cooker Recipes Boards & FOLLOW US ON Pinterest
Creamy Slow Cooker Mashed Potatoes
- Prep Time
- 20 minutes
- Cook Time
- 4 hours
- Side Dish
- Slow Cooker
- Fast & Slow Cooking
- 8 cups Russet potatoes peeled ande slced into one inch chunks
- 2 cups chicken stock
- 1/4 cup butter
- Grease the inside of the crockpot with the butter liberally.
- Place the prepared potatoes inside of the crockpot, then pour the broth over them.
- Cook on low for 6-8 hours or on high for 3-4 hours. If you can, stir them once or twice.
- When the potatoes are ready and YOU are ready, mash them with a potato masher OR a hand mixer on low speed. Do not beat the potatoes on a high speed, they will get gummy. A hand mixer on the lowest speed does an excellent job.
- Add in enough milk to make them creamy if needed, then place into your casserole of choice.
- You can use a crock pot liner if you are worried about the potatoes sticking to the edges
- If there are browned bits on the edges you don't have to scrape them into the potatoes (but they are delicious!)
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.