I don’t know if you know this, but I avoid mashed potatoes like the plague. Don’t get me wrong, I love to eat them, but I just hate to make them. Part of that reason is that I keep forgetting to buy a potato masher, but potato masher aside, I just hate the peeling, chopping, boiling, draining, mashing, the whole bit. But lately I keep seeing recipes for slow cooker mashed potatoes all over the internet and can’t help but wonder if the slow cooker is the key to getting over my mashed potato aversion.
Yep. This is it. This is the short cut I needed. I no longer dread making mashed potatoes. This process was so simple and the potatoes mashed so easily, that I wouldn’t mind making this on a regular basis. And guess what? I made these creamy, smooth mashed potatoes without a potato masher (yes, I forgot to buy one AGAIN). Using the slow cooker cuts out the “babysitting the boiling pot” step in the process, and also eliminates boil overs, draining the potatoes, constantly checking them with a fork to see if they’re tender, using multiple pots and dishes… You just press a button and go.
I flavored my mashed potatoes with garlic, pepper, butter, milk, and cream cheese, but you can use your tried and true favorite add-ins. The cooking process will stay the same: 3 lbs. potatoes and about 1.5 cups of broth. I say “about” 1.5 cups because you can actually reduce it if you like a more firm mashed potato. I found this generous amount of cooking liquid helped the potatoes mash almost effortlessly (no masher required!) and created a nice smooth end product. But that’s up to you. This recipe is ripe for customization!
Slow Cooker Mashed Potatoes
- 3 lbs. russet potatoes $0.60
- 1.5 cups chicken broth $0.18
- 2 cloves garlic $0.16
- Salt and freshly cracked pepper to taste $0.05
- 4 oz. cream cheese $0.75
- ½ cup milk $0.19
- 1 Tbsp butter $0.11
- Wash and peel the potatoes, then cut them into one-inch cubes. Mince two cloves of garlic. Add the potato cubes, minced garlic, chicken broth, and some freshly cracked pepper to the slow cooker. Stir briefly to distribute the garlic and pepper.
- Place a lid on the slow cooker and cook on high for four hours or low for eight hours (for the Instant Pot, close the vent, choose the manual setting, and set the cook time to seven minutes. Once finished, use the quick pressure release method until the pressure normalizes).
- Take the lid off the slow cooker and add the cream cheese, milk, and butter. Stir to combine the ingredients and mash the potatoes. For a smooth mashed potato, use a hand mixer to briefly blend the potatoes until smooth.
- Taste the potatoes and add salt or pepper if needed.
Step by Step Photos
Start by washing and peeling 3 lbs. of russet potatoes. Cut the peeled potatoes into one-inch cubes.
Add the cubed potatoes to a slow cooker along with 2 cloves of garlic (minced), 1.5 cups of chicken broth, and some freshly cracked pepper. Stir briefly just to distribute the garlic and pepper.
Add the lid to the slow cooker, then cook on high for four hours or low for eight hours. If using an Instant Pot, close the steam valve, then choose the manual option and decrease the cook time to seven minutes. Once finished, use the quick pressure release method to decrease the pressure.
Add 4oz. cream cheese, 1 Tbsp butter, and 1/2 cup milk to the hot potatoes. Stir with a spoon to combine the add-ins with the hot potatoes. The potatoes should be so tender that they begin to mash as you stir. You can continue to stir with a spoon for a chunkier mashed potato, or…
Use a hand mixer to briefly whip the potatoes until smooth. Be careful not to whip and whip the potatoes for long periods because that can cause the potato starches to become gummy.
Finally, taste the mashed potatoes and season with salt or pepper if needed. Depending on what kind of broth you use, you may want to add salt.
And that’s it! Soft, silky, flavorful slow cooker mashed potatoes without any “heavy lifting”.
Oh YES please!