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. They just feel like a lot of work. But then I discovered Slow Cooker Mashed Potatoes and they were just the short cut I needed to get over my mashed potato aversion!
Easy Slow Cooker Mashed Potatoes
Why Make Mashed Potatoes in a Slow Cooker?
Using the slow cooker cuts out the “babysitting the boiling pot” step in the process of making mashed potatoes, which can really free you up to concentrate on the rest of your meal. It also eliminates boil overs, draining the potatoes, constantly checking them with a fork to see if they’re tender, using multiple pots and dishes, and gives you another free burner on your stove top. With slow cooker mashed potatoes, you just add everything to the pot and press a button and go.
How Do You Flavor Mashed Potatoes?
I flavored my mashed potatoes with garlic, pepper, butter, milk, and cream cheese, but you can use your tried and true favorite mashed potato add-ins with this recipe. The cooking process will stay the same: 3 lbs. potatoes and about 1.5 cups of broth. Then after they’re cooked, add in whatever you’d like!
What Kind of Potatoes are Best for Mashed Potatoes?
Russet potatoes are my top choice for mashed potatoes because they have a light, fluffy flesh. You can use red potatoes, but they tend to create a more dense mashed potato.
Can I Make Them Vegetarian?
Absolutely. You can swap the chicken broth listed in the recipe below for vegetable broth. Just be aware that vegetable broth is usually a much darker color, so your finished mashed potatoes will likely look a little more brown.
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)
- 1/2 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.
The equipment section above contains affiliate links to products we use and love. As an Amazon Associate I earn from qualifying purchases.
Try These Other Mashed Potato Recipes:
- Fluffy Garlic Herb Mashed Potatoes
- Dairy-Free Olive Oil Mashed Potatoes
- Spinach and Feta Mashed Potatoes
- Loaded Mashed Potato Bowls
- Balsamic Roasted Mushrooms with Herby Kale Mashed Potatoes
How to Make Slow Cooker Mashed Potatoes – 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!
This post may contain affiliate links which won’t change your price but will share some commission. As an Amazon Associate I earn from qualifying purchases.