Crockpot Mashed Potatoes

5 from 9 votes

With no boiling or draining required, crockpot mashed potatoes will become your favorite way to make mashed potatoes, especially on busy days!

Prep Time20

Cook Time3

Total Time3 20

Course: Sides & Vegetables

Cuisine: American

Diet: Vegetarian

Servings:

Peel and wash potatoes and cut into large chunks, roughly 2 inches. Try to keep the size somewhat uniform. (You can prep the potatoes a day ahead. Cover them with cold water, making sure they are completely submerged. They can be kept at room temperature. Drain well before cooking.)
5 pounds potatoes
Lightly spray a 6- or 7-quart crockpot with nonstick spray. Place potatoes inside. Add broth, optional garlic, and salt; stir.
1 cup reduced-sodium chicken or vegetable broth, 1 garlic clove, minced , 1 teaspoon salt
Cover and cook on Low for 5 to 6 hours or High for 3 to 4 hours, stirring once during cooking time. I find that the potatoes are fully cooked in 3 hours on High, but cooking time will vary depending on how large you cut the pieces.
When potatoes are fork tender, don’t drain them. Add butter, sour cream, and milk to the crockpot. Mash using a potato masher. For whipped potatoes, use a hand mixer. Add more milk as needed to achieve desired consistency. Taste and season with salt and pepper, as needed.
¼ cup unsalted butter, ½ cup sour cream, ½ cup whole or 2% milk
Leave the mashed potatoes in the slow cooker on warm until ready to serve.

Brown butter option: When potatoes are nearly done cooking, brown butter in a small pan over medium heat. Hint: Use a light color pan so you can see the color of the butter. Keep cooking, swirling or stirring to prevent burning. Once the melted butter is golden brown in color and smells nutty, remove the pan from heat. Pour the butter into a bowl so it stops cooking and doesn't scorch, or add it directly to the potatoes before mashing.
Optional add-ins: Stir any of these add-ins into the potatoes after they are mashed. Try fresh chopped parsley and/or chives); shredded Parmesan or cheddar cheese.
Storage/freezing: Cool leftover mashed potatoes slightly before refrigerating. Cover and use within three days. Freeze mashed potatoes for one month in the freezer in a freezer bag or container. After that, they tend to lose their texture and become watery.
Reheat: Reheat single portions in the microwave at 50% power until warm. Larger amounts can be reheated in the oven. Put the potatoes into a greased oven safe baking pan, add a little extra butter, and cover with foil. Bake at 350°F for a half hour or until heated through (165°F).

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