Russet Potatoes – Starchier potatoes, like russet, yukon gold and red potatoes are best for mashed potatoes. I prefer russet potatoes for slow cooking because they are a little firmer and will hold up to the slow cooking in testing they held up the best.
Butter – Who wants potatoes without butter? Slice a stick of butter and top the tops of the potatoes before cooking.
Vegetable broth – You can also use chicken broth, but this liquid is necessary create steam that will cook the potatoes in the slow cooker.
Milk/Cream – The higher fat content of the milk, the creamier and richer the potatoes. Add this to the finished potatoes.
Salt and pepper
How to Slow Cooker Make Mashed Potatoes
Peel and dice potatoes. Chop the potatoes into evenly sized 2-inches pieces.
Add to the crock pot. Toss the potato chunks into your slow cooker with butter and broth, and season with salt and pepper and stir.
Cook. Cover the slow cooker and set to high for about 4 hours. Depending on the heat settings of your particular appliance, the time could vary. Leave the lid on during the cooking time, testing at about 3 ½ hours. After about 4 hours the potatoes should be fall apart tender when pierced with a fork.
Mash. Once the potatoes are tender, mash the potatoes until you are satisfied with the consistency, then stir in ½ cup of warm heavy cream. Taste the potatoes, and add any additional cream, butter or seasonings like salt and pepper.
Serving. You can leave the potatoes on the warm setting for up to 4 hours, making this the perfect recipe to round out your Thanksgiving feast. Save that oven time for the stuffing!
What are the best potatoes for mashed potatoes?
We prefer russet potatoes when making mashed potatoes. Gold yukons are also a good option, and the peel could be left on or off. I wouldn’t recommend red or white potatoes as they tend to be more waxy and require more mashing which can leave you with gummy mashed potatoes. And nobody wants that.
How many potatoes do you need per person?
The general rule of thumb is about half a pound of potatoes per person. So if you are serving 4 people, you’ll need about 2 pounds of potatoes. For 10 people, you’ll need 5 pounds. However, if you want leftovers, I suggest doubling the recommended amount.
Can you freeze Slow Cooker Mashed Potatoes?
Absolutely! Let the potatoes cool completely, them place them into a freezer bag or airtight container. Mashed Potatoes will last up to 3 months in the freezer or 3-4 days in the fridge. Keep in mind that when mashed potatoes are frozen, the texture can change a bit upon thawing.
Storage and Reheating
Storage: Mashed potatoes should be stored in an airtight container in the refrigerator for up to 4-5 days or in the freezer for up to 3 months.
Reheating: To reheat, microwave fully thawed potatoes on high for a one minute, then stir and continue heating in 30 second increments, adding a little cream or butter to make them creamy again.
Crock Pot Mashed Potato Variations
Cream cheese: add 4-8 ounces of room temperature cream cheese to the potatoes after mashing. Reduce the amount of heavy cream and only add if needed for thinning out the mixture.
Garlic: Add whole peeled cloves of garlic to the pot so the potatoes absorb the flavor while they cook.
Sour cream: Try adding sour cream instead of heavy cream for a nice tang and richness.
Cheese: Add some shredded cheese to your potatoes. Cheddar, Parmesan , Goat cheese and Feta are my favorites.
Loaded Mashed Potatoes: For loaded style, all bets are off! Add it all – shredded cheese, sour cream, garlic, bacon, and sliced green onions.
You can use a potato masher, ricer or a hand mixer to mash your potatoes.
Feel free to add any seasoning, like fresh minced garlic or garlic powder, or fresh herbs.
To make your potatoes extra rich and creamy, add some cream cheese or sour cream.
Warm the cream for 30 seconds in the microwave before adding to the potatoes.
Wash and peel the potatoes. Cut into small chunks (1-2 inches; the smaller the pieces the faster they will cook).
Spray the slow cooker with nonstick cooking spray. Place the potatoes into the slow cooker. Sprinkle with in 1 teaspoon salt and ½ teaspoon black pepper; stir to coat. Slice stick of butter Into 8 tablespoons and arrange on top of the potatoes. Pour In broth, careful not to disturb the potatoes.
Cook on high for 3-4 hours, until the potatoes are very tender. Switch the slow cooker to the warm setting.
Mash the potatoes with a potato masher, or for a very smooth consistency, use a hand mixer.
Slowly stir in the warmed heavy cream, salt and pepper. Potatoes will be thick and creamy. Add more butter or cream until desired consistency and flavor is reached. Taste, and add salt and pepper as desired.
Keep mashed potatoes in the slow cooker on the warm setting until ready to serve; up to 4 hours.
Storage: Mashed potatoes should be stored in an airtight container in the refrigerator for up to 4-5 days or in the freezer for up to 3 months.Reheating: To reheat, microwave fully thawed potatoes on high for a one minute, then stir and continue heating in 30 second increments, adding a little cream or butter to make them creamy again.
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Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.