Slow Cooker

Slow Cooker Mashed Potatoes

Happy Slow Cooker Sunday!  This is the first time I used my slow cooker to make a side dish instead of the main dish.  These mashed potatoes came out great!  They were creamy and smooth.  I was worried because I was gone all day and the potatoes sat in the slow cooker on the “Keep Warm” setting for hours.  Luckily, they survived and were absolutely delicious!  This recipe made A LOT of potatoes though.  My husband and I will be eating them all week long!  (It would be the perfect amount for Thanksgiving, however!)  I would recommend cutting everything in half if you are serving 2-4 people.

Start with the potatoes…

  • Peel a 5 pound bag of russet potatoes.

  • Rinse the potatoes off and cut into cubes.

  • Add the potatoes to your slow cooker.

  • Mince up 2 cloves of garlic.

  • Add the garlic to the slow cooker.

  • Add 1.5 cups of chicken broth.

  • Dice up 1 stick of salted butter.

  • Add the butter to the slow cooker.

  • Stir to evenly distribute everything.

  • Cover and cook on high for 4.5 hours.

  • When the potatoes are done, remove the cover but keep the slow cooker on the Keep Warm setting.

  • Mash a little bit.

  • Season with 1 teaspoon salt and 1/4 teaspoon pepper.

  • Pour in 1/3 cup milk.  (I used skim.)

  • Add 1 cup of sour cream.  (I used light.)

  • Finish mashing to your desired consistency.

I recovered the potatoes and let them stay warm in the slow cooker until the rest of my dinner (a yummy meatloaf…recipe to come soon!) was ready.  Enjoy!


I'm a middle school math teacher by day and a total food enthusiast by night.

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