Crock Pot Mashed Potatoes Recipe

Crock Pot Mashed Potatoes are creamy and delicious. Just chop, season, and let your slow cooker do the rest! This recipe requires no stovetop boiling and can be kept warm for hours.

Course Main Course, Side Dish

Cuisine American

Prep Time 10

Cook Time 3

Total Time 4 10

Servings

Calories 231kcal

Equipment

Ingredients

5 pounds potatoes Yukon Gold or Russet
¾ cup chicken broth
½ teaspoon onion powder
½ teaspoon garlic powder
½ cup butter
¼ cup sour cream
1 tablespoon fresh parsley
2 tablespoons cream cheese
salt & pepper to taste but add slowly to get it to your taste preference
milk or cream to taste

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Instructions

Wash, peel, and cut your potatoes into uniform pieces.
5 pounds potatoes
Place cut potatoes, chicken broth, garlic powder, and onion powder in your crock pot and give them a good stir.
Cook on high 3-4 hours or low 6-7 hours. It would be best if you stirred them every hour or so for even cooking.
Place your butter, sour cream, parsley, and cream cheese, if using, in the crock. No need to drain the liquid out first. Use a hand masher or hand mixer to mash your potatoes until desired consistency is reached.
Season them with salt and pepper to taste.

Video

Notes

Make sure to cut your potatoes into similar size pieces. This will ensure even cooking.
For extra rich potatoes, add more butter.
If you don't mind them, you can leave the skins on your potatoes.
You can use a potato masher, a hand mixer, or a potato ricer to mash/whip your potatoes. Do not use a food processor; it will make the potatoes gummy.

To Refrigerate: store your crockpot mashed potatoes in an airtight container in the fridge for 3-4 days.

To Freeze: place in an airtight, freezer-safe container and keep them in the freezer for up to 2 months.

Nutritional information is approximate and was calculated using a recipe nutrition label generator and will vary based on cooking methods and brands of ingredients used.

Nutrition