Description
Creamy, buttery, and perfectly make-ahead, these Crockpot mashed potatoes are a cozy lifesaver for holidays and busy dinners.
Ingredients
5 pounds Yukon Gold potatoes, cut into 1″ pieces (peeling optional)
1 cup chicken or vegetable broth
1 teaspoon salt (plus more to taste)
1 cup heavy/whipping cream
1/2 cup butter (1 stick)
4 cloves garlic, minced
Instructions
1. Add broth and salt to slow cooker; turn heat to high.
2. Prep and chop potatoes (peeling optional); add to Crockpot and stir.
3. Cover and cook on high for 3–3.5 hours until tender.
4. Near the end of cooking time, warm cream, butter, and garlic in a saucepan until butter melts and mixture is heated through.
5. Mash potatoes directly in Crockpot (do not drain broth) while gradually mixing in the warm cream mixture.
6. Avoid over-mashing to prevent gluey texture.
7. Season with additional salt and pepper to taste.
8. If making ahead, use “keep warm” setting and stir before serving.
Notes
Use a handheld wire masher—not an electric mixer—to avoid overworking the potatoes.
Yukon Gold or Russet potatoes are ideal; red potatoes may get gummy.
Leave skins on for a rustic version, just scrub well before chopping.
If subbing cream, try half-and-half or milk, though it may reduce richness.
Optional garnishes: chopped scallions, chives, parsley, extra butter, or Parmesan.
- Prep Time: 15 mins
- Cook Time: 3 hrs
- Category: Slow Cooker Recipes
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approx.)
- Calories: 320
- Sugar: 2g
- Sodium: 440mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg