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Slow Cooker Mashed Potatoes

Slow Cooker Mashed Potatoes

The ultimate comfort food, Slow Cooker Mashed Potatoes are creamy, buttery, and perfect for feeding a crowd. With minimal effort, you can create an easy weeknight dinner or a festive side dish that everyone loves. Make them tonight!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Side Dishes
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 5 pounds russet potatoes peeled and cut into 1-inch pieces
  • 1.5 cups milk
  • Salt to taste
  • 1 cup butter (2 sticks)
  • 0.5 cups sour cream
  • fresh chives for serving, optional

Equipment

  • Potato Masher

Method
 

  1. In the bottom of a slow cooker, add potatoes and milk. Sprinkle with salt, then top with butter. Cover and cook on HIGH for 3 to 4 hours, stirring once every hour.
  2. Remove cover and mash potatoes to a uniform consistency (they will look oily until the butter has been thoroughly mashed into the potatoes; don't worry, just keep mashing). Fold in the sour cream and season to taste with salt and pepper (I like 2 teaspoons salt and 1 teaspoon pepper).

Notes

  • Potatoes: For the fluffiest, smoothest, and most flavorful mashed potatoes, choose high-starch potatoes like russet, Idaho, or Yukon gold potatoes. Waxy potatoes (such as new, red, or white varieties) require more mashing to become creamy which could result in gluey, pasty spuds.
  • Chives: The fresh chives are totally optional here but they go really well with the sour cream. If chives feel weird on your Thanksgiving table, though, just leave them out.
  • Yield: This recipe makes about 12 cups mashed potatoes, enough for 12 (1-cup) servings.
  • Storage: Store leftovers covered in the refrigerator for up to 4 days.