Slow Cooker Mashed Potatoes are creamy, buttery mashed potatoes made right in the Crock Pot with Russet potatoes, garlic, chicken stock, butter, heavy cream, and simple seasonings. There’s no pot of boiling water to watch, and the slow cooker frees up valuable stovetop space while the potatoes cook until tender.
I love making mashed potatoes this way when I’m cooking a big meal, especially around the holidays. My stove always seems to be full, so being able to put the potatoes in the slow cooker and let them cook while I work on everything else makes dinner so much easier.
Why I Love This Recipe
Ingredient Notes
- Russet Potatoes: Russet potatoes are perfect for creamy, fluffy mashed potatoes. Peel them and cut them into 1-inch chunks so they cook evenly in the slow cooker.
- Garlic: Crushed fresh garlic cooks right along with the potatoes, adding garlic flavor throughout the dish.
- Chicken Stock: The potatoes cook directly in chicken stock, adding flavor as they become tender.
- Butter: Cut the butter into pieces so it can be distributed throughout the potatoes as they cook and melt evenly.
- Salt: Seasons the potatoes and brings out the flavors of the butter, garlic, and stock.
- Poultry Seasoning: Adds a savory blend of herbs that gives these mashed potatoes a little more flavor than traditional mashed potatoes.
- Heavy Cream: Stirred into the potatoes when mashing to give them a rich, creamy texture.
Be sure to check out the full recipe and ingredient list below
How To Make Slow Cooker Mashed Potatoes
- Add the potatoes and crushed garlic to a 6-quart or larger slow cooker. Pour the chicken stock over the potatoes.
- Cover and cook on HIGH for 4 hours, or until the potatoes are very tender and easily pierced with a fork.
- Carefully drain the potatoes, removing the chicken stock, then return the potatoes and garlic to the slow cooker.
- Add the butter and mash with a potato masher until the butter is melted and the potatoes are light and fluffy.
- Add the salt, poultry seasoning, and heavy cream.
- Continue mashing until the potatoes are smooth and creamy and everything is fully incorporated.
- Avoid overmixing, which can make mashed potatoes gummy. Taste and adjust the seasoning if needed.
- Serve hot with your favorite toppings.
Be sure to check out the full recipe and ingredient list below
Tips I Found Helpful
- Cut the potatoes into even 1-inch chunks. Similar-sized pieces will cook at the same rate so you don’t end up with some potatoes soft and others still firm.
- Cook until very tender. The potatoes should be easily pierced with a fork before draining and mashing. Undercooked potatoes can leave you with lumpy mashed potatoes.
- Drain the potatoes well. Remove the chicken stock before mashing so the finished potatoes aren’t watery.
- Add the butter while the potatoes are hot. The heat helps the butter melt quickly and incorporate evenly into the potatoes.
- Warm the heavy cream if you have time. Adding cold cream can cool the potatoes down quickly. Slightly warmed cream blends in easily and helps keep everything hot.
- Don’t overwork the potatoes. Mash only until they’re smooth and creamy. Too much mixing can make Russet potatoes gummy or gluey.
- Adjust the consistency at the end. If you prefer softer mashed potatoes, add a little more warm heavy cream until they’re just how you like them.
- Use the Warm setting for serving. If dinner isn’t quite ready, keep the mashed potatoes covered on Warm and give them a gentle stir before serving.
Loaded Mashed Potato Bar Ideas
I love turning these Slow Cooker Mashed Potatoes into a loaded mashed potato bar, especially when I’m feeding a crowd or bringing them to a gathering. Keep the potatoes warm in the slow cooker and set out toppings so everyone can build their own bowl.
- Classic Loaded: Crispy bacon, shredded cheddar cheese, sour cream, and chives.
- Gravy & Onion: Brown gravy, sautéed mushrooms, and caramelized onions.
- Simple & Buttery: Butter or Blue Cheese Butter.
Frequently Asked Questions
What I Love To Serve with Slow Cooker Mashed Potatoes
Slow Cooker Mashed Potatoes
Slow Cooker Mashed Potatoes are creamy, buttery mashed potatoes made with Russet potatoes, garlic, chicken stock, butter, heavy cream, and simple seasonings. The potatoes cook right in the Crock Pot until tender, freeing up stovetop space for an easy side dish that’s perfect for holidays, family dinners, or feeding a crowd.
Ingredients
- 5lbs Russet Potatoes, Washed Peeled and Cut Into 1 Inch Chunks
- 4 Cloves of Garlic, Crushed
- 4 Cups Chicken Stock
- 1 Stick of Butter, Cut Into Pieces
- 1 tsp Salt
- 1 tsp Poultry Seasoning
- 1 Cup Heavy Cream
Instructions
- Add the potatoes and crushed garlic to a 6-quart or larger slow cooker. Pour the chicken stock over the potatoes.
Cover and cook on HIGH for 4 hours, or until the potatoes are very tender and easily pierced with a fork.
Carefully drain the potatoes, removing the chicken stock, then return the potatoes and garlic to the slow cooker.
Add the butter and mash with a potato masher until the butter is melted and the potatoes are light and fluffy.
Add the salt, poultry seasoning, and heavy cream.
Continue mashing until the potatoes are smooth and creamy and everything is fully incorporated. Avoid overmixing, which can make mashed potatoes gummy.
Taste and adjust the seasoning if needed. Serve hot with your favorite toppings.
Notes
Cut the potatoes into even 1-inch chunks so they cook at the same rate.
Cook the potatoes until they are very tender and easily pierced with a fork before draining.
Drain the chicken stock well, then return the hot potatoes and garlic to the slow cooker before mashing.
Add the butter while the potatoes are still hot so it melts easily. Add the heavy cream and seasonings, then mash just until smooth and creamy. Avoid overmixing, which can make Russet potatoes gummy.
If the potatoes become too thick, add a little additional warm heavy cream until they reach your preferred consistency.
Keep the finished mashed potatoes covered on the slow cooker's Warm setting until ready to serve.
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Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 420Total Fat: 19gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 54mgSodium: 483mgCarbohydrates: 53gFiber: 6gSugar: 5gProtein: 9g
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