Crockpot mashed potatoes are an easy and delicious side dish perfect for any meal. With minimal preparation and the help of your slow cooker, you can enjoy smooth, creamy potatoes without spending hours in the kitchen. This recipe is great for family dinners, holidays, or a cozy night in.
Why Make This Recipe
Making mashed potatoes in a crockpot saves time and reduces the cleanup of multiple pots and pans. It’s hands-off cooking at its best! You can prep the ingredients ahead of time, and while the potatoes cook slowly, you can focus on other parts of your meal. Plus, the slow cooking allows the flavors to meld beautifully.
How to Make Crockpot Mashed Potatoes
Ingredients:
- 3 pounds Yukon Gold potatoes
- 1-2 bulbs garlic (the top ¼ cut off)
- ¼ cup low-sodium chicken broth
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper (optional)
- 4 tablespoons unsalted butter (½ stick)
- ¼-½ cup milk
- Chopped fresh chives (or parsley)
- Unsalted butter (for garnish)
Directions:
- Spray a crockpot with cooking spray and set it to high heat.
- Peel and cut the potatoes into 1-inch cubes. Rinse the potatoes under cold water to remove some of the starch.
- Transfer the potatoes to the crockpot and place the garlic on top. Drizzle the chicken broth over the potatoes and sprinkle with salt and pepper.
- Cook on high for 2-3 hours or on low for 3-4 hours, until the potatoes are tender.
- Remove the garlic and mash it. Add the mashed garlic and butter to the potatoes. Mash until smooth, being careful not to overmix, or they may become gummy.
- Mix in the milk until you reach your desired consistency.
- Garnish with chopped chives or parsley and add pats of butter if desired.
How to Serve Crockpot Mashed Potatoes
Serve these mashed potatoes hot as a side dish to your favorite protein. They’re excellent alongside roast chicken, meatloaf, or grilled vegetables. Add a sprinkle of chives or parsley on top for an extra touch of color and flavor.
How to Store Crockpot Mashed Potatoes
Leftover mashed potatoes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in the microwave, adding a little milk to bring back the creamy texture.
Tips to Make Crockpot Mashed Potatoes
- Use Yukon Gold potatoes for a rich and buttery flavor.
- Rinse the potatoes well to reduce starch and avoid gummy mashed potatoes.
- If you prefer a creamier texture, start with less milk and add more as needed.
- For a garlic lover’s twist, roast the garlic before adding it to the potatoes.
Variations
You can personalize your mashed potatoes by adding cream cheese for extra creaminess, sour cream for a tangy flavor, or even cheddar cheese for a cheesy finish. Experiment with herbs and spices to suit your taste!
FAQs
Q: Can I make these mashed potatoes ahead of time?
A: Yes! You can prep and cook the potatoes a day ahead. Reheat them with a splash of milk for the best results.
Q: What if I don’t have chicken broth?
A: You can substitute vegetable broth or simply use water for cooking.
Q: Can I use other potato varieties?
A: While Yukon Golds are recommended for their flavor and texture, you can use russet potatoes as well. Just be aware that the flavor may differ.
Crockpot Mashed Potatoes
Ingredients
Potatoes & Garlic
- 3 pounds Yukon Gold potatoes For a rich and buttery flavor
- 1-2 bulbs garlic (the top ¼ cut off) For flavor enhancement
Seasoning & Broth
- ¼ cup low-sodium chicken broth Can be substituted with vegetable broth or water
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper (optional) Add according to taste
Creaminess
- 4 tablespoons unsalted butter (½ stick) For richness
- ¼-½ cup milk Adjust for desired consistency
- to taste Chopped fresh chives (or parsley) For garnishing
- to taste Unsalted butter (for garnish)
Instructions
Preparation
- Spray a crockpot with cooking spray and set it to high heat.
- Peel and cut the potatoes into 1-inch cubes. Rinse the potatoes under cold water to remove some of the starch.
- Transfer the potatoes to the crockpot and place the garlic on top. Drizzle the chicken broth over the potatoes and sprinkle with salt and pepper.
Cooking
- Cook on high for 2-3 hours or on low for 3-4 hours, until the potatoes are tender.
Mashing
- Remove the garlic and mash it. Add the mashed garlic and butter to the potatoes. Mash until smooth, being careful not to overmix, or they may become gummy.
- Mix in the milk until you reach your desired consistency.
- Garnish with chopped chives or parsley and add pats of butter if desired.
