Crockpot Mashed Potatoes
Crockpot mashed potatoes are an easy, creamy side dish that's perfect for any meal, making it ideal for family dinners and holidays.
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.
Notes
Leftover mashed potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave, adding a little milk to restore creaminess. You can add cream cheese, sour cream, or cheddar cheese for variations.