How to Make Crockpot Mashed Potatoes:
- This recipe for slow cooker mashed potatoes is the perfect solution to getting your holiday meal on the table at the same time.
- Did you know, you can peel your potatoes the night before. This is a lifesaver if you’re trying to get a big meal on the table the next day. Just keep them in cool water and fully covered.
- We use this for Thanksgiving dinner, Christmas dinner and Easter. Just peel your potatoes and cover them with water to keep them from turning brown.
- When you’re ready to start cooking them, drain the water, add fresh, hot water, salt and turn the crockpot on high.
- When making crockpot mashed potatoes, be sure to give yourself enough time to cook them. My crockpot runs a little high and it took 2.5 hours to cook my potatoes.
- If you’re worried about how much time it will take, just allow an hour or so buffer.
- You can always mash the potatoes and turn the crockpot on low until it’s time to serve dinner, then all you need to is put the crockpot mashed potatoes in a bowl, add a tablespoon of butter and garnish with parsley (optional).
- It is no problem to keep your slow cooker mashed potatoes warm in the slow cooker for another hour until everything is ready.
Tips for making Slow Cooker Mashed Potatoes:
- You can peel your potatoes the night before a big meal if you’re worried about having enough time to get everything done. Just peel, dice, and cover with cold water. Keep in the fridge or a cool place. The next morning, drain the water, cover the potatoes again with hot water and a teaspoon of salt and turn on high for 2.5-3 hours or until you can prick the potatoes with a fork and the potato breaks apart a bit.
- You can use sour cream or heavy cream for this recipe. I prefer the little tartness of the sour cream but either will do.
- You can also use chicken broth in place of the milk for this recipe.
- If you want a lot of flavor in your mashed potatoes, consider adding 1/2 cup grated parmesan cheese. They don’t even need gravy!
Crockpot Mashed Potatoes
- 10 medium Potaotes, cut into 1" cubes
- 1 Cup Sour Cream
- 1/2 Cup Milk
- 1/4 Cup Butter
- 2 tsp Onion Powder
- 2 tsp Garlic Powder
- 1 tsp Salt
- Peel your potatoes. Plan on 1.5 medium potatoes per person. I have a family of 7 so I usually do 10 potatoes.
- Place the potatoes in the crockpot and cover the potatoes with hot water. Add 1 tsp of salt. Cover with lip and cook on high for 2.5-3 hours, depending on how hot your crockpot cooks.
- The potatoes will be done when you poke them with a fork and the potato doesn't lift when you pull the fork out.
- Drain the water from your potatoes. I just use a dish towel to handle the hot crockpot and offset the lid a little to work as a strainer. It's okay if you don't get all the water out. I couple tablespoons of remaining water is fine.
- Add the sour cream, half of the milk, butter, onion salt, garlic powder, and half of the salt. Use a potato masher to mash the potatoes. (Do not over mash or the potatoes will develop a gluey texture.)
- Taste the potatoes. Add the remaining milk and salt if desired.
- Serve with gravy or load them up with ranch dressing, bacon and green onions. Enjoy!
We love Potato Recipes! Here are a few recipes using potatoes..
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These Crockpot Mashed Potatoes are 100% made in the crockpot. This is a step-by-step guide to cook your slow cooker mashed potatoes. These crock pot mashed potatoes are so light and fluffy and have so much flavor.