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Let’s talk about freeing up your stovetop, especially on those busy days when every burner is a precious commodity.
The crockpot isn’t just for soups and stews; it’s your secret weapon for creating the creamiest, most relaxed mashed potatoes you’ll ever make.
The Genius of No-Drain Cooking
Traditional mashed potatoes involve boiling, draining, and hoping you timed everything right. This method throws all that stress out the window.
You cook the potatoes right in a savory broth, letting them soak up every bit of flavor, and you never pour a single drop down the sink.
Ingredients Needed for the Recipe
Gathering simple, good-quality ingredients is the first step to something truly special. Here is what you’ll need.
- Yukon Gold Potatoes: Their naturally buttery flavor and creamy texture make them the absolute best choice for mash that’s smooth, not gluey.
- Garlic Cloves (optional): They mellow and soften as they cook, providing a gentle, aromatic background note.
- Chicken Stock or Vegetable Broth: This is the cooking liquid that infuses the potatoes with a rich, savory depth from the inside out.
- Kosher Salt: It seasons the potatoes throughout the cooking process, not just at the end.
- Unsalted Butter: It adds that essential, luxurious richness we all crave in mashed potatoes.
- Milk or Cream: This is for final creaminess; warming it first prevents the potatoes from seizing up.
- Full-Fat Sour Cream: The real secret weapon, offering a delightful tang and an unbeatably fluffy texture.
- Parmesan Cheese (optional): It introduces a salty, umami punch that takes these potatoes to a whole new level.
How to make Crockpot Mashed Potatoes?
The process is wonderfully straightforward, but a few key details make all the difference. Follow these steps.
Step 1- Prep & Combine
Peel your Yukon Gold potatoes and cut them into even, 1-inch cubes. Consistency here means everything cooks evenly.
Place the potatoes and peeled garlic cloves into your slow cooker, then add the broth, salt, and butter. Give it a gentle stir.
Step 2- The Slow Cook
Cover and cook on HIGH for 3 to 4 hours, or on LOW for 6 to 7 hours. You’re looking for the potatoes to be utterly fork-tender.
Resist any urge to peek too often; just let the slow cooker work its steady, reliable magic. And remember, do not drain the liquid.
Step 3- The Gentle Mash
Once the potatoes are tender, grab a hand-held potato masher. An electric mixer is tempting, but it can lead to a gummy texture.
Mash the potatoes right in the crockpot until they’re mostly smooth; they’ll absorb that flavorful cooking liquid as you go.
Step 4- Warm the Dairy
Pour your milk or cream into a heat-safe container and warm it slightly, for about 30 seconds in the microwave. This small step is crucial.
Cold dairy meeting hot potatoes can cause them to become oddly sticky. We’re avoiding that entirely.
Step 5- Fold & Fluff
Pour in about half of the warm cream and stir it gently into the mashed potato base. Now, fold in the sour cream and parmesan cheese.
Add more of the warm cream, a little at a time, until you achieve your perfect, dreamy consistency. Taste, and add a pinch more salt if needed.
Step 6- Serve or Hold
You can serve these beauties immediately, straight from the pot. But here’s the real win: you can also set the slow cooker to WARM.
They’ll stay perfectly creamy and hot for up to 4 hours, giving you the ultimate gift of time and flexibility.
Your Guide to Customization
This recipe is a fantastic canvas, ready for your personal touch. Feel free to play around and make it your own.
Love classic flavors? Simply leave out the garlic and parmesan for pure, unadulterated buttery mashed potato bliss.
Want to get creative? Fold in crispy chopped bacon, fresh chives, a handful of shredded cheddar, or a sprinkle of fresh rosemary.
For a dairy-free version, use a rich, unflavored non-dairy milk and butter, and substitute the sour cream with plain, unsweetened non-dairy yogurt.
Tips
- Stick to the hand masher. It gives you control and prevents overworking the potatoes, which is the main cause of a gluey, dense mash.
- Season in layers. Adding salt with the cooking broth seasons the potatoes throughout. Always do a final taste at the end, adjusting as necessary.
- Full-fat dairy is your friend here. It provides the best flavor and texture, creating that luxurious, velvety mouthfeel we’re after.
Transforming Your Leftovers
If you’re lucky enough to have leftovers, congratulations—you’ve got the start of another great meal. Don’t let them go to waste.
Form cold mashed potatoes into patties, coat them lightly in breadcrumbs, and pan-fry for the most incredible, crispy potato cakes.
They also make a superb filling for a quick breakfast scramble, or as a rich topping for a shepherd’s pie. The possibilities are genuinely exciting.
Serving & Pairing Ideas
These potatoes are the ultimate versatile side, equally at home on a Tuesday as they are on a holiday table. They just work.
For a comforting weeknight dinner, pair them with simple baked chicken, juicy meatloaf, or savory grilled sausages. It’s instant comfort food.
On holidays, they are the perfect, stress-free companion to roasted turkey, honey-glazed ham, or a beautiful standing rib roast. They free up your oven, which is a true holiday miracle.
Storing for Later Enjoyment
Store any cooled leftovers in an airtight container in the refrigerator for up to 5 days. They reheat beautifully with a little care.
To reheat, place them in a saucepan with a small splash of broth or milk over low heat, stirring often. You can also use your slow cooker on LOW for a couple of hours.
For longer storage, you can freeze them for up to a month. Thaw in the fridge overnight before reheating gently, adding a bit of liquid to refresh the texture.
Crockpot Mashed Potatoes Recipe
Description
This recipe for Crockpot Mashed Potatoes is a game-changer when it comes to getting mashed potatoes on the table without stress. With their creamy, velvety texture and rich flavor from garlic and Parmesan, these mashed potatoes are every bit as delicious as the stovetop version—just a lot easier to make. Perfect for holidays or weeknights, you can prep hours ahead, hold warm for hours, and free up precious stovetop and oven space.
ingredients
Instructions
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Place peeled, cubed potatoes and garlic cloves (if using) in the slow cooker. Add broth, ½ teaspoon salt, and butter. Stir to combine.
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Cook on high for 3–4 hours or low for 6–7 hours, or until potatoes are fork-tender. Do not drain the liquid.
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Mash the potatoes directly in the slow cooker using a hand potato masher until smooth and creamy.
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Warm the milk or cream in a microwave-safe container for about 30 seconds. Stir in ½ cup of the warm milk and Parmesan (if using), followed by the sour cream. Add more milk as needed to reach desired consistency. Season with additional salt if needed.
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Serve immediately or keep on the 'warm' setting for up to 4 hours.
Nutrition Facts
Servings 10
Serving Size 1 cup
- Amount Per Serving
- Calories 240kcal
- % Daily Value *
- Total Fat 10gg16%
- Saturated Fat 6gg30%
- Trans Fat 0gg
- Cholesterol 30mgmg10%
- Sodium 320mgmg14%
- Potassium 620mgmg18%
- Total Carbohydrate 34gg12%
- Dietary Fiber 3gg12%
- Sugars 4gg
- Protein 6gg12%
- Calcium 12 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Make it dairy-free: Use non-dairy butter, omit Parmesan, and substitute sour cream with plain non-dairy yogurt or extra broth.
- Flavor boosters: Stir in black pepper, chives, crumbled bacon, or shredded cheddar for extra flair.
- Storage: Refrigerate leftovers up to 5 days or freeze for 1 month. Reheat gently with a splash of broth or milk.
- Tip: Always warm your milk/cream before adding—it prevents the potatoes from seizing and keeps them silky smooth.
Frequently Asked Questions
Can I make these mashed potatoes ahead of time?
Yes! They can be made hours in advance and kept warm in the slow cooker for up to 4 hours. You can also refrigerate leftovers and reheat them with a bit of liquid for best texture.
What kind of potatoes work best?
Yukon Gold potatoes are ideal—they’re naturally buttery, less starchy, and mash into a creamy texture without becoming gluey.