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Crockpot Mashed Potatoes
Crockpot Mashed Potatoes are ultra creamy and make the perfect Thanksgiving side. As a bonus, they’ll stay warm in the slow cooker for hours.
A hands off crockpot recipe for thick and buttery mashed potatoes that will free your hands up to make other things. Sounds too good to be true doesn’t it? Well it isn’t.
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Since I’ve fallen in love with my crockpot, I’ve discovered there are a vast array of foods that can be made in a slow cooker beyond the standard pulled pork: lasagna, mac and cheese, peach cobbler, green bean casserole, and beer brats are a few of my favorites.
Crockpot Mashed Potatoes Recipe
This Crockpot Mashed Potatoes recipe is super easy and convenient. You don’t even have to drain the potatoes after they cook. You mash them right in the cooking liquid. I was skeptical before I tried the recipe. Wouldn’t they taste watery?
But they didn’t. Add in a stick of butter and some sour cream and you have creamy, rich, thick mashed potatoes.
The most time-consuming part of this recipe is peeling and slicing the potatoes into 1/4-inch rounds. Oh how I hate peeling potatoes! It doesn’t help that I always have to search every drawer in the kitchen 3 times before I find my vegetable peeler.
How To Make
More detailed instructions below.
Slice the potatoes into rounds and place them in a slow cooker. Pour a boiling mixture of water, chicken broth and salt over them.
Brushing the tops of the potatoes with plenty of melted butter and placing a piece of parchment paper directly on them helps prevent the slices on top from discoloring. They will still discolor some, but not much and you won’t notice at all once you mash them.
After 4 hours in the crockpot, the potatoes will be perfectly tender. Mash them right in the pot and add in butter, sour cream, chives, and seasonings.
Recipe Tip
Once you’ve mashed the potatoes, you can leave them in the crockpot with the setting on warm for an hour or two until you are ready to serve them. That might be my favorite thing of all about the crockpot, because there’s no telling when my teenage kids are going to be ready to eat.
Storage
Leftovers can be stored in an airtight container in the refrigerator If they get too thick, mix a little milk into them and reheat in a microwave. You can up the flavor of leftovers by sprinkling them with a little shredded cheddar cheese and crumbled bacon.
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More Mashed Potato Recipes
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Roasted Garlic and Bacon Mashed Potatoes
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Duke’s Mayonnaise Mashed Potatoes
Loaded Mashed Potato Casserole
Print
Crockpot Mashed Potatoes
Easy and convenient mashed potatoes made in the crockpot.
Course Side DishCuisine American
Prep Time 10 minutes minutesCook Time 4 hours hoursTotal Time 4 hours hours 10 minutes minutes
Servings 10
Calories 315kcal
Author Christin Mahrlig
Equipment6-quart slow cookerPotato Masher
Ingredients5 pounds russet potatoes2 cups water3/4 cup chicken broth, can use all water2 teaspoons salt3 tablespoons salted butter, melted1 stick butter, cut into 1 tablespoon size pieces1/2 cup sour cream2 tablespoons minced chives1/2 teaspoon garlic powder1 teaspoon ground pepper
InstructionsBring water, broth, and salt to boil in a small saucepan.While that is coming to a boil, peel and slice the potatoes into 1/4-inch rounds. If water comes to a boil before you are done, just turn the heat down. You don’t want to expose the potatoes to air for long once they are peeled because they will turn brown.Place potato slices in the crockpot and pour boiling water mixture on top. Stir to coat potatoes.Brush the potatoes on top with melted butter. Press a piece of parchment paper that is slightly larger than the crockpot on top of the potatoes and tuck edges down to hold in place.Cover and cook on HIGH until all the potatoes are tender, about 4 hours.Discard parchment paper. Sprinkle the butter pieces on top of the potatoes. Use a potato masher to mash potatoes until smooth.Mix in the sour cream, chives, garlic powder, and pepper. Taste for seasoning and add extra salt if desired.
NutritionCalories: 315kcal | Carbohydrates: 42g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 648mg | Potassium: 972mg | Fiber: 3g | Sugar: 2g | Vitamin A: 464IU | Vitamin C: 13mg | Calcium: 48mg | Iron: 2mg
Recipe Source: adapted from Cook’s Country (April/May 2014)
Disclosure: Spicy Southern Kitchen is an amazon.com affiliate.
Originally posted November 5, 2017. Updated with new content.
The post Crockpot Mashed Potatoes appeared first on Spicy Southern Kitchen.
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