Slow Cooker Mashed Potatoes Recipe
This Slow Cooker Mashed Potatoes recipe is an easy way to make creamy, fluffy mashed potatoes with minimal effort. Simply cook the potatoes in the crockpot, mash, and season to your liking. They’re perfect for serving immediately or keeping warm for later.
Equipment
- Slow cooker
- Measuring cups
- Cutting board
- Knife
- Potato Masher (or Ricer, or Hand Mixer)
Ingredients
- 2 tsp kosher salt
- 1¾ cups heavy cream
- 5 lbs russet potatoes peeled and cut into 1/2-inch cubes
- ¼ cup water
- Chopped chives to garnish, optional
- 1½ unsalted butter cut into 1/2-inch cubes
Instructions
- To begin, place the potatoes in the slow cooker and cover with water.
- Cook on high for 3 1/2 hours until the potatoes are tender.
- After cooking, drain any excess water.
- Mash the potatoes with a potato masher for a chunkier texture, or use a ricer or hand mixer for a smoother consistency.
- Add salt, pepper, and any other seasonings to taste.
- For extra creaminess, stir in butter and cream.
- Dot the top with more butter and sprinkle with salt.
- Serve immediately for the best texture, but you can keep the potatoes on the “warm” setting for up to two hours.
- If reheating later, you may need to add extra butter and cream, and then whip the potatoes for a smooth finish.
Notes
- For smoother potatoes, use a ricer or hand mixer.
- If holding on “warm,” be aware the color may darken over time.
- Reheat mashed potatoes with a little added butter and cream for the best consistency.