Here’s a simple, creamy Slow Cooker Mashed Potatoes recipe 🥔⏳ — perfect for hands-off prep, holiday meals, or any cozy dinner.
Slow Cooker Mashed Potatoes
Ingredients (serves 6–8):
- 3 lbs potatoes (Yukon Gold or Russet), peeled and diced
- 4 cloves garlic, peeled (optional, for roasted flavor)
- ½ cup milk (adjust as needed)
- 4 tbsp butter
- Salt & pepper, to taste
- Optional: ½ cup sour cream or cream cheese for extra creaminess
- Optional garnish: chopped chives or parsley
Instructions:
- Prep potatoes:
Peel and dice potatoes into roughly 1–2 inch pieces. - Cook in slow cooker:
Place potatoes and garlic (if using) in slow cooker. Add ½ tsp salt and enough water to cover the potatoes by about ½ inch.
Cover and cook 3–4 hours on high or 6–7 hours on low, until potatoes are very tender. - Drain & mash:
Carefully drain water. Return potatoes and garlic to slow cooker. - Add butter & milk:
Add butter and mash potatoes with a potato masher or hand mixer. Slowly add milk (and sour cream if using) until creamy. Season with salt and pepper to taste. - Keep warm:
Set slow cooker to warm if not serving immediately. Stir occasionally.
⭐ Tips:
- For extra fluffy potatoes, use Yukon Golds or Russets.
- Garlic can be roasted beforehand for a sweeter, deeper flavor.
- To save time, use the slow cooker liner—easy cleanup.
- Add shredded cheese or herbs for a loaded version.
🔄 Variations:
- Cheesy Mashed Potatoes: Fold in 1 cup shredded cheddar or Parmesan.
- Herbed Mashed Potatoes: Add 1–2 tsp dried or 1 tbsp fresh rosemary, thyme, or chives.
- Bacon Mashed Potatoes: Fold in crispy cooked bacon bits before serving.
If you want, I can also give a 5-ingredient ultra-creamy slow cooker version that’s almost like restaurant-style mashed potatoes.
Do you want me to do that?
