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Cooked low and slow and the perfect side dish to any meal these Slow Cooker Mashed Potatoes are a staple recipe that you should always have on hand for any occasion!
Mashed Potatoes are one of those recipes that I like to use pretty much for any comforting side dish. They literally go with all the things and that is what is great about them.
They have minimal ingredients but are so full of flavor that you really can’t go wrong. I especially love these Slow Cooker Mashed Potatoes because I can pretty much fix it and forget it.
We utilize our slow cooker more often than not and use it all year round. It is by far one of my favorite kitchen appliances because almost everything can be made in it.
These Slow Cooker Mashed Potatoes are a recipe that we have been making for a long while now and are our go-to for holidays, gatherings, and more.
They are super easy, have minimal ingredients, and can feed a crowd. There is nothing bad to be said about this recipe, put them in in the morning and you have yourself a wonderful side at the end of the day.
I’ve always been a potato person by nature, I love potatoes of all kinds and flavors and for many dishes. They really just make a great side or snack and you can’t go wrong with them.
Some of our favorite potato recipes that we have on our site include: Parmesan Smashed Potatoes, Rosemary Roasted Fingerling Potatoes and Fried Red Potato Wedges.
WHY THIS RECIPE WORKS:
- This recipe is very versatile and you can add anything you’d like to these.
- Easily double this batch to serve larger crowds.
- You can cook these on high or low depending on your time limit.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
Russet potatoes
Garlic
Chicken stock
Kosher salt
Pepper
Unsalted butter
Half & half
HOW TO MAKE SLOW COOKER MASHED POTATOES:
- Place the potatoes, garlic cloves, chicken stock, salt, and pepper into a slow cooker, stir to combine.
- Place the sliced butter on top of the potatoes and cook on low for 6-7 hours or on high for 3-4 hours until the potatoes are soft and mashable. The potatoes may brown around the edges, that’s okay.
- Place the half and half into a small saucepan and warm it over medium-low heat, do not simmer.
- Pour half of the half and half into the slow cooker and mash the potatoes with a potato masher right in the cooker.
- Add more half & half until you reach your desired consistency.
- Taste and adjust seasoning if necessary, serve immediately.
WHAT KIND OF POTATOES SHOULD I USE?
For our Slow Cooker Mashed Potatoes we always have liked to use Russet Potatoes, they are large and are just our go-to default potatoes for this recipe.
You can use any potato that you’d like, others include Yukon Gold, Red, and even Sweet Potatoes. Basically, you can use whatever type you’d like.
Since this recipe is so simple all the ingredients will go just fine with whatever you choose.
DO I NEED TO PEEL MY POTATOES?
If you want a more rustic look and flavor you can leave your skins on your potatoes, it is never necessary to peel them, we like to just for our own personal preference.
If you do choose to leave the skins on make sure that you scrub your potatoes well to get any and all the dirt off.
There are also benefits for leaving the skin on in that the skin itself has a lot of nutrients. They will soften while cooking so it will still be easy to mash as well.
If you are wanting them smoother you can use a hand mixer or even an immersion blender to make them smoother.
HOW TO STORE:
These Slow Cooker Mashed Potatoes can be stored covered in an airtight container in the refrigerator for up to 3 days.
You can also freeze these, place the leftover potatoes in a freezer-safe container and place them in the freezer. They should keep for up to 2 months.
Let potatoes defrost in the refrigerator overnight. Reheat on the stove by adding a little more half & half or milk, or in the microwave until heated through.
TIPS AND TRICKS:
- Any of your favorite potatoes will work with this recipe, but we like to use Russet.
- Double this recipe easily by using an 8qt slow cooker or two slow cookers.
- You can add other herbs or ingredients to this to make the flavor to your preference.
- These can be frozen, see my tips above.
- These can be cooked on low for 6-7 hours or high for 3-4 hours.
- You do not have to peel your potatoes if you do not want to, we do but it is not necessary if you do not want to.
If you want that perfect side dish that is great for weeknight meals, family gatherings or holidays? Then you need to make my Slow Cooker Mashed Potatoes.
If you like this recipe you might also like:
- Roasted Garlic Mashed Potatoes
- Creamy Mashed Potatoes
- Mashed Potato Cakes (Made with Instant Potatoes)
If you’ve tried these SLOW COOKER MASHED POTATOES let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Slow Cooker Mashed Potatoes
Ingredients
- 5 pounds russet potatoes peeled and cut into 1-inch pieces
- 2 cloves garlic peeled
- 1 cup chicken stock
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 ½ cups unsalted butter sliced into tablespoons
- 1 ½ cups half & half warmed
Instructions
- Place the potatoes, garlic cloves, chicken stock, salt, and pepper into a slow cooker, stir to combine.
- Place the sliced butter on top of the potatoes and cook on low for 6-7 hours or on high for 3-4 hours until the potatoes are soft and mashable. The potatoes may brown around the edges, that’s okay.
- Place the half and half into a small saucepan and warm it over medium-low heat, do not simmer.
- Pour half of the half and half into the slow cooker and mash the potatoes with a potato masher right in the cooker.
- Add more half & half until you reach your desired consistency.
- Taste and adjust seasoning if necessary, serve immediately.
Notes
- Any of your favorite potatoes will work with this recipe, but we like to use Russet.
- Double this recipe easily by using an 8qt slow cooker or two slow cookers.
- You can add other herbs or ingredients to this to make the flavor to your preference.
- These can be frozen, see my tips above.
- These can be cooked on low for 6-7 hour or high for 3-4 hours.
- You do not have to peel your potatoes if you do not want to, we do but it is not necessary if you do not want to.
Nutrition
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