Yields: 6 serving(s)Prep Time: 15 minsCook Time: 3 hrs Total Time: 3 hrs 15 minsSavePrintHow to make mashed potatoes in the slow cooker instead of on the stovetop. It’s so much easier! From Joanne Ozug of Fifteen Spatulas.Read MoreAdvertisement - Continue Reading BelowIngredientsSee Nutritional InformationPrint3 lb. Russet Potatoes, Peeled And Cut Into Small Chunks1 cup Chicken Broth (see Note)4 Tbsp. Unsalted Butter; Cut Into Pats1 1/2 tsp. Salt1/2 cup Sour CreamChives Or Scallions, For GarnishHeavy Cream Or Milk, To Taste (optional)DirectionsCombine potatoes, chicken broth (see note below), butter, and salt in a slow cooker. Stir together, then cover and cook on high for 3–4 hours, until potatoes are tender and fluffy-looking. Mash with a potato masher or fork (or put them through a potato ricer, for super smooth potatoes), then add sour cream, chives or scallions, heavy cream or milk, or whatever ingredients you’d like. Season to taste, then serve and enjoy!Note: I used unsalted chicken broth. If you use full salt, reduce the salt to 1 teaspoon, then season to taste at the end. If you wish to skip the chicken broth, substitute water instead.
Though I love mashed potatoes, I’ve always thought of them as a fairly laborious thing to make. Peel all the potatoes, cut them into chunks, bring a big pot of water to a boil, boil the potatoes, drain the potatoes in a colander, put them all through a potato ricer, then mix in the cream and goodies. It’s all simple, but it undoubtedly takes time to make, and I actually ended up skipping them altogether this past Thanksgiving and making Potato Gratin instead.
In my everlasting quest to use my slow cooker more, these days, when I want my mashed potato fix, I’ll make them in the slow cooker instead. I cut potatoes into chunks, then throw them into the crockpot for a few hours, mash with a fork and stir in the cream and goodies. It feels so much easier than the previous way I made them, and certainly makes much less of a mess. Less dishes is always an extra win.