Crock-Pot Mashed Potatoes
September 13, 2016
Without a doubt, the tastiest & healthiest way to cook mashed potatoes. Give this a try & you may never go back to cooking mashed potatoes any other way! For a real treat, make my Cauliflower Mashed Potatoes (see recipe in the Potatoes category) which brings a whole new level of flavor & even more nutrients to mashed potatoes.
Yield: Approximately 10 - 1 cup servings
5 lbs organic russet potatoes peeled & rinsed in cold water. Cut in half lengthwise, cut in half lengthwise again, then cut into fairly evenly sized cubes
2 cups organic chicken or vegetable broth
5 Tblsp butter, cut into small pieces
1/2 cup organic milk or plain, unsweetened almond milk (may need more for thinning)
1 cup sour cream or plain Greek yogurt (or 1/2 cup of each)
1/8 cup Roasted Garlic cloves, mashed with a fork or 2 to 3 tsp finely minced fresh garlic (see Roasted Garlic recipe in the Herbs, Spices & Seasonings category)
1 to 2 tsp kosher or sea salt (see Tip# 1)
Fresh ground black pepper, 12 pepper mill turns or to taste
Optional for garnish: chopped fresh chives or parsley or substitute dried of either one
1 Peel & rinse potatoes in cold water. Cut in half lengthwise, then cut in half lengthwise again, then cut into fairly evenly sized cubes.
2 Arrange potatoes in a 7 quart crock-pot. Pour broth all over potatoes & top with pieces of butter.
3 Cook on high for 4 hours or until potatoes are tender & most of the liquid is absorbed. Give potatoes a quick stir during cooking, after 2 & 3 hrs.
4 When potatoes are done; turn off crock-pot, uncover, stir & let sit 10 - 20 minutes allowing any remaining liquid to fully absorb into the potatoes.
5 Add milk, sour cream, garlic, salt & pepper.
6 Mash until the consistency is to your liking & give it a good stirring to make sure all the ingredients are well combined. If too thick, add more milk sparingly. If not thick enough, set crock-pot to warm & heat uncovered, stirring occasionally, until it's the thickness you desire.
7 Cover & set crock-pot to warm to serve later or serve now & if using, garnish individual servings.
Tips & Suggestions
1 Regarding salt; keep in mind that the chicken broth & Roasted Garlic add a salty taste... therefore be sure to taste the finished potatoes before adding more salt.
2 If you're cooking this ahead of time to freeze or if you have leftovers:
a. Let potatoes cool in crock-pot to room temperature.
b. Freeze in airtight containers, 1 cup per person is a general rule of thumb for serving size.
c. If you're planning to use within 1 to 2 days, store container(s) in the refrigerator.
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15 thoughts on “Crock-Pot Mashed Potatoes”
Have you tried cooking them on low overnight?
Hi Natalie, yes you can do it that way if you like… so long as you don’t overcook them or you have a crock that turns off automatically.
We have 18 adults and three children coming for the holidays. I’m thinking 10 lbs of potatoes would be better but then I’d have to make them in two crockpots?
Hi Sue, yeah you’ll need to use 2 crock-pots. Thankfully crock-pots aren’t expensive in case you need to buy a second one. Hope you & all your guests have a Happy Thanksgiving!
Has anyone attempted a dry run just yet?! A little nervous about trying! Looks too easy to be true! LOVE the idea!
Hi Deonia, I make these frequently & they always turn out perfect! They are as easy as they look & don’t be nervous, just give ’em a try.
The mashed potatoes look so creamy and smooth. With butter and making it in crockpot is great idea
Love that this comes together in the crockpot! Perfect for Thanksgiving!!
This is such a great idea for a potluck I will be attending. I will sub coconut milk, coconut oil and apple cider vinegar for the dairy, but the roasted garlic is inspired and will really make this a wonderful contribution. Yum!
I love that you added roasted garlic to these mashed potatoes! They sound so good!
Thanks so much, I will be making this on the weekend!
Mmmmm…that looks so creamy. I want sausages with your mashed potatoes now!
Creamy mashed potatoes are the best, and I love that these are made in the slow cooker!
I love making things like this for potlucks and holidays – perfect for Thanksgiving!
Why haven’t I thought of this?!? I’ll have to try Crock-pot potatoes next time