Slow Cooker Mashed Potatoes-creamy mashed potatoes that are made in the crockpot. These easy mashed potatoes are perfect for all of your holiday meals!
Thanksgiving is right around the corner! I love Thanksgiving because it is a day to give thanks and a day to FEAST! We have started making our list of recipes to make and the list is long. The only problem, space. We are living in a small rental house while we build our house and I am going to have to be strategic in my planning so I can make all of our Thanksgiving favorites.
I have tried to cross a few things off our usual list, but that is easier said than done. Thanksgiving is all about traditions and you can’t get rid of the foods that make Thanksgiving, Thanksgiving. One of those foods, mashed potatoes. You can’t have Thanksgiving without mashed potatoes! To save space, we are making Slow Cooker Mashed Potatoes this year. They are the easiest and BEST mashed potatoes out there!
I know it isn’t hard to boil potatoes on the stove and mash them, but the stove and oven area can get pretty crazy on Thanksgiving. And sometimes I almost forget about making the mashed potatoes because there is so much else going on.
I love making mashed potatoes in the slow cooker because it is one less thing to make on the stove and they can be made in advance. Just put all of the ingredients in the slow cooker and let the slow cooker do the work! We use Yukon gold potatoes and add butter, heavy cream, milk, and a little cream cheese. We don’t mess around:) These mashed potatoes are the real deal!
When the potatoes are tender, mash them right in the slow cooker with a potato masher, potato ricer, or hand mixer. If you are going to us a mixer, make sure you keep the mixer in the potatoes so you don’t make a mess. You don’t want to be flinging potatoes all over the place. And make sure you DO NOT over mix. If you do, your potatoes will turn to glue! Josh likes to use a ricer because he likes super smooth and creamy mashed potatoes. I like using a potato masher because I don’t mind a few chunks in my potatoes. You can mash them to whatever consistency you like!
You can keep the potatoes warm in the slow cooker until meal time, which is another bonus about the slow cooker. No one wants to eat cold mashed potatoes and that sometimes happens if you are juggling too many recipes on the stove top. They get done too early and just sit there. Boo!
You can serve the mashed potatoes right from the slow cooker or you can spoon them into a pretty serving dish. We do like to top the finished taters with extra butter and chopped chives.
Make Slow Cooker Mashed Potatoes this Thanksgiving! They are beyond easy to make and are sure to be a hit!
Slow Cooker Mashed Potatoes
- 3 pounds Yukon Gold potatoes washed, peeled, and chopped into 1/2-inch pieces
- 1 cup vegetable or chicken broth
- 2 cloves garlic minced
- 1/4 cup butter cut into pieces
- 2 ounces cream cheese softened
- 1/2 cup milk warmed
- 1/4 cup heavy cream warmed
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Minced chives for garnish, optional
- Put potatoes in the bowl of a slow cooker. Pour the broth over the potatoes. Place the garlic and butter on top. Cover and cook on high for 3-4 hours, or on low for 6-8 hours, or until the potatoes are soft.
- Use a potato masher, ricer, or electric mixer to mash the potatoes to your desired consistency. If you use a mixer, make sure you keep the mixer in the bowl or you will have a mess. Also, don't over mix the potatoes or you will end up with glue.
- Stir in the cream cheese, milk, and heavy cream. Stir until well combined and smooth. Season with salt and black pepper and stir again. Transfer to a serving bowl and garnish with chives, if using. You can add an extra pat of butter on top, if desired. Serve warm.
- Note-you might need a little extra milk depending on how thin/creamy you like your potatoes.
Have you tried this recipe?
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