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Homemade Slow Cooker Mashed Potatoes photo

Slow Cooker Mashed Potatoes

This Slow Cooker Mashed Potatoes recipe is the ultimate comfort food, creamy and flavorful, perfect for any meal!
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 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

Equipment

  • Slow Cooker
  • Peeler
  • Chopping Knife
  • Measuring cups
  • Mixing spoon

Method
 

Instructions
  1. Start by washing, peeling, and chopping your Yukon Gold potatoes into 1/2-inch pieces. This size ensures that they cook evenly and mash easily.
  2. Place the chopped potatoes into your slow cooker. Pour in the vegetable or chicken broth and add the minced garlic. The broth will infuse the potatoes with flavor as they cook.
  3. Dot the potatoes with pieces of butter and add the softened cream cheese. These ingredients will contribute to the rich, creamy texture we’re aiming for.
  4. Sprinkle in the salt and black pepper, giving it a gentle stir to combine all the ingredients.
  5. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are fork-tender. The slow cooking method allows the flavors to meld beautifully.
  6. Once cooked, use a potato masher or a hand mixer to mash the potatoes to your desired consistency. Gradually add the warmed milk and heavy cream to reach your preferred creaminess.
  7. Transfer the mashed potatoes to a serving bowl, and if desired, sprinkle with minced chives for a pop of color and flavor. Enjoy your Slow Cooker Mashed Potatoes alongside your favorite entrée!

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
  • Reheat in the microwave or stovetop, adding a splash of milk or cream.
  • You can freeze mashed potatoes for up to 2 months, reheating with added liquid for creaminess.