Crockpot mashed potatoes require no boiling – simply chop & season and let the slow cooker do the rest! Before serving mash them until smooth and enjoy.
Slow Cooker Mashed Potatoes
A hearty meal is just never complete without a big ol’ bowl of mashed potatoes.
Crockpot mashed potatoes are so easy to make, they practically cook themselves! No boiling, straining, or draining – these leave the stove open for Thanksgiving gravy. They can be prepared well ahead of time and left on warm in the slow cooker. Easy to make, you can add cheese, garlic, or other favorites to change them to your liking.
Potatoes for Mashing
For this crock pot mashed potatoes recipe, I prefer red or Yukon gold potatoes. They have a smooth texture and buttery flavor. This recipe will also work with russet potatoes, be sure to peel them first as the skins are tough.
How to Make Crockpot Mashed Potatoes
If they’re done a little early, mash them and turn the slow cooker to warm.
Tips for Perfect Potatoes
Slow cookers can vary – ensure that the potatoes are very soft before you start mashing. Opening the slow cooker lets out a lot of heat and increases the cooking time. If checking the potatoes for doneness, try close the lid quickly. This recipe is designed for a 4 quart slow cooker – if using a different size, your results may vary. You can add extra warm milk or heavy cream if needed (depending on the type of potato, you may not need it). To change the flavor, stir in shredded cheddar cheese, roasted garlic, crumbled bacon, green onions, or chives before serving.
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