Slow cooker mashed potatoes are easy to make, producing fluffy mashed potatoes without any of the fuss. No pre-boiling, the potatoes go in raw!
Easy Mashed Potatoes
So freaking easy. The only prep work involved is peeling & chopping 5 pounds of potatoes. After that, sit back and let the slow cooker work its magic. If you to leave the skin on your mashed potatoes then this recipe is even easier because all you have to do is chop. Even though it’s a tedious task, personally I like to remove the skin when making mashed potatoes but that’s just me. Some slow cooker mashed potatoes recipes have you add the milk, butter, and seasonings along with the potatoes when you initially add them the slow cooker. I like to wait to add this stuff until I’m mashing the potatoes when they’re done cooking so I can get the taste just right. If you want to add everything at the beginning of cook time, be my guest, it definitely won’t hurt.
What Type Of Potato To Use
Normally I suggest using a waxy potato when slow cooking because they hold their shape better during the low & slow cooking process. Since the potatoes in this recipe are being mashed, waxy potatoes aren’t recommended. Because they are low in starch content, waxy potatoes don’t break down as well as other starchier options which makes them more likely to result in gummy mashed potatoes. I recommend russet or Yukon gold potatoes. I used 5 pounds of russet (Idaho) potatoes.
Mash Directly In The Slow Cooker
Another bonus to this recipe is that you mash the potatoes directly in the slow cooker base, no need to dirty up more dishes. I use a hand blender but the potatoes will be so tender that a simple hand masher will do the trick. It all depends on how smooth you like your potatoes.
Some of your potatoes might stick the sides of the slow cooker as it cooks. This is okay. If you have the time, stir the potatoes half way through cooking. If you want, you can even start this the night before. Peel and chop the potatoes, put them in a large bowl, completely cover the potatoes with cold water and store them in the refrigerator until they’re ready to be drained & added to the slow cooker.
Use Your Favorite Ingredients
Outside of the potatoes, feel free to use the rest of the ingredients listed as a guideline. For example, I like to use broth as my liquid in this recipe. Other suggestions include milk of your choice or even water. I also like to add 2 tablespoons of butter or ghee to my mashed potatoes. If you like to use more butter, by all means do so. Same goes for the salt, pepper, and garlic powder. Use or omit what you like to make this recipe work for you.
Make This Vegan
While these mashed potatoes are vegetarian, they are not vegan because of the butter and milk (depending on what you use). To make this vegan, simply use a vegan butter, vegetable broth, and a milk alternative like almond milk.
Don’t overwork the potatoes – when potatoes are mashed, starch is released. The more you handle the potatoes, the more starch gets released and when too much starch gets released, the potatoes become gummy.
- 5 pounds potatoes, peeled & chopped
- 1 1/2 cup low-sodium vegetable or chicken broth
- 1/4 cup milk of your choice
- 2 tbsp butter or ghee
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- Pinch pepper
- Add potatoes to the slow cooker. Pour broth on top. Stir to mix well.
- Cook HIGH 2-3 hours or LOW 4-6.
- Using a hand mixer or hand masher, mash potatoes until smooth. Mix in butter, milk, salt, garlic powder, and pepper until well blended.
I used my 3.5-quart slow cooker for this recipe. Yes I fit 5 pounds of potatoes in a slow cooker that small.
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