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Mashed Potatoes in the Slow Cooker
Author: Crabby Housewife
Ingredients
  • 3 Pounds Potatoes Russet turn a strange color, which is what I used. I think red potatoes would work better for this recipe but if you want that white potato look/taste, perhaps the Yukon potatoes would work best. I'll experiment with those next.
  • 1 Cup Canned Chicken Broth
  • 1/2 Stick Butter
  • 1/4 Cup Sour Cream
  • 1/2 Cup Heavy Whipping Cream can sub whole milk
  • 1 Teaspoon Salt
  • 1 Teaspoon Pepper
  • 1/4 Cup Chives optional
Instructions
  1. Wash, peel and cut potatoes into cubes.
  2. Place potatoes in crock pot.
  3. Add chicken broth (can use water if no broth on hand, but they taste better cooked in broth).
  4. Cook on low for 6-7 hours (or until potatoes are tender). You can leave them on warm for an hour or so if needed to coordinate with the rest of your dinner.
  5. Add butter and allow it to melt slightly.
  6. Add whipping cream/milk, salt, and pepper.
  7. Beat with a handheld mixer until potatoes are mashed and creamy. You can use a hand masher, but that sort of negates the whole point of saving energy cooking the potatoes. Plus, I don't like the consistency they give.
  8. Stir in sour cream. You can add some chives, too, if you desire, but they are completely optional.