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Slow Cooker Mashed Potatoes

Creamy, buttery mashed potatoes cooked slowly for a comforting side dish that evokes warmth and nostalgia.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Side Dish
Cuisine American
Servings 8 servings
Calories 250 kcal

Ingredients
  

Potatoes and Dairy

  • 3 pounds Yukon Gold or Russet potatoes, peeled and chopped Offers a creamy texture when mashed.
  • 1 cup unsalted butter For a lighter option, you can use olive oil.
  • 1 cup whole milk, warm Swap almond milk for a dairy-free version.
  • ½ cup sour cream Greek yogurt works wonderfully as a substitute.

Seasonings

  • 2-3 cloves minced garlic Feel free to omit for a milder taste.
  • Salt and Pepper To taste.

Instructions
 

Preparation

  • Start by peeling and chopping the potatoes into even chunks. This ensures they cook evenly.
  • Add the chopped potatoes to your slow cooker.
  • Toss in the butter, minced garlic, salt, and pepper. Pour the warm milk over the top.

Cooking

  • Cover and cook on low for 4-6 hours or high for 2-3 hours. They are ready when fork-tender.
  • Use a potato masher or electric mixer to achieve your desired creaminess. Add sour cream and taste, adjusting seasoning as needed.
  • If your family isn’t quite ready to eat, switch your slow cooker to warm until serving.

Notes

For variations, consider adding fresh herbs, bacon bits, or truffle oil. Cold leftovers can be refrigerated for up to 3 days or frozen for a month.
Keyword Comfort Food, creamy potatoes, mashed potatoes, Slow Cooker, Thanksgiving side