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Creamiest Slow Cooker Mashed Potatoes

A generous serving of creamy, fluffy slow cooker mashed potatoes piled high in a small white bowl.
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Make rich, buttery mashed potatoes entirely in your slow cooker. This hands-off recipe frees up your stovetop space, making it perfect for holidays or large batch cooking.

Ingredients

Scale
  • 5 lbs Russet potatoes, peeled and quartered
  • 1 cup chicken broth or water
  • 1 cup heavy cream
  • 1/2 cup unsalted butter, cut into pieces
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper
  • 4 ounces cream cheese, cubed (optional, for extra creaminess)

Instructions

  1. Place the peeled and quartered potatoes into the basin of a 6-quart or larger slow cooker.
  2. Pour the chicken broth or water over the potatoes.
  3. Cover the slow cooker and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the potatoes are fork-tender.
  4. Drain off any excess liquid from the slow cooker.
  5. Add the heavy cream, butter, salt, and pepper to the potatoes in the slow cooker. If using, add the cream cheese cubes now.
  6. Cover and cook on LOW for another 30 minutes, or until the butter and cream cheese are melted.
  7. Use a potato masher or an electric hand mixer to mash the potatoes directly in the slow cooker until you reach your desired consistency. Mix until smooth and creamy.
  8. Taste and adjust salt and pepper as needed before serving directly from the slow cooker.

Notes

  • For garlic mashed potatoes, add 2 cloves of minced garlic with the potatoes in step 1.
  • To keep the potatoes warm for serving during a long meal, switch the slow cooker to the ‘Keep Warm’ setting after mashing.
  • If you prefer fluffier potatoes, use a potato ricer after mashing.

Nutrition

Find it online: https://cookingbycarla.com/slow-cooker-mashed-potatoes/