These Slow Cooker Mashed Potatoes are the perfect easy holiday side dish! Basic ingredients, perfect for a crowd, and extra creamy and flavourful. The BEST set-it-and-forget-it side dish recipe!
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I don’t know about your family, but in our family mashed potatoes always make an appearance on our holiday table! I have so many memories of watching my mom, aunts, and grandmas mashing potatoes by hand and catching the overflowing pot of boiling potatoes just before it boiled over (and sometimes after!). These Slow Cooker Mashed Potatoes are just like the ones we enjoyed every holiday season of my childhood, but without all that work and stress! No pot-watching, minimal clean-up, and the most deliciously easy set-it-and-forget-it recipe that will free up your stovetop for all kinds of other festive side dishes! Trust me, you NEED this recipe!!
Ingredients for Slow Cooker Mashed Potatoes
To make this recipe you’ll need:
-
- potatoes (Yukon Gold or Russet potatoes work best)
- chicken stock
- salt
- garlic
- cream cheese
- butter
- salt and pepper
How to Make Mashed Potatoes in the Slow Cooker
Making mashed potatoes in the Slow Cooker is SO easy! Follow my PRO TIPS for the perfect mashed potatoes every time!
- Peel the potatoes. Mashed potatoes are at their creamiest with the skins have been removed. Peel, rinse, and cut the potatoes into pieces before slow cooking for best results.
- Don’t forget the salt! For the BEST flavour, add salt to the cooking liquid so the potatoes can absorb the salt while they pressure cook.
- Add some broth for flavour. Cooking the potatoes in broth instead of water adds SO much savoury flavour!
- Slow cook WITH the garlic. To infuse even more flavour into your mashed potatoes, add the garlic to the cooking liquid and slow cook with the whole garlic cloves. This will add a delicious garlic flavour without the over-powering nature of fresh, raw garlic. Don’t worry, the cloves of garlic disintegrate as they cook and mash into the potatoes perfectly.
- Set it and Forget it. Slow cook on high for 3-3.5 hours or on low for 5-6 hours.
- Drain the potatoes. Drain off any extra cooking liquid before mashing.
- Add the room-temperature dairy. Cold dairy mixed with hot potatoes can give your mashed potatoes a glue-y texture. To avoid this, use room temperature cream cheese and butter OR simply add the butter and cream cheese on top of the hot potatoes, add the lid and let them sit for about 1-2 minutes before mashing everything together.
- Mix on low speed. Over-mixing can cause your mashed potatoes to be glue-y and gloopy, so be sure to mash by hand OR mix on very low speed using a hand mixer and stop mixing as soon as they’re done!
- Salt and pepper to taste. Add as much salt and pepper as you prefer, or use the suggested amounts in the recipe below.
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I hope you love this recipe as much as we do! Let me know in the comments below, what’s your favourite easy holiday recipe?
KITCHEN PRODUCTS I RECOMMEND:
Looking for even more delicious recipes? You’ll love these:
- Maple Rosemary Roasted Sweet Potatoes
- Easy Slow Cooker Garlic Mashed Potatoes
- Brussels Sprouts Salad with Creamy Bacon Dressing
- Greek Yogurt Caesar Salad
- Butternut Squash Pasta Salad
- Roasted Turkey Breast with Cranberry Bacon Stuffing
EASY NO-FAIL HOLIDAY RECIPES AND COOKING & BAKING TIPS
Get my easy no-fail holiday meals e-cookbook!
RECIPE VIDEO
Watch the video below to see exactly how I make this recipe. You can find more delicious recipe videos on my YouTube channel.
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Slow Cooker Mashed Potatoes
Recipe: Equipment
Recipe: Ingredients
- 15 medium potatoes Yukon Gold or Russet potatoes are best for mashing (3 pounds is about 7 or 8 medium-sized potatoes)
- 1 1/2 cups chicken stock (vegetable stock also works)
- 1/2 teaspoon salt
- 4 cloves garlic peeled
- 8 ounces cream cheese
- 1/4 cup unsalted butter
- 1/4 teaspoon salt
- 1/4 teaspoon white or black pepper
- butter, fresh parsley or chives, cracked black pepper for garnish (optional)
Recipe: Instructions
- Wash, peel and cut the potatoes into quarters (if using large potatoes, cut each potato into 8 pieces - the pieces should be about 2 inches square).
- Add the potatoes to the slow cooker and pour the stock in too.
- Add the salt and garlic cloves and stir everything together.
- Add the lid and set the slow cooker to cook on high for 3 hours or on low for 5 hours.
- After the cooking time is done, test the potatoes. If they're fork-tender, turn off the slow cooker and drain any excess liquid. If they're not quite soft enough, add another 30 minutes to one hour of cooking time.
- Add the cream cheese and butter to the slow cooker on top of the potatoes. If your dairy was cold from the fridge, add the lid and let the dairy warm up for 1-2 minutes before mashing.
- Add the salt and pepper and mash the potatoes by hand or use a hand mixer and mix on low speed just until the potatoes are smooth and no lumps remain. Be careful not to over-mix as this can create a glue-y or gloopy texture. Mix or mash just until no lumps remain.
- Serve with a pat of butter on top of the hot potatoes and some fresh chopped parsley or chives, or freshly cracked black pepper if desired (optional).
- The mashed potatoes can be kept in the slow cooker on the 'Keep Warm' setting for up to 1-2 hours before serving.
Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
These potatoes turn out so creamy and delicious. I love the tip of adding dairy at room temperature. I will be making these again.
You’re welcome Katie!!🙂