Easy Crockpot Mashed Potatoes
Creamy and buttery mashed potatoes made effortlessly in a slow cooker, perfect for any meal or gathering.
Ingredients
Potatoes
- 5 pounds Russet or Yukon gold potatoes, peeled and cut into 1-inch pieces Cut evenly for consistent cooking.
Broth and Dairy
- 1 cup low sodium chicken broth or vegetable broth Use vegetable broth for a vegetarian option.
- ½ cup unsalted butter, at room temperature, cut into 8 pieces Ensure it is at room temperature for easy mixing.
- 1 cup whole milk, warmed Add more as needed for desired creaminess.
Seasonings
- 1 teaspoon salt Adjust to taste.
- ½ teaspoon pepper Adjust to taste.
- optional Chopped fresh chives, for serving Add for garnish if desired.
Instructions
Preparation
- Place the potato pieces in the slow cooker.
- Pour in the broth.
Cooking
- Cover and cook on high for 3 to 4 hours, until the potatoes are very soft and tender.
- Alternatively, cook on low for 7 to 8 hours, keeping in mind the potatoes might gray a little.
Mashing
- Use a potato masher to mash the potatoes until smooth.
- Add the butter, salt, and pepper, and continue mashing to mix everything well.
- Stir in the warm milk, adding ¼ cup at a time until the potatoes reach your desired creamy texture.
- Taste and add more salt and pepper if needed.
Serving
- Serve immediately or keep warm in the crockpot set to keep warm for up to 2 hours.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove, adding milk to restore creaminess as needed.