Why deal with pots of boiling water when you can make slow cooker mashed potatoes? It’s the perfect one-bowl way to cook delicious, creamy potatoes.
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Perfect the slow simmer for perfectly braised meats & vegetables.
This recipe is not simply for mashed potatoes prepared off-site and kept warm in a slow cooker. Once the potatoes are cut, all of the rest of the work is done right in the cooker. In a few hours, cubes of seasoned potato are cooked to tender perfection, then mashed right in the same slow cooker bowl. Stir in some butter and milk, and your potatoes are flavorful, creamy perfection.
Slow cooker mashed potatoes
Adapted from The Kitchn 4-6 servings
- Butter or non-stick spray, for greasing the slow cooker
- 2.5 pounds (3 large, or up to 6 small/medium) russet potatoes, peeled
- 2 cloves garlic, smashed (optional)
- salt and pepper, to taste
- 2 teaspoons dried rosemary
- 3/4 cup cream
- 3/4 cup milk (see note on dairy, above)
- 1/4 cup (half a stick) unsalted butter, cut into pieces
Note: International readers may enjoy our handy metric conversion guide.
- Sharp knife for cutting potatoes
- Cutting board
- Slow cooker
- Potato masher or ricer
- Spoon or spatula
Grease the bottom of your slow cooker with butter or non-stick spray. Chop the peeled potatoes into approximately 1-inch cubes. Transfer the cut potato portions into the slow cooker.
Add the smashed garlic cloves on top of the potatoes, add salt and pepper to taste, and sprinkle with the rosemary, if using. Pour the cream on top of the mixture, and give it a quick stir just to combine everything.
Seal the lid, and cook the potatoes with the slow cooker set on high for 3 hours.
Check the potatoes. Once they’re very tender (test one by spearing it with a fork; it should feel very soft, like you could mash it easily with the tines), reduce the heat to the “warming” setting. If they still seem a bit hard, let them heat in the slow cooker a bit longer.
Warm the milk and butter together in a bowl in the microwave or in a saucepan. Once the butter has melted, set to the side for the moment, off-heat.
Remove the potatoes from their warm setting. Scrape any browned bits from the sides of the bowl. Use your masher or ricer to mash the potatoes. You can mash them right in the slow cooker bowl.
Once your potatoes are fairly smooth, begin to slowly add the milk and butter mixture, stirring as you add it. At first it will seem like too much liquid, but as you stir, it will begin to soak into the potatoes. If desired, you can add a little more milk or cream to bring the potatoes to your desired consistency and creaminess.
Give them a taste, and add more seasoning if you like. If you’re ready to eat, the potatoes are ready to be consumed. If you’re not quite ready yet, put them back on the slow cooker on the warm setting until you’re ready to serve.
- The seasonings in the recipe are all optional. If you don’t like garlic or rosemary, feel free to omit them. Salt and pepper are to taste.
- Why milk and cream? Author’s note: I found that cooking the potatoes in cream gave them a rich, full flavor, and that adding milk at the later point in the recipe kept them from becoming too heavy. You can use all milk or all cream depending on your preference.
- If you’re trying to keep the potatoes leaner, you reduce the butter to 2 tablespoons and still maintain a good flavor. Completely omitting the butter is not suggested.
- This recipe can be doubled.