Crockpot Mashed Potatoes

The easiest mashed potatoes ever, these Crockpot Mashed Potatoes are perfect for feeding a crowd! Free up the stove top to make this easy mashed potato recipe.

Course Side Dish

Cuisine American

Prep Time 20

Cook Time 4

Total Time 4 20

Servings servings

Calories 182kcal

Author Deborah Harroun

Ingredients

5 lbs potatoes*
1/2 cup chicken broth
1/2 cup butter divided
2-3 cloves garlic minced
1/2-1 cup milk
1/2 cup sour cream
Salt and pepper to taste

Instructions

Cut the potatoes into 2 inch pieces. Place in a 6 quart slow cooker.
Pour the chicken broth over the top. Cube 1/4 cup of the butter, and drop the cubes over the top. Sprinkle the garlic over the top, then place the lid on the slow cooker.
Cook on high for 3-4 hours, or low for 6-8 hours, stirring every 1-2 hours to make sure the potatoes cook evenly.
When the potatoes are very tender, remove the lid. Add the sour cream and the remaining 1/4 cup of butter. Add 1/2 cup of the milk. Mash the potatoes until as smooth as desired, adding more milk if needed. Season generously with salt and pepper, adding as much as needed to taste.
The potatoes can be served right away, or left on the warm setting until ready to serve.

Notes

Yukon gold potatoes will cook faster than russet potatoes. I prefer removing the skin, but if desired, you can leave the skin on if using Yukon gold potatoes.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information is figured using Yukon gold potatoes.

Nutrition