Crock Pot Mashed Potatoes
Creamy, buttery mashed potatoes made effortlessly in a slow cooker, perfect as a side for any meal.
Ingredients
Main Ingredients
- 5 pounds russet potatoes, peeled and cut into chunks Best for creamy consistency.
- 1 cup vegetable broth (or chicken broth) Adds flavor and moisture.
- 1 cup milk For creaminess; can adjust to preference.
- ½ cup unsalted butter, cubed Add for richness.
- 1 teaspoon salt Adjust to taste.
- ½ teaspoon black pepper Adjust to taste.
- to taste garlic powder or cream cheese Optional for additional flavor.
Instructions
Preparation
- Peel and cut the russet potatoes into evenly sized chunks (1-2 inches).
- Place the cut potatoes into your slow cooker.
- Pour in the vegetable broth, ensuring the potatoes are mostly submerged.
- Sprinkle salt and black pepper over the potatoes, adding garlic powder if desired. Mix gently.
- Add cubed butter and pour in the milk. Optionally, add cream cheese for richer flavor.
Cooking
- Set the slow cooker to low and cook for 6-8 hours or on high for 3-4 hours, until the potatoes are tender.
Mashing
- Once tender, mash the potatoes in the slow cooker using a potato masher or hand mixer.
- Adjust seasoning and creaminess with butter, milk, salt, or pepper as needed.
Serving
- Spoon generous amounts onto plates, creating a well in the center for gravy if desired.
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Notes
Choose russet potatoes for the best texture. Store leftovers in an airtight container, refrigerate for up to 5 days or freeze for up to 2 months.