Crock Pot Mashed Potatoes

4.47 from 13 votes

Crockpot Mashed Potatoes are easy, creamy and delicious. With just 5 ingredients and no boiling, free up your stove for the main course!

Prep Time15

Cook Time4

Total Time4 15

Course: Side Dish

Cuisine: American

Servings: servings

Author: Kristin Maxwell

Ingredients

5 pounds Russet Potatoes
½ cup Butter plus more to taste
3/4 cup Low sodium vegetable broth (or chicken broth)
Salt & pepper to taste
1/2 cup Heavy cream warmed, plus more if desired
Fresh minced parsley optional, for garnish

Instructions

Wash and peel the potatoes. Cut into small chunks (1-2 inches; the smaller the pieces the faster they will cook).
Spray the slow cooker with nonstick cooking spray. Place the potatoes into the slow cooker. Sprinkle with in 1 teaspoon salt and ½ teaspoon black pepper; stir to coat. Slice stick of butter Into 8 tablespoons and arrange on top of the potatoes. Pour In broth, careful not to disturb the potatoes.
Cook on high for 3-4 hours, until the potatoes are very tender. Switch the slow cooker to the warm setting.
Mash the potatoes with a potato masher, or for a very smooth consistency, use a hand mixer.
Slowly stir in the warmed heavy cream, salt and pepper. Potatoes will be thick and creamy. Add more butter or cream until desired consistency and flavor is reached. Taste, and add salt and pepper as desired.
Keep mashed potatoes in the slow cooker on the warm setting until ready to serve; up to 4 hours.

Notes

Storage: Mashed potatoes should be stored in an airtight container in the refrigerator for up to 4-5 days or in the freezer for up to 3 months.

Reheating: To reheat, microwave fully thawed potatoes on high for a one minute, then stir and continue heating in 30 second increments, adding a little cream or butter to make them creamy again.

Nutrition

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