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Slow Cooker Mashed Potatoes

This recipe uses a slow cooker to create creamy, flavorful mashed potatoes with minimal effort. Peeled and cut potatoes are slow-cooked with garlic, milk, and broth until tender, then mashed with butter, cream cheese, and additional milk for a rich, comforting side dish perfect for any meal.
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Course lunch/dinner
Cuisine American
Servings 8 people
Calories 2296.6 kcal

Equipment

  • 1 Slow Cooker
  • 1 Vegetable Peeler
  • 1 Chef's knife
  • 1 Cutting Board
  • 1 Potato Masher

Ingredients
  

Main

  • 4-5 pounds russet or Yukon gold potatoes peeled and cut into 1/2-inch pieces
  • 2 cloves of garlic smashed
  • 1 1/2 teaspoons coarse kosher salt
  • 1/4 teaspoon black pepper
  • 1 cup milk
  • 1/2 cup chicken broth I use low-sodium
  • For Mashing:
  • 1/3 cup milk if needed
  • 2-3 tablespoons butter
  • 2 ounces cream cheese softened (or 1/4 cup sour cream)
  • Salt and pepper to taste

Instructions
 

  • Peel the russet or Yukon gold potatoes and cut them into uniform 1/2-inch pieces to ensure even cooking.
  • Smash the garlic cloves.
  • Place the cut potatoes and smashed garlic into the slow cooker.
  • Add 1 1/2 teaspoons coarse kosher salt, 1/4 teaspoon black pepper, 1 cup milk, and 1/2 cup chicken broth to the slow cooker. Stir to combine.
  • Cover and cook on high for 3-4 hours or on low for 6-8 hours, or until the potatoes are very tender and easily pierced with a fork.
  • Once cooked, carefully drain any excess liquid from the slow cooker, reserving a small amount if the potatoes seem too dry.
  • Add the softened cream cheese (or sour cream) and 2-3 tablespoons of butter to the cooked potatoes.
  • Using a potato masher, mash the potatoes until smooth or to your desired consistency, being careful not to over-mash.
  • Gradually add 1/3 cup of warm milk, if needed, until the mashed potatoes reach your preferred creaminess.
  • Taste and adjust seasoning with additional salt and pepper as necessary before serving hot.

Notes

Potato Selection: Russet potatoes yield a fluffier mash, while Yukon Golds offer a creamier, buttery texture. Both work well; choose based on desired consistency.Garlic Flavor: For a deeper, mellower garlic flavor, consider roasting the smashed garlic cloves with a drizzle of olive oil before adding them to the slow cooker. This reduces the raw garlic pungency.Liquid Management: The potatoes will release moisture during slow cooking. Start with the recommended liquid amounts, but be cautious not to add too much additional milk during mashing to avoid soupy potatoes. Always warm any milk or broth before adding to prevent cooling the potatoes.Mashing Technique: Avoid over-mashing, especially with a food processor, as it can activate too much starch and result in a gummy texture. A potato masher or ricer is ideal for light, fluffy results.Enhancement: Cream cheese adds a lovely tang and extra richness. For a brighter flavor, use sour cream. Always adjust seasoning at the very end.