Creamy Slow Cooker Mashed Potatoes is going to change the way you think about mashed potatoes. They are silky smooth and full of flavor. This make ahead recipe is as simple and easy as it gets!
There is just something about a bowl of Creamy Slow Cooker Mashed Potatoes. They always warm me up on cold days like today. I love all the memories I have as a child of sitting around the dinner table for Sunday dinner and enjoying a helping of my dad’s fluffy and oh so tasty mashed potatoes.
Mashed Potatoes is one of the most popular side dishes in United States. Really if you think about it, they can be enjoyed by people of all ages. Babies can start eating them around four months. You can eat them even when you are older and no longer have any teeth.
If you want a really creamy and fluffy mashed potato, I would recommend using a potato ricer. After all, if you whip or mix the potatoes too much you can turn them into a gummy mess. If you use a potato ricer, you will have a consistent creamy and smooth mashed potato.
I found a recipe for crock pot mashed potato recipe on Pinterest. It had never crossed my mind to cook the potatoes in the crock pot. I knew I had to try them to see if it would really work. After some tweaking, I have to say that I am in love! This recipe would be great for Thanksgiving dinner if you have a lot of things that you will need to be cooking on your stove top. I loved how flavorful the chicken broth made the potatoes. I felt that they really didn’t need a whole lot of spices added because they were so flavorful from the broth alone.
Once the potatoes were fully cooked, I put them through the ricer one large full ladle at a time. I didn’t bother straining the extra liquid. This way, I was able to keep the flavor from the liquid in the mashed potatoes and I didn’t have to use as much milk or sour cream.
If you don’t have the time to cook them in the crock pot, you can use this same recipe and cook them on the stove top. These potatoes are just as good the next day for leftovers. Go ahead, give it a try. I dare you to!
Until next time,
Happy Eating!
Carrie
Creamy Slow Cooker Mashed Potatoes
5 lbs. Yukon Gold potatoes, peeled and cubed
1 tsp. garlic, minced
3 c. chicken broth
½ c. sour cream
½ c. milk, warmed
1 tsp. salt
¼ tsp. pepper
2 oz. light cream cheese
¼ c. butter
Instructions:
- Place the potatoes, chicken broth, butter, and garlic in the crock pot and set it on high. Cook in the crock pot for 4 ½ hours.
- With a large ladle, ladle the potatoes and the juice into the potato ricer until it is ¾ full. Over a large bowl, press the potatoes through the potato ricer. Continue this process with the rest of the potatoes.
- Add the milk, sour cream, cream cheese, salt and pepper to the potatoes and gently stir until all of the creams are evenly distributed throughout the potatoes. Serve immediately.
Here are a few other recipes you should try.
Autumn Havest Salad with Pumpkin with Creamy Pumpkin Dressing
How many generous servings does this make? I want to use this for Thanksgiving next week and there will be 6 of us and we all love our potatoes.
Laura,
This recipe makes about 5- 6 cups of mashed potatoes, which feeds about 10 to 12 people. If you want more than 3/4 to 1 cup per person than I would double the recipe. I have a 6 quart slow cooker and 5 pounds of the uncooked potatoes with the chicken broth fill the slow cooker completely to the top. If you double the recipe you will have to use another slow cooker. I hope this helps. Let me know if you have any more questions.
~Carrie
Laurie,
If you don’t have a potato ricer just use a potato masher. If you cook the potatoes in the crock pot they will be pretty tender anyway that you can use the masher and get away with it. Just fold the ingredients in and try not to whip them too much. I hope this helps. Let me know if you have any other questions.
Carrie
Any idea of I could do these in the crock pot overnight on low?
Trish,
I have never tried that, but I would think it might be a little too long to cook the potatoes even on low. Potatoes cook so quickly I would think that they would be too mushy. If you are short on time you can have the potatoes all cut up and keep them in the fridge with water completely covering them. If it is not covered with water they will turn brown. Then in the morning dump out the water and put them in the crockpot with the broth and follow the recipe from there. I hope your Thanksgiving is amazing!
Carrie
Hi Carrie! This is a stress free recipe for one of the busiest and stressful day of the year! I will give this a try for sure, let the crock pot do the work for me! Thanks for sharing! Happy Thanksgiving!
Lizy,
It really is stress free! They would be perfect for Thanksgiving. Thanks for stopping by, I hope you have an amazing Thanksgiving!
Carrie
Stopped by from Tasty Thursdays…these potatoes look yummy! Great idea to utilize a crockpot! Sure makes it easier to have them cooking early in the morning and not last minute! Blessings to you!
Diane,
I agree the crock pot does make it so much easier! Cooking them in the chicken broth makes such a difference in the flavor. Thanks for stopping by!
Carrie
These look great! Thanks for sharing!
Organizer By Day,
These mashed potatoes really are yummy. You should give them a try. Thanks for stopping by!
Carrie
Oh yum. A certain 8-year-old of mine who was reading over my shoulder is begging for mashed potatoes for dinner now. Maybe I’ll send her over to your house. 😉
Melanie,
Tell her she is more than welcome to come over to my house anything and eat with me.