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Slow Cooker Mashed Potato Recipe
Ash Tyrrell

Slow Cooker Mashed Potato Recipe

I started making my mashed potatoes in the slow cooker a few holiday seasons ago, and I honestly never looked back. I used to dread standing over a hot pot, draining five pounds of potatoes, and scrubbing a starchy mess off the stove.
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Total Time 4 hours 15 minutes
Servings: 10
Ingredients Method Notes

Ingredients
  

  • 5 pounds russet potatoes peeled and cut into 1-inch cubes – russets break down into the fluffiest mash, so I avoid waxy potatoes here
  • 3 to 4 cloves garlic peeled and left whole – they turn soft and mellow as they cook, no need to mince
  • 1 cup chicken or vegetable broth – this keeps the potatoes from drying out while they cook low and slow
  • 1 teaspoon coarse kosher salt plus more to taste – I always season again after mashing, since flavor mellows during cooking
  • Freshly ground black pepper to taste – fresh cracked pepper has a lot more punch than pre-ground
  • 3 to 3 1/2 cups whole milk warmed – warming it first keeps the potatoes from going gluey or cold
  • 1/2 cup unsalted butter cubed – unsalted lets me control the saltiness myself
  • 4 ounces cream cheese softened, optional – this is my trick for extra-rich slow cooker mashed potatoes with cream cheese
  • 1/4 cup sour cream optional – a spoonful adds a nice tang if you like crockpot mashed potatoes with sour cream

Method
 

  1. I start by peeling the russets and cutting them into roughly 1-inch cubes so they cook evenly. Rinsing the cubes briefly under cold water washes away extra starch, which keeps the finished mash from turning gummy. I try to keep the pieces a similar size so nothing ends up undercooked while the rest turns mushy.
  2. Next, I add the potato cubes straight into the slow cooker along with the whole garlic cloves, broth, salt, and a few cracks of black pepper. I give everything a gentle stir so the seasoning is distributed, then dot a few small pieces of butter over the top. This little step helps keep the top layer from drying out or discoloring.
  3. I cover the slow cooker and set it to high for about 4 hours, or low for 7 to 8 hours if I want to start it before work or before bed. The potatoes are ready when a fork slides through them with almost no resistance. I don't drain the liquid at the bottom, since it adds flavor and moisture to the final mash.
  4. Once the potatoes are fork-tender, I mash them right in the slow cooker using a potato masher, working in batches of the warm milk, remaining butter, and cream cheese if I'm using it. Mashing while everything is still hot is key, since cold dairy makes the potatoes seize up and cool too fast. I keep mashing and folding until the texture looks the way I like it.
  5. Finally, I taste and adjust the salt and pepper, since the flavor always needs a boost after all that liquid cooks in. If I want extra richness, this is when I stir in the sour cream. I switch the slow cooker to the warm setting and leave the lid slightly cracked so the potatoes stay creamy without turning watery.

Notes

  • I always cut my potatoes into similar-sized cubes, because uneven pieces cook at different speeds and leave some chunks hard.
  • I warm my milk before adding it in, since cold milk straight from the fridge cools the potatoes down too fast and makes mashing harder.
  • I like to reserve a splash of the cooking liquid from the bottom of the crock in case the mash needs loosening later.
  • I taste as I go and season in layers, since one dose of salt at the start rarely feels like enough by the end.
  • I avoid overmixing with a hand mixer, because beating russets for too long releases extra starch and turns the texture gluey