The Best Creamy Slow Cooker Mashed Potatoes
Ingredients
- 5 pounds gold potatoes, diced (peeled or unpeeled, your choice)
- 6 cloves garlic, minced
- 1 cup chicken broth or vegetarian broth
- 1/3 cup softened butter (or vegan butter)
- 1/2 cup sour cream or whole milk greek yogurt
- 1/2-1 cup unsweetened almond milk, plus more to thin potatoes out if necessary (can also use skim milk or 2% milk)
- Salt and pepper, to taste
- To garnish:
- Extra butter
- Fresh thyme spigs
- Freshly ground black pepper
Instructions
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In a large 5 or 6 quart slow cooker add diced potatoes, minced garlic and broth. Cook on high for 3-4 hours until potatoes are very fork tender.
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Once potatoes are done cooking, place slow cooker on warm setting and add in butter, sour cream and 1/2 cup of milk to start. Use a potato masher to mash potatoes until they reach your desired consistency. I happen to like my potatoes super creamy, so I mash them until they’re completely smooth.
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If you want your potatoes creamier, add in ½ cup-1 cup more milk. Finally, a generous amount of salt and pepper, then mix again. Taste, and add more salt and pepper if necessary.
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Transfer to a large warm casserole dish for serving, add a pat of butter, a sprinkle of fresh thyme, and a little freshly ground black pepper. Serves 10.
Recipe Notes
If you want a richer, very silky smooth version, you can use a ½ cup of butter and whole milk.
If you don't like potato skins, feel free to peel your potatoes before dicing and placing in the slow cooker. They're delicious!
If you're keeping the potatoes warm in your slow cooker you may need to add more milk before serving to keep their silky smooth texture. Mashed potatoes can be kept warm in the slow cooker for up to 3 hours.
Check out the full post to see how to make them 1-2 days ahead of time!