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Crockpot Mashed Potatoes

Crockpot mashed potatoes cook in chicken broth until fork-tender, then get mashed with butter and finished with warm milk and sour cream. The slow cooker method makes creamy potatoes with mostly smooth texture and little hands-on work.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 289
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb russet potatoes peeled and cut into 1-inch chunks
  • 1 cup chicken broth
  • 1 tsp kosher salt
  • 0.5 cup unsalted butter cut into pieces
  • 0.75 cup whole milk
  • 0.5 cup sour cream
  • 0.25 tsp black pepper

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Put the potatoes, chicken broth, and salt in a 6-quart slow cooker and stir to combine.
  2. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the potatoes are very tender and easily pierced with a fork.
  3. Warm the milk in the microwave until just warm, about 45 seconds.
  4. Add the butter to the slow cooker.
  5. Mash the potatoes with a potato masher until mostly smooth.
  6. Stir in the warm milk, sour cream, and black pepper until creamy.
  7. Cover and let stand for 5 minutes before serving.

Notes

For the smoothest texture, mash while the potatoes are hot. Refrigerate leftovers for 3–4 days or freeze them; for a vegetarian version, use vegetable broth.