Slow Cooker Mashed Potatoes – A Beautiful Mess
Mashed potatoes have to be one of the ultimate comforting side dishes. So everything is fine. Creamy carbs? It is now the holidays! This is the easiest way to make mashed potatoes. The only way it could be easier is for farmers / food scientists to create some kind of self-peel potato. I don't know […]

Slow Cooker Mashed Potatoes Mashed potatoes have to be one of the ultimate comforting side dishes. So everything is fine. Creamy carbs? It is now the holidays!

This is the easiest way to make mashed potatoes. The only way it could be easier is for farmers / food scientists to create some kind of self-peel potato. I don't know if I would eat it someday, because it sounds INSANE. But I would certainly be tempted.

Maybe for Halloween next year, I should be a mad food scientist. He'd be pretty much a mad scientist holding a sack of potatoes all night.

Or maybe it was the worst idea I had this week. I will never say it.

Slow Cooker Mashed Potatoes Oh, that totally feeds a crowd. Look at the giant mashed potato pie pan! Don't do this amount just for you and your partner, or you'll eat mashed potatoes for a week.

Slow Cooker Mashed PotatoesSlow cooker mashed potatoes, serves 6-8+ as a side dish.

5 pounds red potatoes, peeled and cut into large cubes
1 1/2 cups vegetable broth or water
1/4 cup butter
1/2 cup sour cream
1 cup of milk (go ahead and use whole milk if it's a holiday)
salt + pepper
chives or cheddar for garnish

First, peel and cut the potatoes into cubes. Throw them in a slow cooker with vegetable broth (or water) and butter. Cut the butter into small cubes before adding it. Cover and cook on high power for 4 hours and 30 minutes.

Crock pot mashed potatoesAt the end of the cooking time, mash the potatoes. I used a potato masher. You can also use an immersion blender, potato press, etc. But I think the potato masher is the simpler option.

Add sour cream and milk and stir to combine. If it still feels too thick, add more milk until you get the consistency you prefer. Taste and add as much salt and pepper as you think.

Slow Cooker Mashed Potatoes Just before serving, top with chopped chives or grated cheddar cheese (or maybe a few French fried onions - turn nuts!). If I am serving gravy, I usually omit the cheese in my mashed potatoes; otherwise, I add a lot of cheese. But that's just a matter of preference, so change it depending on what you and your guests prefer. Enjoy! xo. Emma

Credits // Author: Emma Chapman. Photography: Sarah Rhodes and Emma Chapman. Photos modified with A nice mess.

Slow Cooker Mashed Potatoes

  • 5 pound sterling russet potatoes peeled and cut into large cubes
  • 1 1/2 cups vegetable broth or water
  • 1/4 Chopped off Butter
  • 1/2 Chopped off sour cream
  • 1 Chopped off Milk go ahead and use whole milk if it's a holiday
  • salt + pepper
  • chives or cheddar for garnish
  1. Peel and cut the potatoes into cubes first. Throw them in the slow cooker with the vegetable broth (or water) and butter. Cut the butter into small cubes before adding it. Cover and cook on high power for 4 hours and 30 minutes.

  2. At the end of the cooking time, mash the potatoes. I used a potato masher. You can also use an immersion blender, potato press, etc. But I think the potato masher is the simpler option.

  3. Add sour cream and milk and stir to combine. If it still feels too thick, add more milk until you get the consistency you prefer. Taste and add as much salt and pepper as you think. Garnish with chives before serving, optional.



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