Mashed Potatoes in Crockpot
Mashed Potatoes are my favorite food, so I am thrilled to bring you this tested, perfected, foolproof Crockpot Mashed Potato recipe that's SO EASY! The potatoes are luxuriously rich and creamy, mashed with a customizable texture, and infused with buttery spices that will fill the dinner table with "Mmmmmmmm!" You’ll also find step-by-step photos, expert tips, and delicious variations to ensure perfect mashed potatoes every time.
Servings 10 servings
Ingredients
- Cooking spray
- 5 pounds russet potatoes, peeled cut into 1-inch chunks
- 1 cup reduced sodium chicken broth
- 1 ½ teaspoons salt, or to taste
- 1/2 teaspoon garlic powder
- 1/4 tsp EACH pepper, onion powder
- 1 1/4 cups milk
- 1/2 cup/8TBS unsalted butter, cubed
- 1/4-1/2 cup sour cream
Instructions
- Add potatoes. Lightly spray a 6-7-quart slow cooker with cooking spray. Add the potatoes, broth, and spices.
- Cook until tender. Cover and cook on HIGH for 4 to 5 hours or until the potatoes are very tender and can easily be mashed. Each hour, quickly stir the potatoes and replace the lid.
- Mash potatoes. Use a hand masher to mash the potatoes to your desired consistency.
- Melt butter. Heat the butter and milk in a microwave-safe liquid measuring cup or bowl for 2-3 minutes in the microwave, stirring every 30 seconds, until the butter is mostly melted.
- Add butter/milk. Slowly stir the butter/milk mixture into the potatoes until you reach the desired consistency (you may not need to use all of it). Stir in the sour cream. Add additional warmed milk if needed—season with salt and pepper to taste.
- Serve. Enjoy immediately or keep on the warm setting for up to 3 hours, stirring occasionally.