Slow cooker mashed potatoes

Mashed potatoes have got to be one of the ultimate comfort food side dishes. So, so good. Creamy carbs? Now it’s a holiday!

This is about the easiest EVER way to make mashed potatoes. The only way it could get easier is if farmers/food scientists could create some kind of self-peeling potato. I don’t know if I would ever eat that as it sounds INSANE. But I would sure be tempted.

Maybe for Halloween next year I should be a mad food scientist. Which would pretty much be a mad scientist who is holding a bag of potatoes all night. 

Or maybe that was the worst idea I’ve had this week. I’ll never tell. 

Slow cooker mashed potatoes

Oh, this totally feeds a crowd. Look at the giant pie pan of mashed potatoes! Don’t make this amount for just you and your significant other, or you’ll be eating mashed potatoes for a week.

Slow cooker mashed potatoes

Slow Cooker Mashed Potatoes, serves 6-8+ as a side dish.

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

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

Crock pot mashed potatoes

Once the cook time is up, mash the potatoes. I used a potato masher. You could also use an immersion blender, potato ricer, etc. But I think the masher is the easiest option. 

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

Slow cooker mashed potatoes

Just before serving, top with chopped chives or some shredded cheddar cheese (or maybe some french fried onions—go nuts!). If I’m serving gravy, then I usually omit any cheese to my mashed potatoes; otherwise, I add plenty of cheese. But that’s just a preference thing, so change it up based on what you and your guests like best. Enjoy! xo. Emma

Credits // Author: Emma Chapman. Photography: Sarah Rhodes and Emma Chapman. Photos edited with A Beautiful Mess actions.

Slow Cooker Mashed Potatoes

Ingredients

  • 5 pounds russet potatoes peeled and cut into large cubes
  • 1 1/2 cups vegetable stock or water
  • 1/4 cup butter
  • 1/2 cup sour cream
  • 1 cup milk go ahead and use whole milk if it’s a holiday
  • salt + pepper
  • chives or cheddar cheese to garnish

Instructions

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

  2. Once the cook time is up, mash the potatoes. I used a potato masher. You could also use an immersion blender, potato ricer, etc. But I think the masher is the easiest option.
  3. Add the sour cream and milk and stir to combine. If it still seems too thick to you, add more milk until you get the consistency you prefer. Taste and add as much salt and pepper as you think it needs. Top with chives before serving, optional.