Everyone loves creamy mashed potatoes, but they can be a bit of a hassle to prep and cook. So what's the solution when you want to serve up great-tasting mashed potatoes? Use your crockpot! Slow cooker mashed potatoes are a cinch to make, which makes them a perfect side dish for weeknight dinners and amazing when you're cooking up elaborate meals on holidays like Thanksgiving and Christmas.
All you need to do is cook the potatoes in the slow cooker, then take them out, mash them, and mix them with sour cream, cream cheese, and butter. Voila! Deliciously smooth, creamy mashed potatoes that are so flavorful, everyone will want seconds.
You can use any type of potato to make mashed potatoes. Yellow, red, or white potatoes all work, just make sure to peel them before cooking. Cooking the potatoes in a seasoned chicken broth will infuse them with flavor. Butter, sour cream, and cream cheese will make them super creamy and delicious, but you can leave out the cream cheese or sour cream if you prefer and use milk or heavy cream as a substitute.
You'll love how effortless it is to make these creamy slow cooker mashed potatoes. All you need to do is add the potatoes, chicken broth, garlic powder, and onion powder to your slow cooker. Close the lid and cook the potatoes on high for 3 to 4 hours or on low for 6 to 7 hours.
You can take the lid off and stir them occasionally if you like. Once the time is up, take the lid off and grab your potato masher. Mash the potatoes until smooth and lump-free, then mix in the butter, sour cream, parsley, and cream cheese. Season the mashed potatoes generously with salt and pepper, and serve warm.
You can leave out the cream cheese if you prefer, however, adding it in will give you ultra-creamy decadent mashed potatoes that are hard to resist!
Using chicken broth will make these mashed potatoes even more flavorful. Vegans and vegetarians can substitute vegetable broth for chicken broth.
You can make mashed potatoes up to one day in advance.
Transfer leftover mashed potatoes to an airtight container and refrigerate for up to 3 days. When reheating them, you may need to add a splash of milk or cream.
Yes! You can freeze crockpot mashed potatoes. Let them cool completely then place them in an airtight container or freezer-safe bag. Enjoy them for one month. To reheat frozen mashed potatoes, bake them in the oven for 25 to 30 minutes.
Place the potatoes, chicken broth, garlic powder, and onion powder in your slow cooker.
Secure the lid and cook on high for 3 to 4 hours or on low for 6 to 7 hours. Open the lid and stir occasionally as they're cooking.
Remove the lid and mash the potatoes using a masher, working until smooth. Mix in the butter, sour cream, parsley, and cream cheese. Season with salt and pepper, and serve.
For extra flavor, add some fresh chopped herbs to your mashed potatoes as a garnish. Thyme, rosemary, chives, and parsley are delicious options to try.