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Creamy Slow Cooker Potato Mash

Featured in: Delicious Meals That Simmer All Day

These crockpot potato mash takes away all the hassle from preparing this beloved side. The brilliance of this approach is how hands-free it is - simply dice potatoes, toss them in the slow cooker with stock and flavorings, and walk away until they're soft. What makes this version stand out is the finishing touch - plenty of Parmesan adds deep flavor notes, while sour cream delivers that silky-smooth feel. Slow cooking lets potatoes slowly soak up all the tastes, giving you a more flavorful mash than you'd get on the stovetop. They're fantastic for holiday meals when your oven's already full or busy nights when you want dinner partly done before you get home.
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Lily chef cooking Cookingwithmee blog.
Updated on Tue, 22 Apr 2025 17:25:07 GMT
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Slow Cooker Potato Mash | cookingwithmee.com

These Slow Cooker Smashed Potatoes give you all the smooth, cheesy goodness you'd want from dream mashed potatoes but with way less work. Cooking the spuds slowly in a tasty mix of broth and milk makes them super soft and ready to mash right in the pot. Adding Parmesan brings a light savory kick, while the sour cream makes everything velvety smooth. Great for parties, this hands-off approach saves precious stove room and lets you focus on other dishes.

Whenever I make these potatoes, my guests can't believe how rich and smooth they turn out. The magic comes from slow cooking and using the best stuff.

Key Ingredients Breakdown

  • Russet or Yukon Gold potatoes work best for smooth results
  • Pick low-sodium broth so you can control the salt yourself
  • Real Parmesan adds richness without taking over
  • Fresh chives give a pop of color and flavor

Using dairy that's sat out a bit mixes in better and keeps everything nice and warm.

Step-By-Step Cooking Guide

1. Start by getting potatoes ready.
Remove skins and chop potatoes into even 1-1.5 inch chunks - same size pieces cook at the same rate. Wash cut potatoes in cold water to get rid of extra starch, then drain well. This stops them from getting sticky later. Put potatoes into your 6-quart slow cooker.
2. Add 1 cup low-sodium chicken broth and 1 cup milk that's not cold to the potatoes.
Sprinkle with garlic powder, salt, and pepper, giving a light stir to get everything coated. Don't mix too much now - you'll make the potatoes starchy. Put the lid on tight.
3. Let cook on HIGH for about 3½ to 4 hours.
Test doneness around the 3-hour mark by poking the biggest chunks with a fork - they should be soft but not mushy. Try not to keep lifting the lid as this makes cooking take longer. If needed, cook a bit more in 15-minute chunks until just right.
4. When potatoes are soft, throw in butter straight from room temperature.
Start mashing right in the pot as the butter melts. For extra smoothness, try a hand mixer on low, but don't go overboard. Scrape down the sides and bottom often to catch all the bits.
5. Carefully mix in room temperature sour cream and freshly grated Parmesan.
They'll blend in easily without much mixing. Taste and add more seasonings if needed, knowing flavors will get stronger. Sprinkle fresh chives on top just before you serve.
Easy Crockpot Mashed Potatoes Pin it
Easy Crockpot Mashed Potatoes | cookingwithmee.com

My grandma always tossed in an extra spoon of butter right at the end to make everything look shiny.

Keeping It Fresh

You can keep these warm in your slow cooker on LOW for about 2 hours before dinner. Leftover potatoes stay good in sealed containers in the fridge for up to 4 days. When warming them up, add a splash of warm milk, then heat slowly on LOW in your slow cooker or microwave, stirring now and then to keep them smooth.

Easy Crockpot Mashed Potatoes Recipe Pin it
Easy Crockpot Mashed Potatoes Recipe | cookingwithmee.com

Ways To Serve

Put them in a warm bowl to keep the heat in. Make a little hole in the middle for extra melted butter. For a fancy look, sprinkle more fresh chives and some black pepper on top. You could also set out toppings like crispy bacon bits, extra cheese, or sweet cooked onions so everyone can dress up their own portion.

Fixing Common Problems

Got watery potatoes? Leave the lid off on HIGH for about 15-20 minutes. Too thick? Stir in warm milk bit by bit. Finding lumps? Give quick pulses with a hand mixer. If they're gummy, work in more warm butter to smooth things out. Grainy texture means they probably cooked too long, so watch your timing next time.

Prep-Ahead Options

You can make these up to a day ahead and keep the slow cooker pot in your fridge. Heat them back up on LOW for 1-2 hours, adding warm milk as needed. Make sure your dairy stuff sits out before you mix it in. Cut your chives just before serving so they look fresh.

Crockpot Mashed Potatoes Recipe Pin it
Crockpot Mashed Potatoes Recipe | cookingwithmee.com

Frequently Asked Questions

→ Which potato types work best?
Go for Yukon gold, russet, or red skin varieties
→ Can I fix them beforehand?
Sure, they'll stay good 3 days refrigerated or 2 months in freezer
→ How do I avoid lumps?
Chop potatoes in similar sizes and grab a mixer for ultimate smoothness
→ Is doubling possible?
Definitely, just make sure your crockpot has enough room
→ Ways to hold them warm?
Leave them in the crockpot on low heat setting for up to 4 hours

Slow Cooker Potato Mash

Dump-and-walk-away velvety potato mash in your crockpot. Great for gatherings or hectic evenings.

Prep Time
5 Minutes
Cook Time
240 Minutes
Total Time
245 Minutes
By: Lily


Difficulty: Easy

Cuisine: American

Yield: 8 Servings

Dietary: Gluten-Free

Ingredients

→ Base

01 3½ pounds spuds (red skin, Yukon gold, or russets), washed and diced
02 1 cup reduced-salt chicken broth
03 1 cup semi-skimmed milk

→ Seasonings

04 1 teaspoon powdered garlic
05 ½ teaspoon salt, adjust as needed
06 ¼ teaspoon black pepper, adjust as needed

→ Finishing Ingredients

07 4 tablespoons plain butter
08 ½ cup tangy sour cream
09 1 cup (3 ounces) shredded Parmesan cheese
10 2 tablespoons snipped chives

Instructions

Step 01

Toss diced potatoes into your slow cooker. Pour in the chicken broth and milk, then sprinkle with powdered garlic, salt and pepper. Mix everything together.

Step 02

Put the lid on and let it cook on high for 3½ to 4 hours until you can easily poke a fork through the potatoes.

Step 03

Drop in the butter and smash potatoes with a masher or mixer until you get the texture you want.

Step 04

Mix in the sour cream and Parmesan. Give it a taste and add more seasoning if needed. Scatter chives on top and serve while hot.

Notes

  1. You can make it earlier and warm it up later
  2. Stays good in the fridge for 3 days
  3. You can freeze it for up to 2 months

Tools You'll Need

  • 6-Quart Slow Cooker with Timer
  • Potato smasher or electric beater

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has dairy stuff (milk, butter, sour cream, cheese)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 309
  • Total Fat: 13 g
  • Total Carbohydrate: 38 g
  • Protein: 10 g