Introduction
Oh, mashed potatoes. Just saying the words can bring back a flood of cozy memories, right? I’m talking about those perfect, fluffy clouds of creamy goodness that just melt in your mouth. Whether it’s a Sunday dinner with family, a holiday feast, or just a comforting weeknight meal, mashed potatoes are always a welcome guest. And guess what? I’ve discovered a way to make them so incredibly easy, you’ll wonder why you ever did it any other way. Seriously, this slow cooker method is a game-changer!
Why You’ll Love This Recipe
- Fast (Hands-Off!): While they cook, you can focus on other things. No stovetop babysitting required!
- Easy: It’s almost foolproof. Just toss everything in and let the magic happen.
- Giftable: These are so delicious, they make a fantastic addition to a holiday food gift basket (just cool and portion them!).
- Crowd-Pleasing: Everyone, and I mean EVERYONE, loves a good bowl of mashed potatoes. These are guaranteed to disappear fast!
Ingredients
Gather ’round, kitchen crew! Here’s what you’ll need to create this fluffy potato paradise. Don’t worry, it’s all super simple stuff:
- 3 pounds russet potatoes, peeled and cubed: Russets are our star here because they get wonderfully fluffy when mashed.
- 1 cup chicken or vegetable broth: This adds a subtle savory flavor and helps the potatoes cook evenly.
- 1 cup heavy cream: Hello, luscious creaminess! This is what gives our potatoes that melt-in-your-mouth texture.
- ½ cup (1 stick) unsalted butter, cut into pieces: Butter equals flavor and richness. Unsalted is best so you can control the salt level.
- 4 cloves garlic, minced (optional): If you’re a garlic lover like me, this adds a fantastic aroma and depth of flavor.
- Salt and pepper to taste: The essentials for bringing out all the deliciousness.
- ½ cup sour cream (optional): For that extra tangy, creamy boost. Totally worth it if you’re feeling extra decadent!
- Fresh chives or parsley for garnish: A little sprinkle of green makes everything look and taste even better.
How to Make It
Alright, let’s get our slow cooker ready for some mashed potato action!
- Prep your potatoes: First things first, peel those russet potatoes. Then, cut them into roughly even, bite-sized cubes. This helps them cook at the same rate.
- Into the slow cooker they go: Pop those potato cubes right into your slow cooker. Don’t be shy!
- Add the flavor builders: Now, pour in the chicken or vegetable broth and the heavy cream. Scatter those butter pieces all over the top. If you’re using garlic, sprinkle the minced garlic in too. It’s like a warm, buttery hug for the potatoes!
- Season generously: Add a good pinch of salt and pepper. You can always add more later, but a good starting point is important.
- Cook low and slow (or fast!): Cover your slow cooker and set it to the LOW setting for 4-5 hours, or the HIGH setting for 2-3 hours. You’ll know they’re ready when the potatoes are super tender and easily pierced with a fork.
- Drain and mash: Carefully drain off any excess liquid from the slow cooker. Now for the fun part! You can use a potato masher for a slightly rustic texture, or an electric mixer (handheld or stand mixer with the paddle attachment) for super-smooth, fluffy results. If you’re adding that secret weapon, sour cream, stir it in now until everything is beautifully combined.
- Taste and adjust: Give your mashed potatoes a little taste test. Do they need more salt? A bit more pepper? Adjust until they taste just right for you.
- Serve with love: Spoon those glorious mashed potatoes into a serving dish. Garnish with a sprinkle of fresh chives or parsley for a pop of color and freshness. Serve immediately and watch them disappear!
Substitutions & Additions
This recipe is fantastic as is, but it’s also a wonderful canvas for your own culinary creativity! Here are some ideas to switch things up:
- For Dairy-Free: You can swap the heavy cream for full-fat coconut milk (from a can, not the carton) or a good quality unsweetened almond milk or cashew milk. Use vegan butter instead of dairy butter.
- Herb Heaven: Mix in some fresh herbs like rosemary or thyme along with the potatoes for a different flavor profile.
- Cheesy Goodness: Stir in about ½ cup of your favorite shredded cheese (cheddar, Gruyere, or Parmesan are delicious!) towards the end of the mashing process.
- Garlic Lover’s Dream: Roast a whole head of garlic, squeeze out the softened cloves, and mash them into the potatoes for an intensely rich garlic flavor.
- Spice it Up: A pinch of cayenne pepper or a dash of hot sauce can add a little kick if that’s your style.
Tips for Success
I’ve made these more times than I can count, and here are a few little tricks I’ve picked up to ensure perfect mashed potatoes every time:
- Potato Size Matters: Try to cut your potato cubes to a similar size. This ensures they all cook through at the same time, preventing some from being mushy and others still firm.
- Don’t Over-Mash: If you’re using an electric mixer, be careful not to over-mix, especially after adding cream or butter. Over-mixing can make mashed potatoes gluey or gummy.
- Drain Well: Make sure to drain off any excess liquid. Too much liquid can make your potatoes watery.
- Prep Ahead: You can peel and cube the potatoes a day in advance and store them submerged in water in the refrigerator. Just drain them well before adding to the slow cooker. The cooked mashed potatoes can also be stored in the fridge for a few days and gently reheated with a splash of milk or cream.
How to Store It
Leftover mashed potatoes? Lucky you! Let them cool completely before transferring them to an airtight container. They’ll stay fresh in the refrigerator for up to 3-4 days. To reheat, you can gently warm them in a saucepan over low heat with a splash of milk, cream, or broth, or microwave them until heated through. They’re also surprisingly delicious stirred into shepherd’s pie topping or used as a base for potato pancakes!
FAQs
- Can I use different types of potatoes? While russets are ideal for fluffiness, Yukon Golds can also work for a slightly creamier, buttery texture. Avoid starchy potatoes like red or fingerling potatoes, as they tend to get gluey when mashed.
- Can I make these ahead of time? Yes! You can cook them in the slow cooker a day in advance and store them in the refrigerator. Gently reheat them with a splash of liquid when you’re ready to serve.
- What if my potatoes aren’t tender enough? If your potatoes aren’t quite fork-tender after the recommended cooking time, just give them a little more time in the slow cooker. It’s better to err on the side of caution to ensure they’re perfectly soft.
Slow Cooker Mashed Potatoes
The easiest and fluffiest mashed potatoes you'll ever make, cooked to perfection in a slow cooker.
Equipment
- Slow Cooker
- Potato Peeler
- Knife
- Measuring Cups
- Measuring spoons
- Potato Masher or electric mixer
- Serving dish
Ingredients
Main Ingredients
- 3 pounds russet potatoes peeled and cubed
- 1 cup chicken or vegetable broth
- 1 cup heavy cream
- 0.5 cup unsalted butter cut into pieces
- 4 cloves garlic minced (optional)
- salt to taste
- pepper to taste
- 0.5 cup sour cream optional
- fresh chives or parsley for garnish
Instructions
- Prep your potatoes: First things first, peel those russet potatoes. Then, cut them into roughly even, bite-sized cubes. This helps them cook at the same rate.
- Into the slow cooker they go: Pop those potato cubes right into your slow cooker. Don't be shy!
- Add the flavor builders: Now, pour in the chicken or vegetable broth and the heavy cream. Scatter those butter pieces all over the top. If you’re using garlic, sprinkle the minced garlic in too. It’s like a warm, buttery hug for the potatoes!
- Season generously: Add a good pinch of salt and pepper. You can always add more later, but a good starting point is important.
- Cook low and slow (or fast!): Cover your slow cooker and set it to the LOW setting for 4-5 hours, or the HIGH setting for 2-3 hours. You'll know they're ready when the potatoes are super tender and easily pierced with a fork.
- Drain and mash: Carefully drain off any excess liquid from the slow cooker. Now for the fun part! You can use a potato masher for a slightly rustic texture, or an electric mixer (handheld or stand mixer with the paddle attachment) for super-smooth, fluffy results. If you’re adding that secret weapon, sour cream, stir it in now until everything is beautifully combined.
- Taste and adjust: Give your mashed potatoes a little taste test. Do they need more salt? A bit more pepper? Adjust until they taste just right for you.
- Serve with love: Spoon those glorious mashed potatoes into a serving dish. Garnish with a sprinkle of fresh chives or parsley for a pop of color and freshness. Serve immediately and watch them disappear!
Notes
For dairy-free, use full-fat coconut milk or unsweetened almond/cashew milk and vegan butter. Add fresh herbs like rosemary or thyme, shredded cheese, roasted garlic, or a pinch of cayenne for variations. Ensure potato cubes are of similar size for even cooking. Avoid over-mixing after adding cream or butter, as this can make potatoes gluey. Drain excess liquid well to prevent watery mashed potatoes. Potatoes can be peeled and cubed a day in advance and stored submerged in water in the refrigerator.