Crockpot Mashed Potatoes
User Reviews
4.6
Crockpot Mashed Potatoes
Description
This recipe uses Yukon gold or similar potatoes cubed and cooked in a slow cooker with a mixture of low sodium chicken broth, milk, garlic powder, salt, and pepper. Cooking on high for 3½ to 4 hours yields fork-tender potatoes that are then mashed directly in the crockpot with butter, sour cream, and grated Parmesan cheese, contributing to a creamy and well-rounded flavor. Chopped chives garnish the finished dish adding a slight oniony freshness. The result is a smooth, creamy texture balanced with a mild garlic flavor.
The mashed potatoes make a versatile side suitable for a variety of meals including holiday dinners or simple weeknight suppers. The slow cooker method frees up stove space and requires minimal attention during cooking. The texture can be adjusted by mashing manually or using a mixer depending on preference.
Leftovers store well in an airtight container in the refrigerator for up to 3 days. For longer storage, mashed potatoes can be frozen for up to 2 months, ideally placed in freezer-safe containers or bags. Thaw prior to reheating and gently warm to preserve texture.
Ingredients
- 3½ pounds potato cleaned and cut into cubes, such as Yukon gold, russets, or red skin
- 1 cup chicken broth low sodium or no sodium added
- 1 cup milk I used 2%
- 1 teaspoon garlic powder
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 4 tablespoons butter unsalted
- ½ cup sour cream
- 1 cup Parmesan Cheese grated, 3 ounces
- 2 tablespoons chives chopped
Instructions
- Add the cubed potatoes to your slow cooker. Add the chicken broth, milk, garlic powder, salt and pepper. Stir everything together.
- Cover with the lid and cook on high for 3½ to 4 hours. The potatoes should be fork tender when done.
- Add the butter to the potatoes and mash using a potato masher. Alternatively you can use a mixer to mix them until smooth, depends on what kind of consistency or texture you're going for.
- Stir in the sour cream and Parmesan cheese. Taste for salt and pepper and adjust as necessary.
- Garnish with chives and serve hot.
Notes
- Yukon gold potatoes work well, but red skin or russet potatoes are suitable alternatives.
- Store leftovers refrigerated in an airtight container for up to 3 days.
- You can freeze mashed potatoes in an airtight container or freezer bag for up to 2 months; thaw before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 309 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 309kcal | 15% |
| Carbohydrates | 38g | 13% |
| Protein | 10g | 20% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 34mg | 11% |
| Sodium | 390mg | 16% |
| Potassium | 929mg | 20% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 445IU | 9% |
| Vitamin C | 11.9mg | 13% |
| Calcium | 226mg | 23% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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