No Boil Slow Cooker Mashed Potatoes
User Reviews
4.9
No Boil Slow Cooker Mashed Potatoes
Description
This recipe uses peeled and chunked potatoes cooked in a 4-quart slow cooker with chicken broth, onion powder, and garlic powder. Cooking on high or low heat for several hours results in fork-tender potatoes without the need for boiling water separately.
After cooking, the potatoes are mashed in the slow cooker using a hand masher or electric mixer until smooth. Butter, sour cream, fresh parsley, and optional cream cheese are stirred in to enrich the texture and flavor. Warm milk or cream may be added to adjust consistency. Seasoning with salt and pepper completes the dish.
This method frees stove space, allowing slow, unattended cooking while developing gentle flavors from the broth and seasonings. The mashed potatoes can remain on the warm setting until served, making it convenient for gatherings.
If prepared in advance, leftovers can be stored in airtight containers in the refrigerator for 3-4 days and reheated by adding milk or butter to restore creaminess. Slow cookers vary, so cook potatoes until fully tender before mashing.
Ingredients
- 5 pounds potato red, yellow or white
- ¾ cup chicken broth
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ cup butter melted
- ¼ cup sour cream
- 1 tablespoon parsley chopped, fresh
- 2 tablespoons cream cheese optional
- milk or cream to taste, warm
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
Instructions
- Peel the potatoes and cut into 1-inch chunks.
- In the bottom of a 4-quart slow cooker, add the potatoes, broth, garlic powder, and onion powder.
- Cover and cook on high for 3-4 hours or low for 6-7 hours or until fork tender. Each hour or so, very quickly stir the potatoes.
- Once tender, use a hand masher or hand mixer to mash the potatoes until smooth.
- Stir in the butter, sour cream, parsley, and cream cheese if using. Season with salt & pepper to taste. Add warmed milk or cream to reach the desired consistency if needed.
- Serve or keep on warm until serving.
Notes
- Cook potatoes until fork tender; slow cookers differ so check doneness especially if cooking times vary.
- Leftover mashed potatoes keep for 3-4 days refrigerated; reheat with extra milk or butter for best texture.
- They can be reheated in oven, stovetop, microwave, or slow cooker as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 195 kcal
% Daily Value*
| Calories | 195 | 10% |
| Carbohydrates | 28g | 9% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 18mg | 6% |
| Sodium | 142mg | 6% |
| Potassium | 966mg | 21% |
| Fiber | 5g | 20% |
| Vitamin A | 250IU | 5% |
| Vitamin C | 27.6mg | 31% |
| Calcium | 80mg | 8% |
| Iron | 7.4mg | 41% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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