Slow Cooker Browned Butter Mashed Potatoes

Name: Slow Cooker Browned Butter Mashed Potatoes
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 10 serving
Ingredients: 3 pounds Russet potatoes; 1 ½ cups half-and-half; ½ cup low-sodium chicken broth; 1 tablespoon minced garlic; ½ teaspoon salt; ½ teaspoon freshly ground black pepper; ½ cup salted butter; ¾ cup sour cream; 1 teaspoon dried thyme; ½ teaspoon dried rosemary; 1 teaspoon fresh parsley

User Reviews

4.8

18 reviews

Excellent

Prep Time
15 mins
Cook Time
3 hrs
Total Time
3 hrs 15 mins
Servings
10
Calories
311 kcal
Course
Dinner
Cuisine
American

Slow Cooker Browned Butter Mashed Potatoes

Jade Rice

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Creamy and decadent from the herbed browned butter, these EASY mashed potatoes are a family favorite side dish! Made in the slow cooker to free up stove and oven space. No one will be able to resist these comforting buttery mashed potatoes at Thanksgiving, Christmas, or your next family gathering! 🤤⏰🥔

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Ingredients

Servings

3 pounds Russet potatoes peeled and diced into 1/2 to 1-inch cubes* (See Notes)
1 ½ cups half-and-half 2% or whole milk, divided
½ cup low-sodium chicken broth or water
1 tablespoon minced garlic divided
½ teaspoon salt or as desired
½ teaspoon freshly ground black pepper or as desired
½ cup salted butter or unsalted and add additional salt
¾ cup sour cream
1 teaspoon dried thyme or 2 teaspoons fresh
½ teaspoon dried rosemary or 1 teaspoon fresh
1 teaspoon fresh parsley finely minced for garnishing (or 1/2 teaspoon dried although fresh is preferred)

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Instructions

Peel and cube the potatoes, place them in a 6 to 8-quart slow cooker, add 1/2 cup of the half-and-half or milk, broth, 1 teaspoon of the minced garlic, salt, pepper, stir to combine and coat, cover the slow cooker, and cook for 3 to 4 hours on HIGH. The potatoes are done when they’re fork-tender and very soft. If they’re at all hard, they’re not done. I don't recommend using the LOW setting unless you have at least 6 to 8 hours.
In the final moments of cooking, brown the butter in a high-sided skillet over medium heat.
To brown butter, add the butter to a high-sided (it will splatter, so use high sides) medium to large pot, and heat over medium heat to melt, stirring nearly continuously or swirling the pan. The butter will melt, foam, turn clear, golden, turn brown, and then will smell nutty. As soon at the butter begins to turn brown and there are a few brown specks (but not black), take the pan off the heat, pour butter into a large bowl, and continue to stir for about 1 minute, to ensure carryover heat doesn’t continue to cook and subsequently burn the already browned butter.
Add the thyme, rosemary, remainder of the garlic, and stir to incorporate; set aside. Tip - Read blog post section about fresh vs. dried herbs, and optionally straining the herbs from the butter. While the butter rests with the herbs infusing in it, mash the potatoes.
Use a potato masher to mash the cooked potatoes. You can do this right in the basin/black canister of the slow cooker.
Add half the browned butter (reserve the other half), the remaining 1 cup milk, all of the sour cream, and mix into the potatoes until smooth and blended.** (See Notes on Mashing)
Transfer to a serving bowl or serve right out of the black slow cooker canister, evenly drizzle the remaining half of the browned butter, evenly sprinkle with parsley, and serve.
Potatoes will keep airtight in the fridge for up to 1 week or in the freezer for up to 4 months. Tip - Read the How To Store and Reheat Leftover Crock-Pot Mashed Potatoes section of the blog post for more specific info.

Notes

*Potatoes: Mashed potato purists will say that you should use 100% Russet potatoes. The reason for this is that they are really starchy and it’s probably the most traditional. They're what I used exclusively for the browned butter mashed potatoes.
However, it’s a nice option to mix half Russet potatoes with half Yukon Gold potatoes which are more buttery and a bit waxier. The two combined make a wonderful batch of mashed potatoes. I’m not as big of a fan of using solely Yukon Golds without being mixed with some Russets, but you can experiment of course.
Make sure to keep your potatoes in small 1/2 to 1-inch cubes so they cook in the 3 to 4 hours called for in the recipe.
**Mashing - I recommend a good old-fashioned potato masher for classic mashed potato consistency and texture. If you prefer smoother mashed potatoes with less texture, then this smooth potato masher is your ticket.
If you want them even smoother, then look for a potato ricer. It’s more work because you have to run the potatoes through it, batch by batch, and I don’t really love the consistency of mashed potatoes pureed down to baby food consistency, but some people do.
I do not use a handheld electric mixer or stand mixer to mash them. It will overmix them rapidly and you’ll be left with gummy potatoes. However, I do use a handheld electric mixer for mashing sweet potatoes for sweet potato casserole, but sweet potatoes can stand up to the literal beating whereas “white” potatoes can’t, in my opinion.
Do what you’d like, making sure that if you do mix them with an electric mixer that less is more in this recipe.

Nutrition Information

Show Details

Serving 1 Calories 311kcal (16%) Carbohydrates 34g (11%) Protein 6g (12%) Fat 17g (26%) Saturated Fat 11g (55%) Polyunsaturated Fat 5g Trans Fat 1g Cholesterol 50mg (17%) Sodium 240mg (10%) Fiber 3g (12%) Sugar 5g (10%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 311 kcal

% Daily Value*

Serving	1
Calories	311kcal	16%
Carbohydrates	34g	11%
Protein	6g	12%
Fat	17g	26%
Saturated Fat	11g	55%
Polyunsaturated Fat	5g	29%
Trans Fat	1g	50%
Cholesterol	50mg	17%
Sodium	240mg	10%
Fiber	3g	12%
Sugar	5g	10%