Servings
Font
Back
5.0 from 3 votes

Slow Cooker Buttermilk Mashed Potatoes

These mashed potatoes are made in the SLOW COOKER guys! No peeling, no boiling, no draining! Just chop, wait, mash, EAT! They can be made ahead and kept warm too. The buttermilk adds tons of flavor!

Prep Time
10 mins
Cook Time
3 hrs
Total Time
3 hrs 10 mins
Servings: 10 Servings
Calories: 286 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 5 pounds red potatoes
  • 6 tablespoons butter
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1 teaspoon seasoning salt
  • 1 & 1/2 teaspoons parsley
  • 4 teaspoons minced garlic  I used the kind in the jar
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon lemon pepper optional
  • 1 & 1/2 cups buttermilk
  • 1/3 cup sour cream
  • 1/2 cup buttermilk plus more to taste
  • parsley fresh, chopped
  • salt and pepper to taste
  • 2 tablespoons butter

Instructions

    Cup of Yum
  1. Wash and scrub potatoes. Cut into 1-2 inch chunks. (The smaller you chop the potatoes the faster they will cook.)
  2. Rub the sides and bottom of a large crock pot with the end of the 6 tablespoons of butter, then chop the rest into chunks.
  3. Add the potatoes and butter to the crock pot.
  4. Sprinkle with salt, pepper, seasoning salt, parsley, garlic, onion, cayenne, and lemon pepper.
  5. Pour 1 and 1/2 cups buttermilk over the potatoes and stir.
  6. Cook on high for 3 hours, or on low for 7 hours. Check to see if the potatoes are tender, a fork should slide through them easily. Cook for another half hour at a time until the potatoes are done. Keep an eye on them. If they start to get brown, they are overcooking. Be aware that if you have an old crock pot, the cook times might be longer.
  7. When the potatoes are done, mash them in the pot. You can use a regular masher for this, or beat them with an electric mixer. Just be careful not to beat too long or you will release the gluten. :)
  8. It might seem liquid-y at first, but eventually the potatoes will absorb it.
  9. Add the sour cream and more buttermilk to taste.
  10. Finish by adding 2 tablespoons butter and salt and pepper to taste.
  11. If you mash your potatoes early, you can keep them in the crock pot on the warm setting for a couple hours. Put some paper towels underneath the lid to keep the potatoes from getting the condensation in them.

Notes

  • You can use any kind of potato you like. Make sure you peel if you are using baking potatoes. Yukon gold would be another great option that you don't have to peel.
  • Source: This recipe is a Food Charlatan original, but the cooking method is from my girl Tiffany over at Creme de la Crumb.

Nutrition Information

Serving 1cup Calories 286kcal (14%) Carbohydrates 39g (13%) Protein 6g (12%) Fat 13g (20%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 1g Cholesterol 33mg (11%) Potassium 1117mg (32%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 435IU (9%) Vitamin C 20mg (22%) Calcium 92mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 10Servings

Amount Per Serving

Calories 286

% Daily Value*

Serving 1cup
Calories 286kcal 14%
Carbohydrates 39g 13%
Protein 6g 12%
Fat 13g 20%
Saturated Fat 8g 40%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 1g 50%
Cholesterol 33mg 11%
Potassium 1117mg 24%
Fiber 4g 16%
Sugar 6g 12%
Vitamin A 435IU 9%
Vitamin C 20mg 22%
Calcium 92mg 9%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.