Slow Cooker Buttermilk Mashed Potatoes
User Reviews
5
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Prep Time
30 mins
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Cook Time
4 hrs
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Total Time
4 hrs 30 mins
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Servings
10
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Calories
214 kcal
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Course
Side Dish
Slow Cooker Buttermilk Mashed Potatoes
Description
This recipe features peeled and chunked Yukon Gold potatoes cooked in a slow cooker with chicken broth and water until they are very tender. Optional garlic cloves can be included to infuse subtle flavor during cooking. After draining the potatoes well, they are returned to the slow cooker on low to be mashed with butter, buttermilk, milk, and seasoned with kosher salt to taste.
The potatoes achieve a creamy consistency that is smooth yet thick enough to hold shape on a spoon or plate. The use of buttermilk adds a slight tang and richness that enhances the texture compared to regular mashed potatoes. The slow cooker keeps the potatoes warm and ready to serve for several hours, stirring occasionally if needed. This method is well suited for hands-off cooking during meal prep.
These mashed potatoes pair well with a variety of main dishes and can be served immediately or held warm until mealtime. The recipe offers flexibility for making ahead by cooking and mashing first, then refrigerating and reheating when needed.
Adjust the amount of milk to achieve the preferred creaminess, and taste for salt before serving. To reheat leftovers, add milk or half-and-half to restore creaminess as they warm.
Ingredients
- 5 pounds potatoes such as Yukon Gold, peeled and cut into 2-inch pieces, golden variety
- 2 garlic optional, medium cloves
- 4 cups chicken broth low sodium
- 2 cups water
- 4 tablespoons butter
- ¾ cup buttermilk
- ½-1 cup milk or half and half
- 1 teaspoon kosher salt more to taste
Instructions
- Place peeled potatoes, garlic (if using), chicken broth and water in the slow cooker. Cover and cook on high for 2-4 hours (depending on how fast your slow cooker cooks). You want the potatoes to be very tender (just about falling apart).
- Drain well in a strainer and shake the strainer a few times to remove excess liquid. Return to slow cooker. Lower setting to Lo, but do not turn slow cooker off.
- Allow to sit, uncovered for 2 minutes, then add butter, buttermilk, ½ cup milk and 1 teaspoon salt. Mash well with a potato masher. Add more milk as needed to make a nice creamy, but scoop-able consistency. Taste and add more salt, if need.
- Serve immediately or hold in slow cooker till ready to serve. Potatoes will keep well for 2-3 hours on warm setting of slow cooker. Just before serving, stir and add more milk if needed for desired consistency
- To make ahead, follow directions 1-3 above. Allow to cool then transfer to a storage container and refrigerate for 1-2 days. To rewarm, transfer potatoes to slow cooker at least one hour before serving. Add ½ cup milk and and adjust heat to low. Allow to warm for one hour or more. Stir well and add more milk if needed to reach desired consistency.
Notes
- Cook potatoes until very tender for the creamiest mash and easy mashing.
- Drain potatoes well to avoid watery mashed potatoes; shake strainer to release excess liquid.
- Use buttermilk for a tangy richness but supplement with milk or half-and-half to adjust texture.
- Potatoes can be kept warm in the slow cooker for 2-3 hours before serving; stir occasionally and add milk if needed to maintain consistency.
- Make ahead by cooking and mashing, then refrigerate for up to 2 days. Reheat with added milk to restore creaminess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Calories | 214kcal | 11% |
| Carbohydrates | 30g | 10% |
| Protein | 8g | 16% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 18mg | 6% |
| Sodium | 349mg | 15% |
| Potassium | 1057mg | 22% |
| Fiber | 5g | 20% |
| Sugar | 1g | 2% |
| Vitamin A | 215IU | 4% |
| Vitamin C | 26.2mg | 29% |
| Calcium | 109mg | 11% |
| Iron | 7.5mg | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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