These slow cooker mashed potatoes give you those fluffy, steakhouse-style spuds without the mess of a boiling pot. By steaming them in a little chicken broth instead of boiling in plain water, and by warming your dairy before mashing, you avoid the dreaded “gluey” texture and end up with a rich, savory side that stays perfectly warm until dinner is actually on the table!
Why this recipe works
- Don’t submerge in water. A lot of people will fill the crock with water, but that just makes the potatoes soggy. I use one cup of chicken broth. The potatoes basically steam in it, and they soak up all that savory flavor instead of just being watery – plus, no draining. It’s less work and tastes better; win-win!
- Cold milk is the enemy. If you’ve ever had mashed potatoes that felt like paste, it’s probably because cold milk was stirred into hot potatoes. It shocks the starch and turns them gummy. I just heat the milk and butter in a little pan until it’s steaming before I mash it in. It keeps everything fluffy.
- Cook on HIGH. Slow cookers can make potatoes look a little sad and grey if they sit in there all day on low. I’ve found that cooking them on HIGH for about 3 or 4 hours keeps them looking bright. Also, give them a quick stir once or twice so the ones on the edges don’t get those weird “crispy” brown bits. And make sure you cut them up RIGHT before starting the cooking process!
This is an easy dinner with very little prep, but it tastes like you spent way more time in the kitchen than you did!
Slow Cooker Mashed Potatoes
Ingredients
- 5 pounds potatoes (I usually grab Russets because they're cheap and fluffy, but Yukon Golds are great if you want them extra buttery.)
- 1 cup chicken broth (Use the low-sodium kind so you don't accidentally make a salt lick.)
- 1 cup whole milk (Keep a little extra on standby in case they’re too thick.)
- 1 stick butter ((8 tablespoons) You can always add more – I won't tell.)
- ¼ teaspoon nutmeg (Trust me on the nutmeg. It doesn't make them taste like a cookie; it just gives them that "fancy restaurant" flavor that people can't quite put their finger on.)
- salt & black pepper (to taste (I usually need around 1 teaspoon of salt))
Instructions
- Prep:This recipe works best in a 4 quart slow cooker; 5 quart is fine as well. Get your ingredients ready.
- Get the potatoes ready:Peel your potatoes and cut them into 1-inch chunks. Do this right before you put them in the pot, otherwise, they’ll start to turn brown on the counter.Pour your cup of broth into a 4 or 5-quart slow cooker and place the potatoes on top.5 pounds potatoes
- Slow cook:Cover and cook on HIGH for 3 to 4 hours. Give them a stir maybe twice during that time – it helps them cook evenly and keeps the color looking nice. Just be quick so you don't let all the heat out.
- Warm the milk:When the potatoes are almost cooked, put your milk, butter, and seasonings in a small saucepan. Heat it until the butter is melted and the milk is just starting to steam. Set aside.1 cup whole milk, 1 stick butter, ¼ teaspoon nutmeg, salt & black pepper
- Mash:Mash the steaming hot potatoes WITHOUT adding the milk with a hand masher (make sure you use one that won't scratch your crock!)Note: Whatever you do, don't use a hand mixer. I tried that once and ended up with a bowl of edible glue.
- The finish:Slowly stir in that hot milk and butter mixture while you mash until they’re as creamy as you like them. Add more warmed milk, ¼ cup at a time, if needed to reach your preferred texture.
- Serve:Toss some chives on top if you’re feeling fancy, otherwise just put a big pat of butter on there and call it a day. You can keep these on the WARM setting for up to an hour!
Notes
- I don’t recommend cooking these on LOW, the potatoes can turn grey. Stick to the HIGH setting for 4 hours; they’ll taste much fresher.
- You can leave these on the “Warm” setting for about an hour, but after that, they start to tighten up. If that happens, just stir in a tiny splash of warm milk to loosen them back up.
- If you’re short on time, you can scrub the potatoes thoroughly and leave the skins on for a rustic, “smashed” style. This eliminates the peeling phase entirely, cutting your prep time down to roughly 5–10 minutes.
Slow Cooker Mashed Potato FAQs
It’s tempting, but don’t do it! Adding cold milk to hot potatoes shocks the starch and makes them gummy. Heating the milk and butter in that little saucepan first is what keeps them fluffy and creamy. Plus, it helps the butter incorporate way faster so you aren’t mashing for 20 minutes.
I’ve learned the hard way – potatoes are finicky in the slow cooker. If they sit in there on low for too long, they can turn an unappetizing grey color. Stick to the 4 hours on HIGH for the best color and flavor.
If you need to be away, it’s better to make them ahead of time and reheat them later, or make a mashed potato casserole!
Step away from the mixer! I know it’s faster, but high-speed blades turn potato starch into “edible glue”, even though so many recipes online try to tell you it’s the secret to whipped, ultra-velvety mashed potatoes. They just don’t turn out right.
Use a hand masher right in the crock. If you want them extra smooth, just keep mashing by hand and slowly adding that hot milk mixture – it’ll get there, I promise.
It’s definitely the safer bet. Regular broth plus the salt you add at the end can quickly turn your potatoes into a “salt lick.” Using low-sodium gives you control, so you can season them exactly how your family likes them without overdoing it.
You can also use water and bouillon, that way you have better control over how much yo
Goes great with
Since this recipe is basically a big pot of buttery comfort, it’s the ultimate sidekick for almost any meal! Here is what’s good for serving on the side:
- A “main event” meat: Since your slow cooker is already occupied, grab your heavy skillet for some Smothered Pork Chops or Hamburger Steaks with Gravy, or throw some chicken or pork in the oven.
- The “Wipe the Plate” Bread: You can’t go wrong with a basket of warm Shortcut Dinner Rolls, Hawaiian Rolls or those frozen yeast rolls you just pop in the oven. If you’re really pinched for time, even some buttered white toast cut into triangles works.
- Green Beans with a little bacon: To balance out the richness of the milk and butter, green beans simmered on the stove with a little bacon or a spoonful of bacon grease and plenty of black pepper are great. It’s a cheap, easy vegetable that even the picky eaters will finish.
- The “fancy” finishing touch: If you’re having company or just want to feel a little extra, sprinkle some dried parsley or fresh chives over the top of your mashed potatoes.
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