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Serving mashed potatoes from a slow cooker.
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Slow Cooker Mashed Potatoes

These Slow Cooker Mashed Potatoes are a total game-changer for anyone who wants a hands-off side dish. By slow-steaming the potatoes in broth, they absorb every bit of seasoning without turning gluey. They are incredibly fluffy and can stay on the "warm" setting for a little while, making them great for big family dinners or holiday hosting when stovetop space is at a premium.
Prep Time30 minutes
Cook Time4 hours
Total Time4 hours 30 minutes
Course: Side Dish
Cuisine: American
Difficulty: Easy
Servings: 10 servings
Author: Nora from Savory Nothings

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.
    Groceries for mashed potatoes in the slow cooker.
  • 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
    Starting mashed potatoes in the slow cooker.
  • 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.
    Slow cooking potatoes.
  • 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
    Making warmed milk for slow cooker mashed potatoes.
  • 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.
    Mashing potatoes in a slow cooker.
  • 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.
    Adding milk to slow cooker mashed potatoes.
  • 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!
    Serving slow cooker mashed potatoes from the crock.

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.