Go Back

Crockpot Mashed Potatoes

Crockpot mashed potatoes cook slowly in chicken broth until very tender, then get mashed with warm butter, milk, and black pepper. Yukon Gold potatoes give this slow cooker side a smooth, creamy texture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 7 hours 3 minutes
Total Time 7 hours 18 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb Yukon Gold potatoes peeled and cut into 1-inch pieces
  • 1 cup chicken broth low-sodium
  • 1 tsp kosher salt
  • 0.5 cup butter unsalted, cut into pieces
  • 0.75 cup whole milk
  • 0.5 tsp black pepper

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Put the potatoes in a 6-quart slow cooker and pour in the chicken broth; sprinkle with the salt.
  2. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the potatoes are very tender and a fork slides through easily.
  3. Warm the butter and milk together in a small saucepan over low heat for 2 to 3 minutes, stirring until the butter melts and the mixture is warm.
  4. Drain any remaining broth from the potatoes and return them to the slow cooker; add the warm butter mixture and black pepper, then mash until smooth.

Notes

For the smoothest texture, mash while the potatoes and butter mixture are warm. Refrigerate leftovers for 3 to 4 days; freeze for up to 2 months. For a dairy-free variation, use plant-based butter and unsweetened oat milk.