Slow Cooker Mashed Potatoes

Slow Cooker Mashed Potatoes – perfect results every time, super easy and for next to no effort! Simply add the ingredients to crockpot, cook and mash when the potatoes are tender.

You will also love my Mashed Potato Waffles

If the thought of boiling giant pots right before dinner stresses you out, make slow cooker mashed potatoes. The potatoes cook low and slow until tender, then you can mash right in the cooker with warm milk for a silky, never-gummy texture. Plus they stay warm for up to three hours in the crockpot, so everything lands on the table together.

Essential tools: vegetable peeler, potato masher or potato ricer.

How to Make Slow Cooker Mashed Potatoes

1. Peel and cut the potatoes into even sized cubes and add to your crockpot together with some diced garlic cloves. Needless to say if you are not a fan of garlic, you can simply leave it out!

1. Add salt, hot vegetable stock and a bay leaf (but don’t forget to discard it before mashing) cover and cook for 4 hours on HIGH setting or on the LOW setting for 8 hours.

Serving Suggestions

Mashed potatoes are the ultimate comfort food side dish and they love everything saucy! Add a vegetable side dish or salad to balance the richness.

• Holiday feasts: pair with Air Fryer Turkey Breast, Stuffed Turkey Roll, Slow Cooker Lamb Shanks, Slow Cooker Braised Steak With Rich Gravy.
• Meat dishes: Spezzatino di Manzo (Italian Beef Stew), Kokkinisto (Greek Beef Stew), Beef Daube Stew, Classic Beef Bourguignon.
• Chicken dishes: Spanish Chicken Chorizo Stew, Greek Chicken In Tomato Sauce, Creamy Tarragon Chicken, Mary Berry Chicken Casserole.
• Vegan & vegetarian: Mushroom Bourguignon, Hearty Vegan Stew, Air Fryer Carrots, Air Fryer Green Beans, Braised Red Cabbage.

Recipe Variations

• Make-it-lighter: Use some of the starchy potato water and 2% milk and reduce the amount of butter.
• Vegan Mashed Potatoes: Use dairy-free butter and unsweetened oat or almond milk plus a splash of olive oil for richness.

Storage and Reheating

• Store cooled leftovers in an airtight container in the fridge for up to four days. Reheat in the slow cooker on the LOW setting for 1–2 hours, stirring occasionally – you may need to stir in a little warm milk to keep the mashed potatoes creamy. You can also reheat in the microwave at 50% power, the oven at 350°F (180°C) or stovetop stirring in a little liquid as needed.
• Freezing Instructions: Cool completely and pack into freezer-safe bags, squeezing the air out. Label and use within 3 months. Thaw overnight in the fridge then reheat.

Frequently Asked Questions

You don’t have to peel the potatoes in order to make mash. Use thin-skinned potatoes such as Yukon Gold and give them a good scrub before cutting into cubes. The skins will make your mashed potatoes a little rustic and not as smooth.

Best potatoes? Yukon Gold for creamy, Russets for light and fluffy; try a mix of both. If you are in the UK, pick Maris Piper or King Edward potatoes. Avoid waxy potatoes – they are not suitable for mashing.

• Use the right tool for mashing – a potato masher or a ricer and never a food processor or high-speed mixer. Over mixing the potatoes releases starch and creates the unpleasant gluey texture.
• Add softened or melted butter first followed by warm milk. Add the milk gradually and stop when the mashed potatoes are creamy.

Yes provided you have used plenty of butter and cream – the fat will help preserve their texture.

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