Crockpot Mashed Potatoes
Crockpot mashed potatoes are now on my list for Thanksgiving this year. I’m done standing over a huge pot of boiling water waiting for my potatoes to cook, while juggling a turkey, gravy and other meal ingredients. I tried these slow cooker mashed potatoes this last week and I’m sold! I hope you like them, too.
INGREDIENTS
5 pounds of potatoes, peeled and diced 1″ cubes
I used a combination of Yukon gold and Russet
Chicken stock, 1.5 cups
Butter, 2 Tablespoons
Fresh garlic, 2 cloves, minced
Sour cream, 1.5 cups
Optional – parmesan cheese, chives, cheese and more butter!
HOW TO PREPARE
1.) Peel your potatoes and dice them into 1 – 2″ inch pieces
2.) Toss potatoes into slow cooker
3.) Pour chicken stock over potatoes. Add butter and garlic to the slow cooker with the potatoes.
4.) Cook on low for 8 hours
5.) When potatoes have softened, toss in sour cream and mash with a potato masher in the crockpot until the consistency you’d like. (If I had fresh parmesan cheese I would have shredded this and added it at this time to mix in.)
6.) Turn to warm and serve from the crockpot! Top with your favorite gravy or toppings.
I commented before after my first try with these potatoes, and they are still the way we go for mashed potatoes on Thanksgiving. My dad is in town so we are doing a turkey today and he’s trying it for the first time. For those who said their potatoes start to grey and brown while cooking, washing the starch off after cutting into cubes might solve your problem. As always, thanks Heather for all of your posts that save me so much time.
I used this recipe on Thanksgiving. With so many dishes that need to be prepared and the fact that mashed potatoes need to be served pretty much immediately for the best flavor and texture, this recipe was a savior. I was able to load the crock pot and set off to the side while doing all of my other cooking and baking. Once mashed they kept warm while everyone was dishing up their plates.
This will be the recipe I use every Thanksgiving for sure and maybe a few other times throughout the year. The best! Thank you!
No, the chicken broth does not cover the potatoes. You just need to be sure it doesn’t evaporate. I made a smaller batch for TG with about 3lbs of potatoes and 1c canned chicken broth on high. (The rest of the broth went on the turkey breast with 3/4c white wine; also something new.) I did not peel as I like the skins and wanted to keep things very simple. I checked them with a fork a couple of times. They were done in about 3 hours. I added 1T butter and 1c sour cream and mashed them right in the crock. Yes, they were stiff and I could have added some milk, but I have a tendency get mashed potatoes too runny, so I left them alone. These were delicious! My hubby thought so, too. I made gravy with the stock from the turkey. Yum! I will definitely make these again!
I made these yesterday for thanksgiving and did not like them at all. They were awful tasting and gummy
Well, don’t know what happened, but my potatoes turned brown and made the most awful looking mashed potatoes. It seems the chicken stock was too strong. I even added water to make sure the potatoes were covered up. Think that batch is destined for the compost pile. Any suggestions as to what happened?
I went back to the old fashioned way this morning. Took no time at all and they look like mashed potatoes.
It would be good to say whether the chicken broth should cover the potatoes. I put 5 lbs of russet potatoes in my crockpot and added the prescribed amount of chicken broth and after a couple hours the potatoes looked like they were roasting and some at the top were getting dried out. I ended up adding more chicken broth and water to cover the potatoes. They were beginning to discolor.
Rita – Are you using a CrockPot brand slower cooker? I have noticed that they tend to cook hotter than perhaps they should. I figured that out after adding a Hamilton Beach slow cooker to my “crockpot collection”. If you have a slow cooker that truely cooks at a low temp. you might not encounter this problem. Hope the mashed potatoes turned out ok. Happy Thanksgiving!
I am looking to cook my entire Thanksgiving in the crockpot this year. I need to find a way to incorporate these. Thanks for the post!
Do you think I could make these faster, and cook on high?
HI – want to try for Thanksgiving, and have 20-22 coming. Do you think it will damper the recipe to use 8-10lbs of potatos? What size Crock did you use? I have a couple, but prefer to just use my largest one. Last, how long have you kept them on warm? Would an hour or two change them? (judging eating time can be a challenge!) Thanks!
Hmmm, I would say watch them closely if you’re going to add more. You can ALWAYS mash them with MORE butter (like a whole stick) and lots of sour cream to get the consistency you want. Be careful not to add too much chicken broth, you’ll get runny potatoes. If they dry a bit from sitting too long, add more butter? That’s the best advice I can give. I haven’t made a batch that big.
Thank you Heather! I am trying to keep them somewhat healthy… I usually make mine in a pot, and do half potatoes and half cauliflower, with very light butter – esp with gravy, I figure save the calories for something else! 🙂 I like the idea of doing them in a crock pot with so much going on and my small kitchen.
Ahh healthy – that’s a good idea, too. 🙂 I “butter” not corrupt you!
Annnnd… that comment is why you rock. 😛
What a great idea! I’ve pinned this recipe to my Potato Recipes board. Thank you for sharing it with us at the Hearth and Soul hop.
It never fails to surprise me what you can make in a Crock-Pot!
Pinned! Thanks for the idea. I have recently fallen in love with my crock pot again, so this recipe is awesome! 🙂
Wow I’ve never made mashed potatoes in the crock pot before! These sound so delicious, they look so creamy!!!!! I will definitely give this a try soon! Thanks for the tip!