Go Back
Slow cooker mashed potatoes with melting butter and chives, with a served bowl beside the slow cooker

Slow Cooker Mashed Potatoes

Slow cooker mashed potatoes that cook in milk and butter with no boiling and no draining — fluffy, make-ahead, and held warm until serving.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 5 lb (2.3 kg) Yukon Gold potatoes (or Russets), peeled and cut into 1-inch / 2.5 cm chunks
  • 3 cloves garlic smashed (optional)
  • 1 cup (240 ml) whole milk, plus more warm milk as needed
  • 1/2 cup (120 ml) water
  • 1/2 cup (113 g) unsalted butter, cut into pieces, plus more to serve
  • 1 1/2 tsp fine salt plus more to taste
  • 1/2 tsp ground black pepper
  • 4 oz (113 g) cream cheese, softened (optional, for extra richness and hold)
  • 2 tbsp chopped chives or parsley to serve (optional)

Method
 

  1. Lightly grease the inside of a 6-quart slow cooker. Add the potato chunks and garlic if using. Pour over the milk and water, dot the butter pieces on top and sprinkle over the salt.
  2. Cover and cook on HIGH for 3–4 hours or LOW for 5–6 hours, until the potatoes are completely tender when pressed with a fork — a chunk should crush with no resistance.
  3. Turn the slow cooker to Warm. Add the cream cheese if using and the pepper. Mash directly in the crock with a potato masher until smooth and fluffy, adding warm milk a splash at a time until the mash reaches your preferred consistency.
  4. Taste and adjust salt and pepper. Smooth the top, add a small knob of butter, cover and hold on Warm for up to 2 hours, stirring once or twice and loosening with a splash of warm milk if the surface thickens.
  5. Serve warm, spooned into a bowl with the melted butter pooled on top and chives or parsley scattered over.

Notes

Cook on LOW for 5–6 hours instead of on HIGH for 3–4 hours.