V's Do-Ahead Slow Cooker Mashed Potatoes

V's Do-Ahead Slow Cooker Mashed Potatoes created by Jonathan Melendez

After several failed recipe attempts, I finally did it. I came up with a way to make mashed potatoes in the slow cooker. I'm so excited. This will definitely help on time during the last minute craze to get dinner on the table and have the potatoes still warm.

Ready In:
4hrs 10mins
Serves:
Units:

ingredients

directions

  • Place the potatoes, water, and butter into a slow cooker.
  • Season with salt, garlic powder, and pepper.
  • Cover, and cook High for 4 hours.
  • Do not remove the excess water from slow cooker. This adds to the creamy texture.
  • Mash potatoes with a masher or electric beater, adding the desired amount of warm milk to achieve a creamy consistency.
  • Keep warm on low until serving.
  • My slow cooker has a warm setting which it automatically goes to once cooking time has been reached. Potatoes keep consistency for a couple of hours after mashing. Just keep the lid on the slow cooker and serve directly from there.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Vseward Chef-V
Contributor
@Vseward Chef-V
Contributor
"After several failed recipe attempts, I finally did it. I came up with a way to make mashed potatoes in the slow cooker. I'm so excited. This will definitely help on time during the last minute craze to get dinner on the table and have the potatoes still warm."

Join The Conversation

all
reviews
tweaks
q&a
sort by:
  1. Holly N.
    I have made this recipe so many times and it always turns out GREAT! One less thing to worry about while cooking a holiday dinner in that last crunch hour. I have also made it for work pot lucks when we do a holiday theme. I may add some different seasoning (like onion powder or Italian seasoning and do a mix of heavy cream and milk but it always comes out great!
  2. tankerboy128
    To peel, or not to peel - - - Alas, that is the question . . .
  3. Kitty H.
    Looks like I can still have my homemade mashed potatoes without the stovetop mess! Trying on Thanksgiving!!
  4. inouh82cme
    Why on earth would anyone want to spend 4HOURS making mashed potatoes? It only takes 20 minutes on the stove! talk about lazy!
  5. Deb O.
    I use a mix of peeled russet (baking) potatoes and yellow waxy potatoes (like Yukon gold), 1/2 cup of sliced butter, 3 cups of water, 1/2 tbsp kosher salt, garlic powder and pepper as listed. The extra water prevents the potatoes from browning. When they are finished cooking, I remove about 2 cups of the liquid, add 1/4 cup of softened butter and mash them, adding splashes of warm milk as needed to make the consistency we like. You could add more salt but we like the seasoning as is.
Advertisement

Find More Recipes