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Crockpot Mashed Potatoes

Crockpot mashed potatoes cook slowly in chicken broth until fork-tender, then get mashed with warm butter and milk for a creamy, comforting texture. The slow cooker keeps this classic side dish hands-off until it is time to mash and serve.
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Prep Time 15 minutes
Cook Time 7 hours
Resting time 10 minutes
Total Time 7 hours 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 4 lb russet potatoes peeled and cut into 1-inch pieces
  • 1 cup chicken broth low-sodium
  • 1.5 tsp kosher salt
  • 0.5 cup unsalted butter
  • 0.75 cup whole milk
  • 0.5 tsp black pepper

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Add the potatoes, chicken broth, and salt to a 6-quart slow cooker and toss to coat.
  2. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the potatoes are fork-tender.
  3. Combine the butter and milk in a microwave-safe measuring cup.
  4. Microwave for 45 to 60 seconds, until the butter is melted and the milk is warm.
  5. Mash the potatoes in the slow cooker with a potato masher, gradually mixing in all of the warm butter-milk mixture and the black pepper until creamy.
  6. Cover and let the potatoes rest in the slow cooker for 10 minutes before serving.

Notes

For the creamiest texture, mash while the potatoes are hot and add the warm butter-milk mixture gradually. Refrigerate leftovers for 3 to 4 days; freezer-friendly. Swap vegetable broth for the chicken broth for a vegetarian version.