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Slow Cooker Mashed Potatoes

Slow Cooker Mashed Potatoes

  • Prep

    15 m
  • Cook

    3 h 15 m
  • Ready In

    3 h 30 m
BWAYE

BWAYE

These are melt in your mouth mashed potatoes, and what could be better than potatoes in the slow cooker?

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 470 kcal
  • 24%
  • Fat:
  • 27.7 g
  • 43%
  • Carbs:
  • 47.9g
  • 15%
  • Protein:
  • 8.8 g
  • 18%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 703 mg
  • 28%

Based on a 2,000 calorie diet

Directions

  1. In a large pot of lightly salted boiling water, cook the potatoes, garlic, and bouillon until potatoes are tender but firm, about 15 minutes. Drain, reserving water. In a bowl, mash potatoes with sour cream and cream cheese, adding reserved water as needed to attain desired consistency.
  2. Transfer the potato mixture to a slow cooker, cover, and cook on Low for 2 to 3 hours. Just before serving, stir in butter and season with salt and pepper to taste.
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Reviews

BODIE358
2312

BODIE358

11/24/2007

These were fabulous! Everyone from Thanksgiving wanted the recipe. Followed exactly but next time I think I will cut the butter in half. Heres a hint to keep the potatoes from getting soggy in the crock. Lay a clean terry kitchen towel across the top of the crock then put the lid on. The towel absorbs the steam instead of it running back into the potatoes.

naples34102
755

naples34102

11/25/2007

Using sour cream and/or cream cheese in these mashed potatoes was nothing new to me. I've always used one or the other or both but I also always use either russet or Yukon Gold potatoes rather than red skinned. What intrigued me was the idea (duh) of making them ahead of time and then reheating them in the slow cooker. I used the terry towel suggestion, as well as the suggestion to stir them every now and then to prevent them from browning along the edges. As others did, I simply forgot to put the butter in at the last, but with the gravy, the butter wasn't even missed. This method of preparation really eased the busy-ness and hustle-bustle in the kitchen on Thanksgiving day. I'm hooked...I will always make the mashed potatoes this way on Thanksgiving from now on! Thanks for a simple solution to getting rid of at least one step of the Thanksgiving meal preparation. Thanks too, to those of you with the helpful suggestions!

Maegan
590

Maegan

12/2/2006

This recipe makes AWESOME garlic mashed potatoes when you use the Garlic and Herb Cream Cheese plus add garlic salt, oregano, and 1 cup of an Italian Cheese Blend - we were in heaven!! Thanks so much for a great idea... I will never make any other mashed potatoes again (whether I make Garlic or plain!!) I made mine three days early and refrigerated the stoneware crock until I was ready to cook them.

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