Slow Cooker Mashed Potatoes
These no boil slow cooker mashed potatoes are the easiest mashed potatoes you'll ever make! They're rich, creamy and the perfect side dish for the holidays or big family meals.
Servings: 10
Equipment
Ingredients
- 5 lbs gold potatoes peeled and chopped into 1-inch pieces
- 2 cups water
- 6 Tablespoons butter cut into small chunks
- 1 cup sour cream or greek yogurt
- 1 cup milk of choice plus more as needed (I used whole milk)
- 2 teaspoons fine sea salt plus more to taste
- 1 ½ teaspoons garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground black pepper plus more to taste
Instructions
- Spray the inside of a slow cooker with cooking spray. Add chopped potatoes and water to the slow cooker. Cover and cook 5-6 hours on high or about 8 hours on low, stirring every hour or so or until the potatoes are very tender and easily mash.
- Once the potatoes are tender, use a potato masher or hand mixer to mash the potatoes until smooth.
- Stir in the butter, sour cream or yogurt, milk, salt, garlic powder, onion powder and black pepper. Taste and add any additional seasonings or milk if needed to reach desired flavor and consistency.
- Serve immediately or keep the potatoes in the slow-cooker on the warm setting until serving.
Notes
- Storing: Transfer any leftover mashed potatoes to an airtight container and store them in the fridge for up to 3-4 days.
Nutrition
Serving: 1 serving | Calories: 319kcal | Carbohydrates: 48g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 698mg | Potassium: 72mg | Fiber: 5g | Sugar: 4g