crockpot mashed potatoes
These creamy, dreamy crockpot mashed potatoes are a hassle-free side dish, perfect for family dinners or holiday gatherings. Simply set it and forget it!
Equipment
- 1 Crockpot (slow cooker)
- 1 Peeler
- 1 Cutting board
- 1 Measuring cups
- 1 Measuring spoons
- 1 Potato masher or electric mixer
Ingredients
- 3 pounds russet potatoes
- 1 cup chicken or vegetable broth
- ½ cup milk
- ½ cup sour cream
- ¼ cup unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste salt salt
- to taste pepper pepper
- for garnish fresh chives or parsley optional
Instructions
- Begin by peeling the russet potatoes, then rinse them under cold water to remove any dirt.
- Cut the potatoes into evenly sized chunks (about 1 to 2 inches) to ensure they cook uniformly.
- Place the potato chunks in the crockpot and pour the chicken or vegetable broth over them.
- Add in the milk, sour cream, unsalted butter, garlic powder, onion powder, salt, and pepper. Stir gently to combine.
- Cover the crockpot with the lid and set it to cook on low for 4 hours, or until the potatoes are fork-tender.
- Once cooked, use a potato masher or electric mixer to mash the potatoes to your desired consistency. Adjust seasoning with more salt and pepper, if needed.
- Garnish with fresh chives or parsley, if desired, before serving. Enjoy!
Notes
You can prep the potatoes ahead of time and store the cut potatoes in cold water until you're ready to cook if you're making this for a large gathering.
For a richer flavor, consider adding cream cheese or more butter.
Leftover mashed potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk to revive their creamy texture.