Creamy Crockpot Mashed Potatoes: A Holiday Game-Changer

Mashed potatoes are a classic side dish, but they can take up precious stove-top space, especially during the holidays. This Creamy Crockpot Mashed Potatoes recipe is a brilliant solution. It produces a perfectly smooth and creamy result with minimal effort. You can simply set it and forget it, leaving you free to focus on the rest of your meal. This recipe is rich, flavorful, and incredibly easy to make.

Ingredients & What You’ll Need

• Yukon Gold Potatoes (5 lbs): You should peel these and dice them into 1-inch cubes.
• Garlic Cloves (3): These should be peeled.
• Low-Sodium Vegetable Broth or Chicken Stock (1 cup): The cooking liquid.
• Kosher Salt (½-1 tsp): This is for seasoning.
• Unsalted Butter (2 tbsp): This adds richness and flavor.
• Milk or Cream (½-1 cup): Use half and half, cream, or milk of any fat percentage.
• Full-Fat Sour Cream (½ cup): This adds a tangy creaminess.
• Freshly Grated Parmesan Cheese (½ cup): This is optional.

How to Make Creamy Crockpot Mashed Potatoes

Making this recipe is incredibly easy. The long cooking time ensures the potatoes become tender and ready for mashing.

Cooking the Potatoes

First, place the peeled, cubed potatoes and 3 peeled garlic cloves in your slow cooker. Next, add the broth, ½ teaspoon of salt, and 2 tablespoons of butter and stir to combine everything. Cover the slow cooker with its lid. You can cook the potatoes on high for 3-4 hours or on low for 6-7 hours, or until they are fork-tender and mash easily. Do not drain the cooking liquid.

Mashing and Finishing the Potatoes

Once the potatoes are tender, mash them with a hand-held potato masher until they are broken down. Then, place ½ cup of the milk or cream in a heat-safe glass container and microwave for 30 seconds to warm it slightly. Add the warm milk and ½ cup of Parmesan cheese to the slow cooker and stir to combine. Stir in the ½ cup of sour cream. If needed, you can add up to an additional ½ cup of warm milk until the mashed potatoes reach the right consistency. Give them a taste and add more salt if needed. Serve immediately or keep them on the warm setting for up to 4 hours.

Tips for Perfect Crockpot Mashed Potatoes

• Flavoring: You can omit the Parmesan and garlic for a more classic crockpot mashed potato recipe.
• Dairy-Free Option: For a dairy-free version, use additional broth in place of the cream, use non-dairy butter, and omit the Parmesan. To replace the sour cream, you can use a non-dairy sour cream, non-dairy plain yogurt, or simply use additional broth to loosen the consistency.
• Storage: You can store leftover cooled mashed potatoes in an airtight container for 4 to 5 days in the refrigerator. You can also freeze them in a freezer-safe container for up to 1 month.
• Reheating: Reheating is easy. I suggest you reheat the potatoes with a bit of broth or milk to help keep them creamy. If they were frozen, you should defrost them in the refrigerator overnight and then reheat them over low heat in a slow cooker or in an oven-safe dish at 300°F until they are warmed through.

Final Thoughts

This Creamy Crockpot Mashed Potatoes recipe is a total game-changer for holiday dinners and big family meals. The slow cooker method frees up valuable time and delivers a result that is every bit as delicious as the traditional stovetop version. The smooth, creamy texture and rich flavor make this recipe a definite crowd-pleaser.