Ultimate Slow Cooker Mashed Potatoes

Want to prepare an easy slow-cooked side dish? Then check out these mashed potatoes – an all time favorite.

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Servings 20

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( 34 ) Ratings

34 Ratings

5 Stars 15%

4 Stars 22%

3 Stars 18%

2 Stars 32%

1 Stars

Member Reviews ( 10 )

17bd54d5-2647-4144-8579-0cb1b26bc0ba

ingredients 9
Prep Time 30 min
Total Time 5 hr 0 min

Ingredients

5: lb baking potatoes, peeled, cut into 1-inch chunks

1 1/2: cups Progresso® chicken broth (from 32-oz carton)

1/4: cup butter or margarine, cut into chunks

1: cup sour cream or plain yogurt

1: teaspoon garlic powder

1: teaspoon onion powder

1/2: teaspoon salt

1/4: teaspoon ground black pepper

1/2: to 1 cup milk, warmed

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Directions

1 In 4- to 5-quart slow cooker, place potatoes, chicken broth and butter.
2 Cover; cook on High heat setting 4 hours to 4 hours 30 minutes or until potatoes are tender.
3 Add remaining ingredients except milk. Mash, crush or smash potatoes using potato masher, or beat with electric mixer on low speed until well blended. Do not overmix. Stir in enough milk for desired creamy consistency. Cover and keep warm on Low or Warm heat setting until serving time, up to 2 hours. Stir before serving.

EXPERT TIPS

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Expert Tips

Russet or Idaho baking potatoes are both good picks for these easy mashed potatoes.

If you prefer, these potatoes can be cooked on a low heat setting for 8 hours.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 120
Calories from Fat: 40),

% Daily Value

Total Fat: 4 1/2g; 4 1/2%
(Saturated Fat 3g, 3% Trans Fat 0g 0% ),
Cholesterol: 15mg; 15%;
Sodium: 150mg; 150%;
Total Carbohydrate: 16g; 16%
(Dietary Fiber 1g 1% Sugars 2g 2% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 8%;
Calcium: 2%;
Iron: 0%;

Exchanges:

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

laredoak

report Posted Apr. 6, 2013 3:37 PM

Took a risk and used this on Easter - I was out of burners! - and it was fantastic.

Amommee

report Posted Mar. 28, 2013 1:51 PM

The first time I made these, they turned out quite soupy. Made the again, putting a few layers of paper towels under the lid. Kept the condensation from falling back on the potatoes. After that, they came out great. I don't use the garlic or onion powders, but I do increase the salt a bit (we don't care for the flavor of garlic in mashed potatoes and the onion powder didn't do much.) All in all, really tasty and so convenient not to have yet another pan on the stove or in the oven on turkey day!!

Meisterson

report Posted Nov. 24, 2012 10:24 AM

Best potatoes ever - so easy to make and clean-up was a breeze. Will make again and share recipe with my friends. I used vegetable broth and did not drain it; did not add the milk. Cut the potatoes into sixteenths and hand-mashed after the four-hour cook time on high.

stilljustme7

report Posted Nov. 8, 2012 10:56 AM

Question is to drain the chicken broth off or is it absorbed by the potatoes? really want to try this for Turkey Day. It will free up oven space from the usual overnight potatoes we traditionally make.