Life changing mashed potatoes from your slow cooker! No-boil and no hassle! These potatoes are simple to make using 5 ingredients and the cheesy flavor makes for a perfect side dish paring with tons of your favorite meals.
This is my favorite everyday mashed potato recipe because it’s so easy to make and full of cheesy flavor that pairs well with many main dishes.
What you need to know about Slow Cooker Cheesy Mashed Potatoes:
- The standard recipe is made to serve 4-6 people as a side dish
- I used a 3 quart slow cooker but you could also use a larger one as well
- The potatoes will need to cook for 4 hours on high or 8 on low
- The recipe is easily doubled or cut in half by adjusting the servings in the recipe card below
- I used broth for cooking the potatoes to add extra flavor, but in a pinch it would be fine to use water
What are the best potatoes for mashed potatoes?
For typical fluffy mashed potatoes you’ll want to use Russet potatoes or Yukon Gold.
Tips for making the best mashed potatoes:
- Use heavy cream instead of milk for the best texture and flavor
- Hand mashing gives the best consistency for “everyday” and mashed potatoes
- It’s best to plan for about 1/2 pound uncooked potatoes per person to make mashed potatoes
- The smaller you cut the potatoes the faster they will cook in the slow cooker
- To drain the potatoes, you can use the lid or drain into a colander, but be careful of the extremely hot liquid
How to make these mashed potatoes a meal:
- Main dish – Slow Cooker Beef Stew (recipe to be posted Friday! Sign up for emails below to get a notification)
- Dessert – Slow Cooker Caramel Apple Cheesecake Bites
Equipment needed to make this recipe:
I hope you love these mashed potatoes as much as me and my family do! If you try them, please leave me a comment and rating to let me know!!
Slow Cooker Cheesy Mashed Potatoes
Ingredients
- 2 pounds Idaho or Russet Potatoes
- 2 cup chicken broth
- 1/4 cup heavy cream
- 2 tablespoons butter
- 2 oz sharp cheddar cheese (grated)
- salt and pepper to taste
Instructions
- Peel (if desired) the potatoes and cut into bite sized chunks
- Pour enough broth over the potatoes to cover completely
- Cook on low for 8 hours or high for 4 hours
- Once the potatoes are tender carefully drain the water using the slow cooker lid or by pouring into a colander
- Add the cream, butter, cheese, salt and pepper
- Mash with potato masher until desired consistency
Notes
- Use heavy cream instead of milk for the best texture and flavor
- Hand mashing gives the best consistency for "everyday" and mashed potatoes
- It's best to plan for about 1/2 pound uncooked potatoes per person to make mashed potatoes
- The smaller you cut the potatoes the faster they will cook in the slow cooker
- You can double the recipe or halve the recipe by adjusting the number of servings in the recipe card
Nutrition
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Now that the weather has become almost cold here, I’ll be making your cheesy mashed potatoes and the yummy looking beef stew. Keep up the great work, Jennifer!!