Love mashed potatoes but think they are too much work to have anytime other than a holiday? Hold onto your hat and try these super easy, no-boil Slow Cooker Mashed Potatoes and start making them anytime you have a craving!
There’s something almost magical about the comfort and good feelings brought about by a dinner that includes mashed potatoes. Most of us are willing to go the extra mile to make them for holiday meals, but what if you could enjoy mashed potatoes any night of the week? Slow Cooker Mashed Potatoes take the work out of boiling and stressing over under or overdone potatoes to give you perfectly cooked, easy to make mashed potatoes any time you have a craving. Serve these up with a delicious pork roast, some creamy chicken thighs or a traditional pot roast for a real and amazing family meal that will have you enjoying dinner time around the table with your loved ones without any stress (over the dinner, at least!).
How to you make mashed potatoes in a slow cooker?
- Peel and dice potatoes
- Add to slow cooker
- Cover with water
- Let cook all day
- Drain carefully
- Use a hand mixer or hand masher to make the potatoes right in the slow cooker!
I love how you don’t have to worry about watching a boiling pot. Just let these cook all day and they will be ready when you are!
How many potatoes per person for mashed potatoes?
You’ll want about 1/2 pound of unpeeled potatoes per person. This may be a little on the high side, but who ever complained about having a few leftover mashed potatoes? It’s always best to have plenty than to run out!
What are the best ingredients to add to mash them?
I’ve had mashed potatoes using milk, broth, cream cheese, just about anything you can think of! But, for the best traditional, homestyle, fully amazing mashed potatoes you have to go for heavy cream, butter and salt. That’s all you really need for the best full flavored, fully comforting mashed potatoes of all time! For my skinny but still tasty version of mashed potatoes, click here!
Slow Cooker Mashed Potatoes
- 3 pounds russet potatoes
- 1/2 cup heavy cream
- 4 tablespoons butter
- salt (to taste)
- Peel potatoes and cut into 1 inch cubes
- Add to slow cooker and cover with water
- Cover and cook on high for 3-4 hours or low for 6-8 until potatoes are fork tender
- Add 1/4 cup of the cream and all of the butter
- Mash with hand mixer or potato masher, adding additional cream as needed to achieve desired consistency
- Add salt to taste and stir
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