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mashed potatoes in a gray bowl
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Slow Cooker Mashed Potatoes

Mashed Potatoes don't have to be a lot of work when you make this NO BOIL version in your slow cooker! Perfect for a weeknight meal or for Thanksgiving dinner.
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 6
Calories 314kcal
Author Jennifer Draper

Equipment

Ingredients

  • 3 pounds russet potatoes
  • 1/2 cup heavy cream
  • 4 tablespoons butter
  • salt to taste

Instructions

  • 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
  • Carefully pour potatoes into a collander to drain water and then add back to slow cooker
  • 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

Notes

  • The smaller you cut the potatoes, the faster they will cook
  • Add additional cream as needed for thinner consistency
  • Add salt a little bit at a time and taste so that you don't oversalt
  • Cook in broth instead of water for additional flavor
  • Use an electric hand mixer for a smoother texture

Nutrition

Calories: 314kcal | Carbohydrates: 41g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 47mg | Sodium: 85mg | Potassium: 960mg | Fiber: 2g | Sugar: 1g | Vitamin A: 525IU | Vitamin C: 13mg | Calcium: 45mg | Iron: 1.9mg