Slow Cooker Mashed Potatoes
For the best-tasting Slow Cooker Mashed Potatoes, choose a high-starch potato like russets. Slow-cook them in butter, milk, and salt, then stir in sour cream at the end for a punch of extra flavor and creaminess.
Servings 12 servings (1 cup each)
Calories 304kcal
Equipment
Ingredients
- 5 pounds russet potatoes peeled and cut into 1-inch pieces (see note 1)
- 1 1/2 cups milk
- Salt and freshly ground black pepper
- 1 cup butter (2 sticks)
- 1/2 cup sour cream
- fresh chives for serving, optional (see note 2)
Instructions
- In the bottom of a slow cooker, add potatoes and milk. Sprinkle with 1 tablespoon salt, then top with both sticks of butter. Cover and cook on HIGH for 3 to 4 hours, stirring once every hour.
- Remove cover and mash potatoes to a uniform consistency (they will look oily until the butter has been thoroughly mashed into the potatoes; don't worry, just keep mashing). Fold in the sour cream and season to taste with salt and pepper (I like 2 teaspoons salt and 1 teaspoon pepper).
Video
Notes
- Potatoes: For the fluffiest, smoothest, and most flavorful mashed potatoes, choose high-starch potatoes like russet, Idaho, or Yukon gold potatoes. Waxy potatoes (such as new, red, or white varieties) require more mashing to become creamy which could result in gluey, pasty spuds.
- Chives: The fresh chives are totally optional here but they go really well with the sour cream. If chives feel weird on your Thanksgiving table, though, just leave them out.
- Yield: This recipes makes about 12 cups mashed potatoes, enough for 12 (1-cup) servings.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
Serving: 1 cup | Calories: 304kcal | Carbohydrates: 36g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 158mg | Potassium: 833mg | Fiber: 2g | Sugar: 3g | Vitamin A: 524IU | Vitamin C: 11mg | Calcium: 64mg | Iron: 2mg