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Crockpot Mashed Potatoes

Crockpot mashed potatoes cook low and slow until fork-tender, then are mashed with butter and heavy cream. Make them smooth or leave them slightly chunky for a comforting, hands-off side dish.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb Yukon Gold potatoes peeled and cut into 1-inch pieces
  • 0.75 cup chicken broth low-sodium
  • 1 tsp salt kosher
  • 4 tbsp butter unsalted, cut into pieces
  • 0.5 cup heavy cream
  • 0.25 tsp pepper black

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Place the potatoes in a 6-quart slow cooker.
  2. Add the chicken broth and salt.
  3. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the potatoes are fork-tender.
  4. Add the butter, heavy cream, and black pepper to the slow cooker.
  5. Mash until smooth or slightly chunky.

Notes

For the smoothest texture, mash the potatoes just until they reach your preferred consistency. Refrigerate leftovers for 3 to 4 days; freezing is possible, though the texture may change slightly. Swap vegetable broth for the chicken broth to make the potatoes vegetarian.