Slow Cooker Mashed Potatoes Recipe

A serving bowl full of slow cooker buttermilk mashed potatoes with a spoon.

5 from 16 votes

Slow Cooker Mashed Potatoes Recipe

My creamy slow cooker mashed potatoes so buttery and filled with buttermilk flavor plus so easy and hands off when you need a no fuss side.

Prep Time20

Cook Time2 30

Total Time2 50

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 314kcal

Author: Jocelyn Delk Adams

Equipment

Slow Cooker

Ingredients

2 1/2 pounds Yukon gold potatoes peeled*, medium dice
1 cup Chicken stock
2 1/2 teaspoons Kosher salt divided
3/4 teaspoon Black pepper
3/4 cup Buttermilk
1/2 cup Heavy cream
4 tablespoons Butter unsalted, cut into small pieces
2 tablespoons Chives minced

Instructions

In a 5-quart slow cooker, place potatoes, chicken stock, and 1 teaspoon salt. Cover and set to medium for 2 1/2 hours, until potatoes are cooked through and fork tender.
Turn off slow cooker and mash potatoes with a potato masher or sturdy whisk.
Add in remaining salt, black pepper, buttermilk, heavy cream, and butter, stirring until well mixed.
Garnish with chives and serve warm. Potatoes can be held for two hours on warm.

Notes

* You may leave skins on potatoes for more texture if you like. They may take about 20 minutes longer to cook.

Storage

You can store them right in the slow cooker insert with the lid on, or in an airtight container. Refrigerate them for 3-5 days. You can also freeze up to 3 months as well!

To reheat: You can reheat slow cooker mashed potatoes in either the microwave or on the stovetop. You may want to add some additional buttermilk or cream to get back the creamy texture.

Nutrition