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Slow Cooker Mashed Potatoes Two Ways and Foolproof Gravy

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Way 1: Grandmas Mashed Potatoes
The secret to mashed potatoes lies in the right floury potato (the russet), a potato ricer and, of course, indulgent fats such as cream and butter. Slow Cooker meals are the best. Here is Mashed Potatoes and all the options. Bonus: foolproof gravy #slowcooker #potatoes #gravy

Want more crock pot ideas? See my Slow Cooker Mashed Potatoes and Foolproof Gravy, Slow Cooker Chicken Stroganoff, 3 Bean Firehouse Chili or Crock Pot Cocktail Smokies.

Grandma’s Way

Way 1: Grandmas Mashed Potatoes

13 votes

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Slow Cooker Mashed Potatoes Two Ways and Foolproof Gravy

Slow Cooker Mashed Potatoes Two Ways and Foolproof Gravy Author: Marilyn Prep time: 15 mins Cook time: 5 hours Total time: 5 hours 15 mins Serves: 10 Grandma's Way in the Crock Pot

Ingredients

  • Way 1: Grandmas Mashed Potatoes
  • 5 pounds russet potatoes
  • 3 to 4 cloves garlic, optional
  • 1 teaspoon coarse kosher salt, plus more to taste
  • Freshly ground black pepper
  • 3 to 3 1/2 cups milk, or a mixture of milk and cream
  • 1/2 cup unsalted butter

Instructions

  1. Grandma's Way:
  2. Peel and chop the potatoes:
  3. Lightly grease the slow cooker insert with butter or cooking spray. Peel the potatoes and chop into small pieces about 1 inch to a side. The smaller the potatoes, the faster they will cook, obviously. Transfer the potatoes to the slow cooker.
  4. Add the seasonings:
  5. Smash the garlic cloves, if using, and drop on top of the potatoes. Stir in the salt and a generous quantity of black pepper.
  6. Pour in 1 1/2 cups milk: Pour in 1 1/2 cups milk and stir the potatoes once.
  7. Cook until tender:
  8. Cover the slow cooker and cook 4 to 5 hours on HIGH or until the potatoes are very tender and soft. Turn the heat to WARM.
  9. Melt the butter:
  10. When the potatoes are done, melt the butter in a saucepan over low heat.
  11. Warm the dairy:
  12. Stir 2 cups milk, or a mixture of milk and cream, into the melted butter and warm gently over low heat.
  13. Mash the potatoes:
  14. If you used garlic but don't want the potatoes super garlicky, remove the garlic cloves and discard. Use a spoon to scoop out and discard any browned bits on the sides of the pot. Use a potato masher or ricer to mash the potatoes right in the pot.
  15. Slowly stir in the dairy:
  16. When the potatoes are as smooth as you like, slowly stir in the warmed dairy and butter. The potatoes will look soupy at first but the potatoes will quickly soak up the liquid. Add an additional 1/2 cup of milk or cream if you want them to be even creamier.
  17. Taste and season:
  18. Taste and season with additional salt or pepper if desired.
  19. Keep warm:
  20. To keep the potatoes warm, leave in the covered slow cooker on the WARM setting for up to 4 hours.

Notes

Few Things to Be Aware Of:Depending on how long you cook the mashed potatoes, the milk will probably begin to caramelize and brown around the edges of the pot, the way it does on top of a baked potato gratin. I scraped away this browned milk, but you can also leave it in (it's actually quite delicious; it just changes the color, and not everyone wants little brown specks in their potatoes!).You could also probably cook the potatoes overnight on LOW, but I did not test this. On all of my testing runs I cooked the potatoes on HIGH for about 4 hours. I had the best final result when the potatoes really got soft and fell apart; don't skimp on the cooking time.The final recipe here, too, is one for rich, creamy, holiday-style mashed potatoes. But you don't have to add the butter and milk; you can of course just use the basic method and mash up the plain potatoes for a lighter dish.Dairy-Free Potatoes: You can also cook the potatoes in chicken or vegetable broth instead of milk.Lighter Mashed Potatoes: This recipe is based on our Perfect Mashed Potatoes and they are quite rich and creamy. But of course you don't need to add the butter, milk, or cream — you can simply cook the potatoes and then mash them without additional dairy.Potato Add-Ins: I like to switch up the flavor (and color) of my mashed potatoes. I add rutabaga, or use a mix of Yukon Gold and russet for color and flavor. This is easy here; just cut up the potatoes or another root vegetable and cook along with the main bulk of the potatoes.3.5.3226

way 2: Ultimate Mashed Potatoes

Ultimate Mashed Potatoes in the Crock Pot

way 2: Ultimate Mashed Potatoes

13 votes

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Slow Cooker Mashed Potatoes Two Ways and Foolproof Gravy

Prep

Cook

Total

Yield 10

The Ultimate Crock Pot Recipe. This ain't your Grandma's Mashed Potatoes #crockpot #potatoes

Ingredients

  • Way 2: Ultimate Mashed Potatoes
  • 2 pounds russet potatoes
  • 1/2 cup heavy whipping cream
  • 4 ounces cream cheese, cut into chunks
  • 4 tablespoons (1/2 stick) salted butter
  • 11/2 teaspoons coarse sea or kosher salt
  • 11/2 teaspoons coarsely cracked black peppercorns
  • 1/2 cup finely chopped fresh chives or herbs of choice

Instructions

  1. Ultimate Mashed Potatoes:
  2. Peel the potatoes and give them a good rinse under running water. Cut them into quarters, place them in a medium-size pan and cover them with cold water. Bring to a boil over medium-high heat. Lower the heat, cover the pan and gently boil the potatoes until they fall apart easily when pierced with a fork, about 20 to 25 minutes.
  3. Meanwhile, in a small saucepan pour the cream and add the cream cheese, butter, salt and peppercorns. Simmer over medium heat, uncovered, whisking occasionally, until the cream bubbles, the cheese softens and becomes smooth and the butter melts, 5 to 8 minutes. Keep the cream warm over very low heat until the potatoes are done.
  4. Drain the potatoes in a colander and give it a gentle shake to remove excess water. Return the potatoes to the pan. Dry them out over low heat until the surface appears dry, stirring occasionally so they don’t stick to the bottom of the pan.
  5. Working in batches, if necessary, transfer the potatoes to a ricer and press them through into a serving bowl. (If you don’t have a ricer, use a potato masher and fluff them very thoroughly with a fork when completely mashed.) Pour the pepper-speckled cream over the potatoes and sprinkle with the chives. Fold together with a spatula just until the liquid is incorporated. Don’t overmix it. Serve hot.

Notes

Cook’s note: Here are a few flavor optionsAdd 1/2 cup finely chopped fresh basil leaves just before you fold the liquid into the potatoes.As you boil the potatoes, add 3 or 4 large garlic cloves and a small onion, coarsely chopped. Rice them all together for an earthy base.Toast 3 or 4 dried red chiles (such as chile de arbol; stems discarded and seeds left intact) and a tablespoon of coriander seeds in a tablespoon of oil in a small skillet over medium-high heat. Once the chiles blacken slightly and the coriander seeds are reddish brown, 2 to 3 minutes, transfer them, oil and all, to a mortar and pound the mix to blend. Fold this into the cream as it simmers instead of the peppercorns.Toast a jalapeño or two over an open flame, holding them with tongs and turning them around to blister the skin on all sides. Discard the stems and add the chiles to the potatoes as they boil. Do not discard the seeds from the jalapeños; mashed potatoes are an excellent medium for modulating the heat of the capsaicin in the chiles. Rice the potatoes and chiles together for a pleasant green color and some smoky heat.

Foolproof Turkey Gravy

Foolproof Turkey Gravy

Foolproof Turkey Gravy

13 votes

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Slow Cooker Mashed Potatoes Two Ways and Foolproof Gravy

Prep

Cook

Total

Yield 8

This is the Foolproof turkey Gravy for your Crock Pot Mashed Potatoes

Ingredients

  • 1/4 cup turkey drippings (fat and juices from roasted turkey)
  • 1/4 cup Gold Medal™ all-purpose flour
  • 2 cups liquid (juices from roasted turkey, broth, water)
  • Browning sauce, if desired
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

  1. Pour drippings from roasting pan into bowl, leaving brown particles in pan. Return 1/4 cup drippings to roasting pan. (Measure accurately because too little fat makes gravy lumpy.) Stir in flour. (Measure accurately so gravy is not greasy.)
  2. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Stir in liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in a few drops of browning sauce. Stir in salt and pepper.

Enjoy! Please come back and let me know how YOU customized your Potatoes and Gravy.

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Comments

  5. These will be great Mashed Potatoes for any season! Thanks so much for sharing with us at our Thanksgiving Edition of Full Plate Thursday! Hope you have a great week and come back soon!
    Miz Helen

    Reply

  7. Both of these mashed potato recipes sound amazing! I’ve just got a slow cooker so I will have to try one of these for my Christmas mashed potatoes!
    Lianne | Makes, Bakes and Decor

    Reply

    • I can’t give these mashed a higher vote. It is so wonderful not to have to babysut them when all the last minute details of the meal need to be attended to. Enjoy!

      Reply

  10. Both these variations on Slow Cooker Mashed potatoes sound terrific, Marilyn! I love the idea of stirring the caramelized bits into the potatoes for flavour! The gravy looks wonderful too. There really is nothing like homemade from scratch gravy. Thank you so much for sharing and for being a part of the Hearth and Soul Link Party. I hope you and yours have had a wonderful Thanksgiving weekend!

    Reply

  13. I always struggle with gravy. It’s either all lumpy or too watery. Now I know why it’s lumpy, looks like I use too little fat. Thanks for that Marylin and for the recipe on your to make mash in a slow cooker. That’s a game changer. Hope you had a wonderful Thanksgiving dear lady.

    Reply

    • I am glad this recipe is useful for you. Some of the simplest dishes have the hardest tricks to discover! My holiday was lovely. I hope you have enjoyed your week!

      Reply

  15. You had me at slow cooker then threw in mashed potatoes – will you blog marry me? lol 😉
    Seriously, these look delicious, can’t wait to try them. Thank you. Dropped by from #BloggersPitStop today but always happy to be here. 🙂
    Hope this weekend treats you kindly. 🙂

    Reply

    • I will blog marry you id you do the grocery shopping and dishes! LOL. I am glad you like the recipe. What a time saver asnd I never have to baysit them as I am finishing up the last minute tasks. Happy Holidays!

      Reply

  16. Very yummy! I have to have mashed potatoes and gravy every once in a great while. I’ve never tried making them in a crock pot. Thanks for sharing your recipes with SYC. Wishing you a Happy Thanksgiving.
    hugs,
    Jann

    Reply

  17. Shared on our hospitality group page – some were stressing over gravy! You’re invited: WelcomeHeart,WelcomeHome FB group – all things hospitality for heaven’s sake. (:

    Reply

    • Thank you for the share and ivite Sue! I went to the group and it says I have applied so I guess I need to wait to be approved. Thank you I am so excited! Have a great week!

      Reply

    • The trick is to keep stirring while it thickens. I use a whisk. Don’t use a mixer whisk attachment as it adds too much air. Add flour slowly so it doesn’t clump. Add a bit at a time because it thickens a minute or so each time you add the flour. Don’t be afraid! Have a jar or two on hand just in case of prepared gravy. You can also substitute corn starch for the flour. Some folks swear it is less likely to clump. You will do fine! Stir, stir, stir! Good Luck!

      Reply

  19. Thank you for sharing! I love using a slow cooker and I have never given mashed potatoes a thought! I look forward to trying this recipe for the holiday!

    Reply

  21. I’ve never tried mashed potatoes in my slow cooker but these look great! Great to be able to make a side dish in the crockpot for the holidays, so convenient to use less oven space. I run the Slow Cooked Challenge linky if you wish to join in, it would be lovely to see you there.

    Reply

    • Thank you Lucy for looking at my mashed potatoes recipe. I would love to join your party. Thanks for the invitation. I will add it to my pinterest board and blog directory. Have a good week!

      Reply

  22. I’d never have thought mashed potatoes would be something you could make in your crock pot. Anything that can free up your hob is always a good plan!

    Reply

    • I love this method snce it can stay warm without burning, creates less dirty dishes, and eliminates the steam in the kitchen. I hope you get to use it! Have a wonderful week.

      Reply

  23. I am going to try your “ultimate mashed potatoes” for Thanksgiving, Marilyn. It sounds so good and keeping them warm in the slow cooker will be helpful while I heat up everything else.

    Have a very Happy Thanksgiving!

    Reply

  25. Good Morning Marilyn, Oh my word, this is a triumph. I use my slow cooker quite a lot, but I would never have imagined that I could make mash potato using my slow cooker. I look forward to making my next batch of mashed potato using my slow cooker.
    Thank you so much.
    Have a lovely day and a wonderful Thanksgiving.
    Best Wishes
    Daphne

    Reply

  27. I have never cooked mashed potatoes in a slow cooker. It sounds like something I need to try out for the first time. I love mashed potatoes so much! I’m going to pin this recipe and try it out in the near future. Thanks for sharing!

    Reply

  28. Thanks so much Marilyn for these recipes. I just purchased a slow cooker and I want to make my Thanksgiving mashed potatoes in it this year as I have limited burner space. I’ve pinned your recipe and will give a try. Thanks also for hosting and have a very happy Thanksgiving!

    Reply

    • Lisa, you are about to change the way you cook forever. That crock pot will make your home smell wonderful and have your meals ready when you are. I also love that when you have a few things cooking at the same time, you can cook and keep another dish warm. Since you can serve from the pot it also eliminates extra dishes! Enjoy! Happy Thanksgiving!

      Reply

  29. Slow Cooker mashed potatoes is genius! Why have I never thought of this?! This seriously makes my whole Thanksgiving so much better. Quick question though. Can I peel and store the potatoes somehow the night before I cook them or will it ruin the potatoes? Thanks!

    Reply

    • Sure! I have put them in an air tight container no water. Then I rinsed them and dumped them in the crock pot. I do as much ahead of time as possible. Including setting the table! Enjoy.

      Reply

    • I know you will love these. My crock pot is plugged in all winter. I never go anywhere due to the cold so the OCD about have an appliance on all day doesn’t bother me as much! Have a good holiday!

      Reply

  31. Why have I never tried this? What a great way to get the potatoes done for that big holiday meal without taking up stove space or having to stand over the pan. Definitely trying this! I like my potatoes more rustic so I don’t peel and I fell in love with Rachael Ray’s mixins of bacon and roasted garlic I tried a few years ago so I’ll probably stick with that.

    Reply

  34. Marilyn, I can’t mash the potatoes in my slow cooker because it has a Teflon-type coating, but I could cook them in it, dump them out to mash, and then return them to the slow cooker. Definitely want to try it. But no garlic for me, I’m allergic.

    Reply

  37. Thank you, Marilyn! I love the idea of making mashed potatoes in the slow cooker. And you have included such great tricks and tips as well. Pinned and sharing. Thank you for joining us at Family Joy Blog Link-Up Party. I hope you will join our next party starting Sunday at noon EST.

    Reply

  39. Marilyn, if there’s one thing we love in the winter it’s mashed potatoes! Warms you up and fills you at the same time. I’ve never tried them in a slow cooker, but this sounds like a great way to keep a burner open on the stove for other things!

    Reply

  44. Your mashed potatoes look great. My Mom used to make hers on the stove and then keep them warm in the crockpot. If she only knew she could actually make them in the crockpot from the beginning. We didn’t know you then, too bad.
    Hugs,
    Bev

    Reply

    • I just needed the stove space and also had too many “last minute” items so I threw them in there. I need to remember that treick for those big buffets! Thanks Bev.

      Reply

  48. I usually just make them on the stove because I am only cooking for 3. Well, my 8 year old usually eats enough for 2 so… Maybe I should try to make them in the slow cooker.

    Thanks for sharing your tips on #FridayFrivolity

    Reply

    • I liked the slow cooker option for Thanksgiving, etc. I have one oven and a split shelf so I gert the main dish and one side in it. Then I have 4 burners. The slow cooker doesnt require a burner, keeps them warm and no last minute prep. And it stores the potatoes right in it, so one bowl!! Otherwise I just make them on the stove at the last minute. The more I can do ahead of time, the happier I am! Thanks Audrey! Have a great week.

      Reply

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