Slow Cooker Mashed Potatoes Ultimate Way
Mashed potatoes are a familiar side dish on the Thanksgiving table in my home. And they are also a familiar side dish for everyday meals year round.
But they do require some labor such as peeling, chopping, boiling and mashing.
And almost always you will see some type of gravy in a pan or gravy boat right alongside the potatoes.
Most of us make our mashed potatoes at the very last minute as the preparations are wrapping up.
We may have already peeled and sliced them, or even had them boiling.
A common worry is that the mashed will cool down or get stiff if they are completed too soon before the meal is plated.
Well no more!
Enter the Ultimate Mashed Potatoes. And they can be made in a pot on the stove or in the Slow Cooker! I have included recipes for both ways.
One of my favorite Thanksgiving tips is to do all this labor ahead and keep the potatoes warm for hours in the Crock Pot.
Just cut up your potatoes after peeling them and put them in a slow cooker with a small amount of liquid.
Cover and cook until they’re very tender, then mash them right in the pot and stir in milk and butter. Put the lid back on and turn the slow cooker to warm, and your potatoes are ready whenever you are.
Make the Mashed Potatoes on Thanksgiving Morning. Using the slow cooker saves you a spot on your stove for other dishes.
These are the INGREDIENTS you will need:
- 3 pounds russet potatoes
- 3/4 Cup Water, cold
- 1/2 cup heavy whipping cream
- 4 ounces cream cheese, cut into chunks
- 4 tablespoons (1/2 stick salted butter)
- 1.5 teaspoons coarse sea or kosher salt
- 1.5 teaspoons coarsely cracked black peppercorns
- 1/2 cup finely chopped fresh chives or herbs of choice
These are the INSTRUCTIONS for preparation:
Stove Top Style:
- 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.
- 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.
- 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.
- Using a potato masher, mash them until fluffy.
- 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.
Crock Pot Style:
- Just cut up your potatoes after peeling them and put them in a slow cooker with a small amount of water.
- Cover and cook on HIGH for about 4-5 hours or until they’re very tender, then mash them right in the pot. Don’t skimp on cooking time.
- Stir in the heavy whipping cream, cream cheese, butter, salt, coarsely cracked black peppercorns and fresh chives or herbs of choice.
- Put the lid back on and turn the slow cooker to warm. Occasionally stir the mashed potatoes.
NOTES
Here are a few flavor options:
- Add 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.
- To switch up the flavor of your mashed potatoes just add rutabaga, or use a mix of Yukon Gold and russet for color and flavor. Or just cut up the potatoes or another root vegetable and cook along with the main bulk of the potatoes.
I had to make my mashed potatoes in the slow cooker due to limited time and space one year. From now on, this is how I’m doing this on Thanksgiving morning. I’ll start my potatoes first thing, right after breakfast, and then mash whenever I have a spare minute in the afternoon.
The timeline is so versatile. You don’t have to remember to start water boiling or align your schedule to when the potatoes should be made. They never get cold either.
Depending on how long you cook the mashed potatoes, the milk will probably begin to caramelize and brown around the edges of the pot. I scraped away this browned milk, but you can also leave it in. It actually quite delicious. It just changes the color, but not everyone wants little brown specks in their potatoes!
I have some great tips on getting the most from your crock pot at How Not To Make The Worst Crock Pot Meal Ever.
Slow Cooker Mashed Potatoes Ultimate
Ingredients
- 3 pounds russet potatoes
- 3/4 Cup Water, cold
- 1/2 cup heavy whipping cream
- 4 ounces cream cheese, cut into chunks
- 4 tablespoons (1/2 stick salted butter)
- 1.5 teaspoons coarse sea or kosher salt
- 1.5 teaspoons coarsely cracked black peppercorns
- 1/2 cup finely chopped fresh chives or herbs of choice
Instructions
Stove Top Style:
- 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.
- 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.
- 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.
- Using a potato masher, mash them until fluffy.
- 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.
Crock Pot Style:
- Just cut up your potatoes after peeling them and put them in a slow cooker with a small amount of water.
- Cover and cook on HIGH for about 4-5 hours or until they’re very tender, then mash them right in the pot. Don’t skimp on cooking time.
- Stir in the heavy whipping cream, cream cheese, butter, salt, coarsely cracked black peppercorns and fresh chives or herbs of choice.
- Put the lid back on and turn the slow cooker to warm. Occasionally stir the mashed potatoes.
Notes
- Add 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.
- To switch up the flavor of your mashed potatoes just add rutabaga, or use a mix of Yukon Gold and russet for color and flavor. Or just cut up the potatoes or another root vegetable and cook along with the main bulk of the potatoes.
Nutrition
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Conversion Information We get a lot of requests to help with conversions especially between various countries like Canada, the U.K. and Australia. These tables should help you make those conversions. For your convenience we have included a Conversion Chart.
Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.
Hello, this is one of my favorites for Encouraging Hearts and Home, this week! Stop by and say hello, this post has been pinned!
Yum yum yum! I love using the slow cooker in this way! Thanks as always for sharing at Embracing Home and Family!
I am glad you like these little kitchen helper recipes. I am for anything that means we eat sooner and have less to clean up! I love the party.
Thank you so much Melynda! I am tickled you enjoyed my slow cooker mashed potatoes. I love how I don’t need to use a burner or babysit these potatoes. I look forward to seeing all your features. And thank you so much for the pin!
We love mashed potatoes as well. My grandson has asked me to teach him to make mashed potatoes and gravy. He’s 8 and already knows what he wants to learn to cook first. 🙂 Thank you for sharing with us at #OMHGWW. Pinned and tweeted. Be well. #acozylifestylewithclearissacoward, #linkup, #omhgww
I can just see him whipping up the mashed and gravy while you are in the kitchen. You are so blessed!! Have a great week and stay safe.
I’m going to try your recipe for Thanksgiving dinner. The more side dishes I can do in the Crock Pot the better. Thanks for sharing on Sunday’s Best.
You are going to asked a few times what your secret ingredient is. Enjoy your suprise. Let me know how the mashed potatoes are recieved!
This is a great recipe for any day of the year, but especially for Thanksgiving. I think I will try it this week! Pinning!
Have a great week,
Kippi
Thank you Kippi for the pin! I hope you like these mashed potatoes!! Enjoy your week.
I love the cream cheese in this – Thanks for sharing at the What’s for Dinner party. Have a great weekend.
Thank you so much Helen for stopping by. Enjoy your weekend!
I wish I could have given this one a 5+. These certainly are not my grandmother’s mashed potatoes or even mine. Love the mix of herbs. Using the slow cooker frees up a stove eye when preparing a big meal. TFS.
Thank you again Clearissa. I love these mashed. They are so fluffy and flavorful. Thank you for your kindness and thoughts. I am sorry it is taking me so long to answer comments. (And sorry some of these may be generic as I am tiring easily do to meds.) Enjoy your week and thanks for stopping by!
Hi Marilyn, I too love making mashed potatoes in the crock pot during the holidays when I know that I don’t have much stove room.
Exactly Julie! And I dont have to worry about them getting cold while I do last minute tasks. Enjoy and have a wonderful week!
Perfect for Thanksgiving!!! Thanks for sharing at Reader Tip Tuesday.
We can’t wait to see what you have to share at this week’s party. xo
You are welcome Jodie. See you next week.
These sound amazing! I absolutely love potatoes, and I can’t wait to try these. Thanks so much for sharing the recipe!
I am glad you like the mashed potato recipe Amy. I sure hope you get to enjoy it.
Mashed Potatoes in the Crock Pot sound like my kind of dream! Thanks!
Thanks for linking up @LiveLifeWell!
Blessings,
Amy
Yes, Amy. Crock pot mashed potatoes are perfect when you are cooking for a large meal. Enjoy your week.
Gotta give this one a try. I tried one a few years ago and didn’t care for the texture, but these look yum!! Thanks for sharing with SYC.
hugs,
Jann
I liked the russets in this. They cooked up better and mashed easier for me. Thanks.
I didn’t knew about it. would love to try this for sure. Thanks
I hope you enjoy the potatoes! Enjoy your weekend!
Oh wow, I love this idea. I have put potatoes in the crockpot before, but they turned brown (years ago). Still tasted good, but the family wasn’t pleased, ha ha. I’m definitely going to try your method!
I have had that happen when I make beef stew in the crock. I doubt you can fix that. These potatoes are wonderful in the pot and when you are doing a huge meal you don;t have to keep a close eye on them. Enjoy!
I LOVE this Marilyn. If I can put it in a crock pot – I will. This is going to be great for Thanksgiving this year 🙂 Thanks for sharing on To Grandma’s House We Go! Thanks for sharing on To Grandma’s House We Go!
I am glad you like them Chas. Make sure you have the corrected instructions. I inadvertantly used my stove top info when I broke this recipe out. They had been written together. Enjoy!
I don’t see in the directions where it says to use the slow cooker?…. am I missing something?
Thanks! In my hurry to break up this 3 piece recipe I added the wrong instructions to these mashed potatoes. I have fixed them now. I appreciate your attention!!! Have a great week.
You’re welcome. No problem… my day job is— proofreader : ). I suppose if I try these I should drain the water from the crockpot before mashing the potatoes, just like normal. Hmm, I think I might stick with the regular way. The pepper cream cheese sauce sounds really good!
Since you only use 3/4 cup of water, the potatoes aren’t swimming in it and it is absorbed. I make these potatoes when I need the space in my kitchen for other dishes I am making. For holidays and such. Keeps me from having to stop and take care of them while I am busy elsewhere. (Since I make these a few ways that is why I left out the slow cooker part. I was writing from memory. I know not to do that.)
Oh, I thought it said to cover them with water. Ok. Yes, sounds like a good idea when you’re busy.
II have always loved my slow cooker, but the longer I blog, the more I love it. Thank you for the slow cooker mashed potato recipe.
I totally understand Amy. While blogging I have learned so many unusual ways to use my crock pot. They save me space on the top, heat in the kitchen, and spots to place the dish. Anything that helps is good! Enjoy.
Anytime I can use my slow cooker is a good day. Found you on Grandma’s Brief Link Party
Thanks for the visit Candy. I love my crock pot year round! Enjoy.
I use the same method but the browning sauce has me curious. Your gravy looks perfect my friend xo
The browning sauce just adds color and veggie seasonings to the gravy. I use it in turkey when it looks too light. A trick my grandma taught me!
I love using my slow cookers especially if I have a lot of dishes to prepare. The ingredients are not the same as my mashed potatoes but certainly worth trying 🙂
Thanks Judith. My daughter-in-law subs cauliflower and that is a delicious dish. I hope you enjoy any way you make it. Enjoy your evening!
Slow cooker goodness! Thanks for sharing at the What’s for Dinner party.
Thanks Helen. I would never fire my slow cooker! It is such a hard worker. Enjoy your evening!
I do a version of this in the oven, but doing it in a slow cooker would save space in my oven on those big feast occasions!
Yes, doing it in the slow cooker frees up oven space as well as keeping them warm and moist. It is great for familt get togethers. Enjoy!
This is an ultimate mashed potato recipe. I’m going to give it a try!
Thanks MaAnna for the comment! Enjoy your evening.