Make Ahead Crockpot Mashed Potatoes
This easy Crockpot mashed potatoes recipe is creamy, dreamy, and buttery! They're no-boil and no-drain, making dinner or entertaining that much easier.
Servings: 10
Ingredients
- 5 pounds Yukon Gold potatoes cut into 1" pieces
- 1 cup chicken or vegetable broth
- 1 teaspoon salt + more to taste
- 1 cup heavy/whipping cream
- 1/2 cup butter (1 stick)
- 4 cloves garlic minced
Instructions
- Add the broth and salt to your slow cooker. Turn the heat on high.
- Prep your potatoes. I don't peel them, but you can if you wish. I cut them into roughly 1" pieces. Add them to your Crockpot.
- Give the potatoes a stir. Cover and cook for 3-3.5 hours or until the potatoes are nice and tender.
- When the potatoes are close to being done, add the cream, butter, and garlic to a small saucepan. Warm it through over medium heat until the butter is melted and the garlic infuses the mixture.
- Mash the potatoes right in the Crockpot (don't drain the broth). Gradually pour in the cream mixture as you go along. Be careful not to overwork the potatoes so they don't end up gluey. Season with extra salt & pepper as needed. If you're making these ahead, use the "keep warm" setting and give them a stir prior to serving.
Notes
- Serves 8-10 depending on how much people eat.
- I recommend using either Yukon Gold or Russet potatoes.
- See the blog post for more tips/tricks/recipe notes.
- This is the 7-quart Crockpot I used to make these potatoes. It was fairly full, so I wouldn't go smaller than a 6-quart.
Nutrition
Calories: 298kcal | Carbohydrates: 29g | Protein: 7g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 57mg | Sodium: 432mg | Potassium: 978mg | Fiber: 6g | Sugar: 1g | Vitamin A: 633IU | Vitamin C: 28mg | Calcium: 90mg | Iron: 7mg
