Slow Cooker Crockpot Make Ahead Mashed Potatoes
These creamy, fluffy mashed potatoes can be made ahead using your Crockpot Slow Cooker and then reheated or kept warm right in the pot! This is an easy "dump the ingredients in the pot" dish.
Servings 7 servings
Calories 197kcal
Equipment
Ingredients
- 3 pounds potatoes Peeled or leave the skin on if you wish. I used russet potatoes. See notes.
- 1/2 cup broth Chicken or vegetable.
- 2 tablespoons butter
- 1/2 cup plain Greek yogurt or sour cream
- 1/2 cup buttermilk See notes for substitution.
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- salt and pepper to taste
Instructions
- Add the diced potatoes and broth to the slow cooker.
- Cook on High for 3-4 hours or Low for 6-7 hours. Cook until the potatoes are soft and tender. It takes 3 hours for me.
- Open the slow cooker. Do not drain the broth the potatoes were cooked in. Mash the potatoes with a potato masher.
- Add the buttermilk (or cream or milk), sour cream or Greek yogurt, and spices. Stir until combined.
- Taste repeatedly and add additional salt and spices as needed.
- If making ahead, when reheating, you may have to add additional butter and/or milk to bring the potatoes back to life.
Notes
You can use whatever type of potatoes you wish.
Other spices I love to add from time to time are smoked paprika, Cajun Seasoning, or Creole seasoning for extra flavor and a twist.
You can substitute milk, heavy cream, or half and half for buttermilk if you wish.
Nutrition
Serving: 1serving | Calories: 197kcal | Carbohydrates: 33g | Protein: 6g | Fat: 4g