Slow Cooker Crockpot Make Ahead Mashed Potatoes
Mashed potatoes are a must-have on the table, but I know the stress of trying to mash them last minute while everything else is fighting for space on the stove. That’s why I love this slow cooker method. You can make them ahead, keep them warm, and still end up with creamy, flavorful potatoes that don’t dry out or turn gummy. I’ve done the trial and error so you don’t have to, these potatoes turn out right every single time.
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.
- ½ cup broth Chicken or vegetable.
- 2 tablespoons butter
- ½ cup plain Greek yogurt or sour cream
- ½ 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