Big Batch Slow Cooker Mashed Potatoes
Big Batch Slow Cooker Mashed Potatoes are creamy, fluffy, and delicious. This easy recipe is perfect for feeding a large crowd. Russet or Yukon Gold potatoes create a wonderfully smooth texture. Butter, milk, and sour cream add richness and flavour. The slow cooker makes preparation simple and convenient. Serve warm with gravy, roasted vegetables, or your favourite main course.
Ingredients
- Russet or Yukon Gold potatoes5 pounds
- Unsalted butter1 cup (225 g)
- Whole milk 1½ cups
- Sour cream 1 cup
- Cream cheese4 oz (115 g)
- Garlic cloves, minced 3
- Salt2 teaspoons, or to taste
- Black pepper 1 teaspoon
- Chicken broth or water 1 cup
- Fresh parsley, chopped 2 tablespoons
- Extra melted butter For serving
Instructions
- Wash and peel the potatoes thoroughly. Cut them into evenly sized chunks, approximately 1½ inches each. Cutting them evenly helps ensure that all the potatoes cook at the same rate.
- Place the chopped potatoes into a large 6–8-quart slow cooker. Add the chicken broth or water, minced garlic, salt, and black pepper.
- Cover the slow cooker with its lid. Cook on HIGH for approximately 4–5 hours or LOW for 7–8 hours.The potatoes are ready when they become very tender and can easily be pierced with a fork.
- Carefully check the potatoes for excess cooking liquid. Drain any remaining liquid if necessary. This helps prevent watery mashed potatoes.
- Add the unsalted butter and softened cream cheese to the hot potatoes. Allow them to melt slightly before mashing.
- Use a potato masher to mash the potatoes until they reach your preferred consistency. For extra-smooth potatoes, use a potato ricer.
- Gradually pour in the warm milk and add the sour cream. Stir gently until everything is combined and the potatoes become rich, creamy, and fluffy.Taste and adjust the salt and pepper as needed.
- Cover the slow cooker and set it to WARM. Keep the potatoes warm until serving, stirring occasionally. Garnish with fresh parsley and a little melted butter before serving.
Notes
- Potato Selection: Yukon Gold potatoes provide a naturally buttery flavor, while Russet potatoes create a lighter, fluffier texture.
- Cutting Size: Cut potatoes into similar-sized pieces for even cooking.
- Warm Milk: Warm the milk before adding it to the potatoes for a smoother consistency.
- Butter Quality: Use good-quality unsalted butter for a rich and delicious flavor.
- Cream Cheese: Softened cream cheese helps create extra-creamy mashed potatoes.
- Liquid Control: Drain excess liquid before mashing to avoid watery potatoes.
- Slow Cooker Size: Use a large 6–8-quart slow cooker for this big-batch recipe.
- Food Safety: Keep the finished potatoes at 140°F (60°C) or above while holding hot. Refrigerate leftovers within two hours.