These Slow Cooker Mashed Potatoes are so easy to make! They’re also a great way to free up stovetop space for Thanksgiving and the holidays.
Why you’ll love them
Frees up stovetop and oven space – If you’re making these mashed potatoes for Thanksgiving or the holidays, you know how valuable stovetop and oven space is when it comes to preparing large meals. Thanks to these being made in the slow cooker you now have more space. Now you have space to make this wild rice stuffing!
No peeling potatoes – Not only do Yukon Gold potatoes have a buttery taste and creamier texture than russet potatoes, but it also isn’t necessary to peel them. The skins are very thin and unless you’re totally opposed to skins there’s no need to spend the time peeling.
Creamy or chunky consistency – Depending on your preference, you can make these mashed potatoes as creamy or chunky as you like. I like mine somewhere in the middle. For a creamier consistency I recommend using and immersion stick blender.
Ingredients you’ll need
- Yukon Gold potatoes – I highly recommend using Yukon gold for the buttery flavor. You can use red potatoes or russet potatoes. There’s a chance the russet potatoes will oxidize more and you’ll need to peel them.
- Chicken broth – Vegetable broth can be used as well. Stick to low sodium if possible.
- Garlic – I suggest grating the garlic so it melts into the potatoes and you don’t bite into a chunk of it.
- Plain Greek yogurt – Low fat or full fat are recommended for the best flavor and consistency.
- Half and half – I like using this as a middle ground between milk and cream. However, you can use cream for extra richness or for a lower fat approach whole or 2% milk.
How to make slow cooker mashed potatoes
Wash and cube potatoes – Scrub any dirt off the potatoes and cut them into approximately 1 1/2 inch cubes. If you’re using Yukon Gold potatoes there’s no need to peel them, unless you are opposed to skins in your mashed potatoes.
Add ingredients to the slow cooker – Add the potatoes, butter, grated garlic, salt and pepper, and either chicken or vegetable broth to the slow cooker. Cover with the lid and cook on high for 4 hours or until the potatoes are fork tender.
Mash the potatoes – Once the potatoes are tender add in the half and half (or milk), Greek yogurt, chives, and additional salt and pepper. Use a potato masher and mash them until they reach your desired consistency. You may need to add additional half and half and/or yogurt if the potatoes are looking dry.
Best potatoes for mashed potatoes
Yukon Golds are in my opinion, the best potatoes for mashing. They have a naturally buttery flavor, paired with a dense and creamy texture thanks to the high starch content. Unlike russet potatoes there’s no need to peel them because their skin is so thin.
What size slow cooker should I use?
For this amount of potatoes you’ll want to use a 6 quart slow cooker. I love this KitchenAid 6-Quart Slow Cooker with Solid Glass Lid.
Can I use a hand held mixer or blender to mash the potatoes?
I don’t recommend using either of those because they overwork the potatoes and will likely make the texture and consistency gluey. Stick to a handheld potato masher, ricer or a food mill.
Substitutions and Variations
- Use red potatoes instead of Yukon Gold.
- Substitute half and half with any type of milk including dairy-free milks.
- Sour cream may be used in place of Greek yogurt.
- Use a different fresh herb. Rosemary or thyme would taste great in here.
- Add parmesan cheese for a salty, nutty flavor that will go great with the garlic and chives.
Storage and Reheating
The mashed potatoes will keep in an airtight container in the refrigerator for up to 5 days. You can reheat them in the slow cooker, in a pot on the stove, or in the microwave.
When reheating the potatoes you may find that you need to add more milk, butter, salt and/or pepper.
If reheating in the slow cooker, add the mashed potatoes in, cover and cook on low. It will take about an hour or two for them to get warm. If reheating on the stovetop, add them to a large pot and warm them over low heat. You’ll need to stir them every couple minutes so they don’t stick to the bottom.
More potato recipes
- Skinny Cheesy Potato Casserole
- Parmesan Pesto Roasted Potatoes
- Brown Butter Mashed Sweet Potatoes
- Cheesy Chipotle Twice Baked Sweet Potatoes
- Rosemary Cheddar Mashed Potato Casserole
Did you make these Slow Cooker Mashed Potatoes? I’d love if you’d leave a recipe rating and review below.
Slow Cooker Mashed Potatoes
These Slow Cooker Mashed Potatoes are so easy to make and perfect for Thanksgiving and the holidays!
- 5 pounds Yukon gold potatoes, cut into approximately 1 1/2 inch cubes
- 1 cup low sodium chicken or vegetable broth
- 3 tablespoons butter, cut into cubes
- 2 cloves of garlic, grated (about 1 teaspoon)
- 1/2 cup plain low fat or full fat Greek yogurt
- 3/4 cup milk or half and half, more as needed
- Salt and freshly ground black pepper to taste
- 1 tablespoon finely chopped chives
- Add the cubed potatoes to the slow cooker. Top them with the butter, garlic, salt and pepper. Pour the broth all over the potatoes and then cover the slow cooker with the lid. Set it to high and cook for 4 hours or until the potatoes are fork tender.
- Add the milk, Greek yogurt, and chives to the cooked potatoes then mash them to your desired consistency with a potto masher. Taste for seasoning and add additional milk, yogurt, salt and/or pepper as needed. Garnish with extra chives before serving.
Amount Per Serving: Calories: 261Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 11mgSodium: 51mgCarbohydrates: 50gFiber: 5gSugar: 4gProtein: 8g
Nutritional information is an estimate. Please consult a registered dietician for the most accurate nutritional information.
Do I peel the potatoes or leave the skin in?
It’s up to you. You can peel them or leave the skin on.