5poundsYukon Gold potatoespeeled and diced into 1-inch cubes
3clovesgarlicpeeled
1cuplow-sodium vegetable broth or chicken stock
½-1teaspoonkosher salt
2tablespoonsbutter
½-1cupwarm milkor half and half or cream
½cupsour cream
½cupfreshly grated Parmesan Cheeseoptional
Instructions
Place peeled, cubed potatoes and 3 peeled garlic cloves in the slow cooker. Add in 1 cup of broth, ½ teaspoon of salt, and 2 tablespoons butter and stir to combine.
Cook on high for 3-4 hours or low for 6-7 hours, or until potatoes are fork tender and mash easily. Do not drain off the cooking liquid.
Once the potatoes are tender, mash the potatoes with a hand-held potato masher until they are broken down.
Add in ½ cup of the warm milk and parmesan and stir to combine. Stir in the ½ cup of sour cream. If needed, add up to an additional ½ cup milk until the mashed potatoes reach the right consistency. Give a taste and add in additional salt if needed.
Serve immediately or keep on warm for up to 4 hours until ready to serve.
Video
Notes
Broth: Use low-sodium vegetable broth or chicken stock.Cream: Use half and half, cream, or milk of any fat percentage for a creamy finish to these slow cooker mashed potatoes.Flavoring: Feel free to omit Parmesan and Garlic for a more classic recipe for crockpot mashed potatoes. Dairy-Free Option: Use additional broth in place of the cream, use non-dairy butter, and omit the parmesan. To replace the sour cream, you can use non-dairy sour cream, non-dairy plain yogurt, or simply use additional broth to loosen up the consistency a bit.Storage: Leftover cooled mashed potatoes can be stored in an airtight container for 4 to 5 days. You can also freeze the mashed potatoes in a freezer-safe container for up to 1 month. I suggest reheating the potatoes with a bit of broth or milk to help keep the potatoes creamy. If frozen, defrost the potatoes in the refrigerator overnight and then reheat over low heat in a slow cooker or in an oven-safe dish at 300 degrees F until warmed through.