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Slow Cooker Mashed Potatoes

Creamy, fluffy mashed potatoes made effortlessly in a slow cooker, perfect for family dinners and gatherings.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 10 servings
Course: Comfort Food, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 5 pounds potatoes (Yukon Gold or Russet) Choose organic for the best flavor.
  • 1 cup chicken broth Low-sodium variety recommended.
  • 1 cup whole milk At room temperature.
  • 1 stick butter (8 tablespoons) You can add more if desired.
  • 1/4 teaspoon nutmeg Adds depth to the flavor.
  • 1 teaspoon salt To taste; typically around this amount.
  • 1 teaspoon black pepper To taste.

Method
 

Preparation
  1. Peel and cut potatoes into 1-inch chunks just before cooking.
  2. Pour chicken broth into the slow cooker and place potatoes on top.
Cooking
  1. Cover and cook on HIGH for 3 to 4 hours, stirring occasionally.
  2. About 30 minutes before they are done, warm milk and butter in a saucepan until butter is melted.
Mashing
  1. Mash potatoes without the milk mixture first using a hand masher.
  2. Gradually stir in warm milk and butter until creamy, adding more milk if necessary.
Serving
  1. Serve topped with chives or a big pat of butter.
  2. Keep on the WARM setting in the slow cooker for up to an hour.

Notes

Leftovers can be stored in the fridge for up to 3 days. To reheat, add a splash of milk for creaminess. The potatoes can also be refrigerated before cooking and started in the morning.