Description
Creamy, buttery mashed potatoes made effortlessly in the slow cooker, perfect for holidays, gatherings, and comforting family dinners.
Ingredients
5 pounds Yukon Gold potatoes, peeled and cut into 1 ½-inch chunks
1 ¼ cups low-sodium chicken broth
1 cup whole milk, warmed
½ cup unsalted butter, cut into pieces
1 cup sour cream
1 ½ teaspoons salt
½ teaspoon black pepper
3 cloves garlic, minced
2 tablespoons chopped fresh chives (optional)
Instructions
Place peeled and cut potatoes into the crockpot.
Add chicken broth, minced garlic, and ½ teaspoon salt.
Cover and cook on HIGH for 3–4 hours or LOW for 6–7 hours until fork-tender.
Add butter and mash directly in the slow cooker.
Gradually stir in warmed milk while mashing.
Mix in sour cream, remaining salt, and black pepper.
Keep warm until ready to serve and garnish with chives if desired.
Notes
Use warm milk for smoother texture.
Avoid overmixing to prevent a gluey consistency.
Can be kept warm in the crockpot for up to 2 hours before serving.
Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 4 hours