Slow Cooker Mashed Potatoes
Slow Cooker Mashed Potatoes are creamy and easy to make. Whether you’re looking for a foolproof Thanksgiving dinner side dish or a weeknight dinner side, this recipe will surely become a favorite.
Servings: 12
Calories: 130kcal
Equipment
Ingredients
- 2 pounds yukon gold potatoes peeled and cut into 1-inch cubes
- 1/4 cup butter
- 3 tablespoons chicken broth
- 1/4 cup fresh dill, chopped
- 6 garlic cloves, minced
- 3/4 cup sour cream
- 1/2 cup whole milk
- kosher salt and pepper to taste
- chives, for garnish
Instructions
- Start your slow cooker on high heat and place butter and chicken broth in the bottom. Allow it to start melting while you chop your potatoes.
- Add potatoes and top with garlic and dill. Cover and cook for 3-4 hours on high heat. The cook time will vary greatly depending on the size you cut your potatoes. Cook until soft and easily mashed with a fork.
- When soft, add sour cream and milk. Then using an electric hand mixer directly into the slow cooker pot, mash the potatoes.
- Add more milk if texture is still too thick. Season with salt and pepper, top with chives and serve!
Video
Notes
- I like to stir in an additional 3 tbsps of butter right after mashing the potatoes.
Substitutions
- Potatoes: You can use russet potatoes if you want your mashed potatoes softer. However, I don't recommend red potatoes as they are too waxy.
- Vegan: Use vegan butter, vegetable broth, vegan sour cream, and almond or dairy free milk to make this recipe vegan .
- Greek yogurt: A great substitute for sour cream if it's what you have on hand.
- Cream cheese: Also a great substitute for sour cream.
- Heavy cream: Use in place of milk for an eve creamier texture.
Nutrition
Calories: 130kcal | Carbohydrates: 15g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 58mg | Potassium: 367mg | Fiber: 2g | Sugar: 2g | Vitamin A: 302IU | Vitamin C: 16mg | Calcium: 42mg | Iron: 1mg
