Slow Cooker Mashed Potatoes

This little tip is for you to keep for later. It still needs to be Halloween, but planning for Thanksgiving can never be too early. It’s challenging to get a Thanksgiving dinner ready and hot at the same time when you only have one cooker. Slow Cooker Mashed potatoes, which can be made on the side, free up your stovetop and allows you to concentrate on other recipes. Thanksgiving Day boils over avoided.

Why make mashed potatoes in a slow cooker?

The slow cooker allows you to focus on other aspects of the meal instead of having to “babysit” the boiling pot. The slow cooker eliminates the need to drain potatoes, check them constantly with a fork, use multiple pots and dishes, and add another burner to your stove. Add all the ingredients to the slow cooker and then press a button. If you don’t have time to get them out when the timer sounds, it’s okay.

How do you flavor mashed potatoes?

You can add your favorite mashed potato ingredients to this recipe. I used garlic, pepper, and butter with milk and cream cheese. The cooking method will remain the same. 3 lbs. Potatoes and approximately 1.5 cups of broth. After they’ve been cooked, you can add whatever you like! The All Purpose Garlic and Herb Seasoning, which I make, is my favorite. Other seasoning mixes include Ranch seasoning or Everything But Bagel seasoning.

What kind of potatoes are best for mashed potatoes?

The russet potatoes have smooth, light flesh. Red potatoes can be used, but the mashed potatoes tend to be more dense.

Can I make them vegetarian?

Absolutely! The recipe calls for chicken broth, but you can substitute vegetable broth. Vegetable broth tends to be darker than chicken broth, so the mashed potatoes you make may appear a bit more brown.

What size slow cooker do I need?

This recipe would work with a 3-quart slow cooker. My 5-quart range was about half-full.


3 lbs. russet potatoes ($1.80)

1.5 cups chicken broth ($0.20)

Two cloves of minced garlic ($0.16)

1/8 tsp Black pepper freshly cracked ($0.05).

4 oz. Cream Cheese ($0.40)

Half a cup of milk is $0.25

1 Tbsp Butter ($0.13)


The potatoes should be washed and peeled, then diced into one-inch cubes. To remove excess starch, rinse the diced potatoes in cool water using a colander.

Add the cubed potatoes, minced garlic, chicken broth, and freshly cracked pepper into the slow cooker. Stir the garlic and pepper briefly.

Put the lid on your slow cooker, and cook it on high for 3 hours or until the potatoes can be forked. Test the tenderness of the potatoes by lifting the lid for just a few seconds to allow the fork to penetrate the potatoes.

Remove the cover from the slow cooker, then add the butter, cream cheese, and milk. Mix the ingredients and mash the potatoes. Use a hand-held mixer to whip the potatoes briefly until they are smooth.

Add salt or pepper to taste if necessary. Serve immediately, or set the slow cooker on “warm” until ready to serve.

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