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Crockpot Mashed Potatoes

Crockpot mashed potatoes cook until fork-tender in a 6-quart slow cooker, then get mashed with butter and warm half-and-half. Choose your preferred texture, from rustic to smooth, for an easy, creamy side dish.
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Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Standing time 5 minutes
Total Time 4 hours 50 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 5 lb potatoes Yukon Gold, peeled and cut into 1-inch pieces
  • 0.75 cup chicken broth low-sodium
  • 1.5 tsp salt kosher
  • 0.5 tsp black pepper
  • 0.5 cup butter unsalted, cut into tablespoons
  • 1 cup half-and-half

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Place the potatoes, chicken broth, salt, and pepper in a 6-quart slow cooker and stir to combine.
  2. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the potatoes are very tender when pierced with a fork.
  3. Warm the half-and-half in a microwave-safe measuring cup for 45 to 60 seconds, until warm but not boiling.
  4. Add the butter and warm half-and-half to the slow cooker.
  5. Mash the potatoes with a potato masher until they reach your preferred texture.
  6. Cover and let stand for 5 minutes before serving.

Notes

For the smoothest texture, mash while the potatoes are hot. Refrigerate leftovers for up to 4 days; freezing is possible, though the texture may change after thawing. For a dairy-free option, use plant-based butter and unsweetened dairy-free creamer.