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crock pot mashed potatoes in a bowl with butter and chives on top.

Crock Pot Mashed Potatoes

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These slow cooker potatoes are creamy and packed with flavor! They’re made with fresh garlic, sage, and thyme, then finished with a buttery sour cream blend. Perfectly smooth and easy to keep warm until serving time.
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Prep Time20 minutes
Cook Time4 hours
Total Time4 hours 20 minutes
Servings: 10 servings
Author: Molly

INGREDIENTS

  • 1 cup vegetable broth or chicken broth
  • 5 lbs yukon gold potatoes peeled and cut into 2-inch chunks
  • 8 cloves garlic chopped
  • 10 sage leaves optional
  • 3 sprigs fresh thyme optional
  • 1/2 cup salted butter cubed
  • 1/2 cup sour cream
  • 1 cup heavy cream or half and half
  • Kosher salt and fresh cracked black pepper to taste

INSTRUCTIONS

  • Add the potatoes, garlic, and broth to the crock pot. Sprinkle generously with salt. Optionally, add sage leaves and fresh thyme on top. Cook on high for 4-6 hours. Discard the herbs and drain the broth from the crock pot.
    1 cup vegetable broth, 5 lbs yukon gold potatoes, 8 cloves garlic, 10 sage leaves, 3 sprigs fresh thyme, Kosher salt and fresh cracked black pepper to taste
  • For really creamy potatoes, press the cooked potato through a potato ricer into a separate bowl then transfer back to the crock pot. You can also use a flat head or traditional potato masher or electric hand mixer, but do not use a food processor or they can become gluey.
  • Add the butter to a saucepan or microwave safe bowl and cook over medium heat to melt. Remove from the heat and stir in the sour cream and heavy cream. You can also microwave to melt the butter then stir in the sour cream and heavy cream. Pour the mixture over the mashed potatoes and stir to combine until smooth and creamy. Taste and add salt and pepper as needed.
    1/2 cup salted butter, 1/2 cup sour cream, 1 cup heavy cream
  • Serve right away or set the slow cooker to warm or very low for up to 3 hours (see notes). Taste and adjust seasoning and consistency as needed again before serving.

Notes

Potato Ricer. Using a potato ricer is my preferred method of mashing. Similar to a garlic press, you press the potatoes through the ricer to create a very smooth and creamy mashed potato. I also tested this using a flat head potato masher with small wholes that got them smooth. For a more rustic mashed potato, use a traditional potato masher. 
Make up to 3 hours ahead: Add 2-3 Tablespoons of butter and up to 3/4 cup of heavy cream to the top of the mashed potatoes without stirring. Close the lid and set the crock pot to warm for up to 3 hours. Stir it all in right before serving.
Potatoes. You can also use russet potatoes for this recipe. Make sure to peel and cut them into the same size cubes for even cooking. 
Keep Potatoes Hot. Mashing the potatoes as soon as they're done cooking is best for creamy potatoes. Keeping the cream and butter mixture warm helps this and also makes it easier to mix them.
Cream Cheese. For a thicker, richer mashed potato, swap the heavy cream for very soft cream cheese and mix it in until it's melted and smooth.

Nutrition

Serving: 1serving | Calories: 365kcal | Carbohydrates: 42g | Protein: 6g | Fat: 20g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 58mg | Sodium: 191mg | Fiber: 5g | Sugar: 3g | Vitamin A: 760IU | Vitamin C: 46mg | Calcium: 62mg | Iron: 2mg
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