Mashed potatoes in the slow cooker

    (1532)
    3 hours 20 min

    You can make side dishes in your slow cooker, too! These slow cooker mashed potatoes make it easy, especially for parties or special occasion dinners. You can use creme fraiche instead of soured cream.


    1322 people made this

    Ingredients
    Serves: 8 

    • 2.25kg potatoes, cut into chunks
    • 1 tablespoon minced garlic, or to taste
    • 3 chicken stock cubes
    • 225ml soured cream
    • 225g cream cheese, room temperature
    • 120g butter
    • salt and pepper to taste

    Method
    Prep:20min  ›  Cook:3hr  ›  Ready in:3hr20min 

    1. In a large pan of lightly salted boiling water, cook the potatoes, garlic and stock cubes until potatoes are tender but firm, about 15 minutes. Drain, reserving water. In a bowl, mash potatoes with soured cream and cream cheese, adding reserved water as needed to attain desired consistency.
    2. Transfer the potato mixture to a slow cooker, cover and cook on Low for 2 to 3 hours. Just before serving, stir in butter and season with salt and pepper to taste.

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    Reviews & ratings
    Average global rating:
    (1532)

    Reviews in English (1139)

    by
    2873

    These were fabulous! Everyone from Thanksgiving wanted the recipe. Followed exactly but next time I think I will cut the butter in half. Heres a hint to keep the potatoes from getting soggy in the crock. Lay a clean terry kitchen towel across the top of the crock then put the lid on. The towel absorbs the steam instead of it running back into the potatoes.  -  15 Nov 2007  (Review from Allrecipes US | Canada)

    by
    902

    Using sour cream and/or cream cheese in these mashed potatoes was nothing new to me. I've always used one or the other or both but I also always use either russet or Yukon Gold potatoes rather than red skinned. What intrigued me was the idea (duh) of making them ahead of time and then reheating them in the slow cooker. I used the terry towel suggestion, as well as the suggestion to stir them every now and then to prevent them from browning along the edges. As others did, I simply forgot to put the butter in at the last, but with the gravy, the butter wasn't even missed. This method of preparation really eased the busy-ness and hustle-bustle in the kitchen on Thanksgiving day. I'm hooked...I will always make the mashed potatoes this way on Thanksgiving from now on! Thanks for a simple solution to getting rid of at least one step of the Thanksgiving meal preparation. Thanks too, to those of you with the helpful suggestions!  -  25 Nov 2007  (Review from Allrecipes US | Canada)

    by
    737

    This recipe makes AWESOME garlic mashed potatoes when you use the Garlic and Herb Cream Cheese plus add garlic salt, oregano, and 1 cup of an Italian Cheese Blend - we were in heaven!! Thanks so much for a great idea... I will never make any other mashed potatoes again (whether I make Garlic or plain!!) I made mine three days early and refrigerated the stoneware crock until I was ready to cook them.  -  02 Dec 2006  (Review from Allrecipes US | Canada)

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