Slow Cooker Mashed Potatoes

Yukon gold potatoes soften in broth in the slow cooker, then are mashed with buttermilk, cream, butter, and chives.

The measured recipe and complete sequence are in the card below. Read the method once before starting, then keep the ingredients close by.

What you need

Gather and measure the ingredients before turning on the cooker. Keep optional adjustments small so the finished texture remains predictable.

• 2 1/2 pounds Yukon gold potatoes (peeled*, medium dice)
• 1 cup Chicken stock
• 2 1/2 teaspoons Kosher salt (divided)
• 3/4 teaspoon Black pepper
• 3/4 cup Buttermilk
• 1/2 cup Heavy cream
• 4 tablespoons Butter (unsalted, cut into small pieces)
• 2 tablespoons Chives (minced)

How to prepare it

Place diced potatoes, chicken stock, and part of the salt in a 5-quart slow cooker. Cover and cook until the potatoes are fork-tender; the source formula uses about 2½ hours on a medium setting, but cooker settings vary.

For safe handling and storage, follow FoodSafety.gov’s four steps to food safety.

The order matters: prepare the base first, add the remaining ingredients, then use the cooker time in the card. Check the final texture and seasoning before serving.

Serving and storage

Serve according to the recipe card. Cool perishable leftovers promptly and refrigerate in covered containers.

Frequently asked questions

Where are the amounts?

The recipe card below keeps the measured ingredient list and method together.

How should leftovers be kept?

Refrigerate perishable leftovers promptly in a covered container.

Conclusion

The card below keeps the ingredient amounts, cooker setting and timing together. Use the visual doneness cues in addition to the clock.

Recipe card

Slow Cooker Mashed Potatoes

Print Recipe

Yukon gold potatoes soften in broth in the slow cooker, then are mashed with buttermilk, cream, butter, and chives.

• Author: Maya Collins
• Prep Time: 20 mins
• Cook Time: About 2½ hrs
• Total Time: About 2 hrs 50 mins
• Yield: 6 1x
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 1/2 pounds Yukon gold potatoes (peeled*, medium dice)
• 1 cup Chicken stock
• 2 1/2 teaspoons Kosher salt (divided)
• 3/4 teaspoon Black pepper
• 3/4 cup Buttermilk
• 1/2 cup Heavy cream
• 4 tablespoons Butter (unsalted, cut into small pieces)
• 2 tablespoons Chives (minced)

Instructions

1. Place diced potatoes, chicken stock, and part of the salt in a 5-quart slow cooker.
2. Cover and cook until the potatoes are fork-tender; the source formula uses about 2½ hours on a medium setting, but cooker settings vary.
3. Turn the cooker off and mash the potatoes. Stir in the remaining salt, pepper, buttermilk, heavy cream, and butter.
4. Taste and add chives before serving. Keep hot only according to your cooker’s safe holding instructions.