Imagine this: creamy, buttery mashed potatoes that practically make themselves while you binge your favorite show. No last-minute peeling, no frantic mashing, just set-it-and-forget-it magic. Crock pot mashed potatoes are the ultimate hack for lazy geniuses who want to look like kitchen royalty.
Why stress over stovetop disasters when your slow cooker does all the work? These aren’t your grandma’s lumpy spuds—these are smooth, decadent, and impossible to mess up. Ready to upgrade your potato game?
Let’s go.
Why This Recipe Slaps
First, it’s hands-off. Throw everything in the crock pot, walk away, and come back to perfection. Second, the slow cooking breaks down the potatoes for a texture so smooth, it’s basically edible velvet.
Third, you can customize the heck out of it—add garlic, cheese, or even sour cream without breaking a sweat. Lastly, it’s a crowd-pleaser. Potluck?
Holiday dinner? Midnight snack? Covered.
Ingredients
- 3 lbs Yukon Gold potatoes (peeled and cubed)
- 4 cloves garlic (minced, because flavor)
- 1/2 cup butter (salted, because life’s too short for unsalted)
- 1 cup whole milk or heavy cream (go big or go home)
- 1 tsp salt (plus more to taste)
- 1/2 tsp black pepper (freshly ground, please)
- 1/2 cup sour cream (optional, but highly recommended)
- 1/4 cup grated Parmesan (optional, for extra fancy points)
Step-by-Step Instructions
- Prep the potatoes. Peel and cube them into 1-inch pieces.
Smaller pieces = faster cooking. Pro tip: Don’t skip peeling unless you enjoy rustic (read: lumpy) mash.
- Add everything to the crock pot. Potatoes, garlic, butter, milk, salt, and pepper. Stir lightly so the butter isn’t just sitting on top like a lazy sunbather.
- Cook on high for 3–4 hours or low for 6–7. The potatoes should pierce easily with a fork.
If they don’t, let them nap a little longer.
- Mash it up. Use a potato masher or hand mixer for ultra-smooth results. Fold in sour cream and Parmesan if you’re feeling extra.
- Season to taste. Add more salt, pepper, or butter. You’re the boss here.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the microwave with a splash of milk to revive the creaminess. Freezing? IMO, mashed potatoes lose some texture, but if you must, freeze for up to 2 months and thaw in the fridge before reheating.
Why You Need This Recipe in Your Life
It’s time-saving, foolproof, and scalable.
Double the recipe for a crowd, or halve it for a solo potato feast. Plus, it frees up stove space—critical for holiday cooking. And let’s be real, anything that involves minimal effort and maximum praise is a win.
Common Mistakes to Avoid
- Underseasoning. Potatoes are flavor sponges.
Salt the water or crock pot well, and taste before serving.
- Overcrowding the crock pot. If you’re doubling the recipe, use a larger slow cooker or cook in batches.
- Using the wrong potatoes. Russets work, but Yukon Golds are creamier. Waxy potatoes (like redskins) will give you gluey mash. FYI.
Alternatives
For a dairy-free version, swap butter for olive oil and milk for unsweetened almond milk. Vegan? Add nutritional yeast for a cheesy vibe.
Craving texture? Mix in roasted garlic, chives, or crispy bacon bits after mashing. Feeling fancy?
Top with truffle oil and pretend you’re on a cooking show.
FAQs
Can I leave the skins on?
Sure, if you like a more rustic texture. Just scrub the potatoes well—nobody wants dirt in their mash.
Why is my mash gluey?
You probably overmixed it or used waxy potatoes. A hand mixer can turn potatoes into paste real quick.
Mash by hand for better control.
Can I make this ahead of time?
Absolutely. Keep it warm in the crock pot on the “low” setting for up to 2 hours. Stir in extra milk or butter if it thickens.
What’s the best way to reheat?
Microwave with a damp paper towel over the bowl to prevent drying out.
Or reheat slowly on the stove with a splash of milk.
Final Thoughts
Crock pot mashed potatoes are the ultimate cheat code for creamy, dreamy spuds with zero stress. Whether you’re feeding a crowd or just yourself, this recipe delivers every time. Now go forth and mash responsibly.