Buttery Slow-Cooker Mashed Potatoes

Thursday, January 12, 2017

This week we welcome guest blogger, Christina Lane. Christina is the founder of the popular blog DessertForTwo.com. Her food writing and photography have been featured on popular websites including The Kitchn, Tasty Kitchen, Babble, Fine Cooking, Serious Eats, and the Huffington Post. A Texan by birth, Lane’s desserts are a unique blend of Southern, Californian and Midwestern influences. She bakes and eats dessert daily.

It’s not often that I make mashed potatoes for a crowd (cooking for two is really my thing), but when family gets together, I’ve got a big table to set. What a wonderful thing to have so many people to cook for and share a meal with!

Mashed potatoes always make an appearance on my table, but I’ve been looking for ways over the years to streamline the process—I would love it if I didn’t have to drain a giant pot of potatoes with boiling water in front of my guests. With the way I talk in the kitchen while I’m cooking, I would surely burn myself.

Recently, I discovered how to make mashed potatoes in a crock-pot, and it is such a simple process! No boiling the potatoes, no draining, and much less to clean. In fact, once you make mashed potatoes in the crock pot, I don’t think you’ll be going back to the old way.

For this recipe, I used 4 pounds of red-skinned potatoes (also called “new” potatoes). I bought the smallest ones I could find, and any larger ones were cut in half to match the size of the smaller ones.

I add the butter in two different increments to this recipe (Kerrygold salted butter is perfect for mashed potatoes), and I really think the slow cook in butter makes these so tender! When the potatoes are fork tender, I add even more butter, and milk that I warmed in the microwave.

If your family doesn’t like mashed potatoes with skins, swap in peeled russet potatoes instead.

I top my mashed potatoes with snipped chives, but thyme and rosemary are also good here.

Slowcooker Mashed Potatoes

Slow-Cooker Mashed Potatoes
Serves:  8-10

4 pounds red potatoes (also called new potatoes)
2 cloves garlic (whole)
3/4 cup chicken broth
4 ounces Kerrygold salted butter
1 cup whole milk, warmed
Salt, to taste
Pepper, to taste
Chives, for garnish


First, make sure the potatoes are the size of golf balls or smaller. You may have to chop some of the larger ones up. Try to ensure all the pieces are of equal size.

Next, in the bottom of a 5-quart minimum slow cooker, add the potatoes, garlic cloves, and chicken broth. Stir very well.

Dice half of the butter, and scatter it across the top.

Replace the lid on the slow cooker, and turn to HIGH. Cook for 3-4 hours.

When the potatoes are done (easily pierced with a knife), turn off the slow cooker.

Add the rest of the butter and warm milk, and mash with a potato masher or hand mixer. Once the potatoes are as lumpy (or lump-free) as you like, add salt and pepper, to taste.

Serve in a bowl garnished with fresh chives.