Description
Creamy and fluffy mashed potatoes made effortlessly in the crockpot—perfect for busy holidays or weeknight dinners.
Ingredients
Units
Scale
- 5 pounds russet or Yukon Gold potatoes, peeled and cut into chunks
- 1 cup chicken broth
- 1/2 cup unsalted butter, cut into pieces
- 1 cup sour cream
- 1/2 cup milk (more if needed)
- 1 teaspoon garlic powder (optional)
- Salt and pepper to taste
Instructions
- Place the peeled and chopped potatoes into the crockpot.
- Add the chicken broth, butter, and garlic powder if using.
- Cover and cook on high for 3-4 hours or low for 6-7 hours, until potatoes are very tender.
- Mash the potatoes directly in the crockpot until smooth.
- Add sour cream, milk, salt, and pepper; stir to combine. Add more milk for desired consistency.
- Keep warm in the crockpot on the warm setting until ready to serve.
Notes
- For a richer flavor, substitute milk with half-and-half or cream.
- Adjust seasoning at the end as flavors develop while cooking.
- Can be made ahead and kept on warm for a few hours before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg