Creamy Crock Pot Mashed Potatoes

Ingredients

• 907 g (2 pounds)russet potatoes
• 120 ml (1/2 cup)chicken stock
• 2.5 ml (1/2 tsp)salt
• 0.6 ml (1/8 tsp)black pepper
• 240 ml (1 cup)milk
• 57 g (1/2 stick)butter
• 30 ml (2 tbsp), optionalcreamed horseradish

Instructions

1. 1

   Grease the cooker

   Lightly grease the inside of the slow cooker with butter or cooking spray.

2. 2

   Chop the potatoes

   Peel the potatoes if desired, then roughly cut them into pieces about 1 inch (2.5 cm) across.

3. 3

   Cook until soft

   Put the potatoes in the slow cooker with the chicken stock, salt and a little black pepper. Cover and cook on high for 4 hours, or until the potatoes are soft and cooked through.

4. 4

   Warm and mash

   When the potatoes are done, gently warm the milk and butter together in a saucepan over low heat. Mash the potatoes in the slow cooker with a potato masher or ricer.

5. 5

   Stir in the milk

   Gradually stir the warm milk and butter into the potatoes; they will absorb the liquid quickly. For a creamier consistency, add another 120 ml (1/2 cup) of milk.

6. 6

   Season to taste

   Add more salt or pepper if desired. For the optional version, stir in the creamed horseradish.

7. 7

   Keep them warm

   Leave the mashed potatoes in the slow cooker on the keep-warm setting for up to 4 hours. If your cooker does not have that setting, alternate between low and off.

What are slow-cooker mashed potatoes?

Mashed potatoes are a familiar American side dish made by cooking potatoes until tender, then mashing them with dairy and seasoning. This version uses a slow cooker to soften the potatoes with stock before milk and butter are stirred in.

The method is convenient when the hob is busy or you want to prepare a side ahead of serving. Russet potatoes give the mash a soft, fluffy base, while optional creamed horseradish adds a sharp note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 332 calories, 7g protein, 45g carbs, 14g fat.

The potatoes provide most of the carbohydrates, while butter and milk contribute much of the fat; the milk and potatoes also provide some protein. Serve a portion with vegetables and a protein-rich main for a more balanced plate.

Choosing the potatoes

Russets: their starchy texture breaks down readily when mashed, giving the finished potatoes a fluffy, soft consistency.

Even pieces: cut the potatoes into roughly 1-inch (2.5 cm) chunks so they cook at a similar rate. Peeling is optional, though leaving the skins on makes the mash more rustic.

Why the dairy is warmed

Warm milk and butter: heating them gently before adding helps them blend into the hot potatoes without cooling the mixture as much.

Gradual mixing: pour the dairy in little by little and stop when the texture suits you. The potatoes take up the liquid quickly, so extra milk is best added in small amounts.

Getting the texture right

Mash in the cooker: a potato masher gives a slightly varied texture, while a ricer makes the potatoes finer. Work gently and stop once they are mashed to your liking.

Check the potatoes: they should be soft enough to mash easily after the 4-hour high setting. If they are still firm, continue cooking until tender before adding the dairy.

Timing and keeping warm

Slow cooking: allow 4 hours on high, with the lid on, for the potatoes to become soft. The exact point to finish is when a piece mashes without resistance.

Holding: the recipe allows up to 4 hours on keep warm. If your cooker lacks that function, switch between low and off as directed and check that the potatoes remain warm.

Serving ideas

With a main: serve the potatoes alongside roast chicken, beef or a vegetarian main, with vegetables to round out the plate.

For extra tang: add the optional creamed horseradish before serving, or offer it at the table so everyone can adjust their portion.

Recipe notes & tips

• Cut the potatoes into similarly sized chunks to help them cook evenly.
• Check tenderness before mashing rather than relying on the cooking time alone.
• Warm the milk and butter gently over low heat; avoid letting the mixture boil.
• Add the warm dairy gradually and pause when the mash reaches your preferred consistency.
• Season with extra salt and pepper only after mashing, then taste again before serving.

Variations

• Add horseradish: Stir in the optional creamed horseradish for a tangy finish.
• Leave the skins on: Skip peeling for a more rustic texture.
• Adjust the creaminess: Add the extra 120 ml (1/2 cup) of milk gradually if you prefer softer mash.
• Change the stock: Use vegetable stock instead of chicken stock for a meat-free version.

Common mistakes to avoid

• Uneven chunks: Different-sized pieces may cook at different rates; aim for roughly 1-inch (2.5 cm) pieces.
• Mashing too soon: Firm potatoes will be difficult to mash smoothly; cook until they are soft first.
• Adding cold dairy: It can cool the potatoes; warm the milk and butter gently before stirring them in.
• Pouring in all the milk at once: The mash may become looser than you want; add the mixture gradually.
• Overworking the potatoes: Excessive mashing can make them gluey; stop once they reach your preferred texture.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a saucepan or microwave, stirring in a little milk if needed to loosen the texture.

Frequently asked questions