Slow Cooker Mashed Potatoes are delicious, easy, and cook while you go about your day. These slow cooker taters are made with Idaho potatoes, white cheddar cheese, Greek yogurt (or sour cream), butter, garlic, and fresh herbs.
If you've never made mashed potatoes in the slow cooker, you have to try it! It's such a simple method and the results are just as good as the original stovetop method. Not to mention, making them in a slow cooker will save you precious time and stove space this holiday season. These cheesy mashed potatoes will be the hit of your holiday table! You've gotta love recipes that make life easier. Once you've made your taters this way, you'll never go back. 🙂
How To Make Mashed Potatoes In A Slow Cooker
First, coat the inside of the slow cooker with olive oil cooking spray. Next, wash, peel, and chop the potatoes into cubes and place them into the slow cooker. Next, add the chicken broth and smashed garlic cloves. Wrap the herbs in kitchen twine and place the bundle on top. This infuses flavor into your potatoes without being overpowering. Cook for 3 ½ hours on high.
If your slow cooker has a warm setting, switch to warm when the cooking time is done. Remove the herb bundle and discard. Heat the butter, milk, and cheese in a medium saucepan over low-medium heat, stirring often until smooth. Remove from the heat and stir in the yogurt. Season with salt and pepper, to taste, and add the chives, if using.
You can always serve the chives on the side for garnish if not everyone is a fan. Pour the cheese mixture in with the potatoes and use a potato masher or hand-held blender to whip the potatoes. I use a potato masher and do this by hand because we like them a little chunky. If needed, add a little more milk to achieve the desired consistency.
Slow Cooker Cheddar Mashed Potatoes
- slow cooker
- Tie together with cooking string: 3 sprigs rosemary 3 sprigs parsley and 4 sprigs of thyme
- 8 med-large Idaho russet potatoes about 4 ½ lbs, peeled and chopped into 2” cubes
- ¾ cup chicken broth
- 8 tablespoon butter
- ¼ cup plain Greek yogurt or sour cream
- 8 oz aged Vermont sharp white cheddar shredded
- 3 cloves garlic smashed
- 1 cup milk
- ½ oz chives finely chopped (more or less, to taste, or leave them out altogether)
- salt and pepper to taste
- Spray a slow cooker with olive oil cooking spray.
- Wash, peel and chop potatoes into cubes and place into the slow cooker.
- Add chicken broth and smashed garlic, then place the herb bundle on top of the potatoes.
- Cook 3 ½ hours on high, switching to warm setting when cook time is done.
- Discard herb bundle.
- Heat milk, cheese and butter in a pot over medium-low heat until smooth and melted, stirring often.
- Remove from heat and stir in the yogurt or sour cream (your preference).
- Season with salt and pepper and add chives.
- Pour mixture over the potatoes and use a potato masher or hand-held blender to whip potatoes (use a masher if you like a chunkier texture).
- If needed, add a little more milk until desired consistency is achieved.