Sophia Langley
No-Boil Slow Cooker Mashed Potatoes are the ultimate hassle-free side dish, perfect for busy weeknights or holiday feasts. With just a handful of ingredients and minimal effort, you can achieve creamy, buttery mashed potatoes without the need for boiling water or constant stirring. The slow cooker does all the work, allowing the potatoes to cook to perfection while you focus on other dishes.
These mashed potatoes are rich, fluffy, and infused with delicious flavors as they simmer in broth and butter. Using a slow cooker ensures they stay warm until serving, making them an excellent choice for entertaining. Whether you’re pairing them with roast turkey, grilled steak, or a simple weekday meal, this no-boil method guarantees smooth, delicious mashed potatoes every time.
Ingredients for No-Boil Slow Cooker Mashed Potatoes
- 3 pounds russet or Yukon Gold potatoes, peeled and chopped
- 1 cup chicken or vegetable broth
- ½ cup unsalted butter, cut into pieces
- 4 cloves garlic, minced (optional)
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- ½ cup heavy cream or milk (adjust for desired consistency)
- ½ cup sour cream (optional, for extra creaminess)
- Chopped fresh parsley or chives for garnish (optional)
Step 1: Prepare the Potatoes
Peel and chop the potatoes into evenly sized chunks to ensure they cook uniformly. Place them in the slow cooker along with the chicken or vegetable broth, butter, minced garlic (if using), salt, and black pepper.
Step 2: Cook the Potatoes
Cover and cook on high for 3-4 hours or low for 6-7 hours, until the potatoes are fork-tender. Stir once or twice during cooking to ensure even moisture distribution.
Step 3: Mash the Potatoes
Once the potatoes are fully cooked, use a potato masher to mash them directly in the slow cooker. For an ultra-smooth texture, use a hand mixer. Add the heavy cream (or milk) and sour cream, then stir until well combined. Adjust seasoning as needed.
Step 4: Serve and Enjoy
Garnish with chopped fresh parsley or chives for extra flavor. Keep the slow cooker on the “warm” setting until ready to serve. Enjoy creamy, buttery mashed potatoes with minimal effort!
Storage Instructions
To store leftovers, transfer the mashed potatoes to an airtight container and refrigerate for up to 4 days. For longer storage, freeze them in portioned containers for up to 2 months. When reheating, add a splash of milk or cream to restore their creamy texture. Warm them in the microwave, stovetop, or slow cooker, stirring occasionally to prevent drying out.
Estimated Nutrition (Per Serving)
- Calories: ~250
- Carbohydrates: 32g
- Protein: 4g
- Fat: 12g
- Saturated Fat: 7g
- Fiber: 3g
- Sugar: 2g
- Sodium: 350mg
(Values are approximate and depend on specific ingredients used.)
Frequently Asked Questions
1. Can I use red potatoes instead of russet or Yukon Gold?
Yes! Red potatoes will give a slightly chunkier texture, but they still work well in this recipe.
2. How can I make this dairy-free?
Substitute the butter with dairy-free margarine and use coconut milk or almond milk instead of heavy cream.
3. Can I add cheese?
Absolutely! Stir in shredded cheddar, Parmesan, or cream cheese for extra richness.
4. What if my mashed potatoes are too thick?
Simply add more milk or broth, a little at a time, until you reach your desired consistency.
5. Can I make these ahead of time?
Yes! Prepare them up to 2 days in advance, store in the fridge, and reheat in the slow cooker with extra cream or butter.
6. Will these mashed potatoes stay warm in the slow cooker?
Yes, you can keep them on the “warm” setting for several hours. Stir occasionally and add a splash of milk if needed.
7. Can I double the recipe?
Definitely! Just make sure your slow cooker is large enough, and extend the cooking time slightly if needed.
8. Do I have to peel the potatoes?
No, leaving the skins on adds texture and nutrients, especially with Yukon Gold potatoes.