Crock Pot Mashed Potatoes

5 from 17 votes

Crock Pot Mashed Potatoes

Creamy, cheesy crockpot mashed potatoes are the perfect accompaniment to any meal. They are SO easy to make - especially for busy holidays!

Prep Time15

Cook Time4

Total Time4 15

Course: Side Dish

Cuisine: American

Servings:

Author: Lil' Luna

Ingredients

3 pounds russet potatoes
2 teaspoons minced garlic
4 cups chicken broth
1 bay leaf
¾ cup milk
3 tablespoons butter
½ cup sour cream
¾ teaspoon salt
¼ teaspoon pepper
1 cup shredded sharp cheddar cheese

Instructions

Peel and chop the potatoes into one inch pieces.
Add the potatoes and garlic to a slow cooker and pour the chicken broth over the top. Add the bay leaf and cook on low 6-8 hours or on high for 3-4 hours.
Drain the potatoes, reserving the cooking liquid. Mash the potatoes with the milk and butter until mostly smooth. Add cooking liquid as needed to achieve desired consistency.
Stir in the sour cream, salt, pepper, and cheese. Serve warm and enjoy!

Video

Notes

MAKE AHEAD Yes, keep them in the refrigerator, and when ready to serve, simply reheat them in the crockpot on the "warm" setting until heated through. You may need to add a splash of milk or broth to restore the creamy consistency.

STORE these potatoes in an air-tight container, in the fridge, for up to 5 days.

FREEZE. These mashed potatoes can be frozen, because they have some fat (butter and sour cream), which helps them keep that creamy consistency. Store in an airtight container in the freezer.

Thaw. Let the potatoes thaw in the fridge overnight before reheating.

Nutrition