Creamy slow cooker mashed potatoes

These creamy, delicious, fluffy slow cooker mashed potatoes are the perfect side dish to serve with your favourite main. Prepare them in your Crockpot for a perfect result every single time.

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Ingredients

Here’s what you need:

• Potatoes – I perfer maris piper as they go really fluffy when mashed, but you can use your favourite type of potato for this. Yukon golds are also nice!
• Soured cream – Gives the mashed potatoes a tartness, and a lovely creamy texture.
• Salt and nutmeg – Adds nice flavour to the mash.

How to make the BEST creamy slow cooker mashed potatoes

Slow cooker mashed potatoes are super easy to make, and one of my favourite ways to serve potatoes!

First, peel the potatoes and dice them into equal sized pieces. Add them to your slow cooker, along with about 100 ml water. Leave the potatoes to slow cook until they are tender enough to push a fork through with little resistance.

When the potatoes are ready, move them to a bowl and drain off any excess water. Use a potato masher to mashed the potatoes until they are fluffy. Add salt, nutmeg and soured cream and stir to combine. Optionally, you can add some pepper to taste.

Storing leftover mashed potatoes

Mashed potatoes are definitely best when served immediately. If you have leftovers, you can reheat these in the microwave or on the stove top. I recommend stirring in some extra water or milk before reheating them, as this will give the potatoes a little extra fluff.

Alternatively, you can use your leftover mashed potatoes to make a snack or breakfast the next day. Try oven baked potato and cheese balls, or potato pancakes!

Top tips for the best fluffy Crockpot mashed potatoes

Here is how you get this recipe PERFECT:

• If possible, cook the potatoes on the slow setting. This gives a much better result, and I find that the potatoes are creamier compared to using the high setting on your slow cooker.
• Mash the potatoes thorughly before adding the soured cream and seasoning. Then, fold the soured cream, salt and nutmeg in until the slow cooker mashed potatoes are perfectly creamy.
• Use a type of potato that’s well suited for mash. I prefer maris piper potatoes, but yukon golds are also nice.

Frequently asked questions

Can I make slow cooker mashed potatoes without soured cream / dairy free? – I highly recommend using soured cream as it’s the main ingredients to achieve the creamy, fluffy texture. For a dairy free and vegan version, I recommend using a plant based soured cream alternative.

More potato side dishes

• Potato and cheese balls – breaded balls of cheesy mashed potato are absolutely delicious.
• Crispy roasted potatoes with rosemary – the best crispy roasted baby potatoes.
• Garlic parmesan potato wedges – incredibly flavourful and perfect for any meal.

Slow cooker mashed potatoes

These creamy, delicious, fluffy slow cooker mashed potatoes are the perfect side dish to serve with your favourite main. Prepare them in your Crockpot for a perfect result every single time.

Prep Time5 mins

Course: Side Dish

Cuisine: International

Keyword: crockpot, mashed potatoes, slow cooker

Servings: 4

Calories: 295kcal

Cost: Cheap

Equipment

• Slow cooker

Ingredients

• 1 kg maris piper potatoes
• 100 ml soured cream
• 1/8 tsp salt
• 1/8 tsp nutmeg
• pepper to taste (optional)

Instructions

• First, peel the potatoes and dice them into equal sized chunks. Add them to your slow cooker, along with about 100 ml water.
• Leave the potatoes to slow cook until they are tender enough to push a fork through with little resistance, anbout 2-4 hours on high or 5-6 hours on low. Stir the potatoes occasionally to prevent them from sticking to the bottom.
• When the potatoes are ready, move them to a bowl and drain off any excess water. Use a potato masher to mashed the potatoes until they are fluffy. Add salt, nutmeg and soured cream and stir to combine. Optionally, you can add some pepper to taste.

Notes

Leftovers

Mashed potatoes are definitely best when served immediately. If you have leftovers, you can reheat these in the microwave or on the stove top. I recommend stirring in some extra water or milk before reheating them, as this will give the potatoes a little extra fluff.

Alternatively, you can use your leftover mashed potatoes to make a snack or breakfast the next day. Try oven baked potato and cheese balls, or potato pancakes!

Best tips & suggestions

• If possible, cook the potatoes on the slow setting. This gives a much better result, and I find that the potatoes are creamier compared to using the high setting on your slow cooker.
• Mash the potatoes thorughly before adding the soured cream and seasoning. Then, fold the soured cream, salt and nutmeg in until it’s perfectly creamy.
• Use a type of potato that’s well suited for mash. I prefer maris piper potatoes, but yukon golds are also nice.

Can I make this recipe without soured cream / dairy free? – I highly recommend using soured cream as it’s the main ingredients to achieve the creamy, fluffy texture. For a dairy free and vegan version, I recommend using a plant based soured cream alternative.

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