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mashed potato made in the slow cooker topped with chopped chives.
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Slow Cooker Mashed Potatoes

These Slow Cooker Mashed Potatoes are creamy, fluffy, and full of flavor! Made with Yukon Gold potatoes, Parmesan cheese, garlic, and a little olive oil, they're an easy, hands-off side dish that's perfect for holidays or family dinners.
Prep Time15 minutes
Cook Time4 hours 10 minutes
Total Time4 hours 25 minutes
Course: Side Dish
Cuisine: American
Diet: Gluten Free, Halal
Skill Level: Beginner
Servings: 6 servings
Author: Rena Awada

Ingredients

  • 3 pounds Yukon Gold potatoes peeled and cut into 1½-inch chunks
  • 1½ cups low-sodium beef broth
  • 1 teaspoon fine sea salt plus more to taste
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ cup whole milk warmed, plus more as needed
  • ¾ cup finely ground Parmesan cheese
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons chopped fresh chives or parsley
  • Freshly cracked black pepper for serving

Instructions

  • Add the 3 pounds Yukon Gold potatoes to the slow cooker along with the 1½ cups low-sodium beef broth, 1 teaspoon fine sea salt, ½ teaspoon freshly ground black pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder. Stir to combine.
  • Cover and cook on HIGH for 3-4 hours or LOW for 6-7 hours, until the potatoes are completely tender and easily fall apart when pierced with a fork.
  • Check the potatoes toward the end of cooking. There should be a relatively small amount of flavorful broth remaining in the bottom. Do not drain it.
  • Mash the potatoes directly in the slow cooker, incorporating the remaining beef broth from the bottom of the crockpot.
  • Add the ½ cup whole milk (warmed), ¾ cup finely ground Parmesan cheese, and 2 tablespoons extra-virgin olive oil. Continue mashing just until creamy and well combined.
  • If you'd like a softer consistency, add another splash of warm milk, 1-2 tablespoons at a time.
  • Taste and adjust the salt and pepper. Keep in mind that the Parmesan and beef broth both contribute saltiness.
  • Cover and let the mashed potatoes sit on WARM for 5-10 minutes. This gives the Parmesan time to melt completely into the potatoes.
  • Finish with 2 tablespoons chopped fresh chives or parsley and plenty of Freshly cracked black pepper.
    A spoon scooping up slow cooker mashed potatoes topped with chives.

Notes

  • Serving size: Approximately 1 cup
  • Potatoes: Yukon Gold potatoes work great for this recipe because they have a naturally creamy texture. Russet potatoes are another good option.
  • Cut evenly: Cut the potatoes into similar-sized chunks so they cook evenly in the slow cooker.
  • Broth: Use low-sodium beef broth for extra flavor. Chicken or vegetable broth also works well.
  • Warm the milk: Warm the milk before adding it to the potatoes so it mixes in more easily.
  • Don't overmix: Use a potato masher for creamy mashed potatoes. Avoid using a blender or food processor, which can make them gummy.
  • Adjust the consistency: Add a splash of warm milk if the mashed potatoes are too thick.
  • Parmesan: Finely grated Parmesan melts into the potatoes more easily than coarsely shredded cheese.
  • Storage: Refrigerate leftovers in an airtight container for up to 3 to 4 days. Reheat with a splash of milk to bring back their creamy texture.

Nutrition

Serving: 1cup | Calories: 287kcal | Carbohydrates: 43g | Protein: 10g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 13mg | Sodium: 738mg | Potassium: 1138mg | Fiber: 5g | Sugar: 3g | Vitamin A: 190IU | Vitamin C: 45mg | Calcium: 166mg | Iron: 2mg