Mashed Potatoes are one of the best forms to eat potatoes in! Here come the best Slow Cooker Mashed Potatoes and just for you four add ins that you can use to make them even better.
Better mashed potatoes!? As if that’s even possible. What if I tell you that it is! I know, I know, I’m a little irritating like that but when it comes to mashed potatoes I don’t joke around people.
Because just look at all that carb loaded best slow cooker mashed potatoes fluffiness that’s soon going to become yours. We’ve literally been having a mashed potatoes party every day because three big batches of mashed potatoes makes you party.
Clearly, I’m a slow cooker fan and convert, seeing as how this is the third slow cooker recipe on the blog in the last month and I already have one more coming your way. But it has become my favorite kitchen gadget recently and I can’t help but share some love with you. It makes things so easy when you have a hundred and one things to do (which never get done BTW) coz you are busy watching The Crown on Netflix all day ????No judging in this perfect mashed potato world please.
We’ve been testing the best slow cooker mashed potatoes for a few weeks now, and I know it’s too close to Thanksgiving to share but I’m hoping you can still include it in your last minute menu. Or Christmas then? It doesn’t matter, it can be for tomorrow’s dinner because these slow cooker mashed potatoes are seriously the best and so low maintenance.
I also have some real fun add ins for you that are going to take these already best slow cooker mashed potatoes to the next level. We are talking broccoli and cheddar, rosemary and lemon (my personal favorite), brown butter and garlic & BACON. YUM!
But first, let’s get into the details of making mashed potatoes in your slow cooker so that all our mashed potatoes are the best slow cooker mashed potatoes ever! Here are my top tips:
- The smaller you cut the potatoes the faster they’ll cook
- Don’t skimp on the butter and cream. These are carb loaded, so treat them as a novelty but don’t skimp
- Most people will recommend using a potato masher, but to get the best creamy, fluffy texture, I like using a hand blender instead. The blades of the hand blender cut through the cooked potatoes and make them fluffy without overworking them
- A few cloves of garlic just add that extra oomph to mashed potatoes that nothing else can beat, so don’t forget those little things
- Mashed potatoes at home will always be slightly chunky and that’s okay!
Also, here are your four simple add in ideas. The ingredients for the add ins are based on this batch of mashed potatoes, but if you are using them for a smaller quantity, you can easily halve them.
Broccoli and Cheddar Slow Cooker Mashed Potatoes
To the batch of hot mashed potatoes, add 1 1/2 cups blanched broccoli (cut into small florets) and 1 cup Cheddar. Mix well for broccoli and cheddar mashed potatoes.
Brown Butter and Garlic Slow Cooker Mashed Potatoes
In a saucepan, add 1/4 cup butter. As you heat the butter it will start bubbling up. Reduce the flame and keep heating till the butter starts turning a golden brown and has a nutty fragrance to it. Switch off the flame when the sputtering has slowed down and the better is a deep golden brown. Add half a spoon of minced garlic to the butter and let it steep for a minute or two. Pour this over the mashed potatoes and mix slightly.
Rosemary and Lemon Slow Cooker Mashed Potatoes
While the potatoes are cooking, mix in 1 teaspoon chopped rosemary to it. Once you’ve mashed the potatoes, stir in the zest of two lemons for rosemary and lemon slow cooker mashed potatoes.
Bacon Slow Cooker Mashed Potatoes
Dice six to eight strips of bacon and cook till crisp. Remove with a slotted spoon and add to the mashed potatoes for bacon slow cooker mashed potatoes.
How to make the best slow cooker mashed potatoes + 4 add ins (broccoli and cheddar, bacon, brown butter and garlic and rosemary and lemon) for thanksgiving and christmas sides.
- 2 kgs Potatoes (peeled and diced)
- 4 Garlic Cloves (finely chopped)
- 1 1/2 cups Full Fat Milk
- 1 1/4 teaspoon Salt
- Freshly ground pepper to taste
- 3/4 cup Cream
- 1/2 cup Butter
- Grease the slow cooker with a little butter and add the potatoes, garlic, milk and salt. The smaller the potatoes, the faster they’ll cook. Cover the slow cooker and cook on high for 4-5 hours till the potatoes are very very tender.
- Switch the heat to warm, and using a hand blender mash the potatoes in the slow cooker. You can also use a potato masher if you are more comfortable with that.
- In a saucepan, gently warm butter and cream till the butter melts and add it to the slow cooker along with a generous amount of pepper. At first the potatoes might look soupy, but once you mix everything the potatoes will quickly soak up the liquid. Check for seasoning and add more salt and pepper if required. Keep warm for up to 3 hours till ready to serve.