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Slow Cooker Mashed Potatoes

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Slow Cooker Mashed Potatoes makes life a little easier. Red potatoes cook in a vegetable broth then a few more additions and voila – The Perfect side dish.

Slow Cooker Mashed Potatoes in a pale green pottery bowl over beige linen napkin.


Slow Cooker Mashed Potatoes makes life a little easier. You still have to peel the potatoes but what is great is that you can walk away and let the crock~pot do the cooking.

You take a nice milder potato, like a red potato, to make a side dish that is special.  The potatoes cook in a vegetable broth which adds lots of flavor.

After a couple of hours there is a little bit of preparation and then your special side dish can be held in the slow cooker for up to 2 hours.  That really does make life nicer.

You could even go rustic and lightly mash the potatoes so that there are, kind of, small chunks. That is really good too.

Slow Cooker Mashed Potatoes at an overhead view of a pale green pottery bowl full of soft creamy mashed potatoes.
Our dinners are very much like multiple side dishes. It really is fun this way – sort of like ordering appetizers for your dinner in restaurants.

In fact, that has become a thing with me. Well, wait. I need to back up a bit.

We really don’t go out to dinner too often. Like never. That’s what I get for actually liking to cook!

When we eat out it is always for lunch when we go to the ‘big city’ and have a shopping day. So, I order appetizers for lunch.

Slow Cooker Mashed Potatoes and an overhead view in a crockpot with peeled red potatoes waiting to have other ingredients added.
But now – Back to the multiple sides for dinner – at home.

Start with beautiful pared and chopped red potatoes. Load them in the crockpot then – 

Just add broth, cook a couple of hours and follow the directions below to turn out some easy and creamy mashed potatoes.

You may ask what is another side dish/appetizer that would go well with these potatoes? My list is long but one is fresh on my mind because I just put it on the blog last week.

It’s these Crescent Roll Pesto Appetizers. What a great match. Check them out and they are super easy to make.

Healthy Crescent Roll Pesto Appetizers are standing up ton end in a wide mouth clear drinking glass. A stack of the remaining finger food are on a cutting board behind.
 

Can You Freeze Mashed Potatoes?

  • Yes! I’ve done it often.
  • IF FREEZING:
  • Pack into a rigid sided freezer safe container and lid. Freeze up to 4 months.
  • TO PREPARE AFTER FREEZING:
  • Put in the fridge the day before serving. After defrosting the liquid may separate from the mashed potatoes somewhat but that is no big deal. Non-dairy milk tends to do this more than dairy milk.
  • Just remix and heat. Heat in a microwave on high, stirring about every 2 minutes until heated through. Serve up and it will be delicious!
  • Just like it was freshly made.

 

Slow Cooker Mashed Potatoes fluffy and piled high in a green pottery bowl and holding a large serving spoon.
 

Want to try these Slow Cooker Mashed Potatoes?

PIN IT to your Side Dish or Slow Cooker board to save for later!

Find me on Pinterest for more great recipes!

With these mashed potatoes I would probably serve a big green salad full of goodies, baked mushrooms stuffed with lentils and then a simple veggie like carrots or peas.

Plenty of food, lots of nourishment, a big variety, and good eating.

Slow Cooker Mashed Potatoes makes life a little easier.
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5 from 4 votes

Slow Cooker Mashed Potatoes

Slow Cooker Mashed Potatoes makes life a little easier.
Course Side Dish
Cuisine Potatoes, Slow Cooker, Vegan
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 4 Servings
Calories 110kcal
Author Ginny McMeans

Ingredients

  • 2 1/2 to 3 pounds red potatoes
  • 24 ounces vegetable broth low sodium if you'd like to watch your intake
  • 3 tablespoons dairy free butter
  • 1/4 cup dairy free milk
  • 1/4 cup vegetable broth reserved
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper

Instructions

  • Peel the potatoes and cut into large chunks. Place in a slow cooker.
  • Pour the broth over the potatoes to cover.
  • Cook on high for 2 hours.
  • Drain the potatoes over a large bowl and save the broth.
  • Put the potatoes back into the slow cooker and add the vegan butter and the 1/4 cup reserved vegetable broth.
  • Mix with a hand mixer.
  • Add the soy milk and salt and pepper and mix again.
  • Serve or keep warm up to 2 hours.
  • If you are keeping it warm - cover and turn to low.
  • When ready to serve - stir and if it seems like it has thickened add some more of the reserved broth and mix well.
  • You can hold mashed potatoes in the refrigerator for 3 days and they can be heated in the microwave.
  • Heat and stir and heat and stir etc. until hot all the way through. They taste just like freshly mashed potatoes.

Nutrition

Nutrition Facts
Slow Cooker Mashed Potatoes
Amount Per Serving (16 Ounces)
Calories 110 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g5%
Sodium 767mg32%
Potassium 165mg5%
Carbohydrates 2g1%
Protein 3g6%
Vitamin A 65IU1%
Calcium 26mg3%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

 

Reader Interactions

Comments

  3. Ginny McMeans

    Sure, Balita! Vegan chicken broth will taste great. The skin will separate from the red potatoes, mostly, so there will be pieces of it in the mashed potatoes but it would taste great. You could call it rustic mashed potatoes which would be fun.

  7. Katie D

    I love anything made in the slow cooker! I’ve done breakfast potatoes but never mashed. Making it this way could definitely bring some Christmas day kitchen relief!

  13. Angela

    Is it really only 1 oz of vegetable broth? What is the “24” referring to at the end of the line? The directions say to pour the broth over the potatoes to cover, which 1 oz won’t do. Please clarify. I am about to buy my first crock pot and want to make sure I have vegetarian recipes on hand to use with it! Thanks!

  15. Krista

    Do you have to use soy milk in this recipe or can you use other non dairy milk? I try to keep my diet as soy free as possible

  16. Jessica

    Thank you, Ginny! Plan to try this out tomorrow. And since it I was a little girl, I was always the one in charge of peeling the potatoes (especially when my dad had to watch the football game), so I actually don’t mind that part!

  20. Juliette

    I found this recipe on Pinterest. I don’t usually bother with mashed potatoes because they never turn out for me (lumpy, runny, like paste etc.) These are amazing and turned out perfectly! They were so good, I had a bowl for lunch!

  22. Megan

    these look way too delicious to not attempt! If I choose to use regular, unsalted butter and non vegan milk, would the amounts be the same?

  23. Ginny McMeans

    Thanks! No problem at all Shannon. If double the broth does not cover the potatoes you can add water. I’d hold back on the almond milk and just add 1/4 cup to make sure it is not too wet and then add in a bit more at a time. I think it will be fine though.

  25. Ginny McMeans

    Yes, it works great with other milk substitutes. Doesn’t matter at all. I also love making them a day or two early for company because they heat so well in the microwave.

  26. Holly

    Hello! Just wondering if you knew how these turned out if another milk substitute was used instead of soy? any experience making these with almond or rice milk? Im so excited for the idea of using a crock pot for my potatoes over this thanksgiving! genius !

  28. Ginny McMeans

    Thank you so much Kathy and I appreciate you coming to my site! Yes, all of those vegetables are suitable for freezing as a mash. The only thing is as I stated above. If you use a non-dairy milk, like soy milk, it may separate after defrosting but you just mix it up again and the mash is like new. When reheating I would mix it again anyway. Your mixture sounds wonderful by the way!

  29. Kathy Wardley

    This site is wonderful and the answer to me eating properly so a very big thank you.
    I have a question for you.
    I love ordinary mash but also love mash made with Potatoes, Swede, Carrot, Cauliflower and Parsnip or sometimes just three of those vegetables.
    My question is would these combinations also be suitable for freezing?
    Thank you.

  32. Ginny McMeans

    You are so right Mary! It really does help because mashed potatoes always seem like they take up your last minutes in food preparation – which you don’t have.

  33. Mary

    I agree – they look so creamy and delicious but most of all, the slow cooker would free up a burner on the stove when making a large meal for company. Thank you! Will make these very soon!

  35. Nichole Kraft

    I can’t wait to try this. I’ve tried several other slow cooker mashed potato recipes and haven’t had very good luck. But these look fool proof! Thanks for sharing! 🙂

  39. Celyna

    Great idea!! I never did mashed potatoes in the slow cooker.. don’t ask me why I never tried, haha! But next time I’ll try your recipe 😀 Thanks for sharing!

  45. Susan

    Those just might some of the creamiest mashed potatoes I’ve ever seen! Plus this is a great tip come holiday time.

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