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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 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 chucks.  That is really good too.

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.

But now – Back to the multiple sides for dinner – at home.

Like 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 at an overhead view of a pale green pottery bowl full of soft creamy mashed potatoes.
 

 

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Slow Cooker Mashed Potatoes makes life a little easier.
5 from 3 votes
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Slow Cooker Mashed Potatoes

Slow Cooker Mashed Potatoes makes life a little easier.

Course Side Dish
Recipe Type Slow Cooker
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 4 Servings
Calories 110 kcal
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

  1. Peel the potatoes and cut into large chunks.

    Place in a slow cooker.

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

Recipe Notes

IF FREEZING:

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 milks tend to do this more than dairy milks. 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!

 

 

 

Nutrition Facts
Slow Cooker Mashed Potatoes
Amount Per Serving (16 Ounces)
Calories 110 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1g 5%
Sodium 767mg 32%
Potassium 165mg 5%
Total Carbohydrates 2g 1%
Protein 3g 6%
Vitamin A 1.3%
Calcium 2.6%
Iron 2.4%
* Percent Daily Values are based on a 2000 calorie diet.

 
 

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

Reader Interactions

Comments

  1. 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!

  7. 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!

  9. 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

  10. 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!

  14. 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!

  16. 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?

  17. 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.

  19. 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.

  20. 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 !

  22. 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!

  23. 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.

  25. I am so glad I found this site! My sister pinned this recipe on Pinterest for me and it led me here. I will definitely be taking a look around!

  26. 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.

  27. 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!

  29. 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! 🙂

  33. 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!

  39. 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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