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Pioneer Woman Crock Pot Mashed Potatoes

Crock Pot Mashed Potatoes - recipe card
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These crock pot mashed potatoes are luxuriously creamy and rich, with a velvety smooth texture and a subtle buttery flavor. Slow-cooking allows the potatoes to absorb the cream and butter, resulting in the ultimate make-ahead side dish for holidays or weeknight dinners.

Ingredients

Scale
  • 2 pounds (about 6 medium) Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 4 tablespoons unsalted butter, cut into 4 pieces, plus more for serving (optional)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 cup whole milk, at room temperature
  • 1/2 cup sour cream, at room temperature
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • 2 tablespoons chopped fresh chives, for garnish (optional)

Instructions

  1. Place the peeled and chunked Yukon Gold potatoes into a large bowl and cover with cold water. Let them soak for at least 10 minutes to remove excess starch, which helps prevent gummy mashed potatoes. Drain and rinse thoroughly.
  2. Transfer the potatoes to a 4-quart or larger slow cooker. Add the 4 tablespoons of butter and 1 teaspoon kosher salt. Pour in 1/2 cup of water (or enough to barely cover the bottom of the pot—do not submerge the potatoes entirely). The water will help create steam for even cooking.
  3. Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2.5 to 3 hours, until the potatoes are fork-tender and easily pierced with a paring knife. The time may vary depending on your slow cooker; check at the lower end of the range.
  4. Once the potatoes are tender, carefully remove the lid to avoid steam burns. Using a slotted spoon, transfer the potatoes to a large mixing bowl. Discard any remaining liquid in the slow cooker, or save it for thinning if needed.
  5. Using a potato masher or a hand mixer on low speed, mash the potatoes until they are broken down but still slightly chunky. Do not overmix, or the potatoes will become gluey and starchy.
  6. Add the room-temperature milk and sour cream to the potatoes. Gently fold them in with a spatula or wooden spoon until just combined. If using a hand mixer, use the lowest speed and stop as soon as the liquid is incorporated.
  7. Season with the freshly ground black pepper and additional salt to taste. Stir gently to distribute the seasoning.
  8. For extra creamy texture, you can push the mashed potatoes through a ricer or fine-mesh sieve before adding the milk and sour cream. This step is optional but yields an ultra-smooth result.
  9. Serve immediately, garnished with extra butter and chopped chives if desired. For a make-ahead option, see the notes below.

Notes

Storage: Refrigerate in an airtight container for up to 4 days. To reheat, place in a microwave-safe dish, cover, and microwave on medium power in 1-minute intervals, stirring between, until hot. Alternatively, reheat in a saucepan over low heat, adding a splash of milk to restore creaminess. Freezing: These mashed potatoes freeze well for up to 2 months. Place in a freezer-safe container, press plastic wrap directly on the surface, and seal. Thaw overnight in the fridge before reheating. To keep warm for serving, transfer to a slow cooker set on WARM and stir occasionally; add a little extra milk or butter if needed to keep them creamy.

Nutrition

Keywords: crock pot mashed potatoes, slow cooker mashed potatoes, creamy mashed potatoes, make ahead mashed potatoes, easy mashed potatoes, thanksgiving side dish, comfort food, potato recipe, crockpot recipes, Pioneer Woman style

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