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The Best Creamy Slow Cooker Mashed Potatoes | Ambitious Kitchen


  • 5 pounds gold potatoes, diced (peeled or unpeeled, your choice)
  • 6 cloves garlic, minced
  • 1 cup chicken broth or vegetarian broth
  • 1/3 cup softened butter (or vegan butter)
  • 1/2 cup sour cream or whole milk greek yogurt
  • 1/2-1 cup unsweetened almond milk, plus more to thin potatoes out if necessary (can also use skim milk or 2% milk)
  • Salt and pepper, to taste
  • To garnish:
  • Extra butter
  • Fresh thyme spigs
  • Freshly ground black pepper


  1. In a large 5 or 6 quart slow cooker add diced potatoes, minced garlic and broth. Cook on high for 3-4 hours until potatoes are very fork tender.

  2. Once potatoes are done cooking, place slow cooker on warm setting and add in butter, sour cream and 1/2 cup of milk to start. Use a potato masher to mash potatoes until they reach your desired consistency. I happen to like my potatoes super creamy, so I mash them until they’re completely smooth.

  3. If you want your potatoes creamier, add in ½ cup-1 cup more milk. Finally, a generous amount of salt and pepper, then mix again. Taste, and add more salt and pepper if necessary.
  4. Transfer to a large warm casserole dish for serving, add a pat of butter, a sprinkle of fresh thyme, and a little freshly ground black pepper. Serves 10.

Source by wamefu

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