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Easy Crockpot Mashed Potatoes for a Crowd

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These creamy, buttery crockpot mashed potatoes are completely hands-off, stay warm for hours, and are perfect for feeding a crowd. A game-changer for holidays and potlucks.

Ingredients

Scale
  • 5 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
  • 1 cup unsalted butter, cut into cubes
  • 1 cup whole milk, warmed
  • 1 cup sour cream, at room temperature
  • 2 teaspoons salt, plus more to taste
  • 1 teaspoon black pepper, freshly ground
  • 4 cloves garlic, minced (optional)
  • 1/2 cup chicken or vegetable broth, low-sodium

Instructions

  1. Prep the potatoes (15 minutes): Peel 5 pounds of Yukon Gold potatoes and cut them into uniform 2-inch chunks. Rinse the cut potatoes in cold water to remove excess starch.
  2. Layer in the crockpot (5 minutes): Place the potato chunks in your slow cooker. Add the minced garlic (if using), 1 teaspoon of the salt, and the chicken broth. Dot the top with half of the butter cubes — about 1/2 cup. Don’t stir.
  3. Cook on low (4-5 hours) or high (2-3 hours): Cover and cook until the potatoes are fork-tender. Start checking at the lower end of the range.
  4. Warm the milk and sour cream (2 minutes): About 10 minutes before the potatoes are done, warm the milk in a small saucepan over low heat or in the microwave for 30-45 seconds. Let the sour cream sit out to come to room temperature.
  5. Drain excess liquid (1 minute): Once the potatoes are tender, carefully tilt the crockpot and pour off any excess liquid.
  6. Mash the potatoes (3-5 minutes): Add the remaining 1/2 cup butter cubes to the hot potatoes. Let them sit for 30 seconds to start melting, then mash with a potato masher or beat with a hand mixer on low speed. Stop as soon as the butter is incorporated and the potatoes are broken down.
  7. Add the dairy (2 minutes): Pour in the warm milk and add the room-temperature sour cream. Beat or mash until combined. Add the remaining 1 teaspoon salt and the black pepper. Taste and adjust seasoning.
  8. Keep warm until serving: Switch the crockpot to the ‘warm’ setting. The potatoes will stay perfectly creamy and hot for up to 2 hours. If they seem too thick after sitting, stir in a splash of warm milk to loosen them up.

Notes

For best results, rinse cut potatoes to remove excess starch, cut potatoes evenly, warm the milk before adding, and avoid lifting the lid too often. Leftovers keep in the refrigerator for up to 5 days and freeze for up to 3 months.

Nutrition

Keywords: crockpot mashed potatoes, slow cooker mashed potatoes, mashed potatoes for a crowd, easy mashed potatoes, holiday side dish, potluck recipe

Find it online: https://ariaappetite.com/easy-crockpot-mashed-potatoes-for-a-crowd/