Slow Cooker Mashed Potatoes are so easy and they free up some much-needed stovetop space for Thanksgiving and other holidays!

Photography Credit: Lisa Lin

When it comes to modern updates to classic dishes, I feel that it’s fine to change the technique, but the finished product should be as good as the original, if not better.

I wanted to figure out a slow cooker version of classic Thanksgiving mashed potatoes so that I could save some space on my stovetop, but all my attempts kept turning out beige.

Beige mashed potatoes on my holiday table won’t do. I was determined to find a solution.

Video! How to Make Slow Cooker Mashed Potatoes

Dilemma: How to Avoid Beige Crock Pot Mashed Potatoes

The root of the problem is that cooking potatoes in the slow cooker requires less liquid than the traditional stovetop method, which means the potatoes are exposed to air. Which in turn means that they oxidize and brown.

There’s not much you can do to avoid this dilemma if you (like me) have your heart set on crock pot mashed potatoes. But tinkering with the type and amount of cooking liquid and the way the potatoes are cut can help mitigate the browning.

Perfecting My Slow Cooker Mashed Potatoes

I tried various combinations of broth, buttermilk, whole milk, and heavy cream for the cooking liquid for my slow cooker mashed potatoes. Here’s what I found:

Broth and buttermilk seemed to only contribute to the beige potatoes, so they were out (although I loved the flavor of buttermilk).

Whole milk and heavy cream both had good results, and I settled on heavy cream for the richness and creaminess it gave the finished potatoes.

Next, I tested the shape of the potato chunks for my crock pot mashed potatoes:

I tried haphazard pieces, 1-inch cubes, and 1/2-inch cubes.

The smaller 1/2-inch cubes of potatoes cooked the quickest and released their liquid faster, so they sat above the liquid for a shorter period of time. This resulted in less oxidation. They were my winner.

The Key to “Pretty” C rock Pot Mashed Potatoes

So, it turns out that the key to creamy, fluffy non-beige slow cooker mashed potatoes has everything to do with the liquid used for cooking and the size of your potatoes! For me, it was heavy cream and smaller 1/2-inch cubes of potatoes. I finally have my ideal slow cooker mashed potatoes – just as good as Grandma used to make.

How to Keep Mashed Potatoes Warm in a Slow Cooker

The beauty of using a slow cooker is that you can keep foods warm for a while while you’re prepping other parts of a meal. You can hold them on the “warm” setting for up to two hours without noticeable loss of flavor or texture. How, note that the color does begin to deepen the longer you hold them.

How to Reheat Mashed Potatoes in a Crock Pot

Reheated mashed potatoes are always a bit tricky since the potatoes seem absorb more butter and cream. Plan on adding a little more butter and cream the next day as the potatoes warm – just eyeball it (too much cream and butter is rarely a problem!). Once warmed, whip the potatoes with a hand mixer for about 45 seconds to recreate your desired consistency.

Can You Make These Ahead of Time and Freeze Them?

Yes! You can make ahead and freeze mashed potatoes. Don’t skimp on the butter or cream because the fat that helps the potatoes reheat well.

You can also put them back into the slow cooker for a couple of hours on low, or reheat in the oven or on the stovetop. Just stir occasionally, and add more butter and seasoning if needed to serve.

MORE WAYS TO LOVE MASHED POTATOES!