This is the mashed potato recipe you NEED for Thanksgiving: free up oven space for your turkey and use your slow-cooker instead for the easiest, no-boil mashed potatoes ever! This recipe calls for much less butter and milk than a traditional mashed potato but we aren’t sacrificing on flavor because we’re cooking our potatoes in stock. Stock imparts a lot of flavor into the potatoes which eliminates some of the need for butter and cream – it doesn’t eliminate them entirely, but at the very least the flavor portion is taken care of! I always reach for my homemade stock, but a low-sodium store-bought stock will work just fine; I’ve used chicken stock, but feel free to switch this to vegetable stock, alongside an alternative butter, yogurt and milk to make your potatoes vegan and vegetarian friendly. And if all that didn’t seal the deal for you, they can be made ahead in the day and kept in your slow-cooker on its warm setting until you’re ready to serve. Digging into warm mashed potato with your turkey at Thanksgiving just got a whole lot simpler!
How To Make My Silky Slow-Cooker Mashed Potatoes
Step 1. Peel the potatoes and cut into chunks.
Step 2. Add the stock to the slow-cooker along with the potatoes and a big pinch of salt if your stock is low-sodium or unsalted.
Step 3. Cook on high 3-4 hours or low 6-7 hours, stirring every hour or so or until very tender. I mash mine by hand, so I make sure they are very soft to make easy work of it.
Step 4. Using a potato masher or hand mixer, mash the potatoes until smooth. Stir in the butter, yogurt or sour cream, milk, and green onions. Season with salt and pepper to taste. I usually use a few teaspoons in total.
Step 5. Serve or keep the potatoes in the slow-cooker on the warm setting until serving.
Step 6. Enjoy!
What I Use To Make This:
What Else Can I Use?
- I like Yukon Gold potatoes for mashed potatoes as they have a waxy, creamy consistent. Russet potatoes certainly work as well, and will give you a fluffier texture.
- Feel free to use vegetable stock instead of chicken stock if you are vegetarian.
- The amount of salt you use will depend on the stock you use, so taste them after cooking and use your judgment. I use homemade unsalted stock so I usually use 3-4 teaspoons of Diamond Kosher Salt in total.
- If you are vegan, use a vegan butter, and plant-based milk.
- Sour cream or yogurt can be used, I usually use yogurt because I always have that on hand.
- Cow’s milk or plain almond milk can be used, the potatoes will be whiter in appearance if you use cow’s milk.
This Silky Slow-Cooker Mashed Potato is special because:
You can make it ahead of time and keep it warm in the slow cooker!
These mashed potatoes contain less butter and milk than traditional recipes, but don’t compromise on flavor.
This recipe can easily be adapted based on your guests dietary requirements, making holiday hosting a breeze!
No-Cook Cranberry Relish (Easy and Less Sugar!)
Make-Ahead Gravy (Gluten Free)
Feta Stuffed Marinated Olives (Gluten Free, Vegetarian)
No Fuss Crispy Chicken Thighs (Gluten Free, Dairy Free, Paleo)
Everyday Apple Tart (Gluten Free)
Roasted Delicata Squash with Cinnamon Maple Butter (Vegetarian, Gluten Free)
If you make my Silky Slow Cooker Mash Potatoes, and I hope you do, please leave me a comment and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
Silky Slow-Cooker Mashed Potatoes (Healthier too!)
- 3 pounds Yukon Gold potatoes
- ½ cup chicken stock low-sodium or homemade
- Kosher salt
- Fresh cracked black pepper
- 2 tablespoons unsalted butter
- ¼ cup plain yogurt or sour cream
- ¼ cup milk plant based or cow’s milk
- 2 green onions white and green parts sliced thin
- Peel the potatoes and cut into chunks.
- Add the stock to the slow-cooker along with the potatoes and a big pinch of salt if your stock is low-sodium or unsalted.
- Cook on high 3-4 hours or low 6-7 hours, stirring every hour or so or until very tender. I mash mine by hand so I make sure they are very soft to make easy work of it.
- Using a potato masher or hand mixer, mash the potatoes until smooth. Stir in the butter, yogurt or sour cream, milk, and green onions. Season with salt and pepper to taste. I usually use a few teaspoons in total.
- Serve or keep the potatoes in the slow-cooker on the warm setting until serving.