Make-Ahead Slow Cooker Mashed Potatoes
This is the mashed potato recipe you NEED for Thanksgiving: free up oven space for your turkey and use your slow-cooker for the easiest, no-boil mashed potatoes.
Servings: 8
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 172kcal | Carbohydrates: 31g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 39mg | Potassium: 764mg | Fiber: 4g | Sugar: 2g | Vitamin A: 141IU | Vitamin C: 34mg | Calcium: 43mg | Iron: 1mg
