Slow Cooker Mashed Potatoes with Garlic and Sour Cream

Overhead view of a crockpot with mashed potatoes topped with butter and chives.

This no-drain slow cooker mashed potatoes with garlic and sour cream recipe is so easy to make and comes out so flavorful and creamy! Whether it is for a weeknight dinner or the holidays like Thanksgiving or Christmas, this crockpot mashed potatoes recipe saves you the stovetop space and will be your new favorite method!

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Prep Time: 15

Cook Time: 3

Total Time: 3 15

Servings: to 10 servings

Equipment

Slow Cooker

Ingredients

5 pounds Russet or Yukon gold potatoes, peeled and cut into 1-inch pieces
6 cloves garlic, whole or minced
1 cup low sodium chicken broth, or vegetable broth
½ cup unsalted butter, at room temperature, cut into 8 pieces
1 teaspoon kosher salt, or to taste
½ teaspoon pepper, or to taste
⅓ to ½ cup sour cream, room temperature
1 cup whole milk, warmed, plus more as needed (or heavy cream or half and half)

Garnish

chives, chopped
butter

Instructions

Place the potato pieces and garlic in the slow cooker. Pour in the broth.
Cover and cook on high for 3 to 4 hours, until potatoes are very soft and tender.
Use a potato masher to mash the potatoes until smooth directly in the slow cooker. Add the butter, sour cream, salt, and pepper and continue mashing to incorporate.
Using a wooden spoon or other large spoon, stir in the warm milk, ¼ cup at a time, until potatoes reach desired consistency. Taste and add more sour cream, salt, and pepper if needed.
Serve immediately or keep warm in the slow cooker (set it to keep warm) for up to 2 hours.

Nutrition

Course: Slow Cooker

Cuisine: American