Name: Crock Pot Mashed Potatoes
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Yield: 6 Servings
Cuisine: American

From the Cook

1/6

Warning0 allergens identified

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Put potatoes in the bowl of a slow cooker.

Pour enough water over the potatoes to just cover them.

Add salt.

Cover and cook on high for 3-4 hours, or on low for 6-8 hours, or until the potatoes are soft.

When potatoes are done, mash the potatoes to your desired consistency.

Stir in butter, half and half, sour cream, salt and pepper. You can add more half and half to reach your desired consistency.

Keep in slow cooker on “warm” setting until ready to eat.

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Cut Potatoes Uniformly 🥔
Cut all potatoes into equal 1.5-inch chunks so they cook at the same rate, preventing mushy edges and undercooked centers in your crock pot.
Don't Peel Before Cooking 🌾
Leave skins on russet potatoes during slow cooking to retain starches and prevent waterlogged mash; peel after cooking for better texture and flavor retention.
Warm Your Dairy First 🥛
Heat the butter, sour cream, and half-and-half together before adding to hot potatoes to prevent temperature shock, ensuring creamy consistency without lumps.
Use Low Setting Only ⏱️
Cook on LOW for 4-5 hours rather than high heat to avoid overworking the potatoes and creating a gluey, gummy texture that's impossible to salvage.
Finish with Hand Masher 👊
Gently fold in dairy with a hand masher instead of an electric mixer in the last 5 minutes to achieve velvety texture without overdeveloping gluten and creating pastiness.