Slow Cooker Mashed Potatoes (Creamy & No-Boil!)

Creamy smashed potatoes in a large slow cooker with a large metal spoon.

Slow Cooker Mashed Potatoes (Creamy & No-Boil!)

Creamy, no-boil slow cooker mashed potatoes made with red potatoes, sour cream, and chives . They're hands-off, rustic, and perfect for holidays or cozy dinners.

Course Side Dish

Cuisine American

Keyword mashed potatoes, potatoes, Slow Cooker, slow cooker mashed potatoes, smashed potatoes

Prep Time 5

Cook Time 3

Total Time 3 5

Servings servings

Calories 196

Author Robyn Conley Downs

Equipment

Slow Cooker

Ingredients

2 pounds small red potatoes, unpeeled and halved
2 tablespoons olive oil
½ teaspoon kosher salt

To Add at the End

½ cup milk see notes
½ cup sour cream
¼ teaspoon granulated garlic powder
¼ teaspoon freshly ground black pepper
2 teaspoons kosher salt
2 tablespoons minced fresh chives

Instructions

Combine the potatoes, olive oil, and ½ teaspoon salt in a 6-quart slow cooker. Cover and cook until the potatoes are tender and smash easily with a fork, about 2-4 hours on high, or 4-6 hours on low.
When tender, lightly smash the cooked potatoes into large pieces. No need to over mash at this point, as the potatoes will continue to mash as you stir in the other ingredients.
Add the milk, sour cream, garlic powder (if using), black pepper, and 2 teaspoons salt, stirring until well combined. Continue to mash the potatoes until the desired consistency is reached. Taste and adjust seasonings if desired. For a thinner consistency, add more milk, ¼ cup at a time, until desired consistency is achieved.
Serve immediately or hold on warm for up to an hour until ready to serve. Sprinkle with chives and enjoy.

Notes

Yes, you really can cook the potatoes with no water or additional liquid. Just be sure to keep the lid on while cooking and avoid removing it too often, then check on the early side of the cook time the first time you make this recipe. All slow cooker temperatures are different, so when in doubt, check early.
Small red potatoes, halved (not baby potatoes), work best for this recipe. If using baby potatoes you may need to cook for less time and will have a higher skin to flesh ratio in your final mashed potato dish.
I tested this recipe with fat-free, 1%, 2%, and whole milk, as well as buttermilk and half-and-half, and cream. Ultimately I preferred the taste and consistency of 2% milk, but all are great options other than fat-free and 1%. I would avoid fat free milk if possible, as it caused the potatoes to be watery.
Garlic is really up to your personal preference in this recipe. If you love garlic, feel free to add 1-3 cloves of fresh minced garlic in place of the granulated garlic, or go add more granulated garlic up to 2-3 teaspoons. If you’re sensitive to garlic, leave it out altogether.
If holding on warm: The potatoes will thicken up when held on warm, and can brown on the sides depending on your slow cooker. I don't recommend holding on warm for longer than an hour. In addition you'll want to stir often and possibly add a splash more of milk and a bit more salt when ready to serve.

Nutrition