Slow Cooker Mashed Potatoes

  • Prep Time: 10 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 10 minutes
  • Yield: 10 1x


  • 2 cups water
  • 2 cups of broth (I used chicken broth but veggie can also be used)
  • 4 pounds of potatoes (I used russet but any kind will do really)
  • 1/2 cup sour cream
  • 4 tablespoons of butter
  • 1/4 cup of milk (can be any kind including unflavored almond milk)
  • 1/4 cup of olive oil
  • 2 cloves of finely minced garlic
  • 1/2 teaspoon of salt
  • 1/4 cup of parmesan cheese
  • 2 tablespoons of chopped chives


  1. Place the water and the broth in the slow cooker and turn it on to your desired heat (low if you’re cooking for 6 hours, high if you’re cooking for 3 hours).
  2. Clean and peel the potatoes. Chop them into large pieces and place into the slow cooker with the liquid.
  3. Cook on low for 2 1/2- 3 1/2 hours or on high for 6-7 hours.
  4. Once done, put the slow cooker on the “warm” setting. Drain the liquid from the potatoes.
  5. Add in all of the remaining ingredients (minus the chives) and mash the potatoes either using a potato masher OR using a hand mixer. Stir occasionally to make sure that all of the ingredients are mixing in well.
  6. Add in the chives and stir to combine.
  7. Leave on the warm setting while you prepare the rest of your meal OR enjoy immediately.