No-Boil Slow Cooker Mashed Potatoes

 Introduction

Mashed potatoes are the heart and soul of comfort food, and when the holidays roll around—or even just a cozy Sunday dinner—there’s nothing quite like a buttery spoonful to round out the plate. This no-boil slow cooker method feels like kitchen magic: no large pots, no draining, no babysitting. Just pile in the ingredients, set it, and let your slow cooker do the heavy lifting. Whether you’re juggling a dozen dishes or simply want a low-effort comfort fix, this recipe delivers cloud-like mashed potatoes with rich, creamy flavor every single time. Your future self will thank you.

 Recipe Details

  • Prep Time: 10 minutes
  • Cook Time: 4 hours (on High) or 7–8 hours (on Low)
  • Total Time: 4 hours 10 minutes (High) or 8 hours 10 minutes (Low)
  • Servings: 8
  • Difficulty: Easy

 Ingredients

For the Potatoes:

  • 1.8 kg (4 lbs) Yukon Gold potatoes, peeled and chopped into 1½-inch chunks
  • 120 ml (½ cup) chicken broth or vegetable broth
  • 3 cloves garlic, minced (optional but recommended)
  • 1 tsp salt (5 g)
  • ½ tsp black pepper (2.5 g)

For Mashing:

  • 120 g (½ cup or 1 stick) unsalted butter, cubed
  • 180 ml (¾ cup) sour cream
  • 60 ml (¼ cup) milk (add more for desired consistency)
  • Additional salt and pepper to taste
  • Optional garnish: chopped fresh chives, parsley, or a pat of melted butter

 Directions

  1. Prep the Potatoes:
    Peel the Yukon Gold potatoes and chop them into roughly equal chunks—about 1½ inches thick. This helps them cook evenly and mash more smoothly later.
  2. Layer in the Slow Cooker:
    Add the potatoes to the bottom of your slow cooker. Pour in the broth, then sprinkle in the garlic, salt, and pepper. Give it a gentle stir to distribute the seasoning.
  3. Cook Until Fork-Tender:
    Cover and cook on High for 4 hours or Low for 7–8 hours, until the potatoes are tender enough to easily break apart with a fork. There’s no need to stir during cooking—just let the magic happen.
  4. Add the Creamy Ingredients:
    Once cooked, add the cubed butter directly into the slow cooker. Let it melt for a few minutes with the lid on. Then add sour cream and about half of the milk.
  5. Mash It Up:
    Use a potato masher right in the slow cooker to mash everything together. For ultra-smooth potatoes, you can use a hand mixer—but be careful not to overmix, as it can make the texture gluey.
  6. Adjust Consistency:
    Stir in more milk, a little at a time, until the potatoes reach your desired creaminess. Taste and adjust seasoning with additional salt and pepper, if needed.
  7. Keep Warm for Serving:
    If you’re not ready to serve right away, cover the slow cooker and set it to the “Warm” setting. The potatoes will stay hot and fluffy for up to 2 hours.
  8. Garnish (Optional):
    Just before serving, top with a sprinkle of fresh chives, parsley, or an extra pat of butter for that glossy finish.

Variations & Substitutions