Easy slow cooker mashed potatoes are just the easiest side ever. Hardly any effort for fabulous buttery and creamy results. A gamechanger of a recipe.
Making your mash in the slow cooker/crock pot is just the easiest thing ever and perfect for saving stove space when you're entertaining like Christmas or special occasions. I'm a converted fan Pam.
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Reasons to make this recipe
- super easy ⭐
- saves stove space⭐
- buttery & creamy ⭐
- economical energy ⭐
- stress free ⭐
- delicious ⭐
- comfort food ⭐
🍽 Equipment required
- Slow cooker
- kitchen knife
- scales
- peeler
- tbsp measure
- potato masher or ricer
🥔What potatoes are best for mash?
Floury potatoes are best for mash and I can't recommend making sure you have the right type. Gloopy potatoes are not what you want to end up with. They're really nasty.
So Maris Piper or King Edwards or Desiree for the UK & Europe and Yukon Gold or Russet if you are in the US.
🥘Ingredients
- 1 kg (2.2lb) floury potatoes
- half a tsp fine sea salt - you can add more at the final seasoning if needed
- 50 grams butter - salted or unsalted. Add an extra tbsp of cream if you are using a spread instead of butter but butter really gives best results.
- 3 tbsp cream - this gives a richness or you can just add an extra 20 grams butter to get the sameish result.
- cup of water (240mls)
🔪Method
- Peel and chop your potatoes to roughly 5 cm pieces.
- Put them in your slow cooker pot.
- Pour in a cup of water (240mls) and sprinkle on the salt
- Mix the potatoes around in the puddle of salty water.
- Cook on High for 3-4 hours. You can cook on low for 6-7 hours but the potatoes may go a little brown.
- Mix the potatoes twice at roughly equal intervals so as to rotate the potatoes and stop any catching on the bottom.
- Use a knife to test that the potatoes are done. They will look fluffy and ready to fall apart.
- Add the butter on in there.
- Mash until smooth baby. I use a masher but you can use a ricer too although the potatoes will be hot to trot so mind those fingers.
- Add your cream or extra butter and stir through. Taste for seasoning and serve Sue.
Serving Suggestions
Here are a few ideas of what to serve it with, however let's face it, mash will be besties with just about anything you want it to be. It's the ultimate people pleaser.
- Slow Cooker Sausage Casserole
- Slow Cooker Beef Casserole
- Slow Cooker Beef Stroganoff
- Minced Beef & Onion Pie
- Chicken & Vegetable Pie
- Roast Chicken
- Slow Cooker Beef Joint
- Slow Cooker Brisket & Gravy
- Savoury Mince
💭Top Tips
- Using the right potatoes is key so see above for the exactly the right choice.
- Season carefully.
- Turn the potatoes in the pot to avoid any catching on the bottom.
- Cut the potatoes the same size roughly so they cook at the same rate.
- Different slow cookers cook at different speeds just like ovens so yours may take longer or shorter
📖Variations
- Add 150 grams mature cheddar to make cheesy mash
- Add a couple of tbsp of sour cream and snip in crispy bacon bits and chives for an American version
- Throw in a couple of sprigs of rosemary to add a herby flavour
- Some oven roasted garlic cloves squeezed in there for some incredible garlic flavour would be genius
- I also crumble in some garlic cheese spread and stir that through for a lovely mellow flavour
Leftovers
Cover and keep leftovers in the fridge for up to 3 days and reheat in the microwave. I don't really recommend freezing mash but I have done so before, it's just not at it's very best afterwards. Freeze in a stout plastic container for up to 6 months.
You can also reheat back in a saucepan with a splash of milk to loosen the mash. Stir constantly though.
More Potato Sides 🥔
- Dauphinoise Potatoes
- Slow Cooker Dauphinoise Potatoes
- Oven Baked Wedges
- Roasted New Potatoes
- Mexican Loaded Wedges
- Cheesy Mash
- Potato Salad
Easy Slow Cooker Mashed Potatoes (UK version)
Ingredients
- 1 kg floury potatoes
- 50 grams butter
- ½ tsp fine sea salt
- 3 tbsp cream single or double
Instructions
- Peel and chop your potatoes to roughly 5 cm pieces.
- Put them in your slow cooker pot.
- Pour in a cup of water (240mls) and sprinkle on the salt
- Mix the potatoes around in the puddle of salty water.
- Cook on High for 3-4 hours. You can cook on low for 6-7 hours but the potatoes may go a little brown.
- Mix the potatoes twice at roughly equal intervals so as to rotate the potatoes and stop any catching on the bottom.
- Use a knife to test that the potatoes are done. They will look fluffy and ready to fall apart.
- Add the butter and cream on in there.
- Mash until smooth baby. I use a masher but you can use a ricer too although the potatoes will be hot to trot so mind those fingers.
- Taste for seasoning and serve.
Notes
- Using the right potatoes is key so see above for the exactly the right choice.
- Season carefully.
- Turn the potatoes in the pot to avoid any catching on the bottom.
- Cut the potatoes the same size roughly so they cook at the same rate.
- Different slow cookers cook at different speeds just like ovens so yours may take longer or shorter to cook.
Nutrition
All nutritional information is approximate and intended only as a guide.
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