Crockpot Mashed Potatoes are incredibly easy to whip up and always turn out creamy, fluffy, and perfect for plating next to so many different entrees! This recipe features the trifecta that every good mashed potato recipe should include - sour cream, heavy cream, and of course butter!
Add the potatoes, chicken broth, garlic, salt and pepper to a slow cooker then stir to combine, cover and cook on high for 3 ½ - 4 hours or on low for 6-8 hours or until the potatoes are cooked through. (Stir halfway through to prevent burning.)
Once the potatoes are fork tender, use an electric mixer or a potato masher to mash until smooth but still a little lumpy.
Beat in the butter, 1 Cup of the heavy cream and sour cream and continue mashing or mixing until the potatoes are light and fluffy. At this point, go ahead and add the other 1/2 Cup of heavy cream to loosen the potatoes more as desired.
Add more salt and pepper to taste then serve with pats of butter and freshly minced chives for garnish if desired.
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Notes
NOTE: I love Russet potatoes, however you can also use Yukon Gold potatoes for this recipe.NOTE: This recipe serves 6-8 as written for a regular weeknight dinner however it could easily serve up to 12 as a side for a potluck. If you want to double this recipe for a larger crowd you will need an 8 quart or larger slow cooker.