Kitchen notes · a little help before you start
Crockpot Mashed Potatoes
Crockpot Mashed Potatoes is made with russet potatoes, low-sodium chicken broth, and half and half.
- Prep
- 15 min
- Cook
- 180 min
- Total
- 195 min
- Original yield
- Serves 8
- Ingredients
- 6 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Sides
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
A few quick notes
1. Watch the mixing
Stop mixing at the point described in the method.
2. Check when to cover
Follow the covered and uncovered stages in their stated order.
3. Match the cuts in the method
Use the chopping, slicing or cutting preparation specified.
Get to know the ingredients
low-sodium chicken broth
In the method: Pour water and chicken broth into a 4 - 6 quart slow cooker, then as you peel and cut each potato add them to the broth mixture in slow cooker to prevent browning.
russet potatoes, (peeled and cut into 1-inch cubes)
In the method: Pour water and chicken broth into a 4 - 6 quart slow cooker, then as you peel and cut each potato add them to the broth mixture in slow cooker to prevent browning.
unsalted butter, (melted)
In the method: Add heated melted butter, heated half and half, season with more salt as needed then gently stir with a spatula or wooden spoon just to blend.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 2 1/2 cups waterIngredient note
Source: 2 cups low-sodium chicken brothIngredient note
Source: 4 lbs russet potatoes, (peeled and cut into 1-inch cubes)Ingredient note
Source seasoning: Salt, (to taste)Ingredient note
Source: 1/2 cup unsalted butter, (melted)Ingredient note
Source: 3/4 cup half and half,* (heated)
How to make it
0 of 6 steps completeMake room for Crockpot Mashed Potatoes
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Serve warm, if desired topped with gravy or butter.
A little more help as you go
Choose the cooking schedule
Check the slow-cooker setting and timing before deciding when to start.
A few questions you might have
What should I prepare first?
Set out the slow cooker. Start with this step: Pour water and chicken broth into a 4 - 6 quart slow cooker, then as you peel and cut each potato add them to the broth mixture in slow cooker to prevent browning.
Which preparation step should I plan for?
Stop mixing at the point described in the method.
What check should I look for as it cooks?
Cover and cook on high heat 2 3/4 to 3 1/2 hours until potatoes are fully tender all the way through.
Is there another preparation step to plan for?
Check the slow-cooker setting and timing before deciding when to start.
Additional recipe notes
*Half and half amount can be adjusted depending on how thick or thin you like your mashed potatoes.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: cookingclassy.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.