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Crock Pot Mashed Potatoes with Sour Cream

4.4(13)

These Crock Pot Mashed Potatoes are the easiest way to make a big batch of mashed potatoes ahead of time! These potatoes are creamy, fluffy, and rich with a hint of tang from the sour cream.

·published 2024-10-31

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AmericanSide Dish

Servings

['10']

Total time

5h 20m

prep 15 min

Calories / serving

348 kcal

Ingredients (7)

serves

5 pounds russet potatoes (scrubbed, peeled, and chopped into 2 inch chunks)
3 cups low sodium chicken brothchicken-broth
1 teaspoon Kosher salt (plus more to taste)
1/2 cup whole milk (warmed)milk
1/2 cup salted butter (at room temperature, plus more for serving)butter
1 1/2 cups sour cream (at room temperature, see note)
handful chives (snipped, for serving)

Instructions (3 steps)

01Place the potatoes, chicken broth, and salt in a large slow cooker. Cover and cook on high for 4-4.5 hours, or until the potatoes are fork tender. Carefully drain off any excess broth, then return the potatoes to the crock pot.
02Keep the crock pot on the warm setting. Give the potatoes a quick mash with a potato masher, then drizzle in the milk, continuing to mash. Add the butter and sour cream, stirring it into the potatoes, and allowing them to soak up all the liquid, mashing a bit more, if needed.
03Taste and season with additional salt, if necessary. Stir in chives, then top with a few extra pats of butter. Cover the slow cooker, allowing the butter to melt on top before serving. The potatoes can be kept on the warm setting for up to 2 hours.

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Rich recipe — supports nutrition-aware planning.