Did you know that slow cooker mashed potatoes are by far one of the best ways to make a delicious and flavorful version of this dish? If you’re ready to out-fluff the fluffiest of mashed potatoes, try this method. It uses a potato ricer and a slow cooker—not to mention butter and cream cheese. No potato ricer on hand? No worries! You can still create a velvety, flavorful dish with a masher and this recipe. Recipe courtesy of Midwest Dairy.
If desired, the cooking broth can be reserved and used for making a flavorful gravy or sauce to accompany the potatoes.
A potato ricer lends mashed potatoes an ultra-light and fluffy consistency. If desired, a potato masher can be used instead. Simply place drained potatoes in slow cooker and use masher until the desired consistency is reached.
Place the cut potatoes into the bottom of a 4.5-quart or larger slow cooker.
Dot the potatoes with 1 stick of cubed butter.
Pour chicken broth on top of potatoes.
Cover slow cooker with lid and cook on high for 4-5 hours. Potatoes are ready when fork tender.
Carefully drain the excess broth from the cooked potatoes.*
Run the drained potatoes through a potato ricer and return to the slow cooker.**
Add in remaining stick of cubed butter, cream cheese and milk. Season with salt and pepper. Stir together until combined. Add more milk if needed until potatoes reach desired consistency.
Cover the slow cooker and keep potatoes on the warm setting until ready to serve.