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Slow-Cooker Mashed Potatoes

Sour cream and cream cheese give richness to these smooth make-ahead potatoes. They are wonderful for Thanksgiving or Christmas dinner since there's no last-minute mashing required. —Trudy Vincent, Valles Mines, Missouri
  • Total Time
    Prep: 20 min. Cook: 2 hours
  • Makes
    10 servings

Ingredients

  • 3 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup plus 1 tablespoon softened butter, divided
  • 1 envelope ranch salad dressing mix
  • 1 tablespoon minced fresh parsley
  • 6 cups warm mashed potatoes (without added milk or butter)

Directions

  • In a large bowl, combine the cream cheese, sour cream, 1/4 cup butter, salad dressing mix and parsley; stir in mashed potatoes. Transfer to a 3-qt. slow cooker. Cover and cook on low for 2-3 hours. Top with remaining butter.
Editor's Note: This recipe was tested with fresh potatoes (not instant) in a slow cooker with heating elements surrounding the unit, not only in the base.
Nutrition Facts
3/4 cup: 210 calories, 11g fat (7g saturated fat), 27mg cholesterol, 670mg sodium, 23g carbohydrate (1g sugars, 4g fiber), 3g protein.

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Reviews

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Average Rating:
  • BarefootLady
    Nov 8, 2019

    I'm only giving it 4 stars, because I don't like all that extra stuff in my potatoes. But, I love the fact that I can get one of my side dishes done hours early. Freeing up stove space, but they'll still be hot, when it's time to eat.

  • Dave
    Nov 8, 2019

    You have already made potatoes

  • susan
    Nov 1, 2019

    Alisa - I also use this same basic recipe. I fix my potatoes (large family, about 5 lbs. of potatoes at a time) with all the seasonings, the day before Thanksgiving. I refrigerate them overnight then put them in the slow cooker Thanksgiving morning to warm up while I'm completing other tasks. It sure saves me time, and they are delicious.

  • Alisa
    Oct 30, 2019

    I haven't made these in this manner, but with the exception of the slow cooker and the ranch this is my mashed potato recipe. My question is why??? Why would you boil the potatoes, mash them, add your ingredients, and then throw them in your slow cooker? They're finished and ready to serve and all you're doing is dirtying up another item you have to wash.

  • qwm
    Aug 3, 2019

    This probably IS good. However, it looks as though all that's happening is adding flavorings AFTER the potatoes are already mashed. BTW: How would I know how many potatoes to buy to make 6 cups? Also, would this recipe work just the same with the kind of slow cooker that MOST of us have, with the heating elements on the bottom?

  • Marta
    Aug 3, 2019

    I recently discovered i could use chicken broth instead of water in instant potatoes! Everyone loved them.. However, we all really prefer potatoes from scratch.. Will make this recipe soon! Thanks for all the hints!

  • Marvielc
    Jun 22, 2018

    "Inspired by Golden Corral Mashed Potatoes"??? Golden Corral's potatoes are instant potatoes, I know this because I worked their for years making this food. Instant potato flakes, milk or water and butter, that's their recipe.

  • hably
    Nov 21, 2017

    I do two additional things sometimes to the recipe. I often add a few shakes of Lawrey's Seasoning salt to it: makes the potatoes taste exactly like twice baked potatoes and very often I will put a layer of the potatoes into a baking dish, sprinkle a layer of french fried onions over that and a sprinkle of cheese, and then another layer of potatoes. Put a few of the french fried onions on top so that they get a bit brown and then bake for about 20-25 minutes at 350

  • hamish7771
    Dec 25, 2016

    Loved this recipe! I doubled it to serve 16 (5lb potatoes, 8oz cream cheese, 8oz sour cream) and made in advance, adding milk half way through the cooking time. Rave reviews from everyone!

  • JMartinelli13
    Sep 13, 2015

    I've been making these for almost 10 years now. Always a hit. Sometimes i substitute greek yogurt for the sour cream.