These slow cooker mashed red potatoes will become your new favorite side dish! With just 5-minutes of prep and no peeling or boiling they’re the easiest way to get flavorful mashed potatoes with no fuss. Made creamy without cream, they’re a hands-off solution for perfect mashed potatoes every time.
Clik here to view.
Smashed Red Potatoes with Zero Fuss!
I am about to change your mashed potato life with this recipe because it uses unpeeled red potatoes, halved and tossed straight into the slow cooker, along with a drizzle of olive oil and a sprinkle of salt without boiling first. After a few hours on high or low, they’re tender and ready to be smashed with a fork. Mix in milk, sour cream (or Greek yogurt), garlic powder, and chives for that classic mashed potato flavor with a rustic texture that’s still creamy. Seriously, it’s that easy! Just like my classic stovetop smashed red potatoes, the beauty of this dish lies in its simplicity—my specialty
I’m betting that your family (like mine) will love these rich smashed potatoes for their creamy, yet slightly textured consistency—just the right amount of rustic charm, with the slow cooker really doing heavy lifting. Plus, with no peeling and minimal ingredients, it keeps things stress-free and delivers comforting, home-cooked flavor in a fraction of the time. It’s the kind of side dish that goes with everything and is easy enough to make on any busy weeknight. I also love making them in the summer when I don’t want to turn my oven on. And they’re literally sooo perfect for holiday prep, so go ahead and pile them sky-high on your plate next to a juicy slow cooker turkey breast or as a weeknight win with my tender slow cooker Mississippi pot roast.
Clik here to view.
Welcome to My Kitchen! Let’s Make Slow Cooker Mashed Red Potatoes
Clik here to view.
Clik here to view.
Clik here to view.
Clik here to view.
Tips for Success
- The right potatoes: I recommend using small red potatoes, not baby potatoes, since they may overcook in the time given.
- Check for tenderness: All slow cookers are different, so be available the first time you make these to ensure your potatoes reach the perfect tender stage without overcooking.
- Don’t over mash: You’ll want to cook your potatoes just until they easily smash with a fork. Be careful not to over mash them, which can make them gummy.
- Adjust the texture: If the potatoes get too thick while on the warm setting, simply stir in a bit more milk before serving to loosen them up.
- Flavor options: For a garlic twist, add garlic powder after cooking. Fresh garlic tends to burn in the slow cooker, so it’s best added at the end.
Clik here to view.
For the Love of Leftovers
These smashed potatoes can be made ahead and stored in the fridge for up to two days. Reheat them in the slow cooker with a splash of milk to restore their oh-so-creamy texture. Then load them up with butter, cheese, minced chives, and extra sour cream (because why not).
Keeping Your Mashed Potatoes Warm
If you’re keeping your smashed red potatoes warm after cooking, be sure to use the warm setting (not low) to prevent them from thickening or burning around the edges. Keep an eye on it, too, as all slow cookers are different.
Clik here to view.
Clik here to view.
Slow Cooker Mashed Red Potatoes (No Peel!)
Equipment
Ingredients
- 2 pounds small red potatoes, unpeeled and halved
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
To Add at the End
- ½ cup milk see notes
- ½ cup sour cream
- ¼ teaspoon granulated garlic powder
- ¼ teaspoon freshly ground black pepper
- 2 teaspoons kosher salt
- 2 tablespoons minced fresh chives
Instructions
- Combine the potatoes, olive oil, and ½ teaspoon salt in a 6-quart slow cooker. Cover and cook until the potatoes are tender and smash easily with a fork, about 2-4 hours on high, or 4-6 hours on low.
- When tender, lightly smash the cooked potatoes into large pieces. No need to over mash at this point, as the potatoes will continue to mash as you stir in the other ingredients.
- Add the milk, sour cream, garlic powder (if using), black pepper, and 2 teaspoons salt, stirring until well combined. Continue to mash the potatoes until the desired consistency is reached. Taste and adjust seasonings if desired. For a thinner consistency, add more milk, ¼ cup at a time, until desired consistency is achieved.
- Serve immediately or hold on warm for up to an hour until ready to serve. Sprinkle with chives and enjoy.
Notes
- Yes, you really can cook the potatoes with no water or additional liquid. Just be sure to keep the lid on while cooking and avoid removing it too often, then check on the early side of the cook time the first time you make this recipe. All slow cooker temperatures are different, so when in doubt, check early.
- Small red potatoes, halved (not baby potatoes), work best for this recipe. If using baby potatoes you may need to cook for less time and will have a higher skin to flesh ratio in your final mashed potato dish.
- I tested this recipe with fat-free, 1%, 2%, and whole milk, as well as buttermilk and half-and-half, and cream. Ultimately I preferred the taste and consistency of 2% milk, but all are great options other than fat-free and 1%. I would avoid fat free milk if possible, as it caused the potatoes to be watery.
- Garlic is really up to your personal preference in this recipe. If you love garlic, feel free to add 1-3 cloves of fresh minced garlic in place of the granulated garlic, or go add more granulated garlic up to 2-3 teaspoons. If you’re sensitive to garlic, leave it out altogether.
- Greek yogurt is a great substitute for sour cream in this recipe, and a great way to bump up the protein, too. Just don’t swap in a fat-free sour cream.
- If holding on warm: The potatoes will thicken up when held on warm, and can brown on the sides depending on your slow cooker. I don’t recommend holding on warm for longer than an hour. In addition you’ll want to stir often and possibly add a splash more of milk and a bit more salt when ready to serve.
Nutrition
The post Slow Cooker Mashed Red Potatoes (No Peel!) appeared first on Real Food Whole Life.