3 ratings

Slow Cooker Mashed Potatoes

Whipped to perfection
Slow Cooker Mashed Potatoes
Courtesy of McCormick

These one-pot mashed potatoes are slow-simmered in stock and bay leaves, then whipped to perfection with butter, milk and garlic. Pop on the lid and take to your Thanksgiving gathering or a neighborhood potluck.

Recipe courtesy of McCormick

Ready in
4 h and 15 m
15 m
(prepare time)
4 h
(cook time)
Calories Per Serving


  • 5 pounds Yukon gold potatoes, peeled and cut into cubes
  • 1 Cup Kitchen Basics Original Chicken Stock
  • 2 McCormick Bay Leaves
  • 1/2 Cup (1 stick) butter, cut into chunks
  • 1 Teaspoon salt
  • 3/4 Teaspoons McCormick Black Pepper, Ground
  • 1/2 Teaspoon McCormick Garlic Powder
  • 1/2 to 1 cup milk
  • 1 Teaspoon McCormick Parsley Flakes


Spray inside of 6-quart slow cooker with no stick cooking spray. Add potatoes, stock and bay leaves. Cover.

Cook 4 hours on HIGH or until potatoes are tender, stirring after each hour. Remove bay leaves. Stir in butter, salt, pepper and garlic powder. Cover. Let stand 5 minutes.

Beat potatoes with electric mixer on medium-high speed or mash with potato masher, gradually adding milk, until smooth. Stir in parsley. Top with additional butter, if desired.