Slow Cooker Mashed Potatoes

Slow Cooker Mashed Potatoes
4.5 from 2 ratings
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
Prep Time
Cook Time
Slow Cooker Mashed Potatoes
Total time: 4.23 hours
  • 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 teaspoon mccormick black pepper, ground
  • 1/2 teaspoon mccormick garlic powder
  • 1/2 to 1 cup milk
  • 1 teaspoon mccormick parsley flakes
  1. Spray inside of 6-quart slow cooker with no stick cooking spray. Add potatoes, stock and bay leaves. Cover.
  2. 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.
  3. 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.