Slow Cooker Buttermilk Mashed Potatoes–these are my favorite mashed potatoes. Cubed potatoes are cooked for a few hours in your slow cooker with garlic cloves and bay leaf. Then they’re mashed with butter and buttermilk for ultimate creaminess and flavor.
Slow Cooker Buttermilk Mashed Potatoes
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 6 servings 1x
Ingredients
Units
Scale
- 3 pounds Russet potatoes (about 6 medium), peeled and cubed
- 1 1/2 cups water
- 2 garlic cloves, peeled
- 1 bay leaf
- 1 tsp kosher salt
- 3 tablespoons butter
- 1/2 cup warmed buttermilk (or you can use 1/4 cup milk and 1/4 cup plain greek yogurt)
- Salt and pepper to taste
Instructions
- Place potatoes, water, garlic, bay leaf and salt in slow cooker.
- Cover and cook on LOW for 4-6 hours, or until potatoes are tender.
- Drain potatoes and discard the bay leaf. Mash the potatoes with a potato masher or a fork. Stir in the butter and buttermilk. Stir in salt and pepper to taste.
Click here for the Instant Pot version of this recipe.
I would cook and then freeze.
Can your peel these ahead and freeze them? Or should you cook and then freeze?
I made these last night and thought they were great! They were gobbled up! Thanks!
I made these today for Sunday dinner but they didn't turn out as well as yours did. After less than an hour in the crock-pot I noticed the potatoes on top were turing an ugly brown–I guess because potatoes oxidize. I used the cup and a half of water and it didn't cover the potatoes up. Should I just cover the potatoes with water the next time?