The easiest mashed potatoes ever, with no last minute fussing! These Slow Cooker Buttermilk Mashed Potatoes are super delicious and can be made a few days in advance.
Hosting a holiday meal with lots of family and/or friends in attendance is a bit of a juggling act. All those details can make my head spin! So I love having a few tricks up my sleeve – the kind that help me prepare key components of the meal in advance. Last minute stress is reduced, which allows me to enjoy my guests, instead of running around like a crazy woman! These Slow Cooker Buttermilk Mashed Potatoes are super delicious and can be prepared up to a day or two in advance. Then just let the slow cooker rewarm them before serving, leaving one more burner free on the stovetop. Who doesn’t want a trick like this in their entertaining repertoire?
The magic of buttermilk
I read an article years ago about a famous restaurant in San Francisco called The Zuni Café. There was a quote from the chef, Judy Rodgers, that I found fascinating. She said that whenever buttermilk mashed potatoes were on the menu, whatever they were paired with, was the first thing that sold out. I decided to try buttermilk in my mashed potatoes and I’ve never looked back. Buttermilk has always been quite magical to me in both baking and cooking, and it definitely enhances the flavor and creaminess of mashed potatoes.
The easiest mashed potatoes you’ll ever make!
Although mashed potatoes aren’t difficult to make in the traditional way, they can be a little tricky to get timed just right. Especially if you’re trying to coordinate other components of the meal. There’s also the problem of keeping the potatoes warm until it’s time to serve without scorching on the bottom or having them dry out. With Slow Cooker Buttermilk Mashed Potatoes, these problems are totally eliminated! Yay!
Indeed, the slow cooker is quite amazing when it comes to mashed potatoes. How does it work? Just peel and cut up your potatoes then add them to the slow cooker with chicken broth and water. Cover and cook until they’re nice and tender, drain well, then add the good stuff; buttermilk, milk, butter and salt.
Mash the potatoes right in the pot and keep them warm till you’re ready to serve – even if it’s several hours! Whenever you’re ready, your potatoes will be too!
Café Tips for making these Slow Cooker Buttermilk Mashed Potatoes
- Every slow cooker is a little different as far as cooking times, so check the potatoes often during the last hour. You may find you need more or less time than specified in the recipe.
- For creamy, lump-free potatoes, you want to let them get nice and soft, almost to the point of falling apart.
- Make these mashed potatoes up to 2 days in advance, then cool and refrigerate. Place the cold potatoes in the slow cooker on low, 1-2 hours before serving. Once the potatoes are warmed through, check the consistency. Add more milk, a few tablespoons at a time and stir, until desired consistency is reached. Keep warm (on low setting) until ready to serve.
- For garlic mashed potatoes, add 2 cloves of garlic with the raw potatoes and broth. They’ll be super soft and will blend right in with the potatoes when mashing.
- For an attractive presentation, place potatoes in a serving bowl and swirl the top with the back of a serving spoon. Dot with butter and sprinkle lightly with sweet paprika.
- I love my KitchenAid Multi Cooker. It’s a slow cooker, but also has settings for keep warm, simmer, boil, sauté and sear. That means you can do just about anything in it, including browning meats and poultry to keep them juicy before slow cooking. With most slow cookers you have to do that in a separate pan which, to me, defeats the easiness of slow cooking. With the Multicooker, you can do it all in this one beautiful pot. Have any cooks on your holiday gift list? This would be a one of those wonderful gifts that keeps on giving, all year long! Who knows? You might even be one of the recipients of something delicious, like this Slow Cooker Pasta e Fagioli Soup!
I love making your (and my) life easier and less stressful. These delicious Slow Cooker Buttermilk Mashed Potatoes will receive rave reviews, and give you those extra minutes to enjoy your guests! You might even be like me and wonder, why in the world you didn’t figure this out years ago!
The easiest and most delicious mashed potatoes ever with no last minute fussing! Make them up to two days in advance!
- 5 pounds golden potatoes such as Yukon Gold, peeled and cut into 2-inch pieces
- 2 medium cloves garlic (optional)
- 4 cups low sodium chicken broth
- 2 cups water
- 4 tablespoons butter
- ¾ cup buttermilk
- ½-1 cup milk or half and half
- 1 teaspoon kosher salt more to taste
Place peeled potatoes, garlic (if using), chicken broth and water in the slow cooker. Cover and cook on high for 2-4 hours (depending on how fast your slow cooker cooks). You want the potatoes to be very tender (just about falling apart).
Drain well in a strainer and shake the strainer a few times to remove excess liquid. Return to slow cooker. Lower setting to Lo, but do not turn slow cooker off.
Allow to sit, uncovered for 2 minutes, then add butter, buttermilk, 1/2 cup milk and 1 teaspoon salt. Mash well with a potato masher. Add more milk as needed to make a nice creamy, but scoop-able consistency. Taste and add more salt, if need.
Serve immediately or hold in slow cooker till ready to serve. Potatoes will keep well for 2-3 hours on warm setting of slow cooker. Just before serving, stir and add more milk if needed for desired consistency
To make ahead, follow directions 1-3 above. Allow to cool then transfer to a storage container and refrigerate for 1-2 days. To rewarm, transfer potatoes to slow cooker at least one hour before serving. Add 1/2 cup milk and and adjust heat to low. Allow to warm for one hour or more. Stir well and add more milk if needed to reach desired consistency.
See Café Tips above in post for extra instructions and tips.