Slow Cooker Mashed Potatoes


Slow Cooker Mashed Potatoes
Mashed potatoes are a family favorite that make everyone feel warm inside!  Prepare them ahead of time in your slow cooker with healthier savory seasoning.
Prep Time 10 minutes
Cook Time 4 hours
Course Side Dish, Veggie Side-Dish
Cuisine American
Servings 6
Calories 130 kcal


  • Slow cooker


  • 4 medium Yukon Gold potatoes (about 1 pound)
  • 1/2 cup skim milk
  • 1/2 cup low-sodium chicken broth
  • 3 cloves garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/3 cup nonfat Greek yogurt
  • 1/4 cup grated Parmesan cheese
  • Optional garnish: fresh snipped chives or green onions


  • Wash potatoes, but don't peel. Cut into quarters. Peel garlic cloves.
  • Place potatoes, milk, broth, salt, pepper and garlic cloves into slow cooker. Toss to combine.
  • Cover and cook on high heat 3-4 hours or on low heat 6-8 hours.
  • Use a fork to test if potatoes are tender. When cooked through, mash in the slow cooker with a potato masher or fork to desired consistency.
  • Stir in yogurt and Parmesan cheese. Cover pot and heat through another 15-20 minutes before serving. Garnish if desired.


Smart Shopping Tips
  • Yukon Gold potatoes are often called “yellow potatoes.”
  • Select unblemished potatoes free of cuts. Reject those that have a green tint.
  • Store potatoes in a cool, dark place away from other produce such as onions. Do not refrigerate.
Cooking & Serving Tips:
  • If mashed potatoes seem too thin, stir in a little more Greek yogurt. If too thick, add a little more milk or broth.  Adjust seasoning as necessary.
  • Unpeeled potatoes have more fiber and nutrition, but they can be peeled if desired.
  • Russet and white potatoes can be used in this recipe.
  • Unsweetened almond milk can be used instead of cow’s milk.  
  • Cooking time can be shortened by cutting potatoes into smaller chunks.
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