Name: Slow Cooker Mashed Potatoes
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: American
Ingredients: 2 large yellow onions (thinly sliced; sweet Vidalia onions may be substituted); 4 tablespoons unsalted butter; 1 tablespoon granulated sugar; 3 pounds Russet potatoes (peeled and cubed); ½ cup reduced-sodium chicken broth (or vegetable broth); 2-3 cloves garlic (finely minced); 1 teaspoon salt (or to taste); ½ teaspoon freshly ground black pepper (or to taste); 1 ½ cups half-and-half (divided and at room temp; whole milk may be substituted); ¾ cup sour cream; ¼ cup unsalted butter (at room temp); ½ cup Parmesan cheese (finely shredded or grated); ½ teaspoon ground thyme (or about 1 teaspoon fresh thyme); ½ teaspoon dried rosemary (or about 1 teaspoon finely minced fresh rosemary); ¼ teaspoon ground sage (or about ½ teaspoon finely minced fresh sage); Fresh parsley (finely minced; optional for garnishing)

Description

Rich and creamy mashed potatoes made effortlessly in a slow cooker, perfect for family dinners or gatherings.

Ingredients

Scale

2 large yellow onions (thinly sliced; sweet Vidalia onions may be substituted)
4 tablespoons unsalted butter
1 tablespoon granulated sugar
3 pounds Russet potatoes (peeled and cubed)
½ cup reduced-sodium chicken broth (or vegetable broth)
2–3 cloves garlic (finely minced)
1 teaspoon salt (or to taste)
½ teaspoon freshly ground black pepper (or to taste)
1 ½ cups half-and-half (divided and at room temp; whole milk may be substituted)
¾ cup sour cream
¼ cup unsalted butter (at room temp)
½ cup Parmesan cheese (finely shredded or grated)
½ teaspoon ground thyme (or about 1 teaspoon fresh thyme)
½ teaspoon dried rosemary (or about 1 teaspoon finely minced fresh rosemary)
¼ teaspoon ground sage (or about ½ teaspoon finely minced fresh sage)
Fresh parsley (finely minced; optional for garnishing)

Instructions

Caramelize the onions: In a skillet, add the sliced onions, butter, and sugar. Cook over medium-low for about 20–30 minutes.
Prepare the potatoes: Peel and cube the Russet potatoes into ½ to 1-inch pieces.
Combine ingredients in the slow cooker: Add the potatoes, half-and-half, chicken broth, garlic, salt, and pepper. Stir gently.
Cook them: Cover and cook on HIGH for 3 to 4 hours until fork-tender.
Mash the potatoes: Use a potato masher directly in the slow cooker.
Add the creaminess: Stir in butter, remaining half-and-half, and sour cream. Cook on HIGH for another 20–30 minutes.
Infuse with flavor: Mix in Parmesan cheese, thyme, rosemary, and sage.
Mix in caramelized onions: Fold in most of the caramelized onions and set aside some for garnishing.
Serve: Garnish with fresh parsley and serve immediately.

Notes

Feel free to customize with different herbs or add bacon. Make-ahead options are available.

Prep Time: 15 minutes
Cook Time: 240 minutes
Category: Side Dish
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 300
Sugar: 3g
Sodium: 400mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 2g
Protein: 7g
Cholesterol: 30mg

Keywords: mashed potatoes, slow cooker, creamy side dish, comfort food