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Buttery Mashed Potatoes

By: Ulysses Press/Jonnie Downing
Buttery Mashed Potatoes
This image courtesy of

If you are the type of person who craves perfectly smooth, creamy, and dreamy mashed potatoes, then these slow cooker mashed potatoes are for you. This recipe for Buttery Mashed Potatoes has several steps that will ensure that this side dish will be perfect every time. Whole potatoes bake in the slow cooker for several hours until they are tender. The potatoes are then peeled, riced, and combined with a warm mixture of cream and butter. Best of all, these potatoes can be kept warm in the cooker until the rest of your dinner is ready.


The image above is courtesy of Ulysses Press and Judi Swinks Photography.


Preparation Time15 min

Slow Cooker Time HIGH4 hr


  • 16 medium to large Yukon Gold potatoes
  • 3 tablespoons unsalted butter
  • 1 1/2 cup heavy cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper


  1. Using a fork or skewer, poke holes in the potatoes so they won't explode while cooking. Wrap the potatoes individually in foil and place in the slow cooker. Cover and cook on high for 4 hours.

  2. Remove the cooked potatoes and set the slow cooker on warm. Unwrap each potato and peel off the skin. In a small saucepan over medium-high heat, heat the butter and cream together; do not scald or boil.

  3. Force the potatoes through a ricer directly into the slow cooker. (If you don't have a ricer, use a potato masher to mash vigorously.)

  4. Pour in the cream and butter mixture, stir well, and you've made some deliciously creamy mashed potatoes. The slow cooker will keep them warm all the way to the plate.

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