Thank you Potatoes USA for sponsoring this post. All opinions expressed here are my own.

These Slow Cooker Mashed Potatoes are creamy and delicious, with the flavors of garlic, rosemary and tangy buttermilk! They’re an easy side dish that the entire family will love!

A large white serving dish full of slow cooker buttermilk mashed potatoes, garnished with a sprig of rosemary.

Fall is only days away and I can hardly believe it.  At some point I’m going to have to put my shorts and flip flops away and start thinking about jeans and boots.  I really don’t want to, but I guess I have no choice.

Maybe some new fall boots will cheer me up?  Now that’s an idea.

With fall and cooler temperatures on the horizon, my mind is definitely headed into comfort food zone.  The prospect of soups, chili, and cozy autumn suppers is enough to make me excited about fall.

Even more so than new boots! 🙂

Potatoes are one of my favorite comfort foods and I make them at least once or twice a week.  Naturally they’re great in the summertime (hello, potato salad and foil packets!), but I love them even more in the cold months when I crave good soul-warming food.

The most requested potato dish in my house is mashed potatoes, which is why I’ve created so many variations here on the blog.

My yukon gold mashed potatoes are my go-to recipe, but my Instant Pot mashed potatoes are even easier and require less water!

These Slow Cooker Mashed Potatoes are the hands off approach to our favorite side. They make my life so much easier on Thanksgiving, Christmas, and any time my family asks for them. 🙂

Slow cooker mashed potatoes in white bowl with spoon and rosemary

Why you’ll love this recipe:

  • The buttermilk makes these slow cooker mashed potatoes special because it gives them a delicious tangy flavor.
  • This recipe requires just 7 basic ingredients, and may be customized with what you have on hand.
  • This is a “set it and forget it” recipe. It’s perfect for the holidays when you’re busy catching up with friends and family!

Recipe ingredients

You don’t need many ingredients to make perfect mashed potatoes in the slow cooker. I kept the ingredients list simple, yet they’re packed with flavor.

Yukon gold potatoes in white bowl

Ingredient notes

  • Potatoes. I prefer using Yukon Gold potatoes to make mashed potatoes as they’re very creamy in texture. You may certainly substitute them with russet potatoes if you don’t have any on hand.
  • Buttermilk. The buttermilk provides a nice, tangy flavor and creaminess. The buttermilk may also be substituted with heavy cream, half and half or whatever milk you have on hand.
  • Chicken stock. You may substitute vegetable stock or water to make this dish vegetarian.
  • Rosemary. You may use fresh or dried rosemary, or sub with your favorite herbs.
slow cooker buttermilk mashed potatoes process collage

How to make this recipe

This buttermilk mashed potatoes recipe is about as easy as it gets. Once the potatoes have been chopped up, it’s just a matter of placing everything in the slow cooker and walking away.

Pro tip: No buttermilk? It’s easy to make your own! Simply add a tablespoon of fresh lemon juice to regular milk and let stand for 10 minutes.

How to make slow cooker mashed potatoes
  1. Grease your slow cooker with cooking spray.  Place the peeled and chopped potatoes, stock, garlic, and salt into the slow cooker and stir.
  2. Cook on low for about 4-6 hours or until tender. Add the warmed buttermilk slowly, followed by the butter and rosemary, and mash with a potato masher until the potatoes reach the desired consistency, then season with salt and pepper, to taste. 
slow cooker mashed potatoes in slow cooker with rosemary

FAQ’s

What are the best potatoes for mashed potatoes?

The potatoes in the photo above are yukon gold potatoes, which are the only variety that I use for mashed potatoes.

You can certainly use russets, but if you’ve never tried yukon golds I encourage you to do so. They have a wonderful creamy texture that makes the best mashed potatoes!

Can this recipe be prepared in advance?

Yes! To prepare make ahead mashed potatoes in the slow cooker, make the recipe as written and then place the entire slow cooker insert into the fridge.

When you’re ready to serve the buttermilk mashed potatoes, simply place the slow cooker insert back into the slow cook and cook on low until warmed through. Note that you may have to add extra buttermilk if the potatoes seem thick.

What to serve with this recipe

These slow cooker buttermilk mashed potatoes are extremely versatile and pair well with your favorite weeknight dinners or holiday recipes.

And don’t forget the homemade gravy!

front shot of slow cooker mashed potatoes in white bowl with spoon

Recipe notes

  • Pro tip: No buttermilk? It’s easy to make your own! Simply add a tablespoon of fresh lemon juice to regular milk and let stand for 10 minutes.
  • All slow cookers are different, so the first time you try making mashed potatoes in your slow cooker you should keep a close eye on them.  I suggest checking for doneness after 3 hours on low and even stirring them occasionally.  Also, add a bit more liquid if it evaporates too quickly.
  • I’ve only cooked my potatoes on low and wouldn’t advise cooking them over high heat unless you’re prepared to check them often to prevent scorching.
  • Warm the buttermilk prior to adding to the hot potatoes to prevent curdling.  It should be a bit warmer than lukewarm, not hot.
  • Customize this recipe to your liking — anything goes!

More potato side dishes:

See all of my Side Dishes for inspiration!

If you make this recipe, I’d love to hear from you!  Leave a comment and rating below, or tag me at @flavorthemoments on Instagram!

bowl of slow cooker mashed potatoes with rosemary sprig on top

Slow Cooker Buttermilk Mashed Potatoes

Slow Cooker Mashed Potatoes are creamy and delicious, with the flavors of garlic, rosemary and tangy buttermilk! They're an easy side dish that's naturally gluten-free and the entire family will love it!
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Ingredients

  • 3 lbs. yukon gold potatoes peeled and chopped into 1″ cubes
  • 3/4 cup low sodium chicken stock may substitute with vegetable stock
  • 3 cloves garlic smashed
  • 1 teaspoon salt plus more to taste
  • 1 1/4 cup buttermilk warmed slightly (not hot) (I used 1 1/4 cups)*
  • 4 tablespoons unsalted butter softened
  • 1 tablespoon freshly chopped rosemary or 1 teaspoon dried

Instructions 

  • Grease your slow cooker with cooking spray.  Place the potatoes, stock, garlic, and salt into the slow cooker and stir. Cook on low for about 4-6 hours or until tender.
  • Add the warmed buttermilk slowly, followed by the butter and rosemary, and mash with a potato masher until the potatoes reach the desired consistency.  Season with salt and pepper to taste.
  • Serve immediately or keep on warm in the slow cooker until ready to serve.  Enjoy!

Notes

  • Pro tip: No buttermilk? It’s easy to make your own! Simply add a tablespoon of fresh lemon juice to regular milk and let stand for 10 minutes.
  • All slow cookers are different, so the first time you try making mashed potatoes in your slow cooker you should keep a close eye on them.  I suggest checking for doneness after 3 hours on low and even stirring them occasionally.  Also, add a bit more liquid if it evaporates too quickly.
  • I’ve only cooked my potatoes on low and wouldn’t advise cooking them over high heat unless you’re prepared to check them often to prevent scorching.
  • Warm the buttermilk prior to adding to the hot potatoes to prevent curdling.  It should be a bit warmer than lukewarm, not hot.
  • Customize this recipe to your liking — anything goes!

Nutrition

Calories: 305kcal, Carbohydrates: 51g, Protein: 8g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Cholesterol: 22mg, Sodium: 603mg, Fiber: 5g, Sugar: 5g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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