Slow Cooker Buttermilk Mashed Potatoes

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Slow Cooker Buttermilk Mashed Potatoes are creamy yukon gold mashed potatoes with the delicious flavors of garlic, rosemary, and tangy buttermilk!

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.

What I love most about potatoes is that they’re a blank canvas of unlimited possibilities.  They can be baked, roasted, or fried, and they’re amazing in soup.  They’re so versatile that they can be enjoyed for breakfast, lunch or dinner.

Potatoes are beyond convenient too.  They’re perfect for any occasion whether it’s an elegant dinner party, holiday, brunch, or game day celebration.

Everyone loves potatoes!

The most requested potato dish in my house is mashed potatoes, which is normally the last potato dish that I want to prepare.

Please don’t think that I don’t love mashed potatoes because I do.  The problem is that they can be high maintenance and I just don’t want to deal with that most of the time.

That’s where these Slow Cooker Buttermilk Mashed Potatoes come in.  All you have to do is peel the potatoes, chop them, dump them into the slow cooker, and forget about them for a few hours.

Once they’re tender, simply mash them with a potato masher right in the slow cooker!

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’s perfect for mashed potatoes!

The buttermilk makes these Slow Cooker Buttermilk Mashed Potatoes special because it gives them a delicious tangy flavor.  I chose to keep my mashed potatoes on the lighter side, so I used low fat buttermilk.  If you prefer your mashed potatoes to be on the richer side, use full fat buttermilk, or even substitute a portion of the buttermilk with whole milk or heavy cream.

These Slow Cooker Buttermilk Mashed Potatoes are going to make my life so much easier on Thanksgiving, Christmas, and any time my family asks for them.

Good-bye high maintenance mashed potatoes!

Recipe Notes:

• 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!
• The best way to keep mashed potatoes warm without the risk of scorching them is the bain marie method.  Simply place them in a heatproof bowl or pot, cover, and place over a pot of gently simmering water.

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Slow Cooker Buttermilk Mashed Potatoes

Yield: 6 servings

Total Time: 4-6 hours 15 minutes

Prep Time: 15 minutes

Cook Time: 4-6 hours

Slow Cooker Buttermilk Mashed Potatoes are creamy yukon gold mashed potatoes with the delicious flavors of garlic, rosemary, and tangy buttermilk.  This is the easiest way ever to prepare mashed potatoes!

Print Recipe

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 large cloves garlic, smashed
• 1 teaspoon salt, plus more to taste
• 1 1/4 cup low fat buttermilk, warmed slightly (not hot) (I used 1 1/4 cups)*
• 4 tablespoons (2 ounces) unsalted butter, softened
• 1 tablespoon freshly chopped rosemary

Directions:

1. 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.
2. 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.
3. Serve immediately or keep on warm in the slow cooker until ready to serve.  Enjoy!

Recipe Notes:

• Nutrition information was calculated using My Fitness Pal is meant to be an estimate only.  The numbers will vary based on different ingredients and quantities used.
• *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!
• The best way to keep mashed potatoes warm without the risk of scorching them is the bain marie method.  Simply place them in a heatproof bowl or pot, cover, and place over a pot of gently simmering water.

Recipe source:  Flavor the Moments

// All images and text ©Flavor the Moments.

Nutrition Information

Yield: 6 servings, Serving Size: 1/6

• Amount Per Serving:
• Calories: 271
• Total Fat: 8g
• Saturated Fat: 5g
• Cholesterol: 23mg
• Sodium: 459mg
• Carbohydrates: 60g
• Fiber: 5g
• Sugar: 5g
• Protein: 7g

I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.