Crock Pot 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 it's great for holidays or busy weeknights!
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.
3 lbs. yukon gold potatoes, 3/4 cup low sodium chicken stock, 3 cloves garlic, 1 teaspoon salt
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: 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.
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, or sub with whole milk, half and half or heavy cream.
Customize these buttermilk mashed potatoes by adding your favorite herbs and spices.