Description
These Slow Cooker Buttermilk Mashed Potatoes are a creamy, flavorful twist on a classic comfort food. Using red potatoes cooked slowly in buttermilk and seasoned with garlic, parsley, and a blend of spices, this recipe delivers tender, rich mashed potatoes with minimal effort. Perfect for a large gathering, these mashed potatoes can be easily prepared ahead of time and kept warm in the slow cooker.
Ingredients
Scale
Potatoes and Butter
- 5 pounds red potatoes
- 6 tablespoons butter (divided)
Seasonings
- 2 teaspoons salt
- 1/4 teaspoon black pepper
- 1 teaspoon seasoning salt
- 1 1/2 teaspoons dried parsley
- 4 teaspoons minced garlic (jarred or fresh)
- 1/4 teaspoon onion powder
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon lemon pepper (optional)
Dairy
- 1 1/2 cups buttermilk
- 1/3 cup sour cream
- 1/2 cup additional buttermilk (plus more to taste)
To Finish
- Fresh chopped parsley (for garnish, optional)
- Salt and pepper (to taste)
- 2 tablespoons butter (for finishing)
Instructions
- Prepare the Potatoes: Wash and scrub the red potatoes thoroughly. Cut them into 1-2 inch chunks; smaller pieces will cook more quickly and evenly in the slow cooker.
- Butter the Crock Pot: Use the end of 6 tablespoons of butter to rub the sides and bottom of the slow cooker. Then chop the remaining butter into chunks for adding to the potatoes.
- Add Potatoes and Butter: Place the chopped potatoes and butter chunks into the buttered slow cooker, ensuring even distribution.
- Season the Potatoes: Sprinkle salt, black pepper, seasoning salt, dried parsley, minced garlic, onion powder, cayenne pepper, and optional lemon pepper evenly over the potatoes.
- Add Buttermilk: Pour 1 1/2 cups buttermilk over the potatoes and stir gently to combine the seasonings and dairy with the potatoes.
- Cook the Potatoes: Cover and cook on high for 3 hours or on low for 7 hours. Check the potatoes for tenderness by inserting a fork—it should slide in easily. If not fully tender, continue cooking in 30-minute increments, watching for any browning which indicates overcooking, especially if using an older slow cooker.
- Mash the Potatoes: Once tender, mash the potatoes directly in the slow cooker using a regular masher or an electric mixer. Be careful not to overmix to avoid gummy texture.
- Let Potatoes Absorb Liquid: Initially, the mixture may appear liquid-y, but the potatoes will absorb the excess liquid as you mash.
- Add Sour Cream and Additional Buttermilk: Stir in the 1/3 cup sour cream and add more buttermilk (starting with 1/2 cup) to achieve your desired creamy consistency and flavor. Adjust to taste.
- Finish and Season: Add 2 tablespoons of butter and season with additional salt and pepper to taste. Mix well.
- Keep Warm (Optional): If not serving immediately, keep the mashed potatoes warm in the slow cooker on the ‘warm’ setting for a couple of hours. Placing paper towels under the lid helps prevent condensation from dripping onto the potatoes.
Notes
- Cut potatoes into smaller pieces for faster cooking.
- Be careful not to overcook the potatoes to prevent browning and a crust forming in the slow cooker.
- Use fresh or jarred minced garlic depending on convenience.
- Mash gently to avoid a gluey texture caused by overmixing.
- The potatoes will thicken as they cool and absorb the liquid, so don’t worry if they seem too runny at first.
- Adjust buttermilk quantity to your preferred creaminess and tanginess.
- Use paper towels under the lid when keeping warm to prevent condensation from dripping onto the potatoes.
