Slow Cooker Mashed Potatoes With Sour Cream and Chives

By Sarah DiGregorio

Slow Cooker Mashed Potatoes With Sour Cream and Chives
Julia Gartland for The New York Times. Food Stylist: Ali Slagle.
Total Time
About 4 hours
Rating
4(820)
Comments
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When stovetop and oven space is at a premium, the slow cooker can be a good friend. This hands-off, one-pot recipe makes creamy, slightly tangy mashed potatoes, and, unlike most mashed potato recipes, this one doesn’t call for milk. The potatoes give off enough moisture as they braise, so just some extra butter and sour cream is enough to make them smooth. After mashing, the potatoes hold very well on warm for up to 3 hours: Just add the chives and give the potatoes a quick stir before serving.

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Ingredients

Yield:8 to 10 servings
  • 5pounds Yukon gold potatoes, peeled and cut into roughly 1-inch chunks
  • 8tablespoons/½ cup unsalted butter (1 stick), melted, plus 3 tablespoons, cut into chunks
  • 1tablespoon kosher salt, plus more to taste
  • Freshly ground black pepper
  • 1cup sour cream
  • 1bunch chives, minced (about ⅓ cup)
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

304 calories; 14 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 41 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 5 grams protein; 587 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Toss together the potatoes, melted butter, salt and a generous amount of black pepper in a 6- to 8-quart slow cooker. Cook on high until the potatoes are very tender, stirring once or twice if possible to encourage even cooking, about 4 hours.

  2. Step 2

    Add the sour cream and remaining 3 tablespoons butter and mash the potatoes with a masher until they are smooth and creamy. Just before serving, fold in the chives and season again with black pepper. Taste and add more salt only if necessary.

Ratings

4 out of 5
820 user ratings
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Comments

Danielle

I used Russet potatoes instead and I did not have chives so I tossed in a sprig of rosemary. Stirred them about three times. Once mashed kept in the slow cooker on warm until dinner for about 30 minutes. They were perfect.

ellen

No water is needed. The butter and moisture from the potatoes make them just the right consistency. Using milk instead of sour cream would probably make them too thin. With the sour cream, they’re thick and fluffy.

jaledl

I love these potatoes. Made them for thanksgiving and Christmas this year. I will say that the quality of the potato makes a huge difference. For thanksgiving, I used Kennebec’s from a local farmer. For Christmas, I used Yukon Golds. Both were good but the Kennebec was even better. Also I love that they are in the slow cooker and basically hands off until dinner.

Laura

This is possibly a lame/dumb question but can you cook them on low all day? Say low for 8-10 hours? Anyone try that? Just to ensure they cook through?

Paul V.

This was an absolute hit. I used thin skinned gold potatoes, so I didn't even peel them. Generally followed the recipe exactly, though I added a cube of dry chicken stock which always adds that little something more. And I always love the skins mashed into the potatoes. The guests swooned!

Megan C-M

I made this for Thanksgiving and it was an unexpected hit! I used a combo of sour cream and non-fat greek style yogurt and omitted the chives to head-off any complaints from the kids' table. Mashed potatoes aren't usually the 'IT' dish for me, but I enjoyed these with NYTCooking Make Ahead White Wine Gravy more than anything else on the table. I will definitely make again!

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