Slow Cooker Mashed Potatoes With Sour Cream and Chives Recipe (2024)

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.

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.

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.

These are great. I made them with only 3 lbs of Yukon golds, skin on. My slow cooker is a larger one, so it tends to run hot when it isn’t full. I cut the potatoes into quarters and the butter & heat added made for a browned butter flavor that was really great- a little nutty. I added ALOT of sour cream, additional butter, & served them with pot roast. Perfect.

I have Red Bliss potatoes in my crockpot now. Although I peeled them and cut away eyes and damaged areas, the partially cooked potatoes have become discolored with brown and black spots. My research indicates that this may have happened because the potatoes were out of liquid when first put in the pot. I didn’t have this discoloring when I used Yukon Gold potatoes. To avoid the problem today, I should have soaked the cut potatoes in water with vinegar until putting them in the pot.

I made this on Thanksgiving and while some at the table liked them a lot, I didn’t. Maybe I have a sub standard slow cooker (a legitimate possibility) but the potatoes started to cook and brown on the sides despite my stirring them often. The whole thing ended up tasting cafeteria-like to me. I prefer a simple boiled Yukon gold, out through my potato ricer, then whipped up with milk and butter and salt to taste. It’s a more pure flavor.

I made this at Thanksgiving and after 4 hours of my mom and Aunts expressing doubt about the cooking time, even they had to agree these were the best mashed potatoes they had had.I add a little cream cheese, cheddar cheese, and maybe some garlic.

from the recipe it seems that they are only cooking in the butter. from the text describing the recipe at the top of the page, it says the the potatoes give off enough moisture as they braise.

I made twice the amount I thought I'd need and there were still no leftovers. Everyone loved it. I ended up whipping them in a mixer because I didn't have a masher.

These were just OK in my book. Not sure if it's because I halved the recipe, but these turned out quite differently than the fluffy mashed potatoes that I usually make. They were tasty in a tangy way. But they were also a bit stodgy. And I did end up adding a little cream to try and get more of a typical mashed potato consistency. Very edible but not really proper mash in my opinion.

As a test run for Thanksgiving, made the recipe as written and found the potatoes to be gummy. So we added more dairy and worked the to a "fluffier" (or at least less gummy) state. I get it that its easier, but I'm afraid to tamper with the traditional family recipe on the big day!

So tasty and so easy! Much preferred to boiling and draining potatoes on the stove.

How can we adjust for half. Serving at most 3 people. Must be a great recipe. Might try for Christmas.

Hey, these turned out terrible. I was so embarrassed at the potluck for which I’d made them. A terrible tan/grey color and stiff as a board. I followed the directions to a tee. Dumped them on the garbage when I got home.

The NYT cooking salt discrepancy strikes again! I had less than 5 lbs potatoes and I thought I had adjusted the salt accordingly but didn't - found it way too salty with my Morton kosher (evidently NYT recipes are tested with Diamond which is less salty?) Added more liquid and it turned out ok. Definitely like the slow cooker method and will do it this way again!

Temperature was too high, and potatoes burnt on the bottom, even though I added broth to the potatoes. They were done way before 4 hours. I think I would just do mashed potatoes on the stovetop next time.

These didn’t really turn out for me, not sure if it was my slow cooker or what but there were definitely some hard bits after the 4 hours (I followed the instructions exactly). I probably wouldn’t make this again but if I did, I’d add 30 minutes to an hour of extra time.

I also have a crock pot that runs hot; saw some browning of the potatoes--not a bad thing. Will try again on the low setting. Added significantly more butter & some cream/half & half at the end to improve the consistency. Not the best mashed potatoes I've made, but certainly the easiest. Hint: buy a 5lb bag of Yukons with the *fewest* number of potatoes--less peeling to be done!

I made this last weekend as a practice run, and was pleased with the results, as were all my tasters. I changed a few things… my family likes mashed potatoes a little more rustic. I used the Yukon golds, well scrubbed, keeping the skins on, cut to about 1 inch pieces, used milk and butter, instead of yogurt or sour cream (a family preference), smashed them, then finished with a hand mixer, I intentionally left them in the slow cooker for an hour… Will be doing again on Thanksgiving

This recipe was a disaster. The potatoes that touched the sides of the slow cooker turned brown even though I stirred frequently. I added sour cream and butter but the consistency resembled grout and the color was beige. I threw the whole batch away. Very disappointing.

I made twice the amount I thought I'd need and there were still no leftovers. Everyone loved it. I ended up whipping them in a mixer because I didn't have a masher.

Can these be made the night before and reheated?

I was hopeful for this recipe to be a Thanksgiving hit and free up some burner space but the potatoes came out gummy and just too sour for my thanksgiving meal preference. I followed the recipe as it is but as others have stated, may depend on the potatoes.

I made these for Thanksgiving, and these turned out great. The only changes I made were cooking the potatoes for 5 hours and adding in about 6 cloves of diced garlic. The garlic definitely made for such a nice flavor. I would make these again, especially since it frees up a burner on the stove since you're not boiling the potatoes.