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Ultimate Slow-Cooker Potatoes

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Ultimate Slow-Cooker Potatoes
  • Prep 15 min
  • Total 1 hr 45 min
  • Servings 12
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Looking for a game-changing, time-saving Thanksgiving trick? Meet our slow-cooker mashed potatoes. Just 15 minutes of prep and your slow cooker does the rest. The end result? Melt-in-your-mouth slow-cooker potatoes with cream cheese, sour cream and butter. Drool. Fair warning, these creamy slow-cooker potatoes will be requested for years to come. Be prepared to share the secret recipe... or not.
Updated Aug 17, 2021

Ingredients

  • Reynolds™ Slow Cooker Liners
  • 3 cups boiling water
  • 1 1/2 cups milk
  • 1/2 cup butter or margarine, cut into pieces
  • 1/2 cup sour cream
  • 1 package (8 oz) cream cheese, cut into cubes
  • 1 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 3 cups Betty Crocker™ mashed potatoes
  • Gravy or chopped fresh parsley, if desired

Steps

  • 1
    Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl.
  • 2
    In cooker, mix boiling water, milk, butter, sour cream and cream cheese with whisk until blended. Add garlic salt, pepper and dry potatoes; mix just until blended.
  • 3
    Cover; cook on Low heat setting 1 hour 30 minutes, stirring once after 1 hour.
  • 4
    Before serving, stir potatoes. Serve immediately, or hold in slow cooker on Low heat setting up to 3 hours, stirring every 30 minutes. If potatoes become too thick, stir in additional milk, about 2 tablespoons at a time. Serve with gravy or sprinkle with chopped parsley.

Tips from the Betty Crocker Kitchens

  • tip 1
    Serve food directly from the lined slow-cooker. Once your slow cooker cools, remove the liner and throw it away for easy cleanup.
  • tip 2
    Add your own special touch to delicious slow-cooker potatoes. Sprinkle with chopped fresh chives, canned French-fried onions or fresh grated Parmesan cheese.
  • tip 3
    Stove-Top Directions: In a 4-quart Dutch oven, heat water, milk and butter to boiling. Stir in sour cream and cream cheese until blended. Remove from heat. Add garlic salt, pepper and mashed potatoes (dry); whip with a fork just until moistened. If potatoes become too thick, stir in additional milk, adding about 2 tablespoons at a time.

Nutrition

230 Calories, 17g Total Fat, 4g Protein, 17g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 2/3 Cup
Calories
230
Calories from Fat
150
Total Fat
17g
26%
Saturated Fat
10g
50%
Trans Fat
1/2g
Cholesterol
50mg
16%
Sodium
240mg
10%
Potassium
330mg
9%
Total Carbohydrate
17g
6%
Dietary Fiber
0g
0%
Sugars
2g
Protein
4g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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