Jump to the fast track on Thanksgiving side dishes and make the most effortless mashed potatoes ever. Just set the slow cooker to high, load it with redskin potatoes, add a little water, butter and garlic, and in about four hours you’ll have perfectly rich and flavorful potatoes — no skin peeling and no boiling. Best of all, they’re fairly hands-off, so you’ll be able to use that extra time elsewhere.

Slow Cooker Redskin Mashed Potatoes

Makes about 10-12 servings

Mashed potatoes made easy in the slow cooker
No boil and no peel mashed potatoes. Easy and delicious.


  • 3 pounds redskin potatoes, scrubbed (leave skin on)
  • 1/4 cup butter
  • 4 cloves crushed garlic, peeled
  • 1/2 cup sour cream
  • 1/2 cup grated Parmesan cheese
  • About 1/4 cup milk (more as needed)
  • 1/2 teaspoon dried thyme
  • 4 tablespoons fresh chives, chopped
  • 1/4 cup water
Mashed potatoes made easy in the slow cooker
After four hours in the slow cooker, potatoes will be soft and ready for mashing with a fork.


  1. Place potatoes in slow cooker along with butter, garlic and water. Set to high for a cook time of 4 hours, then secure the lid.
  2. After 4 hours, potatoes should be soft enough to smash with a fork with minimal effort. If hard, leave for another hour and check again.
  3. Add sour cream, Parmesan, milk and thyme to slow cooker and mash together with potatoes using a fork. Add more milk as needed.
  4. Potatoes are ready to serve. Sprinkle with chives, or extra thyme or Parmesan.
  5. Enjoy!





Meghan is a full-time writer exploring the fun facts behind food. She lives a healthy lifestyle but lives for breakfast, dessert and anything with marinara. She’s thrown away just as many meals as she’s proud of.