Slow-Cooker Cheddar and Horseradish Mashed Potatoes

Making mashed potatoes in a slow cooker not only saves precious stovetop space, but also yields uber-tasty spuds: Since you're not boiling the potatoes in lots of water, you don't lose any of that rich potato-y flavor.
  • Level: Easy
  • Total: 4 hr 15 min
  • Prep: 15 min
  • Cook: 4 hr
  • Yield: 8 servings
Save Recipe


5 pounds medium russet potatoes, peeled and cut into 1-inch chunks

12 tablespoons (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes

Kosher salt and freshly ground black pepper

1 1/2 to 2 cups milk, warm

1 cup sour cream

2 cups shredded sharp Cheddar

1/3 to 1/2 cup prepared horseradish

2 tablespoons sliced fresh chives


  1. Toss the potatoes, butter, 1 tablespoon salt and 1/2 teaspoon pepper together in a 6-quart slow cooker. Add 1 cup of water, and cook, covered, on high until the potatoes are tender, about 4 hours. (They may have browned lightly in spots, but that is OK.)
  2. Add the sour cream and 1 1/2 cups of the warm milk to the potatoes, and smash them with a potato masher until they are mostly smooth. If they need to be thinned out, stir in the remaining 1/2 cup warm milk. Add most the Cheddar and all the horseradish, and stir to combine. Season to taste with salt and pepper. Garnish with the remaining Cheddar and the chives.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Bacon-Cheddar Mashed Potatoes

Slow-Cooker Home-Style Mashed Potatoes

Hasselback Potatoes

Funeral Potatoes

Scalloped Potatoes

Creamy Mashed Potatoes

Creamy Garlic Mashed Potatoes

Rosemary Roasted Potatoes

🤤 More Drool-Worthy Recipes