Pioneer Woman Slow Cooker Mashed Potatoes Recipe

These Pioneer Woman Slow Cooker Mashed Potatoes are fluffy, buttery, and don’t need your constant attention — which honestly, at this stage in life, is the dream. Toss it all in and walk away. Great for holidays, busy weeknights, or just when you’re emotionally unavailable for boiling water.

Ingredients Needed

• 3 lbs Russet potatoes: peeled, chopped small — they cook faster this way, trust me.
• 1 cup chicken broth: adds flavor, like built-in seasoning. Use veggie broth or water if needed.
• 4 Tbsp unsalted butter: yeah, real butter. Makes it rich.
• 1½ tsp salt: unless your broth is salty, then go with 1 tsp.
• ½ cup sour cream: this is what gives them that creamy tang.
• Chives or scallions (for garnish): optional but kinda makes it look like you tried.
• Heavy cream or milk (optional): add at the end if it’s too thick or if you like them softer.

How To Make Pioneer Woman Slow Cooker Mashed Potatoes

Start the dump process:
Throw the chopped potatoes into your slow cooker. Pour in the broth, drop in the butter (cut it up if you remember), sprinkle the salt. Give it a quick mix. Don’t stress if it looks weird. It always does.

Let it cook:
Lid on. Set to high for 3–4 hours. You’ll know they’re done when they start to collapse a bit, like, fluffy around the edges and fork slides right in. It’s not precise. That’s okay.

Time to mash:
Use a potato masher right in the pot. Or a fork. Or a ricer if you’re being extra. Don’t overdo it unless you want glue (you don’t).

Creamy stuff now:
Stir in sour cream. Add a little milk or cream if it’s stiff. Taste. Salt more if needed. Add chives if you want to be that person.

Serve and pretend you planned this:
No one will know you forgot the turkey was in the oven while this was quietly becoming perfect.

Recipe Tips

• Use Russets — they mash light and fluffy. Waxy potatoes = gluey mess.
• Skip broth if needed and use water — still works, just less flavour.
• Don’t overmash. It gets gummy fast. Use a light hand.
• These sit well on Warm in the slow cooker for 1–2 hours if dinner’s delayed.

How to Store & Reheat

• Room Temperature: Cool down and refrigerate — don’t leave out longer than 2 hours.
• Fridge: Store in sealed container up to 4 days.
• Freezer: Not ideal. Can get watery. But if you must — freeze flat, reheat with cream and mash again.

Nutrition Facts (Approx. per serving)

• Calories: ~210
• Sodium: ~540mg
• Protein: 3g
• Fat: 9g
• Carbs: 30g
• Fibre: 2g
• Sugar: 1g

FAQs

Pioneer Woman Slow Cooker Mashed Potatoes Recipe

Recipe by MarryCourse: Side DishCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

4

hours 

Calories

210

kcal

Soft, buttery mashed potatoes cooked right in the slow cooker — fluffy, creamy, and totally hands-off.

Ingredients

• 3 lbs Russet potatoes, peeled and chopped

• 1 cup chicken broth (or water)

• 4 Tbsp unsalted butter

• 1½ tsp salt

• ½ cup sour cream

• Chives or scallions (optional)

• Heavy cream or milk (optional)

Directions

• Add potatoes, broth, butter, and salt to slow cooker.
• Cook on high 3–4 hours until potatoes are tender.
• Mash directly in slow cooker.
• Stir in sour cream. Add milk/cream if needed.
• Taste and season. Garnish with chives. Serve warm.

Notes

• Use Russet potatoes for best texture.
• Skip the cream if using sour cream alone — it’s rich enough.
• Don’t overmash or they’ll go gummy.
• Add garlic or herbs if you want to jazz it up.