Mega creamy, mega flavorful, mega easy make-ahead Slow Cooker Mashed Potatoes are about to become your favorite go-to mashed potatoes. You will never need to peel or boil potatoes again!
I basically grew up on mashed potatoes. I loooooove mashed potatoes.
Although in our home, our version of mashed potatoes were what we called “whipped” potatoes – potatoes whipped in my mom’s mixer to light and airy, fluffy perfection so each creamy spoonful melted in your mouth. In fact, I never knew people actually “mashed” their potatoes until I was in my twenties. And frankly, I never thought they were as good my mom’s “whipped” version.
- 3 pounds red potatoes, sliced into 1-1/2” slices, skin on
- 1/4 cup unsalted butter, cubed
- 3 tablespoons prepared pesto
- 1/4 cup water
- 4 garlic cloves, minced
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon onion powder
- 1/2 cup milk, more or less as desired
- 1/2 cup sour cream