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Slow Cooker Irish Potatoes

A comforting and hearty dish that makes delicious mashed potatoes effortlessly using a slow cooker.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Irish
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
  • 1 medium yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1/2 cup unsalted butter, cut into pieces
  • 1 cup low-sodium chicken or vegetable broth
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried thyme (optional)
  • 1/2 cup whole milk or half-and-half, warmed
  • 1/4 cup sour cream (optional)
  • 1/4 cup chopped fresh parsley
  • 2 pieces green onions, thinly sliced (for garnish)

Method
 

Preparation
  1. Peel the potatoes and cut them into 1 1/2-inch chunks. Rinse under cold water and drain.
Cooking
  1. Place the sliced onion and minced garlic in the bottom of the slow cooker.
  2. Add the potato chunks on top and scatter the butter pieces over the potatoes.
  3. Sprinkle salt, pepper, and thyme over the potatoes.
  4. Pour the broth over everything.
  5. Cover and cook on LOW for 5–6 hours or on HIGH for 3–4 hours.
Finishing Touches
  1. Once the potatoes are tender, switch to WARM.
  2. Add the warmed milk or half-and-half and optional sour cream. Mash to your preferred texture.
  3. Stir in the parsley and adjust seasoning. If too thick, add more warm milk.
  4. Sprinkle green onions on top before serving.

Notes

Ensure that the potato chunks are evenly sized for uniform cooking. Don’t skip the seasoning; it makes a big difference in flavor. Adjust the creaminess of the potatoes by varying the amount of milk or half-and-half used. For a twist, try adding cheese—like shredded cheddar or Gruyère—when mashing for a cheesy version. You can also mix in cooked bacon or ham for added flavor. If you have any leftovers, store them in an airtight container in the refrigerator for up to three days.