How to Cook Potatoes for Eight Hours in a Slow Cooker

by Irena Eaves
Choose starchy potatoes for your slow cooker, like russets.

Choose starchy potatoes for your slow cooker, like russets.

Potatoes are a comforting and satisfying side dish, but when you're in a rush to get dinner on the table, there isn't always enough time to prepare tender, tasty spuds. Put your slow cooker to work creating perfectly-cooked, mouthwatering potatoes with minimal effort. Both mashed potatoes and baked potatoes can be cooked to perfection in your slow cooker. Simply prepare the potatoes in the morning, and eight hours later they'll be ready to grace your dinner plate.

Baked Potatoes

Scrub the potatoes under cold running water with a stiff brush. Pat dry.

Pierce the potatoes all over with a fork. Place each potato on an individual square of aluminum foil large enough to completely cover the potato. Rub each potato with about 1/2 teaspoon of olive oil, then sprinkle with salt. Wrap the potatoes in the aluminum foil.

Transfer the potatoes to the slow cooker and arrange them so they fit snugly next to one another. If you're only making a couple of potatoes, place them in the center of slow cooker. Cover the slow cooker and cook the potatoes on low for eight hours.

Mashed Potatoes

Peel the potatoes and cut them into 1-inch cubes.

Transfer the potatoes to the slow cooker and pour in chicken or vegetable broth. You'll need about 1 cup of broth for every 3 pounds of potatoes. Toss in 1 tablespoon of butter or margarine for every 1 pound of potatoes.

Cover the slow cooker and cook on low for eight hours.

Mash the potatoes or whip them with an electric mixer on low speed until blended. Stir in milk or sour cream in small increments until the potatoes reach the desired consistency. Season the potatoes to your liking with salt and pepper. You can also incorporate dried spices like onion powder, garlic powder or chili powder, if you like.

Items you will need

  • Russet potatoes
  • Stiff brush
  • Fork
  • Aluminum foil
  • Olive oil
  • Salt and Pepper
  • Vegetable peeler
  • Knife
  • Chicken or vegetable broth
  • Butter or margarine
  • Potato masher or electric hand mixer
  • Milk or sour cream
  • Dried spices

About the Author

Irena Eaves began writing professionally in 2005. She has been published on several websites including RedPlum, and Eaves holds a Bachelor of Science in journalism from Boston University.

Photo Credits

  • Digital Vision./Digital Vision/Getty Images