Making crockpot mashed potatoes is so easy and frees up space on the stove! This healthy version has added arugula for a peppery kick and a boost of nutrition. Bookmark for St. Patrick’s Day, Thanksgiving, Christmas, or any time you’re craving mashed potatoes!
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Arugula – that delicious, spicy leafy green vegetable – is the star of these creamy slow cooker mashed potatoes. Earlier this month, I realized that I didn’t have a recipe for mashed potatoes on the blog.
And you know I’m always looking for ways to add vegetables to dishes in new and unique ways! So, I decided to create mashed potatoes that had an extra veggie.
If you’re a mashed potato purist, a.k.a. you take your potatoes plain with sour cream or butter only, then these arugula mashed potatoes might not be your cup of tea. But if you appreciate twists on the classics, then this fun and easy side dish is for you!
How to Make Crockpot Mashed Potatoes
Making mashed potatoes in the slow cooker is pretty foolproof, as you can imagine. You only need to scrub and cube the potatoes, throw them in there with some broth and seasonings, and let the machine do its magic.
Check on them a few hours later, and:
- Add the sour cream, salt, and pepper.
- Blend with a hand mixer or potato masher.
- Stir in the arugula and as many chives as you want. YUM.
The final result? Creamy, decadent, and wholesome potatoes with a subtle peppery kick from the arugula!
You can serve crockpot mashed potatoes with dinner or make them for a holiday potluck or party. They have your starchy and non-starchy vegetable all rolled into one.
Expert Tips
- While most mashed potato recipes call for Yukon gold or russet potatoes, I prefer to use red potatoes! They have less starch than other varieties, which means they take a little bit more effort to get creamy. But it also means that they are the best option if you like your mashed potatoes creamy and a little bit chunky.
- Crockpot mashed potatoes are perfect for freeing up stove space on busy days in the kitchen. I also like that you can simply flip the crockpot to the “warm” setting and keep them there after you mash them until you’re ready to serve.
- You can make these up to a day in advance and store in the fridge. When it’s time to reheat, put them back in the slow cooker on warm for 1 or more hours. You can also transfer them to a casserole dish, cover with foil, and reheat in the oven for 30-45 minutes at 350 degrees F. Regardless of which reheating method you use, add some butter, sour cream, or even a splash of milk, and stir well. They’ll be as good as new!
More Potato Recipes
- Crispy Roasted Fingerling Potatoes with Dill Yogurt
- Vegan Scallion Dill Potato Salad
- Potato Leek Pizza on Pita
- Baked Shoestring Fries with Fresh Chives
If you make these Healthy Crockpot Mashed Potatoes with Arugula, I’d love to hear about it! Please rate/review using the stars on the recipe card or in the comments section.
Crockpot Mashed Potatoes with Arugula
Equipment
Ingredients
- 2 pounds red potatoes - scrubbed and cut into cubes
- 3/4 cup vegetable broth
- 1 shallot - chopped, can sub a sweet onion
- 1 tsp garlic powder
- 1/2 cup sour cream - more for serving
- 1/2 tsp salt
- 1/2 tsp pepper
- 3 to 4 cups baby arugula - more to taste
- 3 tbsp chives - chopped, more to taste
Instructions
- Combine the potatoes, broth, chopped shallots, and garlic powder in a slow cooker. Cook on high for 3 to 4 hours or low for 6 to 7 hours.
- When the potatoes are cooked and tender, change the heat setting to warm and add the sour cream, salt, and pepper. Use a potato masher or hand mixer to blend the potatoes. Add some extra broth to promote smoothness if desired.
- When the potatoes are blended, stir in the arugula, and chives. Taste, adjust seasonings as needed, and mix in butter or more sour cream if desired. Enjoy warm!
Notes
- To make vegan, skip the sour cream or use a vegan butter substitute.
- I prefer to leave the skin on my potatoes, but you can peel them if you don't like chunks of skin.
- You can make these up to one day in advance and store in the fridge. To reheat, put them back in the crockpot on low for 1 or more hours. You can also transfer them to a baking dish, cover with foil, and reheat for 30-45 minutes at 350 degrees F. Mix in butter, sour cream, or milk as needed to keep them moist.
Nutrition
Mmm…enjoy! – Lizzie
This post was originally published in December 2018. It was updated with new tips in March 2020.
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