Mashed Potatoes In The Crock (Or Instant Pot)



6 Large Russet Potatoes, Peeled, Diced

2 C Veggie, Turkey or Chicken Broth, (I used Beef, and it was a mistake)

1 Stick of Butter

4 T Salt

1/2 C Milk

Salt & Pepper


  • Fill a large bowl with potatoes and cover with water, add in about 4 T salt.
  • Let Potatoes soak at least 4 hours in the fridge.
  • Drain Potatoes.
  • Add Potatoes to the crock.
  • Add Stock
  • Cover and cook on low 6 to 8 hours.
  • Drain excess liquid from crock.
  • Add in butter and milk and mash in crock.
  • Crock can be used to keep potatoes warm.
  • Add salt and pepper to taste.

**I used my Instant Pot setting.  I followed all the same steps except instead of using the slow cook setting, I used the Stew setting for 30 minutes.