Can I make mashed potatoes in a slow cooker without boiling them first?

Yes. That’s the whole point. The potatoes cook in broth right in the slow cooker, with no boiling needed.

Do I have to drain the potatoes?

Yes. Drain the cooking liquid before mashing, or they’ll be watery. Save a cup in case you need to thin them later.

Up to 2–3 hours on the warm setting. Stir occasionally and add a splash of milk if they start to dry out.

Yes. Just make sure the potatoes are fully covered. Broth adds more flavor, so season a little more generously with water.

A 6-quart (5.5 L) slow cooker works best for 4 lb of potatoes.

Yes. Make them up to 2 days ahead and reheat in the slow cooker on low for 3–4 hours.

Yes, for up to 3 months. The cream cheese and sour cream help them freeze and reheat well.

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Load. Place the potatoes in a 6-quart slow cooker and cover with the broth (or water). Add 2 tbsp of the butter and the kosher salt.
Cook. Cook on high for 3–4 hours or low for 6–8 hours, until very tender.
Drain. Carefully drain the liquid, reserving about 1 cup.
Mash. Add the remaining 6 tbsp butter, cream cheese, sour cream, and garlic. Mash or beat with a hand mixer until smooth and creamy.
Adjust. Add cream or milk until you reach the texture you like. Season with salt and pepper.
Serve. Keep on warm until serving. Garnish with chives.

Make ahead: Refrigerate the finished potatoes for up to 2 days. Reheat straight from the fridge in the slow cooker on low for 3–4 hours, stirring occasionally, and add a few tablespoons of butter or milk to loosen them.
Freezing: Freeze for up to 3 months. Thaw overnight in the fridge, then reheat as above.
Water instead of broth: It works, as long as the potatoes are fully covered.
Food safety: Don’t leave the potatoes at room temperature for more than 2 hours.