Crock Pot Mashed Potatoes are super creamy and delicious. Just chop, season, and let your slow cooker do the rest! This recipe requires no stovetop boiling and can be kept warm for hours.
Is there anything better than buttery, velvety, flavorful mashed potatoes?
Not in our opinion! They’re total comfort food. They go perfectly with your Holiday or Thanksgiving dinner and work with weeknight favorites like Marinated Pork Loin, Slow Cooker Pork Chops, Crock Pot Turkey Breast, and Turkey Meatballs.
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Why You'll Love These Potatoes
- EASY: With this hands-off cooking method, everything happens in your slow cooker, so making it and prepping other dishes or the rest of dinner is so easy.
- NO BOILING: There’s no boiling of the potatoes or watching the stove.
- MAKE-AHEAD: You can make these slow-cooker mashed potatoes ahead of time and keep them warm in your crockpot until you’re ready to serve. Brilliant and convenient!
Ingredient Notes
- Potatoes - we like Yukon gold potatoes or russet potatoes for the recipe.
- Chicken Broth - this gives the recipe a rich flavor.
- Onion Powder - for just a little spice.
- Garlic Powder -rounds out the overall flavor.
- Butter - this brings a rich buttery flavor.
- Sour Cream - to add a little bit of tang and creaminess.
- Fresh Parsley - optional garnish.
- Cream Cheese - makes your potatoes nice and creamy.
- salt & pepper to taste - you can usually be generous with the salt, but add slowly to get it to your taste preference.
- Milk or Cream - to taste for added creaminess.
The Best Potatoes To Use
There are a couple of options when it comes to potatoes. We like Yukon gold because these are starchier potatoes, and the result is a fluffy and smooth recipe.
Russets are another option. They may require more mashing to get the creamy texture, and you also have to make sure you don’t over-mash them, and they turn gummy. You can also use a combination of the two types of potatoes.
Step-by-step-Instructions
Step 1 - Peel and Cut Potatoes
First, wash, peel, and cut your potatoes into similar-sized pieces.
Step 2 - Place in Crock
Place cut potatoes, chicken broth, garlic powder, and onion powder in your crock pot and give them a good stir.
Step 3 - Cook
Now, cook on HIGH for 3-4 hours or LOW for 6-7 hours. It would be best if you stirred them every hour or so for even cooking.
Step 4 - Mash
Place your butter, sour cream, parsley, and cream cheese, if using, in the crock. Use a hand masher or hand mixer to mash your potatoes until desired consistency is reached. Season them with salt and pepper to taste.
Recipe Note: No need to drain the potatoes.
Serve immediately or keep warm until ready to serve.
Expert Tips & Tricks
- POTATOES: Make sure to cut your potatoes into similar-sized pieces. This will ensure even cooking. Yukon gold is our preferred potato to use. Potatoes are done when they are tender and easily pierced with a fork.
- EXTRA FLAVOR: For extra-rich potatoes, add more butter.
- SKINS OR NO SKINS: If you don't mind them, you can leave the skins on your potatoes.
- TOOLS: You can use a potato masher, a hand mixer, or a potato ricer to mash/whip your potatoes. Do not use a food processor; it will make the potatoes gummy. This recipe is for a 6-quart crock pot.
- SLOW COOKING TIMES: All slow cookers tend to cook differently. You may have to adjust the time accordingly.
- MAKE-AHEAD: You can make this recipe a day in advance and then place the potatoes in an airtight container in the fridge. Put the potatoes back in the crock pot with added liquid (milk or broth) and place them on the LOW setting warm for about an hour before ready to serve.
- GARNISH: Before serving, consider garnishing your crockpot mashed potatoes with chopped fresh herbs, grated cheese, or a drizzle of melted butter for a visually appealing presentation.
This recipe makes 10-12 servings.
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How to store
To Refrigerate: store your crock pot mashed potatoes in an airtight container in the fridge for 3-4 days.
To reheat, microwave until the desired temperature is reached or reheat in a pan on the stovetop.
To Freeze: place in an airtight, freezer-safe container and keep them in the freezer for up to 2 months.
Thaw the potatoes in the fridge overnight, then reheat in the microwave until warm. You can add more butter if they need it.
How long can mashed potatoes be kept in the Crockpot?
You can keep your mashed potatoes on the "warm" setting for two to three hours without a noticeable loss of flavor or texture.
However, you may notice that the color does begin to deepen the longer you keep them. Also, you may need to add more butter or milk to keep your crock pot mashed potatoes from drying out. Give them a good stir before serving.
Recipe FAQs
Yes, you can put uncooked potatoes in your crock pot.
They’re great in many recipes like Crockpot Chicken and Potatoes and Slow Cooker Vegetable Soup. The key to well-cooked potatoes is giving them enough cooking time.
Yes, it's a good idea to add some liquid when cooking potatoes in a crockpot. Adding liquid, like broth, helps prevent the potatoes from drying out and sticking to the bottom of the crockpot.
Yes, you can make mashed potatoes ahead of time and keep them warm in the crockpot. Make sure to use the warm setting. You can also add a small amount of extra liquid (such as milk or broth) and stir occasionally to maintain the desired consistency.
More Thanksgiving recipes
Homemade Cranberry Sauce
Crock Pot Macaroni & Cheese
Cranberry Brie Bites
Turkey Stuffing Meatballs
Crockpot Stuffing
Roasted Brussels Sprouts
Mac & Cheese
Pumpkin Pie Turkeys
Pretzel Turkey Bites
Paleo Pumpkin Pie
Make these slow-cooked potatoes for all your holiday meals - Easter, Thanksgiving, and Christmas! They’re the BEST crockpot mashed potatoes you’ll ever eat!
Love this Crock Pot Mashed Potato Recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down.
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Printable Recipe
Crock Pot Mashed Potatoes Recipe
Equipment
Ingredients
- 5 pounds potatoes (Yukon Gold or Russet)
- ¾ cup chicken broth
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ cup butter
- ¼ cup sour cream
- 1 tablespoon fresh parsley
- 2 tablespoons cream cheese
- salt & pepper to taste (but add slowly to get it to your taste preference)
- milk or cream to taste
Instructions
- Wash, peel, and cut your potatoes into uniform pieces.5 pounds potatoes
- Place cut potatoes, chicken broth, garlic powder, and onion powder in your crock pot and give them a good stir.
- Cook on high 3-4 hours or low 6-7 hours. It would be best if you stirred them every hour or so for even cooking.
- Place your butter, sour cream, parsley, and cream cheese, if using, in the crock. No need to drain the liquid out first. Use a hand masher or hand mixer to mash your potatoes until desired consistency is reached. Season them with salt and pepper to taste.
Video
Notes
- Make sure to cut your potatoes into similar size pieces. This will ensure even cooking.
- For extra rich potatoes, add more butter.
- If you don't mind them, you can leave the skins on your potatoes.
- You can use a potato masher, a hand mixer, or a potato ricer to mash/whip your potatoes. Do not use a food processor; it will make the potatoes gummy.
Jessica says
Just to clarify, do I wait on step 4 until the very end just before I have served the potatoes and let them cook in only the broth, the onion powder and garlic powder?
Erin Henry says
Yes, you are correct, Jessica. You cook the potatoes in the broth, etc., and then add the other ingredients when the potatoes are done cooking.
Allyssa says
Thank you so much for sharing this amazing crock pot mashed potatoes recipe! Will surely have this again! It's really easy to make and it tasted so delicious! Highly recommended!
Erin Henry says
Thank you so much for the 5-star review, Allyssa! We're so glad you love them!
Betsy says
These are so EASY!!! Love how incredibly easy these are! Make the potatoes in the crockpot, the pork roast in the Insta pot and saute the beans on the stove. Perfect meal! The potatoes are absolutely perfect!
Kristyn says
This recipe makes the best, most creamy potatoes!! We use it all year long. Mashed potatoes are our favorite side!
Wend bell says
Do you drain the broth before adding sour cream etc or just leave?
Erin Henry says
Hi Wend, there is no need to drain the liquid out. It will be absorbed when you mash the potatoes. I've made note of it in the recipe card, so it's clear going forward. Thanks for the question.
Gail rezanoff says
How much of everything
Erin Henry says
If you look at the recipe card, how much of each ingredient is listed. You can print it out if you need to.