Slow Cooker Mashed Potatoes – buttery mashed potatoes cooked entirely in the slow cooker. No boiling or draining potatoes. Dice, season then hands off in the slow cooker until they’re fork tender. Mash until smooth and creamy – the ultimate holiday side dish!
Cooking potatoes in the slow cooker is the easiest, most hands-off way to make creamy mashed potatoes without taking up precious stove space.
They’re buttery, fluffy, creamy, perfect seasoned and cook completely in the crockpot with minimal prep. No boiling or draining – they’re the perfect side dish this holiday season.
Why you’ll love Slow Cooker Mashed Potatoes:
- Frees up stove top space – no burner, stays warm while you finish the holiday meal.
- Mash and keep warm right in the slow cooker – no reheating.
- Minmal prep – peel, dice and add to the crockpot.
- Creamy and delicious – buttery, smooth and irresistible. A holiday side – must.
- Effortless way to feed a crowd at Thanksgiving or Christmas dinner.
Ingredients needed to make Slow Cooker Mashed Potatoes:
- potatoes (yukon gold used, russet are also great)
- butter (for the potatoes + about a tablespoon for greasing the crockpot)
- chicken stock
- sea salt
- half and half or whole milk
How to make Slow Cooker Mashed Potatoes:
Step 1: Prep the slow cooker and the potatoes
Butter the inside of the slow cooker using softened butter. Peel and dice potatoes into about 1″ size cubed. Transfer to the slow cooker.
Step 2: Add the broth and seasonings
Pour in chicken stock and 1/2 cup milk over potatoes. Season with salt and give it a good stir. Liquid won’t completely cover potatoes.
Step 3: Cook until tender
Cover and cook on HIGH 4-5 hours or until the potatoes are soft and very tender. Cook time will vary on slow cookers and size of your potato pieces.
Step 4: Mash the potatoes
Turn slow cooker to warm setting. Add 1 stick of butter to a saucepan over low heat. Add remaining 2 cups of milk to the butter heating just until warmed through.
Slowly add warm buttery milk a little at a time and mash to desired consistency. Taste and adjust salt to your preference.
Step 6: Keep warm
Keep slow cooker on warm setting. Give the potatoes a good stir before serving then add an extra pat of butter on top of potatoes.
Tips for making Mashed Potatoes in the crockpot:
Choosing the potatoes. Personally, I love yukon potatoes for a creamy buttery texture, but russet potatoes are another great choice for fluffy mashed potatoes. You can also use a combination of the two.
Dice potatoes approximately the same size so the cook in the same amount of time.
Resist the urge to add extra liquid. Unlike traditional mashed potatoes, Slow Cooker Mashed Potatoes don’t need to be submerged in liquid.
Be sure potatoes are very tender before mashing. Give potatoes ample time to get soft enough to easily mash with a fork. If the potatoes haven’t reached that point, you’ll have lumps instead of creamy mashed.
Warm remaining milk before adding it to cooked potatoes. It’ll blend easier into the hot potatoes and maintain their temperature.
Don’t overmix the potatoes or they may be gluey. Use a potato masher or if you prefer – a hand mixer – but just until the potatoes are smooth.
Season with salt to taste. Potatoes need salt to bring out their flavor. Taste after adding butter and add another sprinkle as needed.
While on the warm setting stir occasionally and keep the lid on. Add a splash of milk or cream as needed.
Subs and variations:
- russet potatoes
- cheese – smoked gouda, sharp cheddar, Boursin cheese — all great additions!
- fresh garlic or garlic powder
- onion powder
- black pepper or white pepper
- vegetable broth instead of chicken broth or stock
- heavy whipping cream or half and half
- sour cream
- Boursin cheese
- cream cheese
- fresh parsley finely chopped for garnish
More easy holiday side dishes you’ll love:
- Air Fryer Garlic Herb Turkey Breast or your holiday turkey
- Sausage Herb Stuffing
- Homemade Gravy
- Roast Beef Tenderloin
- Old Fashioned Swiss Steak
- Cheesy Mushroom Chicken
Storage and reheating:
Cool potatoes completely then store in the airtight container in the fridge up to 3 days.
To reheat, add a splash of milk or cream, reheat in the microwave at 30 second intervals, stirring often until heated through.
Reheat on the stove over low heat with a splash of milk and a lttle butter, stirring often until warmed through.
Frequently asked questions:
How long does it take to cook potatoes in the slow cooker?
When cut into about 1″ chunks, they usually cook in 4-5 hours on HIGH. They’re ready to be mashed when a fork easily slides through them. Don’t rush them – give ample time to be super tender.
Can You Freeze Mashed Potatoes?
Yes – they freeze well in a freezer safe container up to 2 months.
Do I need to boil potatoes before putting them in the slow cooker?
No – that’s the beauty and biggest advantage of this cook method. Just peel, cut and place potatoes in the crockpot.
What are the best potatoes for mashed potatoes?
Yukon gold and russet potatoes both are both great choices. Russets have a higher starch content and are light and fluffy. Yukon gold potatoes are naturally buttery with a creamy texture.
Can you keep mashed potatoes warm in the slow cooker?
Yes! Once potatoes are fully cooked and mashed, switch slow cooker to the warm setting. Keep the lid on and stir occasionally to prevent the edges from drying out.
Why are my mashed potatoes gummy?
Gummy mashed potatoes are usually the result of overmixing.
Can I use heavy cream instead of milk?
Yes – heavy cream gives the potatoes the most rich flavor.
Can I add cream cheese to slow cooker mashed potatoes?
Definitely – softened cream cheese adds a rich, creamy texture and a light tang. Stir it into the hot mashed potatoes along with the butter and milk or cream until completely incorporated.
How do I keep the potatoes from drying out in the crockpot?
Keep the lid on as much as possible and stir occasionally while the potatoes are on the warm setting. If they start to thicken, stir in a splash of warm milk, cream or melted butter.
Full recipe card for these crockpot mashed potatoes below.
Enjoy!
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Easy Slow Cooker Mashed Potatoes
Equipment
- slow cooker/crockpot
Ingredients
- 5 pounds potatoes yukon gold, russet or a mix of the two
- 1 stick butter + about 1 tablespoon to butter the crockpot
- 1/4 cup chicken stock can use chicken broth or chicken bone broth
- 1 teaspoon sea salt or to taste
- 3 cups half and half can swap whole milk
Instructions
- Butter the inside of the slow cooker using softened butter. Peel and dice potatoes into about 1″ size cubed. Transfer to the slow cooker.
- Pour chicken stock and 1/2 cup of the half and half OR milk over potatoes. Season with salt and give it a good stir. Liquid won’t cover potatoes.
- Cover and cook on HIGH 4-5 hours or until the potatoes are soft and very tender. Cook time will vary on slow cookers and size of your potato pieces.
- Turn slow cooker to warm setting. Mash potatoes dry using a potato masher or hand mixer. Melt 1 stick of butter to a saucepan over low heat. Add remaining 2 cups of milk to the butter heating just until warmed through.
- Slowly add warm buttery milk a little at a time to desired consistency. Taste and adjust salt to your preference.
- Leave slow cooker on warm setting. Before serving stir potatoes and add a pat of butter on top.