Slow Cooker Mashed Potatoes (Easy Crockpot Recipe)

These Slow Cooker Mashed Potatoes are rich, buttery, and so creamy… and your slow cooker does almost all of the work! This easy Crockpot potato recipe is perfect for Thanksgiving dinner, Christmas dinner, Sunday suppers, and busy weeknights when you want a comforting side dish without standing over a pot on the stove top. They just might be the best mashed potatoes you’ll ever make!

Crockpot Mashed Potatoes

Y’all know I love my crockpot and my Instant Pot. Some weeks, I use one (or both!) every single day. And during the holidays? They definitely work overtime!

That’s where these Crockpot Mashed Potatoes come in! You simply peel and cut the potatoes, toss everything into the crockpot, and walk away. When it’s time to mash them, you can do it all right there in the crockpot – no extra pot needed and one less dish to wash!

It’s one less thing to worry about on a busy holiday, and that’s a win in my book!

Why You’ll Love This Recipe

It frees up your oven and stove. During a busy holiday, oven space and stove space are pure gold. These creamy potatoes cook quietly in the corner of your kitchen while you focus on the turkey, the rolls, and everything else that has to come together at the last minute.

They’re so creamy and buttery. Cooking the potatoes in broth gives them extra flavor from the very start, and a whole stick of butter melts right over the top of the potatoes while they cook. The result is a rich flavor and a perfect texture that tastes like you worked a lot harder than you did.

They stay warm until dinner. Once they’re mashed, just switch your crockpot to the warm setting and they’ll hold beautifully until everyone sits down. That makes them the best potatoes for potlucks, church dinners, and holiday feasts where dinner never starts quite on time (at least not at my house!).

Tools Needed

• Large slow cooker (6-quart or bigger)
• Vegetable peeler
• Sharp knife and cutting board
• Potato masher (a potato ricer or electric hand mixer works too)
• Measuring cups and spoons

Ingredients

You only need a handful of simple ingredients for these creamy Crock Pot Mashed Potatoes, and there’s lots of room for swaps based on your taste.

• Yukon Gold potatoes – Yukon Golds are my favorite for mashing because they have a naturally buttery flavor and creamy texture. Russet potatoes (also called Idaho potatoes) work great too and turn out a little fluffier thanks to their high starch content. You can even use red potatoes… leave the skins on for a rustic version!
• Chicken broth – Chicken stock works just as well, or use vegetable broth to keep the recipe vegetarian.
• Butter – This recipe uses plenty of butter, and unsalted lets you control how salty your potatoes turn out.
• Sour cream – Adds a little tangy flavor and extra creaminess. Plain Greek yogurt or a little cream cheese can stand in if that’s what you have.
• Half and half – For even richer potatoes, use heavy cream. In a pinch, whole milk works too.
• Dried chives – Or use fresh herbs or sliced green onions.
• Salt and black pepper – Season to taste at the end.

Find the full recipe with ingredient measurements in the recipe card below.

How to Make Slow Cooker Mashed Potatoes

This is one of the easiest potato recipes you’ll ever make, and most of the cooking time is completely hands-off.

1. Peel the potatoes and cut them into 1-inch chunks. Try to keep the cut potatoes about the same size so they cook evenly… small pieces that are all similar in size will be tender at the same time.
2. Grease the inside of a large crockpot, then place potatoes in the bottom.
3. Pour the chicken broth over the potatoes.
4. Put the lid on and cook on the HIGH setting for 3-4 hours. Most crockpots take the full 4 hours, but some newer models run hot, so it’s a good idea to start checking around the 3-hour mark.

5. About halfway through the cook time, lift the lid and lay the stick of butter right on top of the potatoes. Put the lid back on quickly (every peek lets heat escape) and continue cooking.
6. After 4 hours, check that the potatoes are fork tender. There’s no need to drain potatoes… that little bit of buttery broth in the bottom of the pot gets mashed right in.
7. Mash the potatoes right in the crockpot with a potato masher.
8. Add the remaining ingredients: the half and half, sour cream, and chives. Keep mashing until everything is well combined and only a few lumps remain.
9. Season with salt and pepper to taste, then give it one more good mash and stir.
10. Serve warm topped with extra butter and a sprinkle of dried chives.

Cooking on the Low Setting

Want to start cooking potatoes in the morning and forget about them? You can cook these on the low setting for about 6-8 hours instead. Add the butter around the halfway point, then mash and finish them exactly the same way.

Pro Tips

• Let your sour cream and half and half come to room temperature before adding them. Cold dairy cools the potatoes down fast and doesn’t blend in as smoothly.
• Skip the immersion blender and food processor. They overwork the starch and turn mashed potatoes gluey. A hand masher, potato ricer, or electric mixer on low for just a few seconds gives you the best results.
• Taste before adding additional salt. The broth already has some salt in it, so you may need less than you think.
• Don’t skip greasing the crockpot… it keeps the potatoes from sticking and browning on the bottom.
• The potatoes can hold on the warm setting for up to 2 hours. They’ll thicken a bit as they sit, so stir in a splash of milk right before serving to loosen them back up.

Variations

• Garlic mashed potatoes – Add a couple cloves of garlic (or 4-5 garlic cloves for garlic lovers) to the crockpot with the potatoes. They get soft and mellow while they cook and mash right in for an easy slow cooker garlic mashed potatoes recipe.
• Cheesy mashed potatoes – Stir in a cup of shredded cheddar cheese at the end.
• Extra creamy – Add a little cream cheese along with the sour cream, or swap the half and half for heavy cream.
• Lighter version – Use plain Greek yogurt instead of sour cream and whole milk instead of half and half.
• Loaded mashed potatoes – Top with crumbled bacon, cheddar cheese, and green onions.
• Herby – Swap the dried chives for fresh herbs like parsley, thyme, or fresh chives.

Serving Suggestions

Mashed potatoes are the ultimate iconic side dish, and these go with just about everything. My favorite way to serve them is next to a Thanksgiving Turkey with all the sides. But they’re also wonderful with pot roast, Swedish meatballs, or smothered in my copycat KFC gravy recipe. For a full holiday meal, add broccoli casserole, sweet potatoes, green beans, and a basket of warm rolls.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container or food storage container in the fridge for 3-4 days.
• Reheating: Warm them in the microwave with a splash of milk and a pat of butter, stirring every minute or so. For a big batch, put them back in the crockpot on low heat until hot, stirring occasionally.
• Freezer: You can freeze mashed potatoes for up to 3 months. Thaw them overnight in the fridge and reheat with a little extra milk and butter. The texture may be slightly softer, but they’re still delicious.

FAQ

Can I use russet potatoes instead of Yukon Golds?
Absolutely! Russets are a great choice and turn out light and fluffy. Yukon Golds are a little creamier and more buttery, but both make wonderful mashed potatoes.

Do I need to boil the potatoes first?
Nope! That’s the best part of this recipe. There’s no filling a pot with cold water, no boiling potatoes on high heat, and no draining. The crockpot does all of the cooking.

Can I make crockpot mashed potatoes ahead of time?
Yes! Make them a day ahead, store them in the fridge, then reheat them in the crockpot on low with a splash of milk. That’s a real lifesaver on Thanksgiving day.

Can I make these in the Instant Pot instead?
You sure can. Instant Pot mashed potatoes (or any pressure cooker version) is a great way to go when you’re short on time. Cook the potatoes with the broth for about 8 minutes on high pressure, quick release, then mash and add everything else the same way.

Can I double this recipe?
Only with a very large slow cooker. Try not to fill your crockpot more than about two-thirds full, or the potatoes won’t cook evenly.

Make These Your Go-To Holiday Potatoes

These Crockpot Mashed Potatoes are creamy, buttery, and so simple, which is exactly what you need when the kitchen is full and the to-do list is long. Whether you’re making them for the first time for Thanksgiving dinner or on a busy weeknight, I hope they become an all-time favorite at your table too. Add garlic, pile on the cheese, or keep them classic with lots of butter… make them your own!

⭐⭐⭐⭐⭐
Tried this recipe? Please take a moment to leave a comment and a star rating – it helps me grow my blog, and I’d be so grateful!

More Delicious Recipes

• Cajun Turkey Recipe
• Crockpot Sweet Potato Casserole
• Easy Jiffy Corn Casserole
• Southern Cornbread Dressing
• Easy Broccoli, Rice & Cheese Casserole