These crockpot mashed potatoes are easy to make in your slow cooker and result in creamy, smooth and velvety mashed potatoes! Best of all there is no boiling on the stovetop involved.
Mashed potatoes topped with homemade gravy are my all time favorite side dish recipe. Instant Pot mashed potatoes and garlic mashed red potatoes are two more!
Table of Contents
Slow Cooker Mashed Potatoes
It’s not a Thanksgiving or Christmas dinner without mashed potatoes. They are one of my favorite side dishes to serve alongside roasted turkey, as well as crockpot mac and cheese, creamed corn and slow cooker carrots.
These make-ahead crockpot mashed potatoes have been a holiday life saver. You can start them a few hours before guests arrive and have them nice and hot when the food is ready to serve.
Crockpot mashed potatoes start out with just a few simple ingredients: potatoes, broth, butter, salt & pepper. The best part about this recipe is you don’t need to pre-boil the potatoes. They will cook right in the slow cooker. Then just mash and serve!
Recipe Ingredients
It takes so few ingredients to make this perfectly creamy crockpot mashed potatoes.
Find the full printable recipe with specific measurements below.
- Potatoes: I love using russet or Yukon gold potatoes because their starch gives a nice texture to the potatoes. Feel free to leave unpeeled, if you prefer.
- Chicken broth: This adds flavor but also helps cook the potatoes while adding moisture.
- Butter: I can’t imagine mashed potatoes without butter, as it adds richness and makes them so creamy.
- Sour cream: This adds a nice tang to the potatoes, as well as helps with the creaminess.
- Heavy cream: Just a little goes a long way to get to the desired texture.
- Seasoning: I only use Kosher salt and black pepper, but you can add whatever extras you like.
How to Make Crockpot Mashed Potatoes
This crockpot mashed potatoes recipe is really SO easy to make and will free up more space on the stove top when you’re down to crunch time. Follow the simple steps below to get started.
- Prepare the potatoes. Wash, peel and cut the potatoes into cubes.
- Add potatoes and broth to crockpot. Add the cubed potatoes, broth, salt and pepper to the bottom of your slow cooker and cook until potatoes are fork tender (about 3-4 hours on high or 6-7 hours on low). Then drain most of the broth.
- Add remaining ingredients and mash potatoes. Add melted butter and sour cream and mash the potatoes using a potato masher (or electric mixer). Then stir in 1 Tablespoon of heavy cream at a time until you’ve reached your preferred consistency. S&P to taste.
- Serve. I like to set the slow cooker to warm so that the potatoes stay hot until you are ready to serve them.
Recipe FAQs
Yes! You can either follow this recipe and leave them on “warm” until ready to serve or make them on the stove and then put them in a greased crockpot on “warm.” Just make sure the lid is on so they stay warm and don’t dry out!
I love to use peeled russet potatoes or Yukon for their high starch content and because they don’t break down as easily as some of the other potatoes. I think they make the fluffiest potatoes.
While you can use either, I prefer a potato masher as these potatoes are super tender. An electric mixer may over-whip them and turn them gummy. Plus, you can just use a potato masher right in the crockpot saving you from another dish to wash!
Of course! Just boil the potatoes with the chicken broth, drain and follow the recipe instructions. Using your slow cooker has its benefits though! It frees up oven and stove space during busy holiday cooking days.
Make-Ahead + Keep Warm
The best part about these crockpot mashed potatoes is that you can make them ahead of time. We all know that cooking for a big holiday dinner can get a little hectic, so it’s nice to have a dish that you can knock out in advance.
To make-ahead: Simply make the recipe according to directions the night before and store in the airtight container in the fridge. Then warm them back up in the slow cooker a few hours before guests arrive and they’ll be ready to go by the time you serve dinner.
To keep warm: If you make the potatoes only a few hours ahead of time, you can just keep them on the warm setting until you’re ready to serve. Just make sure the lid is on so they stay warm and don’t dry out!
Looking for other delicious crockpot recipes? Get out the slow cooker and try crockpot crack chicken, creamy crockpot chicken, or crockpot lasagna.
More Potato Recipes
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Crockpot Mashed Potatoes Recipe
Video
Ingredients
- 3 pounds russet or yukon potatoes (about 8 medium-sized)
- ½ cup chicken broth
- ½ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- 4-6 Tablespoons salted butter , melted
- ¼ cup sour cream
- 1-3 Tablespoons heavy cream , or milk
Instructions
- Wash and peel the potatoes. Cut into 2-inch cubes.
- In the bottom of a 4- or 6-quart crockpot, stir together the potatoes, broth, salt, and pepper. Cook on high for 3 to 4 hours or on low for 6 to 7 hours, or until potatoes are fork tender. Drain most of the broth.
- Using a potato masher or an electric mixer, mix in butter and sour cream. Add 1 Tablespoon heavy cream at a time, until you reach your desired consistency, being careful not to over mash. Season with salt and pepper.
- Set the slow cooker to the warm setting and keep covered until ready to serve.
Notes
- Feel free to add in a 1/2 teaspoon garlic powder or minced garlic before you cook the potatoes.
- You can also leave the skins on if you prefer.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Crockpot, Crockpot, Potatoes, Side Dishes
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is also the author of the I Heart Naptime Cookbook. Here you will find easy family-friendly recipes for every occasion.
Yum!! I made these for dinner last night and now I plan to make them again for Easter. They were delish!
So glad you enjoyed the crockpot mashed potatoes!
This is always a go-to recipe for me because it’s just so easy and you can keep the potatoes warm for a long time before serving.
Such an easy way to make mashed potatoes! Love this recipe, thanks!
My ALL time favorite way to cook mashed potatoes. So easy and so good.
These make the holidays so easy, one less thing to think about. And they are so creamy and good!
This is amazing!!