The ultimate creamy crockpot mashed potatoes. This simple side dish recipe only takes a few minutes to prep and the slow cooker does all the rest! This will become your new favorite recipe.
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The BEST Crockpot Mashed Potatoes
Mashed potatoes are pretty much my all time favorite side dish. Top them with some homemade gravy and I am in heaven. 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.
These 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 when they are nice and tender, you can mix in all the ingredients that make mashed potatoes great, such as butter and cream. My grandma always told me that was a must!
The thing I love most about this crockpot mashed potatoes recipe is that you can easily adapt it to your own taste buds. If you love garlic, 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 (less work), but we prefer to peel the potatoes.
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.
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!
More Potato Recipes
Crockpot Mashed Potatoes Recipe
- 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
- 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.
- 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 provided is an estimate. It will vary based on specific ingredients used.
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