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Every burner is taken and you still need mashed potatoes. That is where your slow cooker comes in. Slow cooker mashed potatoes cook low and slow in chicken broth and butter, and the broth gives them extra flavor, so nobody has to stand over a pot or find room for one. You end up with a big, creamy batch of crockpot mashed potatoes for ten, ready for a pat of butter and a little fresh chives or parsley.
The Easiest Mashed Potatoes Ever
Are you like me and won’t turn down potatoes in any form? I honestly think they deserve their own food group. This method is how I get them on the table without tying up a burner or my whole day, and holiday dinner is where it really earns its spot.
I have been making them this way for about 25 years. On a holiday, the gravy needs stirring, the ham or turkey is coming out to be carved, and there is a pot of water waiting to boil. So I start mine in the slow cooker first thing in the morning and let them cook while I get on with everything else. By afternoon, they are ready to mash, or you can adjust the start time to whenever your family sits down to eat. It has been a godsend on Thanksgiving, Christmas, and Easter.
Cheesy Potato Casserole, Skillet Garlic Parmesan Potatoes, and Instant Pot Mashed Potatoes are some of my other favorite potato recipes!
Why You’ll Love These Crockpot Mashed Potatoes
- Stays warm until you serve. Once the potatoes are mashed, set the slow cooker to warm and they hold until the rest of dinner is ready. That is how I keep mashed potatoes warm in the slow cooker.
- Plenty for a crowd. Five pounds of russets makes 10 servings, so one batch covers a full table.
- Easy to switch up. Stir in cheddar, chives, and bacon for loaded mashed potatoes, or go garlic Parmesan or broccoli cheddar. The variations below have all the ideas.
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Ingredients Needed for the Creamiest Slow Cooker Mashed Potatoes
- Russet potatoes: Russets are a starchy potato, so they cook up soft and mash light and fluffy. Golds or reds work too if that is what you have on hand.
- Chicken broth: The potatoes cook in broth instead of plain water, so the extra flavor goes right into them while they cook low and slow.
- Salted butter: One stick cooks with the potatoes, and the second goes in at the end for the buttery finish. Using salted butter means you season less.
- Sour cream: It adds a little tang and makes the mash creamier. You can use cream cheese in its place, or leave it out and add a little more cream or milk.
- Heavy cream or milk: This loosens the potatoes to the consistency you like. Heavy cream makes them creamier, and milk keeps them lighter. Start with the lower amount and add more as you mash.
- Salt and black pepper: Taste at the end and adjust, since the broth and salted butter already bring some salt. Use white pepper or leave the pepper out if you would rather not have black flecks.
How to Make Creamy Crock Pot Mashed Potatoes
✱ Below are step-by-step photos and instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.
Step 1 | Prep the Potatoes
Wash, peel, and cut the potatoes. Try to cut them all about the same size so they cook evenly.
Step 2 | Add the Potatoes and Broth to the Slow Cooker
Put the potatoes in the slow cooker and pour in the chicken broth. Add the salt and pepper and stir to combine.
Slice one stick of butter and lay the slices on top.
Step 3 | Cook the Potatoes on High or Low
Put the lid on and cook on high for 3 ½ to 4 hours, or on low for 6 to 8 hours. Stir once halfway through so nothing sticks or burns. The potatoes are done when a fork slides in easily.
Step 4 | Drain and Mash the Potatoes
Drain the potatoes in a colander and return them to the slow cooker. Mash with an electric mixer or a potato masher until they are lumpy but not smooth yet.
Step 5 | Make the Mashed Potatoes Creamy
Add the sour cream, half of the heavy cream or milk, and the remaining stick of butter. Keep mashing until the potatoes are light and fluffy, then pour in more cream a little at a time until they are as creamy as you like. Stop as soon as they look right, since over-mixing can make them gummy.
Step 6 | Season and Serve
Taste and add more salt and pepper if you want it. Serve hot with pats of butter on top and fresh chives or chopped parsley, if you like.
Variations & Substitutions
I really love these potatoes just as is, but it is fun to mix things up every once in a while!
- Crockpot mashed potatoes with cream cheese: Use 8 ounces of cream cheese in place of the sour cream, or leave the sour cream out and add a little more heavy cream or milk to reach the consistency you like.
- Gold or red potatoes: Yukon Golds or red potatoes work in place of the russets.
- Loaded mashed potatoes: Stir in cheddar cheese, chives, and crumbled bacon.
- Garlic mashed potatoes: Add fresh minced garlic and Parmesan cheese.
- Broccoli cheddar mashed potatoes: Fold in cooked broccoli florets and cheddar.
- Potato salad mashed potatoes: Stir in sliced boiled eggs. Use sour cream, mayo, yellow mustard, dill relish, or sliced pickles, and add some garlic powder. Green onion or onion powder is good too if your family likes it. Delish!
Gluten-Free Crockpot Mashed Potatoes
These slow cooker mashed potatoes are naturally gluten-free as written. There is no flour, breading, or thickener in the recipe, just potatoes, chicken broth, butter, sour cream, cream or milk, salt, and pepper.
Labels still matter, though. Chicken broth is the one to check first, since some brands add ingredients that aren’t obvious, and the same goes for your sour cream, and the cream cheese if you use it. If you add bacon, seasoning blends, or sauces from the variations, check those labels too. If you or someone you’re serving has celiac disease, read every label carefully before you start, because formulations can change without notice.
Recipe Tips
- Use a 6-quart slow cooker. That is the size I use for 5 pounds of potatoes, and it leaves enough room to mash right in the pot.
- Let the potatoes drain well. Give the colander a minute so the extra broth runs off, because leftover liquid thins out the mash and waters down the butter and sour cream.
- Add the cream a little at a time. Start with the lower amount and add more until the potatoes look the way you like, because it’s easy to add more but you can’t take it back out.
- Mash by hand or with a mixer, never a blender or food processor. Those turn potatoes gluey fast, and gummy is the one thing that’s hard to fix.
- Loosen them before serving. If the potatoes sit on warm and start to stiffen, stir in a splash of cream or milk right before you put them on the table.
What to Serve With Slow Cooker Mashed Potatoes
Anything with gravy is a natural partner, and my Classic Pot Roast and Easy Oven Roasted Turkey are the two I’d start with. Classic Meatloaf and Southern Fried Pork Chops are good everyday choices when it isn’t a holiday.
For something green, Green Beans Almondine dresses up a holiday table, and Crack Green Beans are the ones to make when you want something loaded with flavor. Corn Casserole and Broccoli Casserole round out the plate. Whichever you pick, pile the potatoes on first and leave room for gravy.
Make Ahead & Storage Instructions for Mashed Potatoes in the Slow Cooker
Make Ahead: Cook and mash the potatoes as directed, then set the slow cooker to warm and leave them until you’re ready to serve. Stir in a splash of cream or milk right before they go on the table. You can also make them a day ahead, keep them in the refrigerator, and reheat them in the slow cooker on low with a splash of cream.
Storage: Leftovers keep in the refrigerator for 3 to 4 days.
Freeze: Let leftover mashed potatoes cool completely, then freeze them in an airtight container for up to 2 months. Thaw them overnight in the refrigerator and reheat with a little cream or milk and butter.
Reheat: I just stir in a little cream or milk and a bit of butter until they’re hot and perfectly creamy again.
Frequently Asked Questions
Yes. Drain them in a colander first so the extra broth doesn’t thin out the mash.
I use a 6-quart for 5 pounds of potatoes. It leaves room to mash right in the pot.
Yes. Golds and reds both work in place of the russets.
Yes, and it’s how I hold them until dinner. Set the slow cooker to warm after you mash them, and stir in a splash of cream or milk right before serving.
More Potato Recipes to Try
- Homemade Mashed Potatoes: The stovetop version, when you want to make them the traditional way.
- Loaded Mashed Potato Casserole: Mashed potatoes baked into a casserole, a good match for the loaded variation above.
- Mexican Mashed Potatoes: A Mexican twist if you want to change up your usual mash.
- Scalloped Potatoes: A creamy baked potato side for the holiday table.
- Au Gratin Potatoes: Cheesy sliced potatoes for when you want a baked potato side.
- Parmesan Roasted Potatoes: Roasted potatoes with Parmesan, an easy side next to a roast.
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Creamy Crockpot Mashed Potatoes
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Ingredients
- 5 pounds russet potatoes - peeled and quartered
- 32 ounces chicken broth
- 1 teaspoon kosher salt - or to taste
- 1 teaspoon black pepper - or to taste
- 1 cup salted butter, divided - 2 sticks
- 8 ounces sour cream
- ½ to 1 cup heavy cream or milk - (add more to desired consistency)
Instructions
- Wash, peel, and cut potatoes.
- Place cut potatoes in the slow-cooker. Add broth, salt, and pepper, and stir to combine. Slice 1 stick of butter and place on top.
- Cover with the lid and cook on high for 3 ½ – 4 hours or on low for 6-8 hours, or until the potatoes are cooked through. (Stir halfway through to prevent burning.)
- Once the potatoes are fork-tender. Drain the potatoes in a colander and return them to the slow cooker. Use an electric mixer or potato masher and mix until lumpy.
- Add sour cream, half of the heavy cream (or milk), and the remaining stick of butter, then continue to mash until light and fluffy. Pour in additional heavy cream until you get the consistency you like.
- Add more salt and pepper to taste. Then serve with pats of butter and freshly minced chives or chopped parsley for garnish, if desired.
Notes
- You can also substitute 8 ounces of cream cheese for the sour cream, or leave it out and add more heavy cream or milk to reach the desired consistency. See Variations for other ideas.
- If you prefer not to have black pepper in the potatoes, omit it or use white pepper.
- Don’t over-whip the potatoes, or they can become gummy.
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Nutrition
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
I am a huge fan of mashed potatoes. I love to mix my peas with them and eat them as a meal! What a great recipe for not having to deal with all that hot water!
They are really hard to beat! Such comfort food. Peas are the perfect addition!
Totally doing this!! I never have enough room on my stove or in my oven — this is awesome!
WOW! These mashed potatoes look so perfectly creamy!!! I never thought to make use of the slow cooker for them! I happen to be in charge of mashed potatoes for Thursday! Im going to use this method!
The slow cooker makes them so creamy! Enjoy them Angela!
These look like creamy mashed potato perfection!
Thank you so much Lisa!
Creamy and delicious potatoes is what needs to be on every holiday table. Actually, we’ll eat this all year long! So smart to use chicken stock for that extra boost of flavor!
We do too! My family loves them! The chicken stock does give them the best flavor!