If you’ve ever juggled mashed potatoes on the stovetop while a turkey takes up the oven and gravy’s bubbling nearby, you’ll understand why I swear by this crockpot version. It’s the easiest way to get silky, buttery mashed potatoes without boiling a single drop of water — and it keeps your kitchen from turning into a chaotic mess during big meals.
This recipe has become a go-to for every holiday and Sunday roast at my place. It’s the kind of set-it-and-forget-it dish that buys you more time to focus on everything else — or just sip some coffee while dinner cooks.
Why I Keep Coming Back to These Slow Cooker Mashed Potatoes
- No boiling, no draining – You literally just chop and toss the potatoes in with a few seasonings and broth. That’s it. No watching a pot, no burning your hands with steam.
- Hands-off and stress-free – Perfect for holidays or even busy weeknights when you want something comforting but don’t feel like babysitting the stove.
- They stay warm on their own – Once they’re mashed, just flip the slow cooker to warm, and you’re good to go until dinner’s ready.
- Totally flexible – Add garlic, cheese, bacon, herbs, or whatever you’re in the mood for. These potatoes play well with all kinds of flavors.
The Best Potatoes for the Job
Over the years, I’ve tried all kinds, and I always come back to Yukon Gold or red potatoes for crockpot mashed potatoes. They cook up soft and buttery and have that naturally creamy texture without needing loads of extra fat.
If you’re using russets, just peel them — the skins are too tough and will mess with that smooth finish we’re going for.
Here’s How I Make Them
This is my basic method — nothing fancy, just real food made easy.
Peel and chop your potatoes into evenly sized chunks. Toss them straight into the slow cooker.
Season with salt, pepper, a bit of garlic or onion powder (totally optional, but adds depth), and pour in some broth. I usually use chicken broth for that savory flavor.
Cover and cook on high for about 3–4 hours or low for 6–7 hours. They’re ready when a fork goes in like butter.
Mash ‘em up right in the slow cooker. I use a potato masher, but if you like them super smooth, feel free to bring out the hand mixer.
Add butter and sour cream while mashing. If they need loosening, I splash in a little warm milk or cream until they hit the texture I like.
If they’re ready before the rest of your meal, just mash and switch to warm. I’ve kept them like that for up to 2 hours without any issue.
Tips That Make a Difference
- Don’t open the lid too often – Every time you peek, you’re letting heat escape and slowing things down. I know it’s tempting, but try to trust the process.
- Make sure the potatoes are soft enough – If they feel the least bit firm, give them more time. Trying to mash undercooked potatoes is a workout no one asked for.
- Use a 4-quart slow cooker – That size works best for this amount. If yours is bigger or smaller, you might need to adjust the time slightly.
- Customize the flavor – Sometimes I’ll stir in roasted garlic, sharp cheddar, chopped green onions, or even crumbled bacon right before serving. It just depends on what I’ve got on hand and who’s coming to dinner.
Make-Ahead & Storage Tips
These mashed potatoes are a real lifesaver when you’re hosting. Here’s how I handle them before and after:
- Make ahead – You can prep the potatoes the night before and keep them in water in the fridge. Or just cook and mash them earlier in the day and keep the slow cooker on warm.
- Store leftovers – Pop them in an airtight container and keep in the fridge for up to 3 days. They reheat beautifully.
- Reheat – Warm them gently in a pot or right back in the slow cooker. Add a splash of milk or broth if needed to bring back the creaminess.
Slow Cooker Mashed Potatoes
Mashed potatoes without ever boiling a pot of water? Yes, please! These slow cooker mashed potatoes are incredibly creamy, rich, and practically effortless. Just chop, season, and let the slow cooker take care of the rest—no stovetop babysitting needed.
Ingredients
- 5 pounds of red, yellow, or white potatoes
- ¾ cup chicken broth
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ cup melted butter
- ¼ cup sour cream
- 2 tablespoons cream cheese (optional)
- 1 tablespoon chopped fresh parsley
- Salt, to taste (start with ½ teaspoon)
- Black pepper, to taste (about ¼ teaspoon)
- Warm milk or cream, as needed for texture
Instructions
- Start by peeling your potatoes and cutting them into chunks about 1 inch in size. This helps them cook evenly and mash up smooth later.
- Place the chopped potatoes in the bottom of a 4-quart slow cooker. Add the chicken broth, garlic powder, and onion powder. Give everything a quick stir to combine.
- Cover the slow cooker and cook on high for 3–4 hours or low for 6–7 hours, until the potatoes are soft enough to easily pierce with a fork. If you’re nearby, give them a quick stir once or twice during cooking—just a few seconds to keep them evenly cooked.
- Once the potatoes are tender, use a hand masher or a hand mixer to mash them right in the slow cooker until smooth.
- Stir in the melted butter, sour cream, fresh parsley, and cream cheese (if using). Season generously with salt and pepper. If they’re thicker than you’d like, splash in a little warm milk or cream until they reach your preferred texture.
- Keep the mashed potatoes warm in the slow cooker until it’s time to serve.
Notes
- Make Ahead: You can mash and hold these on the slow cooker’s warm setting for a couple of hours if needed.
- Fridge: Leftovers keep well in the fridge for 3–4 days in an airtight container.
- Reheat: Warm on the stovetop, in the microwave, or back in the slow cooker. Add a little milk or butter if they’ve thickened up too much.
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 129Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 2gCholesterol 24mgSodium 191mgCarbohydrates 12gFiber 1gSugar 2gProtein 3g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
A Bowl of Comfort on the Table
These slow cooker mashed potatoes have been part of so many cozy meals in our home — from laid-back weekend dinners to full-on holiday spreads. They’ve saved me from last-minute stovetop stress more times than I can count. And honestly, once you try them, you might never go back to boiling again.
Let me know how you season yours or what extras you toss in — mashed potatoes are always better when shared.
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