Crock Pot Mashed Potatoes are one of my favorite ways to make potatoes. These creamy, buttery mashed potatoes simmer low and slow while you focus on everything else. Whether you’re prepping for Thanksgiving or just craving something cozy, this hands-off method delivers rich flavor and velvety texture with minimal effort.
Mashed Potatoes are a warm and satisfying comfort food that is always a hit. So I make them many different ways, such as my Loaded Potato Casserole and my Creamy Whipped Boursin Potatoes.
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Why this Crock Pot Mashed Potatoes Recipe is a Keeper
I love this easy recipe for mashed potatoes in the slow cooker because not only are they super easy, they’re also incredibly delicious. This is the best crockpot mashed potato recipe to make for the holidays.
- Ultimate Time-Saver: This recipe is a “set it and forget it” side dish, allowing you to focus on the main course and other sides without worrying about boiling water. I made these mashed potatoes for Thanksgiving and they were a hit.
- The Best Make-Ahead Method: Once mashed, the potatoes can be kept warm right in the slow cooker for hours on the “Warm” setting without drying out or getting cold, making timing dinner a breeze.
- No Draining Required: Many crockpot methods, including those that use a small amount of broth instead of a lot of water, eliminate the messy and dangerous step of draining a huge pot of hot potatoes.
- Rich and Creamy Potatoes Texture: Slow cooking in a small amount of liquid, fat, and seasonings infuses the potatoes, leading to a buttery, luxurious, and consistently creamy result. Perfect to make ahead.
Why Did the Edges of My Potatoes Turn Brown?
Browning could be due to not enough liquid. Be sure to add enough water to cover the potatoes. Feel free to give them a good stir periodically so they don’t stick to the sides.
What Reader’s Are Saying…
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“I wanted to get my mashed potatoes done the day before and I think this is the perfect recipe for that..”
~ Lisa
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Ingredient for Slow Cooker Mashed Potatoes Side Dish
All of the required ingredients are easy to find at the store, but some of the ingredients may be around the kitchen already.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Potatoes: Use russet potatoes to make this crockpot mashed potatoes recipe.
- Half-and-Half: Adding half and half will help make these potatoes super smooth.
- Sour Cream: Homemade mashed potatoes made with sour cream are my favorite. The sour cream will make these potatoes extra creamy.
Variations and Substitutions for Crockpot Mashed Potatoes
There are a couple different swaps you can make to make mashed potatoes in crock pot extra delicious for Thanksgiving dinner.
- Potatoes: Yukon gold potatoes (naturally buttery and creamy, great for leaving skins on). Russet (fluffiest result, best when peeled). Red potatoes (good for texture, but can get gluey if over-mashed).
- Dairy: Use heavy cream or half-and-half for the richest texture. Use whole milk or skim milk for a lighter, lower-fat option.
- Flavor Boosters: Stir in cream cheese for extra tang and richness. Add cloves of garlic (minced garlic) to turn them into fluffy garlic mashed potatoes. You could also add a handful of Parmesan or shredded cheddar cheese.
- Lighter Version: Use milk instead of half and half, and substitute low-fat sour cream or Greek yogurt for full-fat options.
- Herbs: Stir in fresh chopped chives, rosemary, parsley, or thyme before serving.
Special Equipment Needed to Make Crockpot Potatoes
You don’t need anything fancy, but these tools make this recipe for mashed potatoes easier.
- 6-Quart Crock Pot: Cooking potatoes in the slow cooker is a great way to be able to set it and forget it.
- Ricer: Mash the potatoes with a hand mixer, potato masher or ricer until smooth.
How to Make Crock Pot Mashed Potatoes
This recipe comes together in just 2 easy steps. This recipe is so good, it’s a great one to have on deck during the busy holiday season.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Cook the Potatoes: Place the cubed potatoes in the slow cooker. Pour in just enough water to cover the potatoes and add salt. Cover and cook on low until the potatoes are soft.
- Mash and Season: Mash the potatoes when done. Then stir in the butter, half and half, sour cream, salt and pepper. Keep slow cooker on warm until ready to eat.
Prep Ahead Suggestions for Crock Pot Mashed Potatoes
Prepping ahead of time can really help to save time and kitchen space if hosting a party or for Thanksgiving day.
- Chop Potatoes: Peel and chop the potatoes up to 24 hours in advance. Store the chopped potatoes completely submerged in a bowl of cold water in the refrigerator. Drain well before adding to the slow cooker.
- Pre-Measure: Combine the butter, cream, and seasonings into a small covered dish in the fridge so they are ready to be added after the potatoes are cooked.
- Full Cook Ahead: Cook and mash the potatoes completely, then refrigerate. Reheat using the suggestions below.
Alternate Cooking Methods for Best Crockpot Mashed Potatoes
If you don’t happen to have a crock pot, or it’s dirty, there are a couple more ways to make this classic recipe.
- Stovetop (Traditional): Boil potatoes in salted water until tender. Drain well. Mash with warm butter/cream/seasonings.
- Instant Pot (Pressure Cooker):Cut potatoes, add to Instant Pot with 1 cup of broth. Cover and cook on High Pressure for 8-10 minutes. Quick Release. Drain (if necessary), mash, and add remaining ingredients. Perfect for quick, same-day cooking.
- Oven (Baking/Roasting): Peel and quarter potatoes, place in a large casserole dish with butter, cream, and broth. Cover and bake at 350∘F (175∘C) for 45-60 minutes, stirring once, until tender. Mash right in the dish.
Store, Reheat and Use Leftover Homemade Mashed Potatoes
- Store: Place cooked and mashed potatoes in an airtight container in the refrigerator for up to 3-4 days. Freeze mashed potatoes for up to 3 months
- Reheat: Return cold potatoes to the slow cooker with a splash of milk or broth. Cook on Low or Warm for 1-2 hours, stirring occasionally.
- Microwave: Reheat small portions in the microwave, adding a pat of butter or splash of milk to restore creaminess.
- Use Leftovers: Mix with an egg and flour, then pan-fry for potato pancakes.
- Shepherd’s Pie/Cottage Pie Topping: Spread over a meat and vegetable base and bake.
- Potato Croquettes: Roll into balls, bread, and fry.
- Thickener: Use a scoop to thicken a soup or stew.
Questions About Creamy Slow Cooker Mashed Potatoes
Be sure to not overmix the potatoes to avoid gluey potatoes and to ensure mashed potatoes are creamy. To fix, stir in a scoop of sour cream, cream cheese, or even a bit of shredded cheese to mask the gumminess.
If you’d prefer a rustic mashed potatoes there is no need to peel. Leaving the skins on adds texture, fiber, and a more earthy flavor. Great with Yukon Gold or red potatoes.
Expert Recipe Tips to Love Mashed Potatoes
- Reduce Sauce for Maximum Flavor: After cooking, if the sauce in the pot is too thin (the chicken releases a lot of liquid), remove the chicken and use the Sauté function to boil and reduce the remaining liquid until it reaches your desired thickness. Then, return the shredded chicken to the thickened sauce.
- Add a Crisp: To add a bit of crispy texture or smokiness, place the shredded chicken (sauced or unsauced) on a foil-lined baking sheet and broil for 2-3 minutes until the edges start to caramelize and crisp up.
- For a Full Meal: Cook the chicken on a trivet above vegetables (like quartered potatoes or carrots) in the Instant Pot to cook both parts of the meal at the same time.
- More Flavor: Instead of cooking them in just water, try adding in some vegetable broth or chicken broth to amp up the flavor.
- Serve With: Serve with Crockpot Cider, Air Fryer Turkey Meatballs or Grinch Fudge.
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Crock Pot Mashed Potatoes
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Ingredients
- 3 pounds Russet potatoes, peeled and cut into quarters
- Water
- 1 teaspoon salt
- ¼ cup Butter
- ¼ cup Sour cream
- ⅔ cup Half and half
- 1 teaspoon Salt
- ½ teaspoon Black pepper
Instructions
- Put potatoes in the bowl of a slow cooker.
- Pour enough water over the potatoes to just cover them.
- Add salt.
- Cover and cook on high for 3-4 hours, or on low for 6-8 hours, or until the potatoes are soft.
- When potatoes are done, mash the potatoes to your desired consistency.
- Stir in butter, half and half, sour cream, salt and pepper. You can add more half and half to reach your desired consistency.
- Keep in slow cooker on “warm” setting until ready to eat.
Christina’s Notes
- Type of Potatoes: Use potatoes with a high starch content, like Russets, red potatoes or yukon gold potatoes.
- Ricer: A potato ricer for the creamiest texture and fool-proof mashed potatoes.
- Liner: Use disposable slow cooker liners to make clean up a breeze.
- Warm: Always add warm sour cream, butter and half and half or whole milk to get the creamiest mashed potatoes
- Cheese: Add cheddar on top for classic cheesy potatoes!
- Spices: Mix it up with different spices such as garlic! It all depends on your potato preference
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, scroll up on the page.
If you’re using a ricer, do you just rice them instead of mashing and them return them to the pot?
Yes…the ricer will make perfectly smooth mashed potatoes.
If I were to double the recipe, would the amount of cook time stay the same, or would they have to cook longer?
It should stay the same. Make sure the potatoes are all cut the same size.
THIS! You just made Thanksgiving at the Meyer’s (remember Jack?) that much easier! Thank you! Keep the recipes coming!
You are welcome! Gald to hear you enjoyed this dish!
I wanted to get my mashed potatoes done the day before and I think this is the perfect recipe for that.
This is the perfect mashed potato recipe! I can’t wait to try it!
Hi, Christina, these sound so good! Do you drain the water off of the potatoes before mashing them, or is most of it absorbed, or ? Thank you!
You drain them 🙂