Creamy Crockpot Mashed Potatoes

Mashed Potatoes Shortcut

This crockpot method is the ultimate shortcut for creamy mashed potatoes. It frees up stove space and requires minimal attention — perfect for busy weeknights, Sunday dinners, and holidays when you’re juggling multiple dishes.

You simply add peeled, chopped potatoes to the slow cooker with a little broth and let them cook until tender. When they’re done, mash them right in the crockpot and finish with butter, sour cream, and milk for a smooth, rich result.

Crockpot Mashed Potatoes

No-boil method: Instead of bringing a pot to a boil and then straining, this recipe cooks raw potato chunks in the slow cooker. They cook evenly without boiling over, and you won’t need a separate colander.

Even cooking: Slow cooker heat helps prevent undercooked centers, so you get consistent tenderness throughout the batch.

No draining: The potatoes cook in a small amount of broth that adds flavor and can be mashed into the potatoes, so there’s no liquid to discard.

One-pot cleanup: Everything happens in the crockpot — cook, mash, and keep warm — so you’ll have fewer dishes to wash.

Ingredients

• Potatoes: Use about 5 pounds of russet or Yukon Gold potatoes for a large batch. Both varieties mash well — russets are fluffy, Yukon golds are naturally creamy.
• Broth: 1 cup reduced-sodium chicken or vegetable broth to cook the potatoes and add flavor. Season to taste depending on the broth’s salt level.
• Garlic (optional): 1 clove minced adds a mild garlic note. Omit or increase the amount to taste.
• To finish: Softened unsalted butter, sour cream, and whole or 2% milk to reach your desired consistency.

How To Make Crockpot Mashed Potatoes

You’ll need a 6–7 quart slow cooker. Lightly spray the insert with nonstick spray for easier cleanup if you like.

Peel the potatoes. Peel and rinse each potato, then place peeled potatoes in a bowl of cold water to prevent discoloration. You can peel them up to a day ahead and keep them submerged in cold water in the refrigerator.

Cut into chunks. Chop the potatoes into roughly 2-inch pieces so they cook evenly. Try to keep pieces similar in size.

Place in the crockpot. Drain the potatoes from their soak, add them to the crockpot, then pour in the broth and add the minced garlic (if using) and 1 teaspoon salt. Stir gently to distribute.

Cover and cook. Cook on High for 3–4 hours or Low for 5–6 hours, stirring once during the cooking time. Timing depends on your slow cooker and the size of the potato chunks.

Check for doneness. Potatoes are done when they are fork tender — a fork should slide into the center easily. If not, cover and continue cooking until tender.

Add butter, sour cream, and milk. Do not drain the crockpot. Any remaining broth adds flavor and can be mashed into the potatoes. Add 1/4 cup softened unsalted butter, 1/2 cup sour cream, and 1/2 cup milk, then mash.

Mash or whip. Mash by hand with a potato masher for a chunkier texture, or use a hand mixer for smooth, whipped potatoes. Add more milk or butter as needed to reach your preferred consistency.

Season and serve. Taste and adjust with additional salt and freshly ground black pepper. Garnish with chopped chives or sliced green onions, or serve with a pat of butter.

These mashed potatoes pair well with pot roast, short ribs, ham, or any slow-cooker main. If you like, top them with gravy for holiday meals.

Keeping Mashed Potatoes Warm

One advantage of this method is that you can keep the mashed potatoes in the crockpot on the Warm setting until you’re ready to serve. This makes timing easier when preparing multiple dishes.

Flavor Options

• Brown butter: Brown the butter in a small pan and stir it into the potatoes for a deeper, nutty flavor.
• Roasted garlic: Substitute roasted garlic for raw minced garlic for a mellow, sweet garlic flavor.
• Loaded mashed potato casserole: Mix in cream cheese, cheddar, bacon, and green onions, then bake for a hearty side dish.
• Mashed red potatoes: Leave the skins on and use red potatoes if you prefer a more rustic texture.

Make-Ahead Ideas

Prep ahead: Peel and submerge potatoes in cold water up to a day ahead. Keep refrigerated if you won’t cook them the same day.

Freeze: These mashed potatoes freeze well for up to one month in a freezer-safe container or bag. Longer storage can degrade texture.

Storage & Reheating Tips

Refrigerate: Cool leftovers slightly, cover, and use within three days.

Freeze: Freeze up to one month; beyond that the texture may become watery.

Reheat: Heat single portions in the microwave at 50% power until warm. For larger amounts, place potatoes in a greased oven-safe dish, dot with extra butter, cover with foil, and bake at 350°F until heated through (about 30 minutes).

Recipe

Crockpot Mashed Potatoes

Prep Time: 20 mins

Cook Time: 3 hrs

Total Time: 3 hrs 20 mins

Servings: 10

With no boiling or draining required, crockpot mashed potatoes are an easy, hands-off method for creamy mashed potatoes — ideal for busy days and holiday meals.

Ingredients

• 5 pounds potatoes (russet or Yukon gold)
• 1 cup reduced-sodium chicken or vegetable broth
• 1 garlic clove, minced (optional)
• 1 teaspoon salt (more if desired)
• 1/4 cup unsalted butter, at room temperature
• 1/2 cup sour cream
• 1/2 cup whole or 2% milk (more if needed)
• Salt and pepper to taste

Instructions

1. Peel and wash potatoes, then cut into large, roughly 2-inch chunks. Try to keep pieces uniform so they cook at the same rate. (You can prep the potatoes a day ahead by covering them with cold water; drain well before cooking.)
2. Lightly spray a 6- or 7-quart crockpot with nonstick spray. Place the drained potato chunks inside. Add the broth, minced garlic (if using), and 1 teaspoon salt; stir to combine.
3. Cover and cook on Low for 5–6 hours or on High for 3–4 hours. Stir once during cooking. Potatoes are done when fork tender.
4. When tender, turn off the crockpot and do not drain. Add butter, sour cream, and milk to the potatoes. Mash with a potato masher or use a hand mixer for a smoother texture. Add more milk or butter if needed to reach your preferred consistency. Taste and adjust salt and pepper.
5. Keep the mashed potatoes on the Warm setting in the slow cooker until ready to serve.

Notes

• Brown butter option: Brown butter in a light-colored pan over medium heat until golden and nutty, then add to the potatoes before mashing for extra depth of flavor.
• Optional add-ins: Stir in chopped parsley or chives, or fold in shredded Parmesan or cheddar for variation.
• Storage/freezing: Cool leftovers slightly, then refrigerate covered for up to three days. Freeze for up to one month in a freezer-safe container or bag; texture may degrade after that.
• Reheat: Reheat single portions in the microwave at 50% power until warm. For larger portions, bake covered at 350°F in a greased oven-safe pan until heated through (about 30 minutes), adding a little extra butter if desired.

Video

Video available demonstrating this recipe.

Nutrition

Serving: 1 cup, Calories: 250 kcal, Carbohydrates: 41 g, Protein: 6 g, Fat: 8 g, Saturated Fat: 4 g, Sodium: 262 mg, Potassium: 1010 mg, Fiber: 5 g, Sugar: 3 g

Nutrition information is an approximation and should be used as a general guide.

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