This post may contain affiliate links. Please read our disclosure policy.
This easy Crockpot mashed potatoes recipe is creamy, dreamy, and buttery! They’re no-boil and no-drain, making dinner or entertaining that much easier.
Try my Easy Stovetop Mashed Potatoes or Instant Pot Mashed Potatoes for other cooking methods.
Why you’ll love it
These slow cooker mashed potatoes are creamy, buttery, thick, restaurant-style mashed potatoes. I would not describe them as light and airy, and we wouldn’t have it any other way! They’re destined to be the star of your holiday meal, potluck, or any old dinner.
It’s worth it to cook mashed potatoes in the Crockpot since it frees up valuable stovetop space when you’re cooking a big meal or need an easy side dish. They’re also super simple to make since they’re no-boil and no-drain mashed potatoes. Easy!
What you’ll need
- Potatoes – the classic varieties for mashing are either Yukon Gold or Russets. They’re starchy, meaning you’ll get the correct texture and they won’t end up gummy.
- Chicken broth – it adds another savory dimension and is a great way to keep in the moisture, especially if you’re not serving them for a few hours. Use vegetable broth if you need these to be vegetarian.
- Salt – it’s important to be generous to bring out all the flavors
- Heavy cream – for that indulgent richness
- Butter – mashed potatoes is one place where butter is a must!
- Garlic – savory goodness. You could leave it out if you’re not a garlic fan, though.
Pro tip
I wouldn’t recommend using an electric mixer. Using a good old-fashioned handheld wire masher ensures you won’t overwork the potatoes. Nobody likes gluey mashed potatoes, so I make sure I can control the consistency and texture! Plus you don’t have to clean up more appliances.
How to make slow cooker mashed potatoes
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Add the broth and salt to your Crockpot. Set the temperature to high. Meanwhile, clean and chop the potatoes, then place in the slow cooker and stir. Cook on high until soft. When they’re about ready, heat through the cream mixture in a saucepan until warmed through.
Slowly pour it into the Crockpot while mashing the potatoes, taking care to not overwork them. There’s no need to drain any excess broth. Season with extra salt if needed. Set it to “keep warm” until ready to serve.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- This is the Crockpot model I use.
- A classic hand-held masher is the way to go for mashed taters.
- Mincing garlic cloves with a garlic press makes it way easier since it’s fast and you avoid sticky fingers, and this butter dish has measurement markings on it for ease.
Substitutions and variations
- You can use red potatoes if that’s all you can find, but be extra careful to not to over-mash them since they’re a waxy potato and generally not the best for this.
- If you want to substitute the cream with half-and-half or milk, you can, but mashed potatoes are the place to go all-out, and real cream can’t be beat. The taste and texture just won’t be as rich with a lower fat alternative. I wouldn’t recommend skimping on the butter either.
- Feel free to peel the potatoes if you prefer. I often like leaving the skins on for a more rustic texture and variation. Just make sure to scrub them well if you go that route!
What to serve with Crockpot mashed potatoes
- You can garnish with fresh chopped scallions, chives, or parsley if desired along with an extra pat of butter. Freshly grated parmesan? Why not! I love my Brown Gravy best.
- For an easy complete meal, pair them with Smothered Chicken or Creamy White Wine Pork Chops and a veggie like my Sautéed Green Beans.
- If it’s a holiday side dish, you’ll want to check out my Christmas and Thanksgiving recipe collection for favorites like Jiffy Corn Casserole and the Best Mashed Sweet Potatoes.
Leftovers and storage
- If you plan on eating these mashed potatoes the same day, I recommend keeping them in your slow cooker on the “keep warm” setting. Just give them a stir prior to serving, and you’ll be good to go.
- For the next day or even the day after that, you can either reheat them in the Crockpot or in a covered pot on the stove over fairly low heat. Once they’re warm, I re-mash them and add a bit more butter and cream to bring them back to their former glory.
- I don’t recommend freezing mashed potatoes.
I hope you’ll love these easy slow cooker mashed potatoes! Please leave me a review below if you made ’em. You can also find me on Instagram.
Make Ahead Crockpot Mashed Potatoes
Ingredients
- 5 pounds Yukon Gold potatoes cut into 1" pieces
- 1 cup chicken or vegetable broth
- 1 teaspoon salt + more to taste
- 1 cup heavy/whipping cream
- 1/2 cup butter (1 stick)
- 4 cloves garlic minced
Instructions
- Add the broth and salt to your slow cooker. Turn the heat on high.
- Prep your potatoes. I don't peel them, but you can if you wish. I cut them into roughly 1" pieces. Add them to your Crockpot.
- Give the potatoes a stir. Cover and cook for 3-3.5 hours or until the potatoes are nice and tender.
- When the potatoes are close to being done, add the cream, butter, and garlic to a small saucepan. Warm it through over medium heat until the butter is melted and the garlic infuses the mixture.
- Mash the potatoes right in the Crockpot (don't drain the broth). Gradually pour in the cream mixture as you go along. Be careful not to overwork the potatoes so they don't end up gluey. Season with extra salt & pepper as needed. If you're making these ahead, use the "keep warm" setting and give them a stir prior to serving.
Notes
- Serves 8-10 depending on how much people eat.
- I recommend using either Yukon Gold or Russet potatoes.
- See the blog post for more tips/tricks/recipe notes.
- This is the 7-quart Crockpot I used to make these potatoes. It was fairly full, so I wouldn’t go smaller than a 6-quart.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
This recipe was originally published on December 5, 2019. It’s been updated with new photos and better instructions but is the same great recipe!
This is just what I needed this Thanksgiving to lighten up my prep and free up the stove! So easy and so creamy and delicious! Everyone loved them!
Thank you, Adrienne!! I’m thrilled they were a hit! 😀
What a lifesaver these potatoes were! We are in our RV right now while we are building a house , and I was anxious about cooking out Thanksgiving meal in such a small kitchen. These potatoes could not have been easier, and came out so delicious. I will definitely be making them every holiday now, even in my big new kitchen! Thank you as always Natasha, your recipes never fail me ❤️
Yay!! Thank you, Jenny!! So happy they worked out!!
Hi – This says make ahead? I don’t see instructions for that?
Hi Lori! See “leftovers & storage” in the blog post.
I was hoping to cook the mashed potatoes over night. If I put it on low would it be okay in the crockpot for 6-7 hours before mashing?
Hi! I think that should be ok. Let me know how it goes!
I’m sad this was soupy for me as well. I read the soup comment and thought oh I need to make sure I measure it correctly. I used an emulsifier blender because I didn’t have the traditional masher. I don’t know if I should have gradually added the cream mixture or drained the chick broth. The flavor was amazing but something did not go according to plan. I’m not a good potato maker so I may try stovetop next time and not leave it up to my crockpot.
Hi, have you ever doubled this? Thinking about doing that but worried about the cook time :). I’ve previously made these as written and they’re delicious!
Hi!! So glad you like them! 😀 I haven’t tried that, but I think as long as you check them fairly often you should be ok. Like once the cook time elapses if the potatoes still seem tough, check in another 30 min or so. Let me know how it goes!
These turned out like soup!
That’s strange… I haven’t had that happen before. Did you measure the ingredients correctly?