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This easy Crockpot mashed potatoes recipe is creamy, dreamy, and buttery! They’re no-boil and no-drain, which means holiday entertaining and weeknight dinners are that much less stressful.
Try my Easy Stovetop Mashed Potatoes or Instant Pot Mashed Potatoes for other cooking methods.
Why you’ll love them
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 Thanksgiving or Christmas feast and are equally fabulous for potlucks or any old dinner, honestly.
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. Your slow cooker does most of the work, and you mash them right in it without any hassle!
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 – mincing garlic cloves with a garlic press makes it way easier since it’s fast and you avoid sticky fingers. You could leave it out if you’re not a garlic fan, though.
Can I use an electric mixer?
- I wouldn’t recommend it. 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, and full ingredients & instructions are in the recipe card below.
- To your Crockpot, add the broth and salt. Set the temperature to high. Meanwhile, clean and chop the potatoes, then place in the slow cooker and stir.
- Cook on high for 3 to 3.5 hours until soft. Our kitchen hasn’t tested, but 6 to 8 hours on low should work fine, stirring a few times for even cooking. When they’re about ready, add the cream, butter, and garlic to a small saucepan and heat 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!
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!
- For an easy complete meal, pair them with Smothered Chicken or Creamy Bacon Pork Chops and a veggie like Easy Roasted 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! Questions? Ask me in the comments below, or leave me a review 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.
- Want to make these in your Instant Pot? Here’s the recipe.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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HELP!! Low or high for 3.5 hours??
High (see step 1).
Going to try this for thanksgiving. Could I use whole milk instead of heavy cream? TIA!
Hi! I don’t recommend it. Mashed potatoes are not the place to skimp on cream or butter as they just won’t be as good.
Do you think doubling this recipe would fit in a 7qt?
Hi. As per the recipe card note: “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.” so no, I think doubling it wouldn’t work – sorry!
I have made this recipe before, I got it in a recipe box but I lost it and I just couldn’t remember exactly what I needed to do. I’m soooo glad I found your recipe, going to use it in 2 days for my thanksgiving mashed taters! Seriously since the first time I tried these I knew I could never boil my potatoes in water ever again. Cooking in broth is so underrated and idk why. But anyone who reads this comment please try it with broth!
So glad you found it again, Shana! Happy Thanksgiving! 🙂
Did you cook these on high or low for the 31/2 hours?
Yes it’s high heat as per step 1. Enjoy!
Do I use salted or unsalted butter?!
I always cook with unsalted butter.