Super Creamy Crock Pot Mashed Potatoes
These Super Creamy Mashed Potatoes are an easy way to make delicious, fluffy mashed potatoes and perfect for the holidays!
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The holidays are busy enough, and all side dishes are competing for a spot on the stovetop.
If you’re looking for the easiest way to make mashed potatoes for a holiday feast, Sunday dinner, or even a busy weeknight, the slow cooker is your best friend. These Slow Cooker Mashed Potatoes are creamy, buttery, and practically effortless!
No more boiling giant pots of potatoes or juggling multiple burners—just toss everything into the slow cooker, and let it do the work while you focus on the rest of your meal.
Whether you’re prepping for Thanksgiving or making comfort food on a chilly evening, this recipe guarantees silky smooth mashed potatoes every time. Making your mashed potatoes in the slow cooker alleviates the stovetop showdown.
Why These Mashed Potatoes are Perfect for a Holiday
- Hands-off cooking: No babysitting boiling water. Just add your ingredients, set a timer, and focus on the rest of your meal.
- Perfect for holidays: Switch to the warming setting after cooking and it keeps warm right in the slow cooker until serving.
- Creamy & flavorful: Butter, cream cheese, and sour cream make them extra rich. These potatoes are delicious!
- Customizable: Swap milk for heavy cream, add roasted garlic, extra spices, or stir in fresh herbs.
- Feeds a crowd: These mashed potatoes are the perfect serving size for a large gathering.
Find yourself with leftover mashed potatoes? Whip up crunchy Mashed Potato Croquettes the next day!
What You’ll Need
Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
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- Slow Cooker-6 quart size or larger
- Masher of choice- potato masher, electric hand mixer or ricer
- 5 pounds russet potatoes, peeled and diced small- you can substitute yellow or red potatoes, if you prefer
- 4 cups chicken broth
- 1 tablespoon salt + more to taste
- 1 teaspoon pepper + more to taste
- 1 teaspoon garlic powder
- 1 cup butter (2 sticks), divided (I’m using unsalted butter)
- 8 ounces cream cheese, softened and cubed
- ½ cup sour cream (optional)
- 1½ cups milk or heavy cream
- Fresh parsley or chives, for garnish
How To Make It
Load the slow cooker: Add potatoes and chicken broth to a 6-quart (or larger) slow cooker. Sprinkle in salt, pepper, and garlic powder. Slice 1 stick of butter and scatter it over the potatoes.
Cook the potatoes: Cover and cook on low for 6 hours or high for 3 hours, until potatoes are fork-tender.
Drain the broth: Once cooked, carefully drain the liquid from the slow cooker.
Add richness: To the hot potatoes, add the remaining butter, cubed cream cheese, and sour cream (if using). Cover and let sit for 10 minutes to soften.
Mash: Using a potato masher or electric hand mixer, mash the potatoes. Slowly pour in 1 cup of milk or cream, mixing until smooth and fluffy. Add more milk, if needed, to reach your perfect consistency.
Season and serve: Taste and adjust salt and pepper as needed. Garnish with fresh parsley or chives before serving.
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Tips & Variations
- Make them extra garlicky: Roast a head of garlic and mash it into the potatoes.
- Lighten them up: Swap sour cream for plain Greek yogurt.
- Make ahead: Keep mashed potatoes warm in the slow cooker on the “keep warm” setting for up to 2 hours before serving.
- For cheesy potatoes: Stir in 1 cup of shredded cheddar or parmesan.
FAQ’s
Can I make mashed potatoes ahead of time in the crock pot?
Yes! You can cook and mash the potatoes, then keep them on the “warm” setting for up to 2 hours. Stir in a splash of milk or cream right before serving to freshen them up.
Do I need to peel the potatoes?
That’s up to you! Russet potatoes work best peeled for smooth and fluffy mashed potatoes, but if you prefer a rustic, skin-on mash, Yukon Golds are a great option.
Can I double this recipe?
Yes, but you’ll need a large 8-quart slow cooker to hold 10 pounds of potatoes. Increase the cook time slightly if your crock pot is very full.
How can I make these mashed potatoes dairy-free?
Use dairy-free butter, vegan cream cheese, and unsweetened plant-based milk (like oat or almond milk). They’ll still be creamy and delicious!
What’s the best potato for mashed potatoes?
Russet potatoes give you fluffy, light mashed potatoes, while Yukon Golds are naturally buttery and make creamier mashed potatoes. Either works great in the crock pot.
Can I use water instead of chicken broth?
Yes, but the broth adds extra flavor. If you use water, consider adding a bouillon cube or more seasoning.
How do I prevent gummy mashed potatoes?
Be careful not to overmix. Use a potato masher for a rustic mash or a hand mixer on low speed for fluffy potatoes.
Can I freeze mashed potatoes?
Yes! Let them cool completely, then freeze in an airtight container or freezer bag for up to 2 months. Thaw in the fridge overnight and reheat in the crock pot or on the stove with a little extra cream or milk to restore creaminess. Freeze in individual servings so it’s easy to pull out only what you need to reheat.
How long do mashed potatoes last in the fridge?
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Serving Suggestions
- Crock Pot Porcupine Meatballs or Oven Baked Porcupine Meatballs
- Crock Pot Brown Sugar Glazed Ham
- Beef Tenderloin
- Old-Fashioned City Chicken
- Mushroom Pork Chops
- Stove Top Stuffing Meatloaf
- Maple Mustard Pork Tenderloin
Summary
Once you make mashed potatoes in the crock pot, you’ll wonder why you ever did it any other way! Creamy, buttery, and so easy, this recipe is a must-have for both weeknight dinners and big holiday gatherings.
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Slow Cooker Mashed Potatoes
Equipment
Ingredients
Method
- Place the potatoes and chicken broth into a 6-quart (or larger) slow cooker. Sprinkle with salt, pepper, and garlic powder. Slice 1 stick of butter and place over the potatoes.
- Cover and cook on low for 6 hours or high for 3 hours, until potatoes are fork-tender.
- Turn off the slow cooker and carefully drain off the broth.
- Add the remaining butter, cream cheese, and sour cream (if using). Cover for 10 minutes so everything melts into the hot potatoes.
- Mash with a potato masher or beat with a hand mixer, slowly adding 1 cup of milk or cream until smooth and creamy. Add more as needed for your preferred consistency.
- Taste and adjust seasoning. Garnish with parsley or chives before serving.
