No Boil Slow Cooker Mashed Potatoes

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Slow Cooker Mashed Potatoes are velvety rich. This easy dish requires no boiling, just simply chop & season and let the slow cooker do the rest!

The result is smooth and flavorful potatoes which are the perfect side to any turkey dinner. They can easily be prepped ahead of time and kept warm in the crock pot until serving!

Mashed Potatoes with parsley in the slow cooker


Crock Pot Mashed Potatoes

A hearty meal is just never complete without warm mashed potatoes. What’s better than mashed potatoes, you may be wondering? Mashed potatoes made in a slow cooker!

Just imagine creamy potatoes with melted butter to complement your meal with very little work and only one dish. Can you say, heck yeah?! Add in a bit of sour cream, cheese, or whatever you fancy making these creamy crock pot mashed potatoes the star of your meal!

Uncooked Potatoes with seasonings in the slow cooker

Slow Cooker Mashed Potatoes

These potatoes are perfect to serve with an easy swiss steak, or slow cooker salisbury steaks! In fact, these are the perfect side to your next a big turkey dinner since you don’t need to worry about boiling the potatoes and these are prepped well ahead of eating. This means  that when you’re in the crazy hectic last minutes of getting your turkey carved and your gravy ready, these are waiting and ready in the slow cooker.

If they’re done a little early, just set your slow cooker to warm and they’ll be perfect.

Potatoes in the slow cooker being mashed

How to Make Slow Cooker Mashed Potatoes

The best potatoes to use are red, white or yellow because of their smooth texture and buttery flavor! I’ve also successfully tested this recipe with russet potatoes (remember to peel them).

To make these creamy, add a splash of milk or heavy cream if needed (depending on the type of potato, you may not need it). I use Homemade Chicken Stock but you can use canned or even vegetable broth for the initial cooking, the results will still be amazing.

Whatever taste and texture you prefer can easily be incorporated into this recipe!

Mashed Potatoes with seasonings in the slow cooker

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Mashed Potatoes with parsley in the slow cooker
4.63 from 66 votes
Review Recipe

No Boil Slow Cooker Mashed Potatoes

Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 10 servings
Author Holly Nilsson
Course Side Dish
Cuisine American
Slow Cooker Mashed Potatoes are velvety rich. This easy dish requires no boiling, just simply chop & season and let the slow cooker do the rest! The result is smooth and flavorful potatoes which are the perfect side to any turkey dinner.


  • 5 lbs potatoes red, yellow or white
  • 3/4 cup chicken broth
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 cup butter
  • 1/4 cup sour cream
  • 1 tablespoon fresh parsley
  • 2 tablespoons cream cheese optional
  • salt & pepper to taste
  • milk or cream to taste

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  • Peel potatoes and cut into chunks.
  • Place potatoes, broth, garlic powder and onion powder into a 4QT slow cooker.
  • Cook on high 3-4 hours or low 6-7 hours, stirring every hour or so or until tender.
  • Using a hand masher, mash potatoes until smooth. Stir in butter, sour cream, parsley and cream cheese if using. Season with salt & pepper to taste.
  • Serve or keep on warm until serving.

Nutrition Information

Calories: 195, Carbohydrates: 28g, Protein: 6g, Fat: 7g, Saturated Fat: 4g, Cholesterol: 18mg, Sodium: 142mg, Potassium: 966mg, Fiber: 5g, Vitamin A: 250IU, Vitamin C: 27.6mg, Calcium: 80mg, Iron: 7.4mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword crock pot mashed potatoes, slow cooker mashed potatoes

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Recipe Rating


  1. I loved the idea of having the potatoes cooking away from the stovetop. They were really flavourful and everyone loved them. Will definitely make again.5 stars

  2. Horrible! Followed recipe as written; no adjustments. The potatoes were not tender at all at three hours on high. Gave up and cooked them on the stove. I used red potatoes.1 star

  3. I’ve never made mashed potatoes from scratch and this was a winner! I believe I have a 5 quart slow cooker, and I used Great Value organic golden potatoes from Walmart. Added all ingredients in the recipe except cream cheese. Cooked on high for 3 hours. The texture was amazing. I will try to enhance the flavor a bit next time with more milk (I used 1/3 c), and maybe more seasoning and broth. This tasted even better with roast and gravy. Thanks!4 stars

  4. Made these for Thanksgiving. I put in a full cup of broth and was good about stirring every hour. After 3.5 hours the potatoes were perfect and had soaked up all the broth. With the sour cream, butter, and milk they were a great texture and taste.4 stars

  5. Thank you for sharing this great method to make mashed potatoes. Such a simple way to enjoy mashed potatoes with our turkey dinner, and they turned out delicious!5 stars

  6. I can’t believe that anyone would actually need a recipe for Mashed Potatoes. Even if you wanted to ‘Gourmet’ them up, it’s pretty simple to do.

  7. Tried this recipe for Christmas dinner, rating it a fail.
    was skeptical to begin with, and my original fear came true. when I saw this recipe I wondered how the potatoes would not turn black as they are not in water. Sure enough they did as they cooked in the slow cooker.
    I used a 7 quart slow cooker, 10 pounds of Russet potatoes, doubling every thing from the recipe as written and ended up with black potatoes, and 17 really disappointed guests.
    If you can tell me how to avoid this I will try it again, but was disappointed in the result.1 star

    1. I’m sorry this didn’t work out for you, how disappointing! I have never had an issue with the potatoes turning black. While they aren’t in water, the potatoes are steaming as the slow cooker heats up. That being said, I haven’t tried doubling this recipe (although many readers have successfully doubled it) so I can’t say for sure if that affected it.

      1. I am wondering, since the recipe requires the broth to steam the potatoes, if the issue is that when cooking on low the broth doesn’t steam them properly, so they turn black? I will try the recipe again soon using the high setting and post the results. Thanks for your reply to my original comment.

          1. I tried the recipe again tonight. (was just my wife and I, so was planning on having leftovers) This time I cooked the potatoes on High and had much better results. The potatoes (again used Russet) remained white and they turned out perfect. I would like to know if anyone else had issues with cooking them on the Low setting?
            I am upping my rating now to a 4. I am glad I did the second attempt. Will probably try them again at Easter.4 stars

    2. That happened to me too! Potatoes turned black/grey. But I did not double the recipe. Maybe I used the wrong potatoes. ? I’ll have to run to the store Thanksgiving morning to try it again…

  8. Will a 7qt work? Also can you be more specific in adding milk or cream to taste? I am a complete novice and have just stared my crock pot culinary journey and have been given the task of mashed potatoes for our thanksgiving dinner and really want to impress everyone. Any help is appreciated thank you!

    1. Ricky, I make this in a 4QT slow cooker. A 7 quart slow cooker may be a bit big for 5 pounds of potatoes, but would be great for doubling the recipe. To make these creamy, add a splash of milk or heavy cream if needed (depending on the type of potato, you may not need it). The milk or cream is to make the potatoes the consistency that you prefer. If you enjoy thicker mashed potatoes, you may not add any milk or cream (or just a small amount), or if you like them a bit more smooth and creamy, you can add more cream or milk. Hope that helps!

    1. There is no need to drain the potatoes first Davida. The potatoes will soak up the liquid perfectly!

  9. this recipe was so easy to follow and it yields DELICIOUS results. i did not add the cream cheese but i added some shredded colby jack! it was so good. the consistency is perfect. this was my first time ever making mash potatoes and they were awesome.5 stars

  10. These were so pasty that they could have been used to apply wallpaper, if not for the lumps. Very disappointing, had to toss the entire 5 lbs of Yukon Golds. Maybe better results possible using russets, but I’m not likely to ever try this recipe again.1 star

    1. Sorry they didn’t work out for you Das. I’ve made them with Yukon golds with great success so I can’t say for sure what went wrong.

  11. Ive had the potatoes in a crockpot on high for 6 hours now, and they’re still not done. Disapointed, as I was really looking forward to good mashed potatoes. Sorry, i wont make them again.

    1. I found that if you keep your potatoes covered with broth at all times they will cook fully. I did them the first re and the broth wasn’t covering them and they never got done. I hope this helps you. Another thing don’t over mash them or they will be like glue.

  12. So when doubling the recipe, would it take longer to cook or would it be the same amount of time? If longer, how many hours?5 stars

    1. I have only made this as written. If you double it, I’d suggest you make it earlier because if it’s done early you can set it to warm to keep hot for serving.

  13. I ruined the potatos last year by using the slow cooker. They turned black and scorched instantly. I put them in a pan to boil, as soon as i saw this happening, but it was too late. They were terrible!!!! No one complained, of course, but I’ll never do this again. I DON’T recommend this at all ! ! !1 star

    1. Did you use a 4qt slow cooker (or larger?), what type of potatoes did you use and how long did they cook? I’ve made this many times with great results!

  14. I am trying this and my potatoes are starting to stick and scorch a little. Can you use slow cooker bags for this?

  15. i really want to try these, my question is this, whenever i use a mixer to mix, because that is just easier for me, my potatoes come out gummy, how can i make sure that wont happen?

    1. The best way to avoid gummy mashed potatoes is to use a hand masher. To make potatoes silky smooth, you can also use a potato ricer!

    2. My mom in law told me to never add milk to the potatoes before mixing them because the potatoes and milk bond and that’s what’s causing the gummy or sticky issue. So just put your butter in, beat them, then add milk and stir. Hope that helps.

  16. Recipe calls for 5#s potatoes, broth, and powder’s slow cooked in a 4 QT slow cooker. I have only a 6 QT, can I still use or do I have to add additional potatoes, etc.

  17. Thank you for this recipe it came in real handy for Christmas this year! Usually I am in such a rush to make the mashed potatoes and this was so simple! And I even did 15 pounds of potatoes I cooked them over night and they were wonderful there wasn’t even any left! I will for sure use this recipe over and over again I am so glad that I found it on Pinterest!5 stars

  18. I have only read the first 100-200 comments or so, and saw a lot of concerns about using russet potatoes for this recipe, and those who met with difficulties. I just whipped up a batch (and I am a mashed potato novice…I usually go with store bought cause my own turn out so awful) using russet potatoes and so long as you keep an eye on them, stir them every 30-60 minutes if cooking on high, they turn out perfect. All evenly cooked, no burning to the sides and bottom of the cooker (other than the stray potato here and there, and that will happen with any variety I am sure), and done just right for mashing. Mine were just lovely. I made a batch tonight, and will be making another batch tomorrow (feeding 12, so one wasn’t enough, but I won’t have time tomorrow to do both for our Christmas meal), and even I, potato destroyer, managed to whip up a perfect batch of mashies with this recipe. Thank you SO SO much for this lovely gift! My family and friends will be most grateful tomorrow I am sure!5 stars

  19. Cooked my mashies this way for Thanksgivng and they were AH MAZING! So many raves and requests for more of this during weekday dinners. I was concerned early on because the onion and garlic smelled so strong when I opened the lid to check on them but it mellowed out and was PERFECT at “game time”. Thank you for a new family favorite! 5 stars

  20. I make these every year, I put heavy whipping cream instead of sour cream. makes a better tasting mashed potatoes. always creamy and rich.

  21. I only have a 6 qt and I’m afraid the potatoes will dry out or burn. I’ve read if your crockpot is too big for what’s in it bad things will happen. Thoughts?

    1. I have only made this as written. As long as there is enough liquid I *think* they should be ok. I would just say to keep an eye on them and give them a stir if needed.

      1. I am having 24 for Thanksgiving and would love to try this with 10 lbs (maybe 11-12 lbs?) in an 8 quart crock pot. Do the potatoes need to be “diced” or just cut into chunks? If the potatoes are diced will they cook faster than larger chunks? Also, can i use a crock pot liner for easier clean up or will that hamper mashing efforts? To prevent burning, do you recommend adding more broth if it dries up during the cooking time?

        1. Hi Molly, I haven’t tried doubling this recipe so I cannot say for sure but I do think it would work. Smaller pieces would cook quicker than larger chunks. You may like to allow for extra time (in case it takes longer) and if they’re ready early, you can simply mash them and turn the slow cooker to warm until you’re ready to serve. If you add too much liquid they can be watery (or too soft) so just keep an eye on it. If you do decide to add extra liquid later in the cooking process, I’d suggest heating it first so it doesn’t cool down the slow cooker too much.

  22. Hi. I’m going to try these this week. I have a new 4 qt slow cooker. Should I stir the potatoes at all during the cooking? I will have the luxury of time. Do you think cooking longer on low or shorter on high gets better results?

  23. After 6 1/2 hours in the crockpot my potatoes were a weird tan color and had a funny taste. What did I do wrong??? 

  24. Going to make this in a 4 qt crock pot (one of the newer ones which I understand cook hotter than the crockpots of old). Does cooking on low for longer get a better result than high for shorter?

  25. After I read all the comments about burning and sticking I decided not to do this for a Thanksgiving potluck. My friend talked me into doing it since she has done it many times and loves it. I am 3 hours into the project as I write this. My first peek at it was after an hour on high and they were sticking on the bottom so I gave it a stir and several of the pieces were crusty and brown. Gave it another stir, and same thing. Decided to turn the temp down to low at 2 hours. At 3 hours some pieces were starting to turn soft but others were raw, so I am skeptical that they are going to be done enouh to mash in the next hour. I surmise that everyone’s crock pot Cooks differently and I should have just done it in the conventional way boiling them in a pot. It was not one of those things that you could put it in the Crock-Pot and then think you could run to the store for a couple hours and everything would be okay like most crock pot meals. This was more work than I want to do!

    1. I’m sorry these didn’t work out for you. I’ve made them for years this way in a 4QT slow cooker with great results every time.

    2. You may not have added enough liquid to your crockpot! I made this recipe in mine and even cooked them over night on low I did stir once to make sure the potatoes on the top cooked like the ones on the bottom I did not have any problems with potatoes sticking!

  26. If you double potatoes(10lbs) do you double the ingredients? Won’t they be less creamy with twice as many potatoes??

    1. I would suggest doubling the remaining ingredients as the broth does steam the potatoes but it also adds flavor when it is mixed in. They may take longer to cook if you add extra potatoes, I haven’t tried it with 10 lbs.

  27. I have been looking some time for a recipe like this and after reading all the comments, will probably test a smaller batch before making a full crock for the Thanksgiving banquet. They really sound great and I will let you know how they turn out on my half batch!1 star

  28. Just wondering if these will taste good with gravy when there is sour cream & cheese in them or would I use something else instead? 

  29. Potatoes did not cook with the amount of time suggested and were not creamy once they did cook. Big disappointment for the school potluck I brought them for!

  30. This looks delicious!!
    Although metal utensils really shouldn’t be used with crock pots (and especially not beaters) as they can chip away at the finish (which can get some nasty stuff into your food) or even crack the crock… I’ve had it happen before.

  31. One thanksgiving my f family member was having dinner, everything was suppose to be cooked in a crock pot, I did mash potatoes in the crock pot and everyone remarked how good they were.

  32. I made these tonight for my family of four and they turned out great! I used 3lbs of russet potatoes but still added the 1/4 cups of butter and sour cream. We’ll definitely be having these again! So simple and delicious. I didn’t have any cream cheese but will try that next time.5 stars

    1. I haven’t tried this with milk however milk can sometimes curdle/separate in the slow cooker so I would recommend a broth or water.

  33. I followed the recipe exactly as written, except for the parsley…my kids won’t eat it if there is “green” in it lol… I cooked it on low for 6.5 hours and the potatoes burned, stuck to the sides and were so thick. I think the time needs to cut lower?? Any thoughts.

    1. Your slow cooker may cook a little bit hotter than mine. As long as the potatoes are soft, you can reduce the cooking time. I make this in a 4QT slow cooker.

  34. Hey Holly, I have had my 5lb bag of Yukon Gold potatoes in my crokpot since 9 a.m. this morning and it is now 4:56 p.m. and I had them set on medium heat and they’re still not done, alot of the potatoes on top are raw !!! What did I do wrong ?? I used a 5 quart crock pot also.

    1. You can freeze them in smaller batches. Once thawed, the consistency can change slightly (a little more watery). You can add in a little bit of cream cheese or sour cream (and/or drain any liquid). I prefer to use the leftovers in other recipes such as a Shepherd’s pie.

  35. Help! I cant fond the recipie for “Dressing muffins:”..can you help? Also, I love the idea of “sheet pan meals” ..dp you have any? Many thanks in advance..

  36. I cooked these on high to save tone but I would suggest a crockpot liner because they stuck all over the sides of the crockpot. Or any other suggestions?

  37. Ig I don’t have all of the ingredients for my meal can I substitute something else in place of that missing ingredient?

  38. Dear Holly
    I tried your mashed potatoes, they were great. My daughter gave me some silicone muffin cups I thought about it and then mixed up Hamburger 2 lbs, 2 eggs, season to taste, then add one box of Stove Top Savory Herbs stuffing, mix well, fill the muffin cups. Bake at 350, until fully cooked cooked time may vary. Then add corn on the cob, with a glass of milk. Milk is optional!

  39. Made them for a potluck tomorrow. So delicious!!!! I couldn’t stop eating them and had to make a bowl to keep for my kiddos and I. I doubled the recipe and added milk and used the cream cheese. Drool….

  40. BEWARE! Do not try this with russet potatoes when you are having company or at thanksgiving. I tried this on Thanksgiving, thinking I was going to save space and the potatoes cooked on the bottom first and then after I stirred them they got all mixed up and ended up with some cooked and so much uncooked. It ended up like potatoe salad with huge uncooked lumps! Not good on Thanksgiving! I would stick with the potatoes they suggested and try it out first.

    1. Yeah. Wish I would have read these comments before making these. It’s 30 minutes until our Christmas Eve meal. I had one job. Potatoes. Mostly raw chunks.

    2. They do work with russet potatoes because that’s what I used, however they will burn easier. I just stirred them often to keep them from sticking to the side of the Crock-Pot and burning. I also used your cream, butter, and milk and they turned out very creamy and smooth!

  41. These are in my crockpot as we speak, but the potatoes on top seem to be ‘burning’, or getting brown. Is 3/4 cup broth enough liquid?

  42. Has anyone tried russet potatoes instead of the suggested? Since it’s Thanksgivng russets are awefully cheap and I’ve already bought everything before finding this recipe!

    1. I know, right? $4.00 for 5lbs of yellow potatoes & 95 cents for the russets. I did the same thing. Thank you for asking, this is what II was wondering myself :)

  43. Could i sub the sour cream for milk or cream? I really hate sour cream, but i want to keep the traditional buttery creamy goodness.

    1. You can certainly leave out the sour cream. It just adds a little creaminess, you can add a little extra cream cheese or heavy cream in place.

  44. Doing a dry run today with a small Cooker n only 2lbs of potatoes. Use 1/2 cup of no salt broth. Wish me luck. Have 18 people coming, 10 lbs should be enough ya think.Do have a 6 qt. slow Cooker

  45. I can’t wait to try this… I usually peel, cook and mash the potatoes the night before Thanksgiving. Then I put them in the slow cooker Thanksgiving morning to reheat and stay warm.

    Thank you so much!!!!

  46. Just an FYI that the recipe calls for 5lb mashed potatoes; pretty sure that’s an oopsie! Looks delicious and I’ll be giving it a try for my first Thanksgiving with the in laws!

  47. Can these be made ahead & reheated over a double boiler (or microwave)?? I need the slow cooker for my turkey breast??

  48. What is the best potato to use for these? I know you mention red, yellow or white – but what do you think works BEST?

    1. It may increase the cooking time slightly. Just check that the potatoes are tender with a fork before mashing. If they are done ahead of time, you can keep them on warm.

  49. Can this be made a couple days in advance? Anything to be done ahead of time so I can enjoy time with my guests instead of in the kitchen on Thanksgiving!

      1. What is the best way to reheat them? I want to make them tonight and serve them at 1 o’clock tomorrow.

        Thanks in advance for any tips you can provide!

        1. You can either heat them in the microwave or in the slow cooker on low for a few hours. Once hot enough they can stay on warm.

        1. It may increase the cooking time slightly. Just check that the potatoes are tender with a fork before mashing. If they are done ahead of time, you can keep them on warm.

  50. I gained two pounds just reading this, I will use the slow cooker for my mashed potato’s this year. I love the idea for muffin stuffing, one of the best part of the stuffing is the crunchy part from the outside of the bird.

  51. After you mash them can you leave them on low or warm for 30 minutes or more while you prep other foods? Just wondering if they would get gummy.

    1. I have made my mashed potatoes ahead of time for years, but never cooked them in the slow cooker! Duh! Can’t wait to try this! I do put a layer of paper towels under the lid of the slow cooker to catch any condensation. Keeps the potatoes nice and creamy!

    1. The potatoes will be very hot when you mash them so there is no need to melt the butter. I usually leave it on the counter to soften when I put the potatoes into the slow cooker.

    1. Yes you can half this recipe. You may need to reduce your cooking time slightly, you just want the potatoes to be soft enough to mash.