Making mashed potatoes in a crockpot is so easy!
Crockpot mashed potatoes require no boiling – simply chop & season and let the slow cooker do the rest! Before serving mash them until smooth and enjoy.
This post may contain affiliate links. Please read our disclosure policy.
Slow Cooker Mashed Potatoes
A hearty meal is just never complete without a big ol’ bowl of mashed potatoes.
- Crockpot mashed potatoes are so easy to make, they practically cook themselves!
- No boiling, straining, or draining – these leave the stove open for Thanksgiving gravy.
- They can be prepared well ahead of time and left on warm in the slow cooker.
- Easy to make, you can add cheese, garlic, or other favorites to change them to your liking.
Potatoes for Mashing
For this crock pot mashed potatoes recipe, I prefer red or Yukon gold potatoes. They have a smooth texture and buttery flavor. This recipe will also work with russet potatoes, be sure to peel them first as the skins are tough.
How to Make Crockpot Mashed Potatoes
- Peel and chop the potatoes and add them to the slow cooker with seasonings and broth.
- Cook until fork tender.
- Mash with a potato masher to reach desired consistency.
If they’re done a little early, mash them and turn the slow cooker to warm.
Tips for Perfect Potatoes
- Slow cookers can vary – ensure that the potatoes are very soft before you start mashing.
- Opening the slow cooker lets out a lot of heat and increases the cooking time. If checking the potatoes for doneness, try close the lid quickly.
- This recipe is designed for a 4 quart slow cooker – if using a different size, your results may vary.
- You can add extra warm milk or heavy cream if needed (depending on the type of potato, you may not need it).
- To change the flavor, stir in shredded cheddar cheese, roasted garlic, crumbled bacon, green onions, or chives before serving.
More Crock Pot Side Dishes
This crockpot mashed potatoes recipe is a favorite as it’s hands off and out of the way! Here are more slow cooker sides we love.
Did your family love these No-Boil Slow Cooker Mashed Potatoes? Leave us a rating and a comment below!
Equipment
Ingredients
- 5 pounds potatoes red, yellow or white
- ¾ cup chicken broth
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ cup melted butter
- ¼ cup sour cream
- 1 tablespoon chopped fresh parsley
- 2 tablespoons cream cheese optional
- warm milk or cream to taste
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
Instructions
- Peel the potatoes and cut into 1-inch chunks.
- In the bottom of a 4-quart slow cooker, add the potatoes, broth, garlic powder, and onion powder.
- Cover and cook on high for 3-4 hours or low for 6-7 hours or until fork tender. Each hour or so, very quickly stir the potatoes.
- Once tender, use a hand masher or hand mixer to mash the potatoes until smooth.
- Stir in the butter, sour cream, parsley, and cream cheese if using. Season with salt & pepper to taste. Add warmed milk or cream to reach the desired consistency if needed.
- Serve or keep on warm until serving.
Video
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
The only mashed potatoes recipe I will ever use again after trying it for the first time this past Thanksgiving. These received top votes from all attendees, tying with my “famous” Mac and cheese. If you knew my family, you’d know what incredibly high praise this is. Thank you so much!! I’m making another pot today for topping casseroles, and happy that I’ll also have leftovers for just some of the best mashed potatoes ever.
Where do you enter the 12 days of Christmas Contest please?
To enter you simply need to be subscribed to receiving my emails which you can do here if you are not already, that’s it!
I liked the ease of the slow cooker recipe, especially for cooking a lot of mashed potatoes at once. What I didn’t love was the flavor and the color of these potatoes upon following the recipe. I felt like they definitely needed much more seasoning and butter than what the recipe calls for. I also added chives and some half and half at the end. I used Yukon Golds and the process of cooking them for hours with chicken broth made the end result a browner color than we’re used to and prefer. I will go back to my tried and true stove top method for our next holiday dinner.
I’m sorry to hear you didn’t love this recipe as much as we do Angie. This recipe does call to add warmed milk or cream to desired consistency at the end.
Which type of potato works best for this recipe?
I prefer red or Yukon gold. You can also find this info in the post.
For this crock pot mashed potatoes recipe, I prefer red or Yukon gold potatoes. They have a smooth texture and buttery flavor. This recipe will also work with russet potatoes, be sure to peel them first as the skins are tough.
So healthy and tasty also time saver and good for you.
Hi Holly, would I be able to double this recipe for a larger group? Looking forward to trying for a holiday party!
If your corockpot is large enough you can double this recipe!
absolutely delicious! Only had a 2 3/4lb. pork loin roast and slow cooked on high for 2 1/2 hours. We will put this in the “do again” rotation!
Yahoo and hallelujah!!! No more watered down potatoes and a multiple of things to not have to do by using the slow cooker for mashed potatoes, like clean up the stove after they boil over!!! Great idea Holly, I only wish I would have found you earlier, like 10 years ago. Especially for the big holiday meals and I will be using this recipe for the every day meals too!
Thanks so much
So happy you enjoyed this recipe, Janet!
This has become our go-to recipe for Thanksgiving and Christmas. It’s wonderful to have a dish that you can turn on and forget about. Also, not using the stovetop or oven space is another great plus. The potatoes have a richer flavor since they’re not boiled in water. We peeled and chopped the potatoes last night and left them in cold water in the fridge overnight. It makes even less prep for today. Thanks for a great recipe and even greater shortcut! Happy Thanksgiving!!
I love them they are great for the pot luck.
These mashed potatoes came out great! Did not use cream cheese and not much milk, since the chicken broth provided enough liquid. Will definitely make these for Thanksgiving.
Can these be made without sour cream? Can I omit it completely? My husband refuses to eat sour cream.
Yes, you can replace the sour cream with additional milk or cream.
Re No Boil Mashed Potatoes. What is the serving size?
Thanks.
Hi Nancy, a serving is approximately ¾ – 1 cup.
Holly
how much cream/milk do I use when replacing sour cream??? and when do I add to the crockpot. could you also make this same recipe in a instapot ?
thank you
Rebecca Roslindale mass
You are adding milk or cream to desired consistency. So I would start with a couple tablespoons and work up from there.
If making in and instant pot I recommend using this recipe.
Perfect!
Crock POT Mashed Potatoes Sounds Absolutely Delicious To Eat For Dinner Any Day Of The Week!!! Even Leaving The Skins On Is Delicious Because Of Nutrition!! Then Put Some Shredded Cheese On The Top Of Your Delicious Mashed Potatoes & Parsley & Chives & Your Mashed Potatoes Absolutely Awesome & Delicious!!! Her Recipes Are Absolutely Delicious To Eat For Dinner!!! Always Good To Learn How To Make Mashed Potatoes From A Pro Cook & Baker !!! Thank.You For Sharing Your Mashed Potatoes Recipes They Look Awesome & Delicious For Christmas Holiday Dinner Or Make Breakfast Mashed Potatoes With Shredded Chicken & Mashed Potatoes Tacos With All The Fixens!!! You Gotta Love ❤️ Mashed Potatoes For Christmas Holiday Dinner!!! Absolutely Awesome Thank.You For Sharing Your Favorite Recipes!!! Charlie Andrew!!!
Thx. Thx.
Does it matter if I have a largyer crockpot?
For the best results, you want to fill your Crock Pot between one-half and two-thirds full. So depending on the size of your Crock Pot, you may want to increase the amount of potatoes you’re using (and they make excellent leftovers and freeze well!).
Can this be made the day before?
Hi Julie, Yes you can make these ahead of time and reheat them before serving. I would suggest letting them reheat on low for 2-4 hours, but you may need to check on them periodically and adjust the time as needed. I hope that helps!
These sound delish! Can I make them a day or two ahead and reheat in slow cooker on the day? Any tips? Thanks and Happy Thanksgiving week!
Hi Michelle! Yes you can make these ahead of time and reheat them before serving. I would suggest letting them reheat on low for 2-4 hours, but you may need to check on them periodically and adjust the time as needed. I hope that helps!
I haven’t made these yet.I do have a question.Can I leave out the sour cream and use more milk?
Yes, you can replace the sour cream with additional milk or cream.