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.

No Boil Slow Cooker Mashed Potatoes with butter

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 , butter , broth , salt and pepper , sour cream , garlic powder , parsley , and onion powder with labels to make No Boil Slow Cooker Mashed Potatoes

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

  1. Peel and chop the potatoes and add them to the slow cooker with seasonings and broth.
  2. Cook until fork tender.
  3. 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!

No Boil Slow Cooker Mashed Potatoes in the pot
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No Boil Slow Cooker Mashed Potatoes

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!
Prep Time 15 minutes
Cook Time 3 hours 15 minutes
Total Time 3 hours 30 minutes
Servings 10 servings
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  • 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 fresh parsley
  • 2 tablespoons cream cheese optional
  • warm milk or cream to taste
  • ½ teaspoon salt or to taste
  • ¼ teaspoon pepper or to taste


  • 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.



Slow cookers can vary, cook the potatoes until they are fork tender. If the potatoes are done early they can be mashed and left on warm for serving.
Leftover mashed potatoes can be stored in the fridge in an airtight container for up to 3-4 days. Reheat in the oven, on the stovetop, in the slow cooker, or in the microwave. Leftovers might need a bit more milk and butter stirred in. 
4.91 from 349 votes

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.

Course Side Dish
Cuisine American
No Boil Slow Cooker Mashed Potatoes in the pot with butter and writing
No Boil Slow Cooker Mashed Potatoes with butter and a title
mashing No Boil Slow Cooker Mashed Potatoes in the pot and finished dish with a title
No Boil Slow Cooker Mashed Potatoes in the pot with writing


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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Recipe Rating


  1. 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!!!5 stars

    1. 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!).

    1. 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!

  2. 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!

    1. 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!

  3. Question Do you peel potatoes if using either the red or Yukon gold varieties?
    Five stars in advance, all of your recipes have been wonderful! Making your breaded pork chops for dinner today5 stars

    1. You can if you’d like or you can leave it. If leaving the skins on, it will have a bit more of a rustic texture.