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!

No Boil Slow Cooker Mashed Potatoes. Velvety rich mashed potatoes cooked in the slow cooker. 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.

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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 compliment 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 to make these creamy crock pot mashed potatoes the star of your meal!

No Boil Slow Cooker Mashed Potatoes. Velvety rich mashed potatoes cooked in the slow cooker. 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.

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.

No Boil Slow Cooker Mashed Potatoes. Velvety rich mashed potatoes cooked in the slow cooker. 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.

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!

No Boil Slow Cooker Mashed Potatoes. Velvety rich mashed potatoes cooked in the slow cooker. 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.

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4.41 from 10 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
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.

Ingredients

  • 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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Instructions

  1. Peel potatoes and cut into chunks.
  2. Place potatoes, broth, garlic powder and onion powder into a 4QT slow cooker.
  3. Cook on high 3-4 hours or low 6-7 hours, stirring every hour or so or until tender.

  4. 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.

  5. Serve or keep on warm until serving.

Nutrition Information
Calories: 195, Fat: 7g, Saturated Fat: 4g, Cholesterol: 18mg, Sodium: 142mg, Potassium: 966mg, Carbohydrates: 28g, Fiber: 5g, Protein: 6g, Vitamin A: 5%, Vitamin C: 33.5%, Calcium: 8%, Iron: 41.2%

(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

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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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Comments

    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.

  1. 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. 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!

  2. 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!

  3. 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.

  4. 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. 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!

  6. 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! 

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

  8. 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.

  9. 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?

  10. 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?

  11. 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!

    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.

  12. 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!

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

  14. 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!

  15. 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.

  16. 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.

  17. 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.

    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.

  18. 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.

  19. 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.

  20. 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..

  21. 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?

  22. 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!

  23. 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….

  24. 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!

  25. 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?

  26. 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 :)

  27. 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.

  28. 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

  29. 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!!!!

  30. 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!

    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.

  31. 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.

  32. 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.
    Bob

  33. 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.