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.

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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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?!

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.

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.

The best potatoes to use are red, white or yellow because of their smooth texture and buttery flavor! If you’d like a creamier texture you can also add in a splash of milk or heavy cream if needed but I haven’t found I ever need it in mine.

Feel free to sub in 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.

 

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!  The result is smooth and flavorful potatoes which are the perfect side to any turkey dinner.

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Ingredients:

  • 5 lbs potatoes (red, yellow or white)
  • 3/4 cup chicken broth
  • 1/2 teaspoon onion powder
  • 1 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

Directions:

  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.
  4. Using a masher, mash potatoes until smooth. Stir in butter, sour cream, parsley and cream cheese if using. Season with salt & pepper to taste.

Nutrition Information

Yield: 6 -8 servings, Serving Size:

  • Amount Per Serving:
  • Calories: 479 Calories

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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.
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 No Boil Slow Cooker Mashed Potatoes

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Holly Nilsson

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!

129 comments on “No Boil Slow Cooker Mashed Potatoes”

  1. They look absolutely perfect and I love how easy this is!

  2. Would it be ok to half this recipe?

  3. Looks good and I love m Asher spuds

  4. Could this be made using diary free products?

  5. Does the butter need to be melted or softened?

    • 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.

  6. If only it could peal them too…

  7. 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.

    • Absolutely! I have left them on warm for up to 90 minutes and they don’t get gummy.

    • 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!

  8. 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

  9. Holly
    Any idea’s for cranberries?

  10. i need enough for 12 adults, how many potatoes do I need?

  11. 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!

  12. do you think it would be just as good with water instead of the broth, I dont want them to be to salty.

  13. How big was your crock pot?

  14. Could you cut the potatoes the night before and put them in the fridge? Or will potatoes brown that way?

  15. What kind of potatoes work best, red, white or Yukon gold?

  16. Does using 10 lbs of potatoes increase cooking times?

    • 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.

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

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

  19. What size crock pot would I need to use in order to double this recipe for 10lbs of potatoes?

  20. Can these be made the night before?

  21. Do you have to drain the potatoes or will the soak up all the broth?

  22. 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!

  23. How many servings for 5lbs red pots?

  24. This could be doubled with no problem, correct?

  25. 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!!!!

  26. 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

  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.

  28. 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!

    • 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 :)

  29. I have the same question as Mary F, would this work for russet potatoes? They are our favorite for mashed potatoes.

  30. Are you on facebook?

  31. You think it’d be okay to leave the skin on? We like our mashed potatoes with the skin.

  32. 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?

  33. Can you double this recipe?

  34. 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.

    • Oh no, how disappointing! I’m sorry your potatoes didn’t cook through. Did you use 5lbs of potatoes?

    • 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.

    • 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!

  35. 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….

  36. 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!

  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. 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?

  39. Can you do sweet potatoes with OJ?

  40. I have ever always hated to boil taters. I am looking forward to trying this in the crackpot. Thanks for sharing.

  41. 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..

  42. There is just the two of us, can these be frozen in smaller batches?

    • 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.

  43. Potatoes- slow cooker mashed

  44. 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.

  45. Do you not need to cover the potatoes with the broth?

  46. Great idea..

  47. 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.

    • 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.

  48. Love the recipes thankyou for posting

  49. Looks good I am trying this today! Thanks!

  50. Can you substitute milk instead of chicken broth?

  51. 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.

    Rating: 5
  52. Very good. I would cook it again.

    Rating: 5
  53. I am going to use vegetable broth because I am out of chicken.

  54. 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.

  55. 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.

  56. 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!

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

  58. 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!

    Rating: 1
  59. These look amazing! I love mashed potatoes with the skin on? Will it work for this recipe? 

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

    • 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.

  61. 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!

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