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.
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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
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Can these be made the night before?
As with most mashed potatoes they can certainly be made ahead of time and reheated the next day.
What size crock pot would I need to use in order to double this recipe for 10lbs of potatoes?
I think a 6qt crock pot would be sufficient!
Can these be made ahead & reheated over a double boiler (or microwave)?? I need the slow cooker for my turkey breast??
Yes, they can be made ahead and reheated.
What is the best potato to use for these? I know you mention red, yellow or white – but what do you think works BEST?
I personally prefer yellow.
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.
What kind of potatoes work best, red, white or Yukon gold?
All of them work well, my personal favorite is Yukon gold.
Could you cut the potatoes the night before and put them in the fridge? Or will potatoes brown that way?
I have cut potatoes the night before, if you keep them in water, they won’t brown. Drain them well before using.
How big was your crock pot?
I used a 4QT slow cooker.
do you think it would be just as good with water instead of the broth, I dont want them to be to salty.
The broth does add flavor. You could try a low sodium or no sodium version of broth.
What about a beef broth? We’re having them tomorrow with a roast. Not sure chicken broth would go with dinner.
I haven’t tried these with beef broth so I can’t say for sure how it would taste.
What kind of broth??
I use chicken broth as listed in the recipe.
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!
Yes you can make these ahead of time and reheat them before serving.
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!
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.
i need enough for 12 adults, how many potatoes do I need?
You will need about 10 lbs of potatoes (double the recipe).
I am also needing to do 10 lbs. Does the cooking time need to be adjusted at all?
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.
Holly
Any idea’s for cranberries?
Here are a few of my favorite cranberry recipes:
https://www.spendwithpennies.com/tag/cranberries/
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
LOL! Enjoy Bob!
Happy Thanksgiving Bob! :)
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!
If only it could peal them too…
Oh, I wish!
Leave the skin on for more flavor and the vitamins
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.
Could this be made using diary free products?
While I haven’t tried it with dairy free products, I’m sure it would work perfectly!
Looks good and I love m Asher spuds
Would it be ok to half this recipe?
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.
They look absolutely perfect and I love how easy this is!
Thank you Averie! I love that the slow cooker does all of the work!