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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I have ever always hated to boil taters. I am looking forward to trying this in the crackpot. Thanks for sharing.
Enjoy Barbara! We love these!
Can you do sweet potatoes with OJ?
I haven’t tried it (although it sounds delicious). If you do try it, please let us know how it works out for you!
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?
While my crock is non-stick, buttering the sides of your slow cooker may help as well.
Ig I don’t have all of the ingredients for my meal can I substitute something else in place of that missing ingredient?
You sure can!
Probably, unless the ingredient is potato n
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!
Wow that sounds delicious Bob! Thank you for sharing!
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….
So glad you loved them Mandy!
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!
Can you double this recipe?
Nevermind, I saw your answers from comments above…Thank you!
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?
Yes, ¾ is plenty as you don’t drain the potatoes.
You think it’d be okay to leave the skin on? We like our mashed potatoes with the skin.
If your potatoes are red, white or yellow, yes that would work just fine.
Are you on facebook?
Yes, you can find my Facebook Page here.
I have the same question as Mary F, would this work for russet potatoes? They are our favorite for mashed potatoes.
Yes, russet potatoes should work just fine in this recipe.
Thank you! I bought russets. I’ll let you know how they turn out. :)
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 :)
Russets are what many chefs suggest and I’ve found often work best!
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.
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.
How much heavy cream?
I would start with about 2-3 tablespoons and add more until you reach the desired consistency.
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
10 lbs should be good for 18 people.
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!!!!
That’s a great idea, Susan! Thanks for giving my recipe a try. :)
This could be doubled with no problem, correct?
How many servings for 5lbs red pots?
This would give you about 8 servings.
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!
LOL! Whoops! Thank you for catching that, I’ve updated it. :)
Do you have to drain the potatoes or will the soak up all the broth?
You do not have to drain the potatoes.
Thanks!