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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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.
These look amazing! I love mashed potatoes with the skin on? Will it work for this recipe?
Yes! It will!
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!
I hope you enjoy the recipe!
Just wondering if these will taste good with gravy when there is sour cream & cheese in them or would I use something else instead?
I think gravy is a delicious topper for this recipe!
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!
I’m sorry this didn’t work out for you. Which variety of potatoes did you use?
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.
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.
I am going to use vegetable broth because I am out of chicken.
Very good. I would cook it again.
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.
Can you substitute milk instead of chicken broth?
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.
Looks good I am trying this today! Thanks!
Enjoy!
Love the recipes thankyou for posting
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.
Great idea..
Do you not need to cover the potatoes with the broth?
No, just a little bit in the bottom. It will basically steam the potatoes.
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.
That is the same variety of potatoes I use and they should’ve been tender in the time suggested. I would suggest possibly double checking the temperature of your slow cooker.
Potatoes- slow cooker mashed
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.
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..
I have a lovely Sesame Ginger Salmon & Broccoli sheet pan meal.
https://www.spendwithpennies.com/one-pan-sesame-ginger-salmon-broccoli/