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!

Mashed Potatoes with parsley in the slow cooker

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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 complement 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 making these creamy crock pot mashed potatoes the star of your meal!

Uncooked Potatoes with seasonings in the slow cooker

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.

Potatoes in the slow cooker being mashed

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!

Mashed Potatoes with seasonings in the slow cooker

More Classic Potato Recipes You’ll Love

Mashed Potatoes with parsley in the slow cooker
4.7 from 81 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 Nilsson
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 pounds potatoes red, yellow or white
  • ¾ cup chicken broth
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ cup butter
  • ¼ 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

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

Nutrition Information

Calories: 195, Carbohydrates: 28g, Protein: 6g, Fat: 7g, Saturated Fat: 4g, Cholesterol: 18mg, Sodium: 142mg, Potassium: 966mg, Fiber: 5g, Vitamin A: 250IU, Vitamin C: 27.6mg, Calcium: 80mg, Iron: 7.4mg

(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
Course Side Dish
Cuisine American
About the author

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!

More Posts by Holly

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Comments

  1. I am trying this and my potatoes are starting to stick and scorch a little. Can you use slow cooker bags for this?

  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!

    2. My mom in law told me to never add milk to the potatoes before mixing them because the potatoes and milk bond and that’s what’s causing the gummy or sticky issue. So just put your butter in, beat them, then add milk and stir. Hope that helps.

  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 stars

  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!5 stars

  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! 5 stars

  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.

      1. I am having 24 for Thanksgiving and would love to try this with 10 lbs (maybe 11-12 lbs?) in an 8 quart crock pot. Do the potatoes need to be “diced” or just cut into chunks? If the potatoes are diced will they cook faster than larger chunks? Also, can i use a crock pot liner for easier clean up or will that hamper mashing efforts? To prevent burning, do you recommend adding more broth if it dries up during the cooking time?

      2. Hi Molly, I haven’t tried doubling this recipe so I cannot say for sure but I do think it would work. Smaller pieces would cook quicker than larger chunks. You may like to allow for extra time (in case it takes longer) and if they’re ready early, you can simply mash them and turn the slow cooker to warm until you’re ready to serve. If you add too much liquid they can be watery (or too soft) so just keep an eye on it. If you do decide to add extra liquid later in the cooking process, I’d suggest heating it first so it doesn’t cool down the slow cooker too much.

  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. After 6 1/2 hours in the crockpot my potatoes were a weird tan color and had a funny taste. What did I do wrong??? 

  11. 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?

  12. 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!