Crockpot mashed potatoes are the holiday side that frees up your stovetop. Instead of boiling a huge pot of water, you cook the potatoes in a little garlicky broth right in the slow cooker, mash them in the crock, and keep them warm on the WARM setting until dinner.
This recipe serves 12, holds for up to 2 hours without drying out, and can be made the day before.
Why You Will Love This Crockpot Mashed Potatoes
- No boiling or draining. The potatoes steam in 1 cup of broth, so there is no giant pot of water.
- Frees up the stove. On Thanksgiving, burners and oven space are precious.
- Holds warm for hours. Stir in a splash of warm milk and they stay creamy on WARM.
- Richer flavor. Cooking in broth and garlic seasons the potatoes all the way through.
Ingredients for Crockpot Mashed Potatoes
- Potatoes: 5 lb (2.3 kg) Yukon Gold for a naturally buttery, creamy mash, or russets for a fluffier texture. Cut them into even 1 1/2-inch chunks so they cook at the same rate.
- Chicken broth: 1 cup (240 ml). Use vegetable broth for a vegetarian side.
- Butter, milk and cream cheese: The butter and warm milk make the mash creamy; 4 oz of cream cheese keeps it smooth while it sits on WARM.
How to Make Crockpot Mashed Potatoes
Step 1: Load the crock
Add the potatoes, garlic, broth and salt to a 6-quart slow cooker and toss to coat.
Step 2: Slow cook
Cover and cook on HIGH for 4 hours or LOW for 6 to 7 hours, until a fork slides through the biggest pieces with no resistance.
Step 3: Mash in the crock
Add the butter and cream cheese and mash with a potato masher right in the insert. Do not drain; most of the broth is absorbed.
Step 4: Finish and hold
Stir in the warm milk a little at a time until creamy, season with pepper and more salt, and switch to WARM. Top with butter and chives before serving.
Tips for the Best Crockpot Mashed Potatoes
- Use a masher, not a mixer. An electric mixer or blender overworks the starch and turns potatoes gluey.
- Warm the milk. Cold milk cools the potatoes and makes them stiff. Warm it for 60 seconds in the microwave.
- Keep them loose on WARM. Stir in 2 to 3 tbsp warm milk every hour to keep them from drying at the edges.
- Make them the day before. Refrigerate mashed potatoes in the crock insert, then reheat on LOW for 3 to 4 hours, stirring in extra milk as needed.
What to Serve with Crockpot Mashed Potatoes
Serve with crockpot turkey breast and gravy, next to Mississippi pot roast, or under crockpot beef tips and gravy.
Easy Variations
- Loaded mashed potatoes. Stir in 1 cup cheddar and top with sour cream and chives.
- Dairy-free. Use olive oil or plant butter and warm unsweetened oat milk.
- Herb garlic. Add 1 tsp dried thyme and 1 tsp rosemary with the broth.
- Half sweet potato. Swap 2 lb of the potatoes for sweet potatoes.
How to Store and Reheat
Refrigerate for up to 4 days. Reheat on LOW in the slow cooker or in the microwave with a splash of milk.
Freeze in portions for up to 2 months; texture is best when the recipe includes the cream cheese.
Equipment I Used
- 6-quart slow cooker: the right size for this recipe. Fill it between half and two-thirds full for even cooking.
- 3-piece ceramic serving bowl set: takes food straight from the crock to the table.
- Stainless steel measuring cups and spoons: for sauces and spice blends.
- Large airtight food storage container: for leftovers and freezer portions.
New to slow cooking? The Easy Slow Cooker Recipes guide is a beginner-friendly collection of easy crockpot breakfasts and dinners.
Crockpot Mashed Potatoes
Ingredients
Method
- Add the potatoes, garlic, broth and salt to a 6-quart slow cooker and toss to coat.
- Cover and cook on HIGH for 4 hours or LOW for 6 to 7 hours, until a fork slides through the biggest pieces with no resistance.
- Add the butter and cream cheese and mash with a potato masher right in the insert. Do not drain; most of the broth is absorbed.
- Stir in the warm milk a little at a time until creamy, season with pepper and more salt, and switch to WARM. Top with butter and chives before serving.
Notes
Crockpot Mashed Potatoes FAQ
Can you put raw potatoes in a crockpot for mashed potatoes?
Yes. Peeled, cubed raw potatoes cook in about 4 hours on HIGH or 6 to 7 hours on LOW with 1 cup of broth, then mash right in the crock.
Do you drain potatoes cooked in the slow cooker?
Usually not. The small amount of broth is absorbed or mashed in and adds flavor. If there is more than about 1/4 cup left, spoon some off.
How long can mashed potatoes stay warm in a crock pot?
About 2 hours on WARM for the best texture. Stir in a little warm milk every hour.
Can I make crockpot mashed potatoes the day before Thanksgiving?
Yes. Make them fully, refrigerate, then reheat in the crock on LOW for 3 to 4 hours with extra milk.
