I love using my slow cooker, and making mashed potatoes in it is great for the holidays or just a busy weeknight! My Crockpot Mashed Potatoes have the skin on, but you can peel them if you want to. We love our Brown Butter Mashed Potatoes too, but I love the set it and forget it aspect of this recipe.
Why I love making these in the crockpot
Some people have asked why I would cook potatoes for 3-4 hours in a slow cooker instead of just making them on the stove.
I’ll be honest, when cooking a big dinner I hate making mashed potatoes. All the peeling takes forever, then you have to make sure they are boiled just right, and of course, you can make them tough by over-beating, or mushy and watery by overcooking them. That’s why I love these Crockpot mashed potatoes so much!
I love that the potatoes cook perfectly in the crockpot, and I can set them and forget them while I work on other parts of the holiday meal.
Frequently Asked Questions
For this crockpot mashed potato recipe, there is no need to peel the potatoes. Simply scrub the potatoes so they are nice and clean, then cut them into quartered wedges.
There’s no boiling required. The slow cooker, with a little bit of broth, does all the work for you.
The beauty of this dish, especially during the holidays, is that you can set it and forget it for while! These Crockpot mashed potatoes take about 3-4 hours to cook, so you can work on other things while they cook!
You can keep the mashed potatoes in the covered crock on the warm setting for about 3 hours. Just give them a stir every 45 minutes or so.
Skins or No Skins
I use Yukon Gold potatoes and I leave the skins on. There are lots of nutrients in the skins so why discard them? Once these potatoes are mashed up you can’t even tell the skins are still in them because of how the slow cooker method softens them.
However, if you prefer your potatoes without the skins, you can absolutely peel them first and then proceed with the recipe. You can also use Russet potatoes or red potatoes instead of Yukon Gold.
How to Make Crockpot Mashed Potatoes
- Place scrubbed and quartered potatoes into a 6-quart Crockpot.
- Add chicken broth.
- Add whole cloves of garlic.
- Cover slow cooker with lid and cook on high for 3-4 hours. Potatoes should be fork tender.
- Do not drain broth from slow cooker. Add sour cream, cream cheese, and butter. Mash the potatoes with a potato masher. Stir and turn potatoes from the bottom of the crock, continue mashing until you reach your desired consistency.
- You can keep the mashed potatoes in the covered crock on the warm setting for about 3 hours. Just give them a stir every 45 minutes or so.
What to serve with Crockpot mashed potatoes?
So many recipes, so little time! We love mashed potatoes with so many dishes, but some of our all-time favorites include this Crockpot Sticky Chicken, our nostalgic Salisbury Steaks, this to-die-for Crockpot Roast Beef, and of course the Best Meatloaf you’ll ever have!
There are plenty of others, so be sure to check out all the dinner recipes here.
If you’re a fan of traditional potatoes, you’ll LOVE our creamy traditional mashed potatoes, which are just as good and always a dinner favorite.
Crockpot Mashed Potatoes
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 5 lbs Yukon Gold potatoes scrubbed and quartered
- 1 cup chicken broth
- 4 cloves garlic
- â…“ cup sour cream
- 4 ounces cream cheese
- 2 tablespoons butter
- salt & pepper to taste
Things You’ll Need
Before You Begin
- I use Yukon Gold potatoes and I leave the skins on. There are lots of nutrients in the skins so why discard them? Once these potatoes are mashed up you can’t even tell the skins are still in them because of how the slow cooker method softens them.
- However, if you prefer your potatoes without the skins, you can absolutely peel them first and then proceed with the recipe. You can also use Russet potatoes or red potatoes instead of Yukon Gold.
- These Crockpot mashed potatoes take about 3-4 hours to cook, so you can work on other things while they cook, and no “watched pot” syndrome!
Instructions
- Place scrubbed and quartered potatoes into a 6-quart slow cooker.
- Add chicken broth.
- Add whole cloves of garlic.
- Cover slow cooker with lid and cook on high for 3-4 hours. Potatoes should be fork tender.
- Do not drain broth from slow cooker. Add sour cream, cream cheese, and butter. Mash the potatoes with a vegetable masher. Stir and turn potatoes from the bottom of the crock, continue mashing until you reach your desired consistency.
- You can keep the mashed potatoes in the covered crock on the warm setting for about 3 hours. Just give them a stir every 45 minutes or so.
Nutrition
This post originally appeared here on Nov 6, 2018.
Amanda Davis
Latest posts by Amanda Davis (see all)
- Christmas Tree Cheese Platter - December 16, 2024
- White Chocolate Macadamia Nut Cookies - December 12, 2024
- Candy Cane Danish - December 11, 2024
Jim says
These came out delicious! My only slight issue was that several bits of potatoes slightly burned along the edges of the crockpot. I wondering if I could fix that by changing the setting to lower and doubling the cooking time to maybe 8 hours?
Amanda Davis says
I make these every year and have never had that burning issue. Is your crockpot getting older? Sometimes they get hot spots. You could always use crockpot liners. :) I couldn’t say for sure about changing the temperature without testing it. I’m glad you loved them though!
Mary says
how long can these be kept warm for? I’ve made them and they are done at 11 a.m. but we won’t be eating until later this afternoon.