Creamy, buttery crockpot mashed potatoes can be made with the skin on or without, that’s up to you! This is a set it and forget it kind of recipe, great for the busy holidays.
Why this recipe works
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!
My crockpot mashed potatoes have the skin on, but you can just as easily peel them if that’s what you prefer. And while I will always love simple stovetop mashed potatoes, I tend to reach for this slow cooker recipe during the holidays when there’s a lot going on in the oven.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
POTATOES – We use Yukon gold potatoes, which are rich, creamy, and dense when mashed. For a fluffier, lighter texture, you can use russet potatoes instead. Russet potatoes are relatively dry and have a high starch content, so you may need to adjust the other ingredients as needed (such as sour cream, butter, etc.) to make up for that.
ADDITIONS – Sour cream, cream cheese, and butter really make these crockpot mashed potatoes that much better. Feel free to use low-fat variations if you’d like.
How to Make Crockpot Mashed Potatoes
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Place scrubbed and quartered potatoes into a 6 or 7-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.
Frequently Asked Questions & Expert Tips
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 a 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.
Absolutely. You can add shredded cheese to the mashed potatoes, simply stir it in at the end until melted and combined. I would recommend shredding the cheese straight from the block so you don’t end up with that grainy texture you typically get from bagged pre-shredded cheeses.
For crockpot mashed potatoes, Yukon Golds are usually the best choice because they stay creamy, buttery, and stable during long, slow cooking. Russets also work and make a fluffier mash, but they can absorb too much liquid and turn gummy if overmixed or kept warm too long.
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.
Serving Suggestions
Serve your crockpot mashed potatoes with brown gravy or chicken gravy, they’re amazing either way! Optionally garnish with chives. You can mash your potatoes until you reach your desired consistency. Like them really smooth? Run a handheld mixer through them!
There are a lot of ways to jazz up this mash, for example, adding shredded cheese or chopped bacon at the end. I hope you enjoy them as much as we do!
More Mashed Potato Recipes
- Garlic Mashed Potatoes
- Mashed Sweet Potatoes
- Brown Butter Mashed Potatoes
- Homemade Mashed Potatoes – on the stovetop!
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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 Pin It Rate ItIngredients
- 5 lbs Yukon Gold potatoes scrubbed and quartered
- 1 cup chicken broth
- 4 cloves garlic
- ⅓ 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.5 lbs Yukon Gold potatoes
- Add chicken broth.1 cup chicken broth
- Add whole cloves of garlic.4 cloves 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. Add salt and pepper to taste. 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.1/3 cup sour cream, 4 ounces cream cheese, 2 Tablespoons butter
- 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.
Expert Tips & FAQs
- Mash to your desired consistency. Prefer them extra smooth? Run a hand mixer through them.
- Store any cooled leftovers in an air-tight container kept in the refrigerator for 3-4 days.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post originally appeared here on Nov 6, 2018.
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Jenn says
So easy and yummy!! Also +100 stars for adding the measurements again at each step so I dont have to scroll up and down 😆 love it!
Penny says
This year I tried your recipe for crock pot mashed potatoes. They tasted great and my family really enjoyed them. I also loved how easy it was to prep and finish this recipe. My only issue was with the actual mashing. I tried my best using a potato masher but the finished product had lots of lumps. ( I usually use a hand-held electric mixer but I was hesitant to do that inside my crock pot). I will definitely be making these again at holiday time!
Amanda Davis says
Hi Penny! So glad you enjoyed them! It’s true that there can be some lumps left over after mashing. One option is to cook them a little longer next time to soften the potatoes more, or you can scoop them out of the crockpot and into a bowl so you can use your mixer. Then just put them back in the crockpot on warm :)
Stephanie says
I have no idea how this recipe got 5 stars from 101 reviews. I made it exactly according to the recipe. The potatoes were runny and so garlic forward I couldn’t eat them. The sour cream flavor was also very strong. I usually love Amanda’s recipes but I won’t make this again.
Amanda Davis says
I’m sorry to hear that. Did you use Yukon Gold potatoes? I make thee every year, as do several of my friends, so I can’t imagine what could have gone wrong. :(
Beth Radwanski says
Ruined my Thanksgiving potatoes! The potatoes ended up oxidizing, had a really thick texture, and were overall not good. I had made 2 batches and threw one directly in the trash.
Amanda Davis says
Did you cut the potatoes early? If so they would definitely oxidize. You have to cut the potatoes right before you turn on the crockpot. You said you made two batches.. two batches of these and one worked fine?
Rhadonda says
So easy!! So good!! I love not having to peel a ton of potatoes!!
Platter0113 says
I’m sorry that I never left a review last year, but I can tell you that these potatoes are a game changer on Thanksgiving Day! I don’t have to worry about them when trying to do last minute, prep on dinner rolls, gravy, etc.
I will absolutely be using this recipe again. In November.
Amanda Davis says
That’s awesome! I feel the same way. I always make these on Thanksgiving, and for the same reason! Thank you :)
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.