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
- 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.
- 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
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Alexandra Thomas says
Best ever! I’ve made them twice. After the first time for Thanksgiving, that’s all they asked me to bring for Christmas! So easy. Frees up oven and stovetop. Can prepare ahead and travels well. Keeps warm while waiting and serving.
Star says
Love these taters! Made them Tha msg icing and Christmas this year. Very easy and tasty. Thank you Amanda for this great recipe!
Sue Dye says
These mashed potatoes were a huge hit on Thanksgiving. Definitely making them for Christmas. Thank you for all of your recipes.
Donna says
These potatoes were so good – my family loved them!
Marlene says
The potatoes were in for > 4 hours and they still were hard…. Unable to mash…..
Amanda Formaro says
I make these all the time and they are always perfect. Did you cook them on low? It’s either that or your lid is leaking.
Sheri Hoyt says
Hello! Can’t wait to make these tomorrow for Thanksgiving. I have a silly question. I know it’s horrible, but when I make mashed potatoes on the stove, I usually end up putting 2+ sticks of butter in them. Of course I’ve never put sour cream or cream cheese in mine. So I’m assuming that’s taking the place of all the butter to make it creamy. Or do you add more after you’re all done? Thank you. Super excited!
Amanda Formaro says
I make them as the recipe states. My suggestion would be to follow it exactly and you can always add more butter if your preferences dictate :)
Mel says
So simple and delicious!! Due to allergies, I used dairy free cream cheese and about 1 C oat milk and a full stick of dairy free butter at the end. Perfect and will definitely be using this recipe again. Thank you
david greenfield says
Great Mashed Potato recipe….always have done skin-on but didn’t know that about Yukon Golds…..thanks…!
Rose says
I have a 5 quart slow cooker. Do you think everything will fit and cook correctly or should I just leave out a few potatoes?
Amanda Formaro says
My six quart is pretty full when I make these. I think you can give it a try and as long as the lid fits snugly you should be ok!
Joanne Salnas says
Hello, I will be making this recipe for 12 servings and was wondering if you could leave out sour cream? Would I have to increase another ingredient? Also I will be increasing my serving to 12. Thank you in advance for your advice.
Amanda Formaro says
I think leaving out the sour cream will be ok. Start by not adding anything in place of it, but once everything is mixed if it feels like it needs something to can adjust with small amounts of milk and butter until you get it where you want!
Maryh says
These sound great! I am a huge fan of crock pot liners. Have you ever used one for this recipe? I wonder if it would tear up the liner when being mashed.
Amanda Formaro says
I haven’t used a liner, but don’t think you should with this recipe.
Lisa says
Good morning – are you able to make these a day ahead? If so, any suggestions on the lreheating?
Thank you!
Amanda Formaro says
I’m so sorry, i was celebrating with family yesterday. but to answer your questions, you can and just reheat them. They are best made the day of like anything else :)
Kelly says
These were so amazing at Thanksgiving we are making them again for Christmas dinner
Amanda Formaro says
Hooray! I love these potatoes SO much, i’m so glad you did too! Merry Christmas!
Kara says
Made these yesterday for Thanksgiving and were a huge hit! So great to do these in Slow cooker, really freed up the day to get other foods prepped. This recipe is a keeper 🙂
Amanda Formaro says
So glad you loved them like we do! I personally think they are easily and more foolproof than stove top mashed :)
Ruth says
I want to make 10 pounds in my 6 quart slow cooker.
Doubling the recipe. Do I double the other ingredients as well?
Amanda Formaro says
That might be a really tight fit. I’d like to hear how it goes if you try it. I’ve never done more than 5 pounds. I would say double everything except the broth. Use 1 1/2 cups of broth.
Eileen says
Ruth how did the 10 pounds turn out.
Adele says
I am making these for a Friendsgiving for work, but I need to be at work during the day! Could I leave it at home for 3-4 hours without stirring? Thanks :)
Amanda Formaro says
3-4 hours after they finish cooking? I just want to make sure I understand your question before I respond :)
Hilary Black says
With this recipe can it be half of it and still turn out well or do you need to use five pounds of potatoes?
Amanda Formaro says
I’m sure you could halve it!
Donna Valliere says
Approx how big is each serving? I measured out a 3/4 cup serving for myself but I have to count carbs for my diabetes and I need to calculate the carbs in what I ate.
Amanda Formaro says
Hi Donna. I actually do not know the measurement for a serving as far as cups go. Next time I make them I will be sure to do that and adjust the recipe. One serving is approximately 1/2 pound of potatoes based off the nutrition facts in this recipe.
Valerie says
Perfect for holiday gatherings. The recipe couldn’t be any easier and the taste is amazing.
Amanda Formaro says
Thanks Valerie! We love them too :)