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!
I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!
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.
- Strawberry Sangria - May 19, 2026
- Chile Lime Chicken - May 13, 2026
- Key Lime Pie - May 11, 2026
CAROLYN S HOGUE says
What can be substituted for chicken broth to make this vegetarian?
Amanda Davis says
Vegetable broth will work just fine.
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 :)