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Crockpot Mashed Potatoes are rich, buttery, and creamy. A little sour cream adds extra flavor to this comforting side dish, and using the slow cooker leaves more room on the stove for the rest of Thanksgiving, Christmas, or Sunday dinner.
Table of Contents
- Creamy Slow Cooker Mashed Potatoes
- Why You’ll Love This Recipe
- Crockpot Mashed Potatoes Ingredients
- Variations & Substitutions
- What Size Slow Cooker Do I Need?
- How to Make Crockpot Mashed Potatoes
- Tips for Creamy Mashed Potatoes
- Keeping Mashed Potatoes Warm
- Make-Ahead Mashed Potatoes
- Storage & Reheating
- More Side Dish Recipes
- Crockpot Mashed Potatoes Recipe
Creamy Slow Cooker Mashed Potatoes
I’m here for the sides! When making a big holiday dinner, having a set-it-and-forget-it side dish is always welcome.
These potatoes get slow cooked and mashed right in the crockpot! Once they’re ready, you can keep them warm in the same pot while you finish the rest of dinner.
Why You’ll Love This Recipe
- Frees up a burner: Especially helpful when you’re making gravy and several other side dishes.
- Easy to adjust: Mash them smooth or leave a few lumps, and add just enough milk for the texture you like.
- Convenient for serving: Keep the finished potatoes warm in the crockpot until dinner is ready.
Crockpot Mashed Potatoes Ingredients
A few simple ingredients give these slow cooker mashed potatoes their creamy texture and buttery flavor. The garlic is optional, so you can include it or keep things more traditional.
For exact amounts and full instructions, see the recipe card below.
Potatoes, Water, Chicken Bouillon Powder, Garlic, Salt, Butter, Whole Milk, Sour Cream, Black Pepper
Potatoes: Russets make a fluffier mash, while Yukon Golds have a naturally creamy texture. Red potatoes work well if you prefer a more rustic texture.
Butter: You can use salted or unsalted butter. Keep that in mind when seasoning the finished potatoes, since the bouillon also contributes salt.
Milk: Add it gradually. The amount you need will depend on your potatoes and how thick you like your mashed potatoes. Heavy cream or half and half can also be used.
Variations & Substitutions
- Cream cheese: Some people like cream cheese mashed potatoes. For an even richer mash, add softened, cubed cream cheese with the butter so it gets mashed in and melts. See the recipe notes for the starting amount.
- Vegetarian option: Use vegetable bouillon in place of the chicken bouillon.
- Peels optional: Scrub the potatoes well and leave some or all of the peels on if you enjoy the texture.
What Size Slow Cooker Do I Need?
I use a 6-quart slow cooker, and this batch just fits in mine. Use a larger slow cooker if needed to stay within your model’s recommended fill level.
How to Make Crockpot Mashed Potatoes
- Cook the potatoes: Add the cubed potatoes, water, and seasonings to the slow cooker. Cook until the potatoes mash easily with a fork.
- Drain and mash: Drain well, then return the potatoes to the crockpot and mash with the softened butter.
- Make them creamy: Gradually mash in the milk, then stir in the sour cream. Taste and adjust the salt and pepper before serving.
Tips for Creamy Mashed Potatoes
- Cut the potatoes into similar-sized pieces so they cook evenly.
- Cook until they mash easily with a fork and have no firm centers.
- Drain well before adding the butter and milk.
- Use a potato masher and avoid overworking the potatoes, which can make them gluey.
Keeping Mashed Potatoes Warm
Cover the finished crock pot mashed potatoes and use the Warm setting, checking that they stay at 140°F or above.
Stir occasionally, including around the edges, and replace the lid. If they thicken, gently stir in a little more milk.
Make-Ahead Mashed Potatoes
You can make these slow cooker potatoes the day before. This is so helpful for Thanksgiving dinner and other holidays!
- Transfer them to shallow containers and refrigerate promptly.
- Reheat on the stovetop or in the microwave, stirring and adding a little milk as needed, until they reach 165°F throughout. Then transfer them to a preheated slow cooker to keep warm for serving.
Storage & Reheating
Refrigerate: Store leftovers in airtight containers for up to 3–4 days.
Reheat: Warm individual portions in the microwave or larger portions on the stovetop, stirring occasionally. Add a splash of milk to loosen them and heat to 165°F throughout.
More Side Dish Recipes
Brown Sugar Bacon Green Beans
Classic Sweet Potato Casserole
Garlic Cheddar Drop Biscuits
Apple Cranberry Coleslaw
If you make these easy Crockpot Mashed Potatoes, let me know by leaving a comment and a star rating below! 😊
Crockpot Mashed Potatoes
Ingredients
To Cook the Potatoes
- 5 pounds Potatoes (peeled if desired and cubed)
- Water (just enough to cover the potatoes)
- 2 teaspoons Chicken Bouillon Powder or 2 bouillon cubes (check the package for equivalent strength)
- 2 cloves Garlic (Or to taste. Peeled and left whole, optional)
- 2 teaspoons Salt
To Finish
- 1 cup Butter softened (2 sticks)
- ½–1 cup Whole Milk or Heavy Cream or Half and Half (plus more if needed for holding)
- ½ cup Sour Cream
- Salt, to taste
- Black Pepper, to taste
Instructions
Prep
- Scrub the potatoes. Peel them, or leave the peels on if desired. Cut into similar-sized cubes.
Slow Cook the Potatoes
- Add the potatoes to the slow cooker and pour in just enough water to cover them. Add the chicken bouillon, garlic if using, and 2 teaspoons salt.
- Cover and cook on High for approximately 4–5 hours, until the potatoes are tender and mash easily with a fork, with no firm centers.
- Turn off the slow cooker. Carefully drain the potatoes in a colander, keeping the garlic with them, then return the potatoes and garlic to the slow cooker.
Make the Mashed Potatoes
- Add the softened butter and partially mash the potatoes with a potato masher.
- Gradually add the milk, starting with ½ cup, and continue adding milk while mashing until the potatoes reach your desired consistency. You may not need the full cup.
- Stir in the sour cream.
- Taste and add salt and pepper as needed. Stir gently to combine.
Serve or Keep Warm
- Serve immediately, or cover and turn the slow cooker to Warm. Keep the potatoes at 140°F or above until serving.
- Stir occasionally and replace the lid. If the potatoes become too thick, gently stir in a little more milk.
Notes
I use a 6-quart slow cooker, and this batch just fits in mine. Use a larger slow cooker if needed to stay within your model’s recommended fill level. Cream Cheese:
If desired, start with 4 ounces of softened, cubed cream cheese, adding it with the butter. Mash until incorporated, then taste and add up to 4 more ounces if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
