These Slow Cooker Mashed Potatoes are just as rich and creamy as stovetop mashed potatoes with less work. The perfect hands-off side dish for any dinner!
Looking for a rich and delicious main to serve over top? Try these Juicy & Flavorful Smothered Pork Chops, this saucy Tuscan Crockpot Chicken Recipe, or this Baked Tuscan Chicken Breasts recipe.
Table of Contents
- Why we love these creamy Slow Cooker Mashed Potatoes:
- See what people are saying!
- Ingredients for crockpot mashed potatoes:
- How to make mashed potatoes in the crockpot:
- Recipe Tips
- Variations and Substitutions:
- How to store Slow Cooker Mashed Potatoes:
- Can I freeze crockpot mashed potatoes?
- Can I make these mashed potatoes on the stove top?
- What can I serve with these Crockpot Mashed Potatoes?
- More crockpot side dishes you’ll love:
- Slow Cooker Mashed Potatoes Recipe
These easy Slow Cooker Mashed Potatoes are so creamy, so luscious, and couldn’t be easier to make!
Simply halve raw potatoes and toss them into the slow cooker, then let them cook for a few hours until tender, about 3-4 hours. If there’s one thing I love, it’s not having to stand over the stove and keep watch.
They are creamy and flavorful on their own, but they’re also the perfect addition to any holiday meal or weeknight dinner!
Why we love these creamy Slow Cooker Mashed Potatoes:
- Low-effort: Once you peel, chop, and pour, you can sit back and relax while you let the magic of the slow cooker do it’s job!
- Frees up stove space: These potatoes are perfect for making during the holidays because they’re made in the slow cooker, freeing up your stove for other dishes.
- Customizable: Get creative with different add-ins to get the perfect mashed potatoes!
See what people are saying!
“These were the easiest mashed potatoes ever and so delicious, we served it with some grilled chicken and the mashed potatoes were gone first.” Lily
Ingredients for crockpot mashed potatoes:
- Russet potatoes: Feel free to use whatever kind of potatoes you like. I use russet potatoes, but Yukon gold potatoes or baby potatoes would also be perfect! If they have a smooth skin you don’t even need to peel them.
- Low sodium chicken broth: This is the liquid that helps cook the potatoes. You could also use chicken stock for a richer flavor.
- Half and half, milk or cream: This makes the mashed potatoes super creamy!
- Unsalted butter: Gives the potatoes a velvety texture and a little flavor.
How to make mashed potatoes in the crockpot:
This Slow Cooker Mashed Potatoes recipe is perfect for those days when you don’t feel like cooking! For the full list of recipe instructions, scroll down to the recipe card.
- Place cubed potatoes in a slow cooker. Add broth, salt, and pepper, then stir.
- Cover and cook on the low setting until potatoes are tender.
- Add half and half and butter.
- Mash potatoes until smooth. Sprinkle in some chives if you like.
Recipe Tips
- You can mash the potatoes using a potato masher, electric mixer, or hand mixer. It’s up to you!
- Not ready to serve the potatoes yet? Set the crockpot to the warm setting. You can keep them warm for up to 2 hours before serving!
Variations and Substitutions:
Mashed Potatoes are one of the easiest recipes to customize, and there are so many great mix-in options that you can truly make them your own!
- Butter: Use browned butter for a nuttier flavor.
- Bacon: Toss in some crispy bacon or bacon bits for a bit of smokiness.
- Onions or chives: Sprinkle in some sliced green onions or chives for a fresh finish.
- Herbs: Chop up some fresh herbs like dill or parsley and mix them with the potatoes to brighten them up!
- Cheese: Add any type of shredded cheese like mozzarella, cheddar, Parmesan, Gouda, Gruyere, you name it!
- Basil or pesto: Drop a scoop or two of jarred basil or sundried tomato pesto for a kick of potent flavor!
- Creaminess: Add a dollop of cream cheese, Boursin, or Greek yogurt for a creamier consistency.
- Buttermilk: Use buttermilk instead of milk or cream for an extra punch of flavor!
How to store Slow Cooker Mashed Potatoes:
Store leftover potatoes in an airtight container for 4-5 days. Reheat on the stovetop or in the microwave. You may need to add a little cream or butter to get them nice and creamy again!
Can I freeze crockpot mashed potatoes?
Yes! Place leftovers in an airtight container and pop in the freezer for up to 2 months. Let the potatoes thaw in the fridge overnight before reheating on the stovetop or in the microwave. Keep in mind that the texture may not be as creamy after thawing.
Can I make these mashed potatoes on the stove top?
You can absolutely make these mashed potatoes on the stovetop, but if you have a few hours, I definitely encourage you to make these in the crockpot because they are just so easy!
You can make them on the stovetop in much the same way as the recipe calls for: simmer with chicken or vegetable broth and seasonings until tender, then smash away and add in anything your heart desires (or nothing at all!).
What can I serve with these Crockpot Mashed Potatoes?
Where do I start? These creamy mashed potatoes go with just about everything!
Here are a few more ways to complete your meal:
- Slow Cooker Swedish Meatballs
- Sous Vide Turkey Breast with Apple Cider Gravy
- Honey Balsamic Crockpot Chicken Thighs – this saucy is crazy delicious!
- Crockpot Turkey Breast with gravy (Or this Crockpot Turkey if you’re serving a crowd!)
- Skip the potatoes in my Crockpot Pot Roast and serve over these mashed potatoes instead!
More crockpot side dishes you’ll love:
- Crockpot Scalloped Potatoes
- Crockpot Cheesy Potatoes — you can’t beat cheesy potatoes!
- Slow Cooker Pineapple Glazed Carrots — perfect for a holiday meal!
- No Cream Slow Cooker Creamed Corn
Slow Cooker Mashed Potatoes
written by Ashley Fehr
Ingredients
- 1½ lbs russet potatoes (peeled and cubed)
- ¾ cup low sodium chicken broth
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ⅓ cup half and half (or milk or cream)
- 2 tablespoons unsalted butter
- 2 tablespoons sliced chives
- salt and pepper to taste
Instructions
- Place cubed potatoes in a 2.5-4 quart slow cooker.
- Add the broth, salt and pepper and stir.
- Cover and cook on low for 4 hours or until tender (the outer potatoes will cook more quickly, so one stir half way through is a good idea but not necessary).
- Add half and half and butter and mashed until desired consistency is reached. Stir in chives and season with salt and pepper to taste.
Notes
Nutrition Information
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carlos says
look good
Stephanie says
I’ve made these a few times now, and they’re absolutely delicious! If I want to double the amount of potatoes, would I double all of the other ingredients too? And would they need more time to cook?
Ashley Fehr says
Yes double everything! I would prefer to use a larger slow cooker and cook them about the same amount of time.
Stephanie says
I’ll try that, thank you! 😊
Nancy says
Great recipe. You rock
Geese says
Can I do this with bigger potatoes cut up in small chunks or is that going to cause this to taste like skins? Any second recommendations? I like to buy 10 lb bags of potatoes for cheap lol. I know the smaller potatoes are more expensive.
Ashley Fehr says
You definitely can! You may want to peel them, or half peel them before adding them to the slow cooker
Dominique Gosselin says
I do it with big potatoes ( the white ones) and I don’t peel them, full skin on and it’s delicious.
Laura Reese says
These potatoes were amazing. I loved the idea of using little potatoes and avoiding peeling!
Ashley Fehr says
Thanks Laura!
Melissa says
Creamy and rich so delicious! Definitely making as soon!
Ashley Fehr says
Thanks Melissa!
Lily says
These were the easiest mashed potatoes ever and so delicious, we served it with some grilled chicken and the mashed potatoes were gone first.
Ashley Fehr says
They are always gone first here too!
wilhelmina says
This is a super no fuss way to get perfect mashed potatoes! I love that it frees up stovetop space when I am cooking a big meal!
Ashley Fehr says
We love that too!