Slow Cooker Mashed Potatoes

These Crockpot Mashed Potatoes cook in seasoned broth before getting mashed with butter, cream cheese, and sour cream for rich, creamy potatoes that have plenty of flavor all on their own. Making mashed potatoes in the slow cooker frees up valuable stove space for Thanksgiving and Christmas, and you can keep them warm in the slow cooker until dinner is ready. You’ll get buttery, garlicky mashed potatoes without having to watch a pot on the stove.

I’ve made mashed potatoes plenty of different ways over the years, from boiling them on the stove to making them in the Instant Pot. I love a good pot of homemade mashed potatoes, but when I’m cooking a big holiday meal, I don’t want to have to keep another burner occupied or worry about getting the timing just right. That’s where making them in the slow cooker is so helpful.

Something I really like about this recipe is that the potatoes cook right in the broth instead of a big pot of water. You’re starting with savory flavor before you’ve even added the cream cheese and sour cream. And because mashed potatoes can go from creamy to runny pretty quickly, I make sure to check how much liquid is left before I start mashing. It’s a small thing that makes a big difference in the finished texture.

I’m also pretty particular about mashed potatoes having enough seasoning. Between the potatoes and all the dairy, a little sprinkle of garlic powder can practically disappear. I use a full tablespoon in this recipe when I’m making the garlic version because I want to actually taste it. The finished potatoes should be creamy and buttery, but they shouldn’t be bland.

Why You’ll Love These Mashed Potatoes

• They have plenty of flavor. Cooking the potatoes in broth gives them a savory start, and the garlic, butter, and dairy finish them off.
• They’re rich and creamy. Cream cheese and sour cream give the potatoes a smooth consistency with a little tang so they don’t just taste like potatoes and milk.
• They free up your stove. No big pot of boiling potatoes taking up space while you’re making gravy, green beans, or everything else for dinner.
• They can stay warm until you’re ready to eat. Once they’re mashed, the slow cooker can hold them on warm for up to 2 hours, provided they’re kept at a safe serving temperature.

Ingredients for Crockpot Mashed Potatoes

• Potatoes: Both Yukon Gold and Russet potatoes work well here. Yukon Golds are naturally creamier and have a more buttery taste, while Russets give you lighter, fluffier mashed potatoes. Either on is a good choice depending on the texture you prefer.
• Chicken broth: The potatoes cook in broth instead of water, so they have some savory flavor before you add the rest of the ingredients. Vegetable broth works, too.
• Unsalted butter: Some goes into the slow cooker while the potatoes cook, and the rest gets added when you mash them. I prefer unsalted so I can control the seasoning.
• Cream cheese: Regular full-fat cream cheese gives these potatoes a rich, smooth finish. It also adds a little tang without making them taste strongly of cream cheese.
• Sour cream: Adds more creaminess and that slight tang you get in really good mashed potatoes.
• Whole milk: Helps get the mashed potatoes to the consistency you want without making them overly thick. Whole milk is my preference for the richer flavor.
• Garlic powder: I use a full tablespoon when I’m making these with garlic. It might sound like a lot, but between three pounds of potatoes and all the dairy, a smaller amount can get lost. You can leave it out if you prefer plain mashed potatoes.
• Salt and black pepper: The amount you’ll need depends partly on how salty your broth is, so the final seasoning will depend on taste.
• Fresh chives or parsley (optional): Either makes a nice finishing touch if you want a little color on top.

How to Make Crockpot Mashed Potatoes

You don’t need to boil the potatoes first. Everything starts right in the slow cooker, and you’ll mash the potatoes once they’re completely tender.

Prepare the potatoes and add everything to the slow cooker.

1. Peel the potatoes and cut them into evenly sized 1 to 2 inch chunks. Keeping them close to the same size helps them cook at the same rate.
2. Place the potatoes in the Crockpot with the chicken broth, 2 tablespoons of butter, and some salt and pepper.
3. Cover and cook on High for 2-4 hours or Low for 6-7 hours, until the potatoes are fork tender.

Check the cooking liquid and add the butter and dairy.

4. Before adding anything else, look at how much broth is left in the bottom of the slow cooker. If there’s more than about ¼ cup, carefully drain most of it off, leaving a few tablespoons with the potatoes.
5. Add the remaining 2 tablespoons of butter, softened cream cheese, sour cream, and garlic powder if you’re using it.

Mash the potatoes and taste.

6. Use a potato masher for a more traditional texture, or a hand mixer on low if you prefer smoother potatoes. Add the milk a few tablespoons at a time, mixing between additions, until the potatoes are as creamy as you want them.
7. Taste the potatoes and add more salt and pepper as needed. If they’re too thick, add another splash of milk. If they’re too loose, leave the lid off and cook on High for 10-15 minutes to let some of the extra moisture evaporate.
8. Switch the slow cooker to Warm, cover, and hold for up to 2 hours, stirring occasionally. Keep the potatoes at 140ºF or hotter while holding. Give them one final stir before serving and add chopped chives or parsley if you’d like.

Kara’s Tips

• Don’t leave all the broth in the pot. This is one of the biggest things to watch with slow cooker mashed potatoes. Unlike boiling potatoes on the stove, you’re not automatically draining away the cooking liquid. You want to keep a little for flavor, but too much will leave you with runny potatoes once the dairy goes in.
• Make sure the potatoes are completely tender before mashing. A fork should slide through without resistance. If they’re still firm in the center, give them more time. Otherwise, you’ll be fighting lumps that aren’t going to mash smoothly.
• Be careful with the hand mixer. It’s tempting to keep whipping until every little lump disappears, but overmixing can make mashed potatoes sticky and gluey, especially with Russets. Stop once they’re smooth.
• Season after everything is mixed in. Three pounds of potatoes, cream cheese, sour cream, and milk can take quite a bit of seasoning. What tasted salty enough in the cooking broth may not be enough once everything is mashed together.
• Keep an eye on the texture while they’re warming. The edges can start drying out as the potatoes sit. Give them an occasional stir, and if they’re getting too thick, a small splash of warm milk can loosen them back up.

How to Fix Runny, Gluey, or Thick Mashed Potatoes

My mashed potatoes are runny.

If you’ve already mashed the potatoes and they’re too loose, leave the lid off and cook on High for 10-15 minutes, stirring occasionally so the excess moisture can evaporate. Check the consistency before adding anything else.

My mashed potatoes are gluey.

This usually happens when potatoes are overmixed, especially with a hand mixer. Unfortunately, once mashed potatoes become gluey, you can’t completely reverse it. Stop mixing immediately. You can gently fold in a little warm milk or melted butter to loosen them, but avoid whipping them further.

My mashed potatoes are too thick or dry.

Stir in warm milk, one or two tablespoons at a time, until they’re creamy again. This is especially helpful if they’ve been sitting on the slow cooker‘s Warm setting and have started thickening around the edges.

Making Slow Cooker Mashed Potatoes for a Crowd

If you’re making these for Thanksgiving or Christmas, you may need more than the eight servings the recipe makes. Before increasing the ingredients, check that your slow cooker is large enough to hold the potatoes comfortably.

Servings	Potatoes	Suggested Slow Cooker
6-8 servings	~3 pounds	4 quart
8-12 servings	~5 pounds	6 quart

When increasing the amount of potatoes, scale the other ingredients proportionally. Larger batches may need additional cooking time, so check that all potatoes are fork-tender before mashing.

Kara’s tip: Don’t fill your slow cooker all the way to the top. Aim to keep it no more than about three-quarters full, so you have room for the potatoes to cook and space to mash them without making a mess. Always follow your slow cooker‘s recommended fill limits. Leave space at the top so the lid sits properly and you avoid overflow. Over-filling is a common trap.

Flavor Variations

1. Brown Butter & Chive: After cooking, brown 4 tablespoons of butter in a skillet until golden and nutty. Pour into mashed potatoes, fold in ¼ cup chopped chives.
2. Roasted Garlic: Roast one whole head of garlic in foil at 400°F for ~30-35 min while potatoes cook. Squeeze in roasted cloves instead of garlic powder.
3. Jalapeno Cheddar Mash: After mashing, add 1 cup shredded sharp cheddar and 1-2 minced, seeded jalapeños. Cover until cheese melts then stir gently. Serve with additional cheddar on top.

What to Serve with Crockpot Mashed Potatoes

These mashed potatoes are right at home next to Thanksgiving turkey or Christmas ham, but they’re just as good with a regular Sunday dinner. They’re especially good with anything that has gravy to spoon over the top.

• Oven Roasted Whole Turkey – If you’re making the full bird for Thanksgiving, Christmas, or Easter, it makes the perfect main for this.
• Roasted Turkey Breast – A great option for Thanksgiving when you don’t need to cook a whole turkey.
• Hamburger Steak and Gravy – The onion gravy is so good spooned right over the mashed potatoes.
• Fried Pork Chops with Gravy – Crispy pork chops with homemade gravy for a good Southern comfort food dinner.
• Baked Ranch Pork Chops – A simple well seasoned dinner that goes great with creamy mashed potatoes.
• Instant Pot Turkey Breast with Gravy – Another good holiday option that keeps the oven free.

Make Ahead, Storage, and Reheating

Holiday Make-Ahead Timeline for Slow Cooker Mashed Potatoes

Making mashed potatoes ahead of time can take quite a bit off your plate on Thanksgiving or Christmas. You can make these a day or two ahead, or cook them the morning of your holiday meal and keep them warm until dinner.

When	What you do
1-2 days before	Cook and mash the potatoes as directed. Transfer to shallow containers, refrigerate promptly, and keep covered until serving day.
Serving Day, if made ahead	Reheat the potatoes to 165ºF on the stovetop, in the oven, or in the microwave. Stir in a little warm milk and butter if needed to bring back the creamy consistency. Transfer to a preheated slow cooker on Warm and maintain at least 140ºF.
Serving Day, if making fresh	Start the slow cooker 3-4 hours before you need to mash the potatoes on High, or 6-7 hours ahead on Low. Leave a little extra time for mashing and seasoning.
Up to 2 hours before serving	Once the potatoes are finished and hot, switch to Warm. Keep the lid on, stir occasionally, and check that they’re staying at 140ºF or above.

Kara’s Tip: If you’re cooking several dishes for Thanksgiving, work backward from the time you’re planning to eat. The potatoes can finish a little early and stay warm while you’re getting the turkey carved, gravy finished, and everything else on to the table.

Storing Leftovers

Refrigerator

Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3-4 days. Refrigerate them promptly, within 2 hours of cooking or removing them from temperature-controlled holding.

Freezer

You can freeze mashed potatoes, although I prefer the texture when they’re fresh. The cream cheese, butter, and sour cream make this recipe reasonably well suited to freezing, but the texture may change slightly after thawing.

Store cooled mashed potatoes in freezer-safe containers for up to 2 months for best quality. Thaw overnight in the refrigerator before reheating.

Reheating Leftovers

Stovetop: Place the potatoes in a saucepan over medium-low heat with a splash of milk. Cover and heat gently, stirring occasionally until they reach 165ºF. Add a little more milk if needed.

Microwave: Transfer the potatoes to a microwave-safe dish, cover loosley, and heat in intervals, stirring between each until heated through to 165ºF.

Keeping warm in the slow cooker: Once the potatoes have been reheated to 165ºF, transfer them to a preheated slow cooker on Warm. Keep them at 140ºF or above until serving.

Reheating cold leftovers directly in a slow cooker isn’t recommended because they can take too long to heat safely.

Frequently Asked Questions

More Comfort Food Side Dishes

If you’re putting together a holiday menu or planning a big Sunday dinner, here are a few more sides to add to the table:

• Southern Corn Casserole – Creamy, cheese corn casserole with a golden, buttery top.
• Grandma’s Green Bean Casserole – A holiday classic with tender green beans, a creamy sauce, and crispy onions.
• Cheesy Mac and Cheese – Rich, creamy homemade mac and cheese made right on the stovetop.
• Honey Roasted Vegetables with Cranberries and Pecans – Roasted butternut squash and Brussels sprouts with cranberries and pecans.
• Baked Brown Sugar Carrots – Sweet, buttery roasted carrots with a little garlic.