Get ready! These Slow Cooker Mashed Potatoes are the kind of cozy, rich side dish your family will ask for again and again. No standing over a boiling pot while you manage the rest of dinner. Just peel, chop, dump into the crockpot, and let it do the heavy lifting while you finsih up the rest of the meal.
I’ve made mashed potatoes just about every way you can imagine. I’ve boiled on the stovetop, whipped with every tool known to man, and even in an Instant Pot, but slow cooking them is hands down the most stress free method for busy holidays or even weeknight dinners. The potatoes soak up the broth as they cook, giving them that buttery, seasoned flavor from the inside out. And when the rest of your kitchen is a juggling act of side dishes, desserts, and gravy, it feels like a bonus to know these are simmering away on their own, coming out creamy and ready to mash whenever you are.
Why You’ll Love These Slow Cooker Mashed Potatoes
- Set it and forget it: No more juggling boiling pots while you’re working on turkey or gravy. The slow cooker does all the work.
- Creamy, buttery texture every time: Cooking the potatoes low and slow lets them soak up the broth, and that combo of butter, sour cream, and cream cheese gives you silky, never gummy mashed potatoes.
- Perfect for holidays or weeknights: These stay warm in the crockpot for hours without drying out, which means they’re always ready when you are.
- Foolproof for any cook: Even if you’ve never made mashed potatoes from scratch, this method walks you through every step with no guesswork.
- Easy to customize: Go classic, or change it up with brown butter, roasted garlic, or jalapeno cheedar. You can’t mess it up!
Ingredients for the Best Crockpot Mashed Potatoes
- Yukon Gold or Russet potatoes – Yukon Golds give a naturally buttery texture and don’t need as much dairy. Russets get fluffier and lighter, but both work beautifully.
- Chicken or Vegetable Broth – Cooking the potatoes in broth instead of plain water infuses them the savory flavor before you even mash them.
- Unsalted butter (divided) – Adding butter at two stages gives you deeper flavor. Some melts in as they cook, and the rest finishes the mash for that silky, butter finish.
- Cream Cheese – The secret to creamy, restaurant-style mashed potatoes. It adds richness and tang while helping the potatoes stay smooth when held warm.
- Sour Cream – Brings balance and extra creaminess. That bit of tang keeps the flavor from feeling flat.
- Whole Milk – This thins the potatoes just enough to get that fluffy, scoopable texture. Add gradually until it’s right for you.
- Garlic Powder – A simple way to add garlic flavor evenly without the sharp bite of fresh cloves.
- Salt & Pepper – Always start light, taste after adding your dairy, and adjust. The broth and butter add salt on their own.
- Fresh Chives or Parsley (optional) – Adds a pop of color and freshness right before serving.
Equipment & Yield Tips for Making Mashed Potatoes in the Slow Cooker
| Servings | Potatoes | Recommended Crockpot |
| 6-8 servings | ~3lbs | 4 quart |
| 8-12 servings | ~5lbs | 6 quart |
Pro tip: You want roughly two thirds to three quarters full in the crockpot. Leave about 1 to 1½ inches of space at the top so the lid sits properly and you avoid overflow. Over-filling is a common trap.
How to Make Slow Cooker Mashed Potatoes (Step-by-Step)
- Prep the potatoes. Peel and cut your potatoes into 1 to 2 inche pieces. That size helps everything cook evenly and finish around the same time.
- Load the crockpot. Place the potato chunks in the crockpot. Pour the broth over them. Add 2 tablespoons of butter (reserve the rest for later), plus a generous pinch of salt and few grinds of pepper. Cover and cook on high for 3-4 hours or low for 6-7, until the potatoes are fork tender (a fork should slide in easily). If your crock pot runs cooler or older, aim toward the longer end of the range.
- Drain (but keep the flavor). Once the potatoes are tender, inspect the liquid at the bottom. If there’s more than about ¼ cup of liquid remaining, drain most of it but leave a few tablespoons. That little bit of broth adds flavor and moisture.
- Add the dairy and seasoning. Add the remaining 2 tablespoons butter, the softened cream cheese, sour cream, and garlic powder (if using).
- Mash or whip the potatoes. Decide your texture.
- For chunkier, rustic mashed potatoes: Use a potato masher and stop when you still see a few lumps.
- For ultra-smooth or lightly whipped: Use a hand mixer on low speed. Stop mixing as soon as smooth. Over mixing (especially with Russets) can give a gluey texture.
As you mash/mix, slowly add the milk in 2-3 tablespoon increments, stirring between additions until you reach the consistency you prefer.
- Taste and adjust for seasoning. After your mash is at the right consistency, give it a taste. Adjust with more salt and pepper if needed. If it feels dry, add a splash more warmed milk. If it’s too loose, you can cook uncovered on high for 10-15 minutes (lid off) to evaporate a little moisture.
- Keep it warm until serving. Transfer (if needed) the mashed potatoes back into the crockpot, cover, and set to warm. Stir every 20-30 minutes to prevent a crust from forming. They’ll stay perfect for up to 2 hours. No need to supervise them constantly.
- Garnish and serve them! Right before you serve, give one final stir and stop with chopped chives or parsley if you like. Serve them warm and watch them vanish!
How to Fix Runny or Gluey Mashed Potatoes (Liquid & Texture Control)
Getting this right separates a “meh” side dish from a “please give me the recipe” one.
- Ideal remaining liquid before mashing should be ~2-4 tablespoons in the crockpot.
- If there’s more than approximately ¼ cup, remove/drain most and leave only a few tablespoons.
- Too loose after mashing? Remove lid and cook on High for 10-15 minutes, stirring every 5 minutes, until desired thickness.
- Too thick or dry? Add warm milk 1-2 tablespoons at a time, stirring after each, until texture is creamy.
- Gluey result? Mistake was likely from over-mixing with a hand mixer or using high stach potatoes and whipping too vigorously. Fix: Switch to masher/ricer, stop mixing, fold in more warm dairy.
Choose Your Mashed Potato Texture
- Rustic & chunky: Yukon Golds + masher.
- Classic smooth: Russets + masher (or ricer).
- Whipped and elegant: Russets or Yukon Golds + hand mixer on low.
Your call, pick your texture and vibe. Either way, it’s going to taste like home, but better.
Holiday Make-Ahead and Re-Heating Timeline
Here’s how you can pre-plan this side so it isn’t one more thing stressing you out on the big day.
| When | What you do | Notes |
| 1-2 days ahead | Fully cook and mash potatoes as above. Cool them down quickly (spoon into shallow dish, refrigerate). Cover airtight. | Allows you to free up stovetop and focus on other dishes. |
| Serving Day | Transfer mashed potatoes to crockpot, add ~2 tablespoons milk + ~1 tablespoons butter per 3lbs, stir gently. Set crock to low or warm, cover, stir every 20-30 minutes. Check texture, add splash of warm milk if needed. | Holds for ~2 hours beautifully; beyond that, monitor texture and temp. |
| Holding >2 hours | If you need to hold longer than ~2 hours, keep lid on, stirring every 30 min, add a few extra pats of butter or splash of milk before serving. Consider checking internal temp to be safe (should stay above 140°F). | Extended hold time can affect texture, so you’re prepared. |
How to Season Slow Cooker Mashed Potatoes (Salt & Flavor Tips)
- Season the broth at the start with a light pinch of salt (especially if you’re using unsalted or low sodium broth).
- After mashing and adding dairy, taste and finish with salt and pepper.
- Why this order? The butter, cream cheese, sour cream, and milk all change how salty the final dish tastes. If you salt only at the start, it may end up under seasoned.
Flavor Variations
- 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.
- Ranch Mashed Potatoes: Sitr in one (1 oz) ranch seasoning packet along with sour cream. Top with extra chopped parsley.
- 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.
- Jalapeno Cheddar Mash: After mash, add 1 cup shredded sharp cheddar and 1-2 minced, seeded jalapenos. Cover until cheese melts then stir gently. Serve with additional cheddar on top.
- Boursin Mashed Potatoes: You can easily upgrade your flavor by adding in some Boursin cheese.
- Southern Style Mashed Potatoes: Think big time creamy, buttery golden potatoes made on the stove top.
Frequently Asked Questions
Nope. If you use Yukon Golds (thin skins) you can leave skins on for texture and nutrients. Just make sure chunks are uniform. If you prefer ultra-smooth, peel them.
You can, but with caution. Most manufacturers say the “warm” setting is safe up to ~2 hours. Beyond that, monitor texture (may dry out or get crusty) and internal temp (keep above 140°F).
Usually from over mixing (especially with high starch potatoes like Russets) or from adding too much liquid. Use a hand mixer only on low for short bursts, or better yet, a masher or ricer.
Yes, you can fully cook and mash them 1-2 days ahead, and store airtight in the fridge. On serving day, transfer to the crock with a splash of warm milk + butter, stir, heat on Low for ~1 hour with occasional stirring. For freezing, cool completely, freeze in portions, thaw overnight in the fridge, reheat gently with milk/butter to restore creaminess.
Use the yield table above to pick the right size. If your crock is large (6-8 qt) but you’re only doing 3lbs, cover the potatoes well and check around 3 hours on High (or o5-6 hours on Low) to avoid drying. For larger batches, scale ingredients up proportionally and check doneness by fork tender, not just time.
More Comfort Food Side Dishes to Try
- Three Cheese Mac and Cheese
- Garlic Butter Green Beans
- Southern Corn Casserole
- Homemade Cranberry Sauce
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Crockpot Mashed Potatoes
Ingredients
- 3 pounds Yukon Gold or Russet potatoes peeled and cut into 1- to 2-inch chunks
- 1 cup chicken broth or vegetable broth for a vegetarian option
- 4 tablespoons unsalted butter divided (reserve 2 Tbsp for later)
- 4 ounces cream cheese softened to room temperature
- ½ cup sour cream
- ½ cup whole milk add more as needed for consistency
- 1 tablespoon garlic powder optional
- Salt and pepper to taste
- Fresh chives or parsley for garnish (optional)
Instructions
- Peel and cut the potatoes into 1- to 2-inch chunks so they cook evenly.
- Add the potatoes to the slow cooker. Pour in the broth, add 2 tablespoons of butter (reserve the rest), and season with salt and pepper. Cover and cook on High for 3–4 hours or Low for 6–7 hours, until the potatoes are fork-tender.
- If more than ¼ cup of liquid remains, drain most of it but leave a few tablespoons in the bottom of the slow cooker for flavor.
- Add the remaining 2 tablespoons of butter, softened cream cheese, sour cream, and garlic powder (if using). Mash the potatoes directly in the crockpot with a potato masher for a chunkier texture or use a hand mixer on low for smoother potatoes.
- Pour in the milk a few tablespoons at a time, mixing between additions, until you reach your preferred creamy consistency.
- Taste and adjust with more salt and pepper if needed. If the potatoes feel too thick, add a little more milk; if too loose, cook uncovered on High for 10–15 minutes to thicken.
- Switch the slow cooker to Warm and cover. The mashed potatoes will stay silky and hot for up to 2 hours. Stir occasionally to prevent them from drying out.
- Give the potatoes a final stir, then top with chopped chives or parsley before serving.
Notes
- Potato choice: Yukon Golds give a creamy, buttery texture; Russets are fluffier and lighter. Both work great.
- Cook time: High 3–4 hrs or Low 6–7 hrs until fork-tender.
- Make-ahead: Prep 1–2 days early, refrigerate, and reheat in the crockpot with a splash of milk and butter.
- Consistency: Add warm milk slowly while mashing until creamy; if too loose, cook uncovered 10–15 min on High.
- Serving size: ~½–¾ cup per person.
- Great with: Roasted turkey, ham, beef roast, or any classic Southern comfort meal.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe turned out perfect, thank you Kara!
I’m so glad to hear that, Angela! Thank you so much for trying the recipe. I’m so happy it turned out perfect for you!