Crockpot Mashed Potato Recipe
These slow cooker mashed potatoes are rich, creamy, and full of buttery flavor. No stovetop needed. The potatoes cook right in broth for extra flavor, then get mashed with cream cheese, sour cream, and butter for the ultimate smooth and fluffy texture. Perfect for holidays, potlucks, or any comfort-food meal.
Servings: 8 servings
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
Serving: 0.5cup | Calories: 255kcal | Carbohydrates: 33g | Protein: 6g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 82mg | Potassium: 831mg | Fiber: 4g | Sugar: 3g | Vitamin A: 371IU | Vitamin C: 34mg | Calcium: 78mg | Iron: 1mg