Slow Cooker Mashed Potatoes

5 from 1 vote

These Slow Cooker Mashed Potatoes cook in savory broth before being mashed with butter, cream cheese, and sour cream for a rich, creamy finish. They're well-seasoned, easy to make right in the Crockpot, and can be kept warm until serving. A great make-ahead side dish for Thanksgiving, Christmas, and family dinners.

Prep Time15

Cook Time3

Total Time3 15

Course: Side Dish

Cuisine: American, Southern

Servings: servings

Author: kara

Ingredients

3 pounds Yukon Gold or Russet potatoes peeled and cut into 1- to 2-inch chunks
1 cup chicken broth or vegetable broth
4 tablespoons unsalted butter divided
4 ounces cream cheese softened
½ cup sour cream
½ cup whole milk add more as needed
1 tablespoon garlic powder optional
Salt and pepper to taste
Fresh chives or parsley for garnish (optional)

Instructions

Peel the potatoes and cut them into evenly sized 1- to 2-inch chunks.
Add the potatoes to the slow cooker with the broth, 2 tablespoons of butter, and salt and pepper. Cover and cook on **High for 3–4 hours or Low for 6–7 hours**, until the potatoes are fork-tender.
Check the liquid remaining in the slow cooker. If there's more than ¼ cup, carefully drain off the excess, leaving a few tablespoons with the potatoes.
Add the remaining 2 tablespoons of butter, softened cream cheese, sour cream, and garlic powder (if using). Mash directly in the slow cooker using a potato masher for a slightly chunkier texture or a hand mixer on low for smoother potatoes.
Add the milk a few tablespoons at a time, mixing gently between additions, until the potatoes reach your preferred consistency. Avoid overmixing, which can make them gluey.
Taste and add more salt and pepper as needed. If the potatoes are too thick, stir in a little additional warm milk. If they're too loose, cook uncovered on High for 10–15 minutes, stirring occasionally, to help excess moisture evaporate.
Switch the slow cooker to Warm and cover. Keep the potatoes at 140°F or above while holding for up to 2 hours, stirring occasionally to keep the edges from drying out.
Give the potatoes a final stir and garnish with chopped chives or parsley, if desired, before serving.

Video

Notes

Potatoes: Yukon Gold potatoes make creamier, more buttery mashed potatoes, while Russets produce a lighter, fluffier texture.
Cooking time: Cook on High for 3–4 hours or Low for 6–7 hours. The potatoes should be completely fork-tender before mashing.
Avoid overmixing: A potato masher gives you more control over the texture. If using a hand mixer, keep it on low and stop as soon as the potatoes are smooth.
Making ahead: Prepare up to 2 days ahead and refrigerate promptly in shallow, airtight containers. Reheat to 165°F on the stovetop, in the oven, or in the microwave before transferring to a preheated slow cooker to keep warm.
Keeping warm: Hold on Warm for up to 2 hours for best texture, stirring occasionally. Make sure the potatoes stay at 140°F or above.
Making a larger batch: Scale the ingredients proportionally and use a larger slow cooker if needed. Avoid filling it more than about three-quarters full. Larger batches may take longer to cook.

Nutrition