These Slow Cooker Mashed Potatoes are the easiest way to make ahead mashed potatoes! No boiling required, just let the slow cooker do the work!
*Originally published November 2015. Photos and text updated.*
Slow Cooker Mashed Potatoes
If you are looking for the easiest way to free up some space on your stove use your crockpot! I love making mashed potatoes in the slow cooker and they still come out creamy and smooth.
You can leave the peels on or off, mash with a potato masher, or use a handheld mixer to get smooth potatoes. Or if you prefer super smooth use a ricer.
Mashed potatoes pair so well with so many dishes you can find here on Countryside Cravings. Meals like Pork Chops in Mushroom Gravy, Easy Chicken Stroganoff, Swedish Meatballs, and Pork Marsala to name a few.
Tips about Slow Cooker Mashed Potatoes
- The best potatoes to use in the slow cooker or crockpot are russets and Yukon gold. I’ve used both and both turn out very nice.
- Don’t over mash because that can lead to gummy mashed potatoes. That’s why I don’t recommend using red skinned potatoes. They require more mashing and can easily turn gummy.
- This recipe will serve 10 people. Usually, you will need to plan on about 1/2 pound per person. So, 5 pounds of potatoes will feed 10 adults.
- These mashed potatoes can even be frozen! Just cool completely and place in an airtight container or freezer bag. Freeze for up to 6 months. To use: thaw completely and reheat as desired. You will need to add a little more broth or milk to make them creamy again.
- Don’t over mix your potatoes especially if you are using a hand mixer. This can lead to gummy potatoes.
Ingredients for Crockpot Mashed Potatoes
- Potatoes– use russets or Yukon gold. Red skinned require more mashing to become smooth and run the risk of becoming gummy.
- Broth– I like to use chicken and it’s what I have always used but feel free to replace it with vegetable broth.
- Milk– Do not use reduced-fat or skim milk as they curdle much easier. If you are worried about it curdling use whole milk or half and half. I have always used whole milk and haven’t had a problem but all slow cookers cook differently.
- Butter– duh! If you must leave it out that’s fine.
- Garlic– it provides a nice roasted garlic flavor to the mashed potatoes. But if it’s not your thing feel free to leave it out. If you are using it leave it on top of the potatoes so it doesn’t burn.
- Sour cream– Can also replace with yogurt or 4 ounces of cream cheese. Or leave it out. Just add more milk.
How to make Slow Cooker Mashed Potatoes
- Decide whether you want to peel your potatoes or not and wash them.
- Cut into smallish pieces 1″-1 1/2″ cubes is what I recommend and add to slow cooker. The smaller the chunks the quicker they will cook.
- Add broth, milk, and butter.
- Sprinkle minced garlic on top of the potatoes.
- Add salt and pepper to taste.
- Cover and cook on HIGH for 4 hours or LOW for 6-8 hours.
- When the potatoes are fork tender they are ready to mash.
- Mash with a potato masher or use a hand held mixer.
- Stir in the sour cream and serve!
Slow Cooker Mashed Potatoes are a great way to free up space on your stove. They are easy to make, can be made ahead, and full of flavor thanks to a little garlic.
- 5 pounds (2.3kg) Yukon gold or russet potatoes, washed and scrubbed (peeled if desired)
- 1 cup (235ml) chicken broth
- 1 cup (235ml) whole milk or half and half
- ¼ cup (55g) butter
- 4-6 cloves garlic, minced
- salt and pepper to taste
- 1 cup (235ml) sour cream, yogurt, or 4 ounces cream cheese
Place cubed potatoes in the slow cooker. (cut into 1½ inch cubes) Pour in the chicken broth and milk. Add butter and sprinkle with garlic, salt, and pepper. Be sure to leave the garlic on top so it doesn't burn.
Cook on HIGH for 3-4 hours or LOW 6-8 hours or until potatoes are tender.
When ready to mash add in the sour cream and mash with a potato masher or an electric mixer. Just be careful not to over mix or your potatoes may become gummy. Serve immediately or place on the warm setting for up to 2 hours. Stir before serving.
- If your potatoes are little dry stir in more milk.
- Use russets or Yukon gold. Red skinned require more mashing to become smooth and run the risk of becoming gummy.
- I like to use chicken broth and it’s what I have always used but feel free to replace it with vegetable broth.
- Do not use reduced-fat or skim milk as they curdle much easier. If you are worried about it curdling use half and half or even heavy cream. I have always used whole milk and haven’t had a problem but all slow cookers cook differently.
- If garlic is not your thing feel free to leave it out.
- Freezer Friendly– Cool completely and place in an airtight container or freezer bag. Freeze for up to 6 months. To use: thaw completely and reheat as desired. You will need to add a little more broth or milk to make them creamy again.
- Nutrition Facts: Since different brands of ingredients have different nutritional information, the information shown is just an estimate. Nutrition information is calculated using whole milk, reduced sodium chicken broth, and regular sour cream. Nutrition is for 1/10 of the mashed potatoes which is 1 serving.