This Crockpot Mashed Potatoes recipe makes creamy, velvety mashed potatoes with minimal effort. Garlic and Parmesan add savory depth, while the slow cooker does the heavy lifting so you can prep ahead, free up the stovetop, and keep the potatoes warm for hours.
Why use a slow cooker? It’s ideal for holiday or busy-weeknight cooking: you can assemble the dish hours before serving, hold it warm without drying it out, and eliminate last-minute boiling and draining.
Kristen’s Keys for Perfect Crockpot Mashed Potatoes (Start Here!)
Making rich, buttery mashed potatoes in a slow cooker is simple, but following a few key tips will give you the best texture and flavor.
- Choose Yukon Gold potatoes. Their naturally buttery, low-starch flesh yields smooth, non-gummy mash.
- Cook with broth rather than plain water. Because you don’t drain the cooking liquid, using chicken stock or vegetable broth lets the potatoes absorb savory flavor as they cook.
- Mash by hand. Use a potato masher instead of an electric mixer to keep the potatoes light and fluffy.
- Warm the milk or cream first. Adding warm dairy prevents the potatoes from seizing and helps them blend smoothly.
- Sour cream adds flavor and creaminess. A bit of tang brightens the dish and contributes to a silky texture.
- Hold warm up to 4 hours. The slow cooker keeps the potatoes ready for serving without reheating at the last minute.
5-Star Reader Review
These are perfect! Made them this weekend and paired with some fried chicken. Everybody loved them. Will add these to my list for Thanksgiving side dishes! – Michelle ⭐⭐⭐⭐
How to Make Mashed Potatoes in the Slow Cooker
Follow these steps for reliably creamy slow cooker mashed potatoes.
- Cut potatoes into 1-inch cubes. Evenly sized pieces cook uniformly and help prevent lumps.
- Combine and cook. Place cubed potatoes, broth, salt, optional garlic, and butter in the slow cooker. Cook on high for 3–4 hours or low for 6–7 hours, until potatoes are fork tender.
- Mash the potatoes. When tender, mash directly in the slow cooker with a hand masher. The potatoes will absorb the cooking liquid as you mash, creating a flavorful base.
- Warm the dairy. Heat milk or cream briefly in a microwave-safe container to take the chill off.
- Fold in additions. Add half the warm milk and stir until absorbed. Fold in sour cream and Parmesan (if using). Add more warm milk or cream until you reach the desired consistency, and season to taste.
- Serve or hold warm. Serve immediately or keep the slow cooker on warm for up to 4 hours.
Crockpot Mashed Potatoes Video
If you prefer visual instruction, a step-by-step video demonstrates the technique and timing for these slow cooker mashed potatoes.
Serving Suggestions
- Holiday meals: These mashed potatoes are ideal for Thanksgiving or Christmas, pairing well with roasted turkey, ham, or a beef roast.
- Weeknight dinners: Serve them with chopped steak, lemon pepper chicken, or pork tenderloin for a comforting weeknight meal.
Recipe Modifications
- Keep it simple: Omit garlic and Parmesan for a classic mashed potato flavor.
- Extra mix-ins: Add black pepper, chopped rosemary, thyme, crumbled bacon, shredded cheddar, green onions, or chives for variety.
- Dairy-free option: Replace cream with extra broth, use non-dairy butter, omit Parmesan, and swap sour cream for a non-dairy alternative or additional broth.
- Sour cream alternatives: Softened cream cheese or plain Greek yogurt will add creaminess, though sour cream offers the most traditional tang.
- Milk/cream choices: Heavy cream yields a decadent finish, half-and-half makes a rich but balanced mash, and whole milk provides creamy results with less richness.
Storage & Reheating Instructions
- Refrigerate: Store leftovers in an airtight container for up to 5 days.
- Freeze: Freeze cooled mashed potatoes in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator before reheating.
- Microwave: Reheat in a heat-safe bowl with a splash of milk or broth, covered with a damp paper towel, in 60-second intervals, stirring between each interval.
- Slow cooker: Reheat in the slow cooker on low with a splash of milk or broth, stirring occasionally, until warmed through.
- Leftover ideas: Use leftover mashed potatoes to make potato cakes, potato tacos, pierogi lasagna, or savory egg rolls.
More Favorite Holiday Side Dishes
- Corn Casserole
- Green Bean Casserole
- Vegan Sweet Potato Casserole
- Roasted Butternut Squash Salad
- Old Fashioned Bread Stuffing
Crockpot Mashed Potatoes
Ingredients
- 5 pounds Yukon Gold potatoes, peeled and diced into 1-inch cubes
- 3 cloves garlic, peeled (optional)
- 1 cup low-sodium chicken stock, or vegetable broth
- ½-1 teaspoon kosher salt
- 2 tablespoons unsalted butter
- ½-1 cup milk or cream
- ½ cup full-fat sour cream
- ½ cup freshly grated Parmesan cheese, optional
Instructions
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Place peeled, cubed potatoes and the garlic cloves in the slow cooker. Add broth, salt, and butter, then stir to combine.
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Cook on high for 3–4 hours or low for 6–7 hours, until potatoes are fork tender. Do not drain the cooking liquid.
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Mash the potatoes in the slow cooker with a hand masher until mostly smooth.
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Warm the milk or cream in a heat-safe container. Stir half the warm milk, the Parmesan (if using), and the sour cream into the potatoes. Add more warm milk as needed until you reach the desired consistency. Taste and adjust salt if necessary.
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Serve immediately or keep on warm for up to 4 hours.
Equipment
- Slow cooker
- Potato masher
Notes
Broth: Use low-sodium chicken stock or vegetable broth for balanced seasoning.
Cream: Half-and-half, cream, or milk all work; choose based on how rich you want the potatoes to be.
Flavoring: Omit Parmesan and garlic for a straightforward classic mashed potato.
Dairy-free: Substitute extra broth, non-dairy butter, and a non-dairy sour cream or yogurt alternative.
Storage & Reheating: Refrigerate leftovers for 4–5 days, or freeze up to 1 month. Reheat with a splash of milk or broth to restore creaminess.
Nutrition
Carbohydrates: 42g
Protein: 7g
Nutrition information is an approximation.
This recipe for Slow Cooker Mashed Potatoes was originally published in 2017 and updated in 2025.