Crockpot Mashed Potatoes

Crockpot Mashed Potatoes are the perfect rich and creamy hands-off side dish for busy weeknights and holiday feasts! You only need russet potatoes, heavy cream, sour cream, salt, and lots of butter.

The Slow Cooker Makes Great Mashed Potatoes

I grew up watching my dad make mashed potatoes on the stovetop, but it just so happens that deliciously creamy mashed potatoes can also be made in the slow cooker. This is a game-changer, especially for holiday entertaining and meal prepping. You save space in the kitchen (those stovetop burners are a hot commodity) and “set it and forget it.” Next to flavor, convenience is key.

In this post, I’ll cover everything you need to know to make delicious crockpot mashed potatoes.

Ingredients, Substitutions, and Additions

Find the printable recipe with measurements in the recipe card below.

This classic mashed potato recipe calls for four main ingredients: potatoes, heavy cream, sour cream, and butter. Plus salt and black pepper, of course. A simple mash like this is great when serving them with things like gravies, rich sauces, and stew. For more “stand-alone” mashed potatoes, consider some of my recommended additions and cooking tips.

• Potatoes: What are the best potatoes for mashing? This depends on who you ask, but the general consensus is russet potatoes and Yukon Golds. Russet potatoes make light, fluffy, and smooth mashed potatoes when made properly. They are high starch, low moisture potatoes that absorb liquids like butter, cream, and broth well but turn gluey when overmixed. Yukon Gold potatoes, on the other hand, are naturally creamy and buttery and generally make a denser mash. They have a medium starch level, protecting them from turning gluely when overmixed (at least a little).
• Heavy Cream: If calories are of no concern, heavy cream will give the most decadent flavor. Suitable alternatives include half-and-half, whole milk, or buttermilk. Low-fat milk is not recommended.
• Sour Cream: I love sour cream in my mashed potatoes. The slight tanginess is a must! Feel free to use full-fat sour cream or full-fat plain Greek yogurt.
• Butter: Salted or unsalted is up to you. I always use salted butter, but if you’re concerned about the total sodium content, you may want to use unsalted and season to taste.

How to Make Crock Pot Mashed Potatoes

Making mashed potatoes in the crockpot is as easy as dumping, cooking, mashing, and seasoning. Check out the detailed instructions below.

1. Prepare the potatoes. Peel the potatoes, then chop them into 1/2 to 1-inch cubes equal in size so that they cook evenly. Place them in the bottom of a 7-quart crockpot or larger.

2. Add the cooking liquid and butter. Add three cups (24 ounces) of water or broth to the slow cooker, then dot the top of the potatoes with 1/2 stick (4 tablespoons) of butter and sprinkle (generously) with salt and black pepper.

3. Cook the potatoes. Cover and cook on low heat for 6-7 hours or on high for 3-4 hours. The potatoes are cooked when they’re easily pierced with a fork.

4. Drain. Carefully drain any excess liquid from the crockpot.

5. Add the remaining ingredients and mash. Add the room-temperature sour cream, heavy cream, and butter to the crockpot filled with the cooked potatoes. Mash with a potato mashed for chunkier potatoes, or use a potato ricer for a smoother mash.

6. Season and adjust ingredients to taste. Add additional salt and black pepper to taste, and add additional dairy (butter, cream, or sour cream) for richness.

Recipe Tips

After countless nights serving these crockpot mashed potatoes, here’s a list of my top cooking tips:

• Use a mix of Russet and Yukon Golds. For the perfect balance of fluffy and creamy mashed potatoes, try using an equal combination of each.
• Cook the potatoes in broth or cream. Instead of cooking the potatoes in water, use chicken or vegetable broth (or even heavy cream!) The result will be richer, more flavorful mashed potatoes.
• Avoid cold dairy. Ensure your dairy (butter, milk, cream, sour cream) is brought to room temperature or gently heated before adding to the cooked potatoes.
• Salt generously. For the flavor of potatoes to pop, they need salt.
• Avoid overworking the potatoes. Overworking leads to gluey, gummy mashed potatoes.

Frequently Asked Questions

More Mashed Potato Recipes

Mashed potatoes are one of my family’s favorite side dishes. From classic mashed potatoes to roasted garlic mashed potatoes, there’s never a dull plate with these delicious recipes.