Slow Cooker Mashed Potatoes
When you’re making a big holiday dinner, anything that frees up space on the stove is a win! These Slow Cooker Mashed Potatoes are creamy, buttery, and so easy to make right in the Crock Pot. Let the potatoes cook while you work on the rest of dinner, then mash them until fluffy and keep them warm until everyone is ready to eat. They’re especially perfect for Thanksgiving and Christmas when every burner seems to be taken!
These Slow Cooker Mashed Potatoes are creamy, buttery, fluffy, and so easy to make! Let the Crock Pot do the work while you prepare the rest of Thanksgiving or Christmas dinner. Best of all, they stay warm in the slow cooker until it’s time to eat, freeing up valuable stove space for your other holiday dishes. Save this easy make-ahead holiday side dish for Thanksgiving, Christmas, and family dinners!
What are Slow Cooked Mashed Potatoes
If you’re like me, you love a good make-ahead dish—especially for a potluck or holiday gathering. Slow Cooker Mashed Potatoes are simply creamy, buttery mashed potatoes made right in the Crock Pot, so there’s no big pot of water to watch on the stove. The potatoes cook low and slow until tender, then they’re mashed until creamy and can stay warm right in the slow cooker until dinner is served. It’s such an easy way to free up precious stove space on Thanksgiving!
Last week, I served these potatoes with this fantastic Slow Cooker Poached Salmon recipe, and we loved the combination together. They’re just as delicious with turkey, roast beef, chicken, or your favorite holiday main dish.
Ingredients to Make Slow Cooker Mashed Potatoes
You only need a handful of simple ingredients to make creamy, buttery mashed potatoes in the slow cooker.
- Russet potatoes: Peel and cut 5 pounds of potatoes into ½-inch pieces so they cook evenly.
- Chicken stock: Adds more flavor than cooking the potatoes in water. Vegetable stock also works.
- Garlic: A few cloves of fresh pressed garlic add just the right amount of savory flavor.
- Milk: Helps make the potatoes smooth and creamy.
- Sour cream: Adds extra creaminess and a slight tang.
- Butter: Melted butter makes the potatoes rich and delicious, with a little extra added on top before serving.
- Kosher salt and black pepper: Season generously to bring out all the flavors.
- Fresh parsley: Adds a pretty pop of color just before serving.
How to Make Slow Cooker Mashed Potatoes
- Prepare the slow cooker. Spray the inside of the slow cooker with nonstick cooking spray. Add the potatoes, chicken stock, and pressed garlic.
- Slow cook the potatoes. Cover and cook on HIGH for 4 hours, or until the potatoes are very tender and easily pierced with a fork.
- Add the creamy ingredients. Add the milk, sour cream, ½ cup melted butter, kosher salt, and pepper directly to the slow cooker. You can also transfer everything to a large mixing bowl if that’s easier.
- Mash the potatoes. Mash or beat until creamy and smooth, or leave a few small chunks if you prefer a more rustic texture. If you transferred the potatoes to another bowl, return them to the slow cooker.
- Keep them warm. Cover and keep the mashed potatoes on LOW for up to 2 hours before serving. Give them a stir occasionally if needed.
- Add the finishing butter. Just before serving, use the back of a spoon to make a shallow well in the center of the mashed potatoes. Pour the remaining 2 tablespoons melted butter into the well and sprinkle generously with fresh chopped parsley.
- Serve warm and enjoy!
Sandy’s Tips and Substitutions
- Cut the potatoes evenly. Keep the potato pieces around ½-inch so they cook at the same rate and are tender after 4 hours.
- Russets work best for fluffy mashed potatoes, but Yukon Gold potatoes are also delicious and give the dish a naturally buttery, creamy texture.
- Chicken or vegetable stock: Either works! Chicken stock adds a little more savory flavor, while vegetable stock is a great option for a vegetarian side dish.
- Don’t overmix. Mash or beat the potatoes just until they reach your preferred consistency. Overmixing can make mashed potatoes gummy.
- Make them extra creamy. For a richer holiday version, substitute whole milk or half-and-half for the 1% milk.
- No sour cream? Plain Greek yogurt makes an easy substitute and still gives the potatoes a creamy, slightly tangy flavor.
- Taste before serving. Potatoes can handle plenty of seasoning, so taste and add additional salt and pepper as needed.
- Keep them warm. One of my favorite things about this recipe is that the potatoes can stay warm in the slow cooker for up to 2 hours. It’s perfect when you’re juggling several dishes for Thanksgiving or Christmas dinner.
- If they thicken while sitting, stir in a splash of warm milk or stock before serving to loosen them back up.
- Don’t skip the butter well! Right before serving, make a shallow well in the center and pour in a little melted butter. Add fresh parsley and bring the whole slow cooker to the table!
- Storage: Store leftover Slow Cooker Mashed Potatoes in an airtight container in the refrigerator for up to 4 days. Let the potatoes cool before covering and refrigerating.
- Reheating: Reheat the potatoes in the microwave, on the stovetop over low heat, or right in the slow cooker. Stir in a splash of milk and a little butter as they warm to bring back that creamy texture. If using the slow cooker, heat on LOW, stirring occasionally, until warmed through.
Variations
There are so many easy ways to change up these Slow Cooker Mashed Potatoes depending on what you’re serving.
- Garlic mashed potatoes: Add an extra clove or two of garlic for a stronger garlic flavor, or use roasted garlic for a sweeter, mellower taste.
- Cheesy mashed potatoes: Stir in 1–2 cups of shredded sharp cheddar, Gruyère, or Parmesan after mashing.
- Boursin mashed potatoes: Stir in a package of garlic and herb Boursin for an extra-creamy holiday version.
- Loaded mashed potatoes: Add shredded cheddar and chopped crispy bacon, then finish with sliced green onions.
- Herb mashed potatoes: Mix in chopped fresh rosemary, thyme, or chives just before serving.
- Extra-rich holiday potatoes: Replace the milk with half-and-half and add an extra spoonful of sour cream.
- Yukon Gold mashed potatoes: Swap the Russets for Yukon Golds for potatoes that are slightly denser, creamier, and naturally buttery.
- Vegetarian mashed potatoes: Simply use vegetable stock instead of chicken stock.
Serving
We love these creamy mashed potatoes served with Sugo di Carne in place of pasta, and of course they’re perfect alongside our Easy Turkey Recipe for Thanksgiving. They’re also delicious with roasted chicken or Cornish Game Hens. And for entertaining, use them to make a fun Mashed Potato Bar with all your favorite toppings!
More potato recipes to try:
- Mashed Potato Casserole
- Roasted Sweet Potatoes with Rosemary Recipe
- Baked Curry Sweet Potato Fries
- Pumpkin Mashed Potatoes
Get the Recipe:
Slow Cooker Mashed Potatoes
Ingredients
- 5 lbs. russet potatoes, peeled and cut into 1/2-inch pieces
- 2 cups chicken stock, or vegetable stock
- 2-3 cloves garlic, pressed
- ½ cup milk
- ½ cup sour cream
- ½ cup unsalted butter, melted + 2 Tbs.
- 2 tsp. kosher salt
- ½ tsp. pepper
- Fresh parsley
Equipment
Instructions
- Spray the bowl of a slow cooker; add the potatoes, stock, and garlic. Cover and cook on high for 4 hours, until the potatoes are tender.
- Either pour into a large bowl (or use the current slow cooker bowl) and milk, sour cream, melted butter, salt and pepper. Beat until smooth, or leave small chunks (if preferred). Return potatoes to the slow cooker bowl.
- Keep covered for 2 hours on low up until serving.
- With a spoon, make a small well (barb word here?) in the center of the potatoes. Right before serving, add the remaining melted 2 Tbsp. of butter to the crater; sprinkle with fresh chopped parsley. Serve!
Notes
- Storage: Store leftover Slow Cooker Mashed Potatoes in an airtight container in the refrigerator for up to 4 days. Let the potatoes cool before covering and refrigerating.
- Reheating: Reheat the potatoes in the microwave, on the stovetop over low heat, or right in the slow cooker. Stir in a splash of milk and a little butter as they warm to bring back that creamy texture. If using the slow cooker, heat on LOW, stirring occasionally, until warmed through.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
There’s no recipe!
Hi Becky – try again – recipe is there!
What a great idea. I never would have thought of this! May just have to try it