Making mashed potatoes in the slow cooker will blow your mind! Velvety, creamy, and rich, these crockpot mashed potatoes are seasoned with garlic and Parmesan and the easiest ways to prepare mashed potatoes.
Crockpot Mashed Potatoes are a hands-off way to enjoy Mashed Potatoes. They are perfect to serve during the holidays with Roast Turkey or Baked Ham. But are also great on weeknights alongside Stuffed Meatloaf, Instant Pot Pork Chops, or Chicken Marsala.
Why use a Slow Cooker?
- Hands-off recipe. You do not have to boil your potatoes or watch closely to ensure they don’t overcook. There is no draining either! That makes making mashed potatoes in your slow cooker is an incredibly easy, hands-off approach.
- Can be prepared in advance. Once mashed, you can keep these potatoes on warm for up to 4 hours without drying out.
- More flavorful. With just a few simple ingredients, potatoes are cooked up to tender perfection, while absorbing a rich buttery broth while cooking. Finished with garlic and Parmesan, these slow cooker mashed potatoes are so flavorful they may steal the show!
- Perfect for the holidays. No holiday meal is complete without mashed potatoes. But my perfect mashed potato recipe can be a pain to make on the holidays. You know the drill–everyone is rushing this way and that. The meat needs to be carved, the rolls need toasted, the stuffing needs pulled out of the oven, AND the potatoes need drained and mashed. It can feel a bit overwhelming. Because this recipe is hands-off and can be kept warm in the slow cooker once mashed it’s perfect for busy holidays or entertaining or to prep before heading off to a weeknight soccer game.
Notes on Key Ingredients
- Potatoes–Peeled russet or Yukon Gold potatoes are best for velvety mashed potatoes. You can use red-skinned potatoes if you would prefer but your mashed potatoes will not be as creamy.
- Stock–The potatoes will absorb the flavor of the stock as they cook, so do not use water in place of the stock. That would result in flavorless potatoes. Either vegetable broth or chicken stock can be used.
- Cream–Use half and half, cream, or milk of any fat percentage for a creamy finish to these slow cooker mashed potatoes.
- Parmesan–Freshly grated Parmesan cheese adds a nutty, salty finish to these crock-pot mashed potatoes, but feel free to omit for a more classic flavor.
- Garlic–I like to add fresh garlic cloves to the slow cooker to slowly cook and add flavor, but if you are not a fan of garlic, simply omit.
- Salt–Salt is a MUST for potatoes to be flavorful. The amount needed will depend on how salty the stock you use is and whether or not you add in Parmesan cheese. Start with 1 teaspoon kosher salt and add more to taste after mashing potatoes.
- Peel and dice up the potatoes into 1-inch cubes. Be sure they are all about the same size so that the potatoes cook evenly.
- Add potatoes to the slow cooker, along with stock, garlic, and butter, and cook until tender.
- Once potatoes are fork-tender, use a potato masher to mash potatoes to a smooth consistency.
- Stir milk and Parmesan into the mashed potatoes until creamy.
- Taste and adjust salt to taste.
- Set slow cooker to warm setting, for up to 4 hours, until ready to serve.
Recipe Tips and FAQs
Leftover mashed potatoes can be stored in an airtight container for up to 4 days and can be frozen for up to 1 month. I suggest reheating with a bit of stock or cream to rehydrate any liquid that may be lost when reheating as it will keep the potatoes creamy. If frozen, defrost in the refrigerator overnight and then reheat over low heat in a slow cooker or in the oven, being sure to mix in a bit more stock or cream.
You can keep these crockpot potatoes as basic as you prefer and choose to leave out Parmesan and garlic. Or you can dress this recipe up and add in shredded cheese, bacon, chives at the end of cooking.
Can you use a handheld masher to mash the potatoes?
I really recommend mashing potatoes with a handheld potato masher, for creamy, not gluey, mashed potatoes. A hand-held mixer can be used, but be very careful to NOT over mix.
If you would like to enjoy this recipe but are dairy-free, use additional stock in place of the cream, omit the Parmesan, and use non-dairy butter.
More Potato Recipes
- Twice Baked Potatoes
- Mashed Potato Casserole
- Cheesy Ham and Scalloped Potatoes
- Instant Pot Baked Potatoes
- Instant Pot Mashed Potatoes
- German Potato Salad
- Instant Pot Potato Salad
Make your meals easier with this recipe for slow cooker mashed potatoes. And be sure to leave a review if you give this recipe a try! I love to hear your comments!
Crockpot Mashed Potatoes
- 5 pounds russet or Yukon Gold potatoes peeled and diced into 1-inch cubes
- 3 cloves of garlic peeled
- 2 cups vegetable or chicken stock
- 1-2 teaspoons kosher salt
- 2 tablespoons butter
- 1 cup milk or half and half or cream
- 1/2 cup freshly grated Parmesan Cheese
- Place potatoes and garlic in slow cooker. Add in stock, salt, and butter.
- Cook on high for 3-4 hours or low for 6-7 hours, or until potatoes are fork tender, and mash easily. No not drain off cooking liquid.
- With a potato masher or hand mixer, mash the potatoes until they are broken down. Add in the milk and cheese and stir until the potatoes are creamy and velvety.
- Serve immediately or keep on warm for up to 4 hours until ready to serve.
- You can use red-skinned potatoes if you would prefer but your mashed potatoes will not be as creamy.
- I really recommend mashing potatoes with a hand held potato masher, for creamy, not gluey, mashed potatoes. A hand-held mixer can be used, but be very careful to NOT over mix.
- Use half and half, cream, or milk of any fat percentage for a creamy finish to these slow cooker mashed potatoes.
- Feel free to omit Parmesan and Garlic for a more classic recipe for crockpot mashed potatoes.