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Crockpot Mashed Potatoes free up your stovetop and oven when you need them most -- during the holidays! Yukon Gold potatoes slow cook in broth with garlic, then get mashed with sour cream and optional Parmesan for a creamy, buttery side dish. And they stay warm in the slow cooker until you're ready to serve. It's one of my go-to make-ahead holiday sides.
Why These Crockpot Mashed Potatoes Work
When it comes to pulling off Thanksgiving dinner, I let the crockpot handle the mashed potatoes so I can handle everything else, and it helps keep them warm for your holiday meal.
- Classic or dressed up. The garlic and Parmesan are optional, and there's a dairy-free version. I'll walk you through the swaps below.
- No boiling, no draining. The cubed potatoes go into the crockpot raw and cook right in the broth. They soak up all that savory flavor instead of sending it down the drain.
- Your stovetop stays free. That leaves every burner and the oven for the rest of the menu.
- Holds warm for up to 4 hours. Mash them, switch the crockpot to warm, and they'll wait until everything else hits the table.
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 ⭐⭐⭐⭐
Ingredients & Substitutions
- Yukon Gold Potatoes: Yukon Golds are naturally buttery and less starchy than russet potatoes, so they mash into a smooth, dreamy texture without getting gluey. They're the same potato I use for my stovetop Yukon Gold mashed potatoes.
- Broth or Stock: Use low-sodium vegetable broth or chicken stock instead of water. Because this is a no-drain recipe, the potatoes absorb every bit of the liquid, so broth adds flavor that water can't.
- Garlic: Optional. The peeled cloves cook with the potatoes and mash right in.
- Milk or Cream: Use heavy cream for rich, decadent mashed potatoes, half and half for slightly rich potatoes, or whole milk for a simple, everyday mash. Reduced-fat and skim milk work, but the results won't be as luxurious.
- Sour Cream: This is the secret to incredible flavor and texture. A bit of tang balances the rich notes and makes the potatoes super creamy and fluffy.
- Parmesan Cheese: Optional. Use freshly grated.
Dietary Swaps & Variations
- Dairy-Free: Use extra broth in place of the cream, use non-dairy butter, and omit the Parmesan. To replace the sour cream, use non-dairy sour cream, non-dairy plain yogurt, or a little more broth to loosen the consistency.
- Out of Sour Cream? Softened cream cheese, plain Greek yogurt, or extra milk or cream all add moisture and creaminess. But nothing quite compares to the flavor of sour cream.
- Keep It Classic: Skip the garlic and Parmesan for classic mashed potatoes.
- Add-Ins: Black pepper, chopped fresh rosemary, fresh thyme leaves, crumbled bacon, shredded cheddar cheese, green onions, or chives all add flavor and texture.
How to Make Mashed Potatoes in the Slow Cooker
The steps and photos are here to help, but you'll find full directions and quantities in the recipe card at the bottom of this post. If you learn better by watching, join me in my kitchen in the video below.
- Cut the potatoes into 1-inch cubes. Even cubes cook evenly, so you end up with smooth, lump-free mashed potatoes.
- Layer ingredients. Add the uncooked potatoes, broth, salt, and garlic (if using) to your slow cooker. I like to cut the butter into cubes and scatter it evenly over the potatoes.
- Slow cook. Cook on high for 3 to 4 hours or low for 6 to 7 hours, until the potatoes are fork-tender.
- Mash potatoes. Use a hand masher to mash the potatoes right in the slow cooker. Don't drain the cooking liquid first. The potatoes absorb it as you mash, creating a rich base.
Note from Kristen
Use a masher, not a hand mixer. It keeps the potatoes fluffy and avoids the dense, gummy texture you get from overmixing.
- Warm the milk or cream. Microwave it in a heat-safe dish for 30 seconds, just to take the chill off. A glass measuring cup works well. Adding cold liquid to warm potatoes can make them seize up.
- Fold in the additions. Gently mix half of the warm cream into the mashed potatoes until absorbed. Fold in the sour cream and Parmesan, if using. Add more cream as needed to reach the texture you like.
- Serve or hold warm. Serve right away, or switch the crockpot to warm and enjoy within 4 hours.
Crockpot Mashed Potatoes Video
If you learn better through step-by-step video presentation, join me in my kitchen as I make these delicious slow cooker mashed potatoes.
How to Serve Crockpot Mashed Potatoes
- For a Holiday Meal: Crockpot mashed potatoes are the obvious choice for Thanksgiving or Christmas dinner. They pair beautifully with baked ham, Instant Pot ham, Instant Pot turkey breast, roasted turkey, or a New York Strip roast.
- For a Weeknight Dinner: Don't save these for the holidays. Serve them any night of the week with chopped steaks, lemon pepper chicken, or bacon-wrapped pork tenderloin.
- Creative Leftover Idea: Turn leftover mashed potatoes into potato cakes, potato tacos, pierogi lasagna, or Thanksgiving egg rolls.
How to Store & Reheat Crockpot Mashed Potatoes
- Keep Warm: Mashed potatoes hold on the warm setting for up to 4 hours, so you can finish them before guests arrive.
- Refrigerate: Transfer leftovers to an airtight container and store in the refrigerator for up to 5 days.
- Freeze: Once fully cooled, transfer the mashed potatoes to a freezer-safe container and freeze for up to 1 month. Defrost in the refrigerator overnight before reheating.
- Reheat in the Microwave: Place the mashed potatoes in a heat-safe bowl with a bit of broth or milk to loosen them. Cover with a damp paper towel and microwave in 60-second intervals, stirring after each, until warmed through.
- Reheat in the Slow Cooker: Add the potatoes and a splash of milk or broth to the slow cooker, cover, and cook on low for 2 to 3 hours, stirring often.
More Favorite Holiday Side Dishes
If these crockpot mashed potatoes are on your holiday menu, round out the table with these:
- Corn Casserole: Rich, slightly sweet, and made without a box.
- Green Bean Casserole: A classic made from scratch without canned soup, and with plenty of creamy, savory flavor.
- Gluten-Free Sweet Potato Casserole: A lighter take on a family favorite, gluten-free and vegan, so more guests can enjoy it.
- Roasted Butternut Squash Salad: A fresh, colorful addition that balances out all the other rich sides.
- Old Fashioned Bread Stuffing: A comforting holiday staple with classic flavors that deserves a spot next to the mashed potatoes.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Crockpot Mashed Potatoes
This is an easy recipe for creamy, buttery slow cooker mashed potatoes that are seasoned with garlic and parmesan.
Video
Ingredients
- 5 pounds Yukon gold potatoes, peeled and diced into 1-inch cubes
- 3 cloves peeled garlic, optional
- 1 cup broth, chicken or vegetable broth
- ½ teaspoon kosher salt, plus more to taste
- 2 tablespoons unsalted butter, cubed
- 1 cup milk or cream, *see note
- ½ cup full-fat sour cream
- ½ cup freshly grated Parmesan Cheese, optional
Instructions
- Place the raw, peeled, cubed potatoes and 3 cloves peeled garlic, if using, in the slow cooker. Add 1 cup broth and ½ teaspoon kosher salt, then stir to combine. Scatter the cubed 2 tablespoons unsalted butter evenly over the top of the potatoes.
- Cook on high for 3 to 4 hours or low for 6 to 7 hours, until the potatoes are fork-tender and mash easily. Do not drain the cooking liquid.
- Mash the potatoes right in the slow cooker with a hand-held potato masher until no large chunks remain.
- Microwave 1 cup milk or cream in a heat-safe glass container for 30 seconds, just to take the chill off.
- Stir in just half of the warm milk, then add ½ cup full-fat sour cream and ½ cup freshly grated Parmesan Cheese (if using), and gently stir to incorporate into the potatoes.
- If needed, add the rest of the warm milk until the potatoes reach the consistency you like. I typically use about ¾ cup of milk. Taste, and add more salt if needed.
- Serve immediately or turn to the warm function and keep warm for up to 4 hours, or until ready to serve.
Equipment
- Slow Cooker (no bells and whistles, but gets the job done!)
- potato masher (so easy to clean too!)
Notes
Broth: I prefer low-sodium broth so I can control the sodium level myself. Vegetable broth, chicken broth, or chicken stock all work well here.
*Amount of Milk/Cream: I recommend heating the full amount of milk or cream and then just using what you need. If you have leftover, let it cool, refrigerate it, and use it in another dish.
Type of Milk/Cream: Use heavy cream for rich, decadent mashed potatoes, half-and-half for slightly rich potatoes, or whole milk for a simple, everyday mash.
Flavoring: Feel free to omit Parmesan and garlic for a more classic crockpot mashed potato recipe.
Dairy-Free Option: Use additional broth in place of the cream, use non-dairy butter, and omit the Parmesan. To replace the sour cream, use non-dairy sour cream, non-dairy plain yogurt, or add more broth to loosen the consistency.
Storage: Store cooled leftovers in an airtight container for 5 days. You can also freeze the mashed potatoes in a freezer-safe container for up to 1 month.
Reheating: I suggest reheating the potatoes with a bit of broth or milk to keep them creamy. If frozen, defrost the potatoes in the refrigerator overnight and then reheat over low heat in a slow cooker or in an oven-safe dish at 300℉ until warmed through.
Nutrition is approximate and based on using a full 1 cup of whole milk and chicken broth.
Nutrition
Calories: 255kcalCarbohydrates: 42gProtein: 8gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 19mgSodium: 322mgPotassium: 1016mgFiber: 5gSugar: 4gVitamin A: 279IUVitamin C: 45mgCalcium: 132mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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This sounds like a perfect recipe if I wasn't so lazy and didn't want to peel potatoes. Do you think this would work with the baby yukon golds, not peeling them, but making more of a 'smashed' potato?
Absolutely! As long as you aren't going for super smooth, it will be perfect. Happy Thanksgiving!
can you use an immersion blender?
Hi Mary! You can, but I don't recommend using an immersion blender as it will overwork the potatoes and make them gummy. A handheld masher should do the trick.
Can you use 5lb bag of russet potatoes?
Thank you!
Hi Anna! You can, but the results will not be as creamy, as russets will release a lot of starch as they cook. For the best results, use Yukon Gold potatoes. They not only have a creamy, buttery texture, but they do not release as much starch when cooked in the crockpot, making the final result absolute perfection.
If you need to double the recipe do/ how would you adjust cooking time?
Hey there! Plan on adding 20-40 minutes to the cooking time and don't fill your slow cooker more than 3/4ths of the way full. Happy Thanksgiving.
What size crock pot is sufficient for this recipe?
Hi Michelle! Amy slow cooker from 4 to 8 will work well with this recipe.
What would be your make ahead suggestions? Like a day before?
Hi Lori! To make a day in advance, I would prepare the potatoes as suggested, then transfer them to a greased baking dish. Let cool, refrigerate, covered overnight. The next day, I would let the potatoes come to room temperature for 30-60 minutes and then Bake at 350 for 45-50 minutes, uncovered. It is hard to reheat them successfully without burning or drying out using the crockpot.
I haven’t tried these yet but I was wondering if they could be mashed using a ricer? That’s what I usually use for mashed potatoes.
Hi Stacy! Yes, you can use a ricer for sure! I do that as well when I make russet potatoes, to get them super smooth. However, you will likely find it won't necessary, a masher will get these super smooth.