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This recipe for Crockpot Mashed Potatoes is a game-changer when it comes to getting mashed potatoes on the table without stress. With their creamy, velvety texture and rich flavor from garlic and parmesan, these mashed potatoes are every bit as delicious as the stovetop version, just a lot easier to make.
What makes crockpot mashed potatoes extra special? You can prep hours ahead of time, hold warm for hours, and free up precious stovetop and oven space. No last-minute boiling, draining, or rushing around. Perfect make-ahead dish for the holidays!
Kristen's Keys for Perfect Crockpot Mashed Potatoes (Start Here!)
Making buttery, creamy, luscious mashed potatoes in the slow cooker is easy--exceptionally easy. But for the best results, be sure to pay attention to the following:
- Choose Yukon gold potatoes. Yukon Golds are naturally buttery and less starchy than russet potatoes, which means they mash into a smooth, dreamy texture without getting gluey.
- Use vegetable broth or chicken stock instead of water. Because this is a no-drain mashed potato recipe, the potatoes absorb the liquid and broth enhances the overall taste. Because there's no draining, the potatoes soak up all that savory flavor.
- 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 before adding to potatoes, as adding cold liquid to the warm potatoes can cause them to seize up.
- Sour cream is the secret to incredible flavor and texture. A bit of tang balances out the rich notes and brings the potatoes to life. It also makes the potatoes super creamy and fluffy.
- Hold warm up to 4 hours. Talk about an easy way to make mashed potatoes for the holidays, guests, or your family on a busy weeknight.
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
While the process of cooking potatoes in the slow cooker is easy-peasy, think of this step-by-step section as me helping you achieve perfect crockpot mashed potatoes.
- Cut potatoes into 1-inch cubes. This helps the potatoes cook evenly so you end up with creamy, lump-free mashed potatoes.
- Slow cook potatoes. Add potatoes, broth, salt, garlic, and butter to the base of your slow cooker. Cook on high for 3-4 hours or low for 6-7 hours, or until potatoes are fork tender.
- Mash potatoes. Once cooked, use a hand masher to mash the potatoes directly in the slow cooker. They will absorb the excess liquid as you mash, creating a rich base.
- Warm milk or cream. Place milk or cream of choice in a heat-safe dish (a glass measuring cup works well) and microwave for 30 seconds--just to take the chill off.
- Fold in additions. Add half of the warm cream and gently mix into the mashed potatoes until absorbed. Fold in the sour cream and parmesan cheese, if using. Add additional cream as needed to reach the texture you like.
- Serve or hold warm. Serve immediately or hold 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.
Serving Suggestions
- For a Holiday Meal: Crockpot mashed potatoes are the obvious choice for holiday meals--like 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 just limit these easy crockpot mashed potatoes to the holidays or entertaining. Serve them any night of the week with dishes like chopped steaks, lemon pepper chicken, or bacon-wrapped pork tenderloin.
Recipe Modifications
- Keep It Simple: Omit the addition of garlic and parmesan cheese for classic mashed potatoes.
- Additional Additions: Black pepper, chopped fresh rosemary, fresh thyme leaves, crumbled bacon, shredded cheddar cheese, green onions, or chives are great options to add additional flavor and texture.
- Dairy-Free: Use extra broth in place of cream, non-dairy butter, and omit the parmesan.To replace the sour cream, you can use non-dairy sour cream, non-dairy plain yogurt, or simply add additional broth to loosen up the consistency a bit.
- Sour Cream Replacement: Softened cream cheese, plain Greek yogurt, or additional cream or milk all work to add moisture and creaminess to the mashed potatoes. But nothing quite compares to the flavor of sour cream.
- Options for Milk/Cream: Use heavy cream for incredibly rich and decadent mashed potatoes, half and half for super creamy and slightly rich mashed potatoes, or whole milk for simple, yet creamy results. Reduced fat and skim milk can be used, but the results won't be as luxurious.
Storage & Reheating Instructions
- 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 the potatoes 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, cover with a damp paper towel, and microwave in 60-second intervals, stirring after each interval, until warmed through.
- Reheat in Slow Cooker: Add potatoes and a splash of milk or broth to slow cooker, cover, and cook on low for 2-3 hours, stirring often.
- Transform Leftovers into a New Creation: Use leftover mashed potatoes to make recipes like potato cakes, potato tacos, pierogi lasagna, or Thanksgiving egg rolls. Any and all are absolutely delicious!
More Favorite Holiday Side Dishes
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 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
- Place peeled, cubed potatoes and 3 peeled garlic cloves in the slow cooker. Add in 1 cup of broth, ½ teaspoon of salt, and 2 tablespoons butter and stir to combine.
- Cook on high for 3-4 hours or low for 6-7 hours, or until potatoes are fork tender and mash easily. Do not drain off the cooking liquid.
- Once the potatoes are tender, mash the potatoes with a hand-held potato masher until they are broken down.
- Place 1 cup of milk or cream in a heat-safe glass container and microwave for 30 seconds to just warm slightly. Add in ½ cup of the warm milk and ½ cup parmesan cheese to the slow cooker and stir to combine. Stir in the ½ cup of sour cream. If needed, add up to an additional ½ cup or warm milk until the mashed potatoes reach the right consistency. Give a taste and add in additional salt if needed.
- Serve immediately or keep on warm for up to 4 hours 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: Use low-sodium vegetable broth or chicken stock.
Cream: Use half and half, cream, or milk of any fat percentage for a creamy finish to these slow cooker mashed potatoes.
Flavoring: Feel free to omit Parmesan and Garlic for a more classic recipe for crockpot mashed potatoes.
Dairy-Free Option: Use additional broth in place of the cream, use non-dairy butter, and omit the parmesan. To replace the sour cream, you can use non-dairy sour cream, non-dairy plain yogurt, or simply use additional broth to loosen up the consistency a bit.
Storage: Leftover cooled mashed potatoes can be stored in an airtight container for 4 to 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 help keep the potatoes 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 degrees F until warmed through.
Nutrition
Calories: 263kcalCarbohydrates: 42gProtein: 7gFat: 5gSaturated Fat: 7gCholesterol: 42mgSodium: 541mgPotassium: 968mgFiber: 2gSugar: 1gVitamin A: 560IUVitamin C: 13mgCalcium: 104mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @amindfullmom or tag #amindfullmom!
This recipe for Slow Cooker Mashed Potatoes was originally published in 2017 and updated in 2025.
Was a little worried when I read about the darkening of the potatoes but decided to go ahead. Not a problem! Used Yukon golds, skin on, cooked for 3 and a half hours on high, added everything until tasted perfect. Saved counter space, dishes, time and effort. Delicious! Thank you so much for this recipe, appreciate you!
Wonderful! So happy you enjoyed the potatoes, PJ!
Hi there...instead of using a potato masher as I don't want to scratch the inside, could I use an immersion blender instead?
That can make the potatoes a bit gummy and in my experience, can scratch up the inner pot more. I would recommend transferring the potatoes to a large mixing bowl to mash and then transferring back to slow cooker if you don't have a plastic masher. Enjoy!
Thank you so much for the advice! I may do just that.
I also wanted to comment that I found hints if you peel your potatoes in advance to cover with water but to add lemon juice to lower the ph levels and minimize browning which should also prevent them going black if cooking on low heat.
Started these in crockpot on low setting. About an hour in I went to check them and they were turning BLACK on top. Quickly stirred them in and set the crockpot on high. Now hoping they turn out. What went wrong? Looked good when I started.
Hi Mark! When exposed to oxygen, potatoes can turn gray or black, but it is completely safe to eat! It is likely due to your lid not be fitted tight on the crockpot. You can cook on high in the future to help prevent this from happening.
Thank you Kristen for this delicious recipe! Tried it yesterday, I left out the Parmesan cheese and I used heavy whipping cream. Very rich and creamy! Yum!
Wonderful to hear! Thanks for taking the time to leave a review, Carla.
What size slow cooker?
This recipe is best made in a 6 to 8-quart slow cooker. Enjoy
Could you cut these potatoes up the night before and put water over them si they don’t turn brown and drain the water off before cooking?
Yes!!! Just be sure to salt your water as well.
Hi! When doubling this, would I just double the liquid as well? Also, is there a difference if I use regular table salt instead of kosher?
Thanks!
Hi Jennifer! To double, you would want to double the liquid as well and ensure you are using a large 8-10 quart slow cooker.
Hello Kristen,
I bought regular vegetable broth because I couldn’t find low-sodium. Should I go back to another store to try to find low sodium or low sodium chicken stock instead? Looking forward to trying this recipe tomorrow, thank you!
Hi Carla! There is NO need to rush back to the store! I would decrease the added kosher salt to 1/4 teaspoon and then add more to season after mashing if needed. Happy Thanksgiving!
Great, thank you for your prompt response! Happy Thanksgiving!