Crockpot Mashed Potatoes

Crockpot mashed potatoes in serving bowl topped with parmesan, butter, and thyme.

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4.99 from 118 votes

This is an easy recipe for creamy, buttery slow cooker mashed potatoes that are seasoned with garlic and parmesan.

Prep Time10

Cook Time4

Total Time4 10

Course: Side Dish

Cuisine: American

Servings:

Author: Kristen Chidsey

Equipment

Slow Cooker (no bells and whistles, but gets the job done!)
potato masher (so easy to clean too!)

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.

Video

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