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Large batch of mashed potatoes in a crockpot ready to serve

Easy Slow Cooker Mashed Potatoes

Prep Time 15 minutes
Cook Time 7 hours
Servings 8

Ingredients

  • 5 pounds russet or Yukon gold potatoes peeled and cut into chunks
  • 1 cup chicken or vegetable broth
  • ½ cup unsalted butter cut into pieces
  • 1 cup milk or heavy cream adjust for desired creaminess
  • 4 ounces cream cheese optional, for extra creaminess
  • 2 teaspoons salt or to taste
  • ½ teaspoon black pepper
  • 2 –3 cloves garlic minced (optional, for flavor)
  • Fresh chives or parsley for garnish

Instructions

  1. For slow cooker mashed potatoes, russet potatoes or Yukon Golds work best.
  2. Russets are starchy, which gives you fluffy, smooth potatoes. Yukon Golds have a creamy texture and a buttery flavor, great if you want richer mash.
  3. Avoid waxy potatoes like red or fingerling types because they stay firm and won’t mash well. Choose potatoes that are similar in size so they cook evenly.
  4. You’ll want to peel and cut them into chunks about 1-2 inches to help them soften evenly in the slow cooker.
  5. Place the peeled and chopped potatoes into the slow cooker along with the broth, butter, and garlic if using.
  6. Cover and cook on high for about 3–4 hours or on low for 6–7 hours, until the potatoes are very tender.
  7. Once cooked, mash the potatoes directly in the slow cooker using a potato masher or hand mixer.
  8. Stir in the milk (or cream), cream cheese if using, salt, and pepper until smooth and creamy.
  9. Adjust seasoning to taste and keep warm on the “warm” setting until ready to serve. Garnish with chopped herbs and a pat of butter before serving.
  10. And just like that… your side dish is ready.

Slow Cooker Tips

  1. Use room temperature butter and warm cream or milk to mix in smoothly. Add your dairy gradually so you control the texture. You can also stir in a little sour cream or cream cheese for extra richness.
  2. Season well with salt and pepper during and after cooking. For more flavor, try mixing in chopped fresh herbs or a sprinkle of ranch seasoning.
  3. Keep the slow cooker lid on while mashing to retain heat. If the potatoes feel dry, add a splash of broth or cream to loosen them up.
  4. You can prep everything a day before and store the cut potatoes submerged in water in the fridge to keep them from browning.
  5. Cook your mashed potatoes in the slow cooker on the day of serving. If you want to serve later, leave them on warm in the slow cooker for a few hours. Stir occasionally to keep them creamy.