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You MUST TRY these crockpot mashed potatoes! They are so creamy and delicious and super easy to make! Which makes them the perfect side for any meal.
The Scoop on Why These Potatoes Rule
- It’s basically hands-off! Toss the potatoes in the crockpot and let it do the work while you tackle the rest of your day.
- Fewer dishes = happy you! Everything cooks in one pot, which means less mess and more time to actually enjoy dinner.
- You’re in control! Like them chunky, smooth, or whipped? You get to decide to mash, mix, or rice them however you love best.
A Reader’s Review
Fantastic! Made them today for Thanksgiving, and this is how I’ll always make mashed potatoes from now on. Great and easy! Thanks
– Brenda
Slow Cooker Mashed Potato Ingredients
- Broth Swap: Chicken broth or vegetable broth can replace water, but the potatoes may turn beige.
- Milk or Cream: Milk or heavy cream can replace half & half, but warm it first so the potatoes absorb it quickly and don’t get gluey.
- Potatoes: Use russet potatoes for classic creamy mash, or Yukon Golds for a richer flavor. Chop into ½–1 inch pieces—smaller chunks cook faster.
- Liquid: The potatoes don’t need to be submerged. Just add enough to steam. They’ll absorb what’s left when mashed along with the half & half.
- Garlic Mashed: Add a few cloves of garlic to the crockpot with the potatoes.
- Loaded Mashed: Stir in bacon, chives, shredded cheddar cheese, and sour cream before serving.
How to Make Crockpot Mashed Potatoes
If you want to save time and energy during the holidays, make this crockpot mashed potatoes recipe. The best part is they stay warm right in the crockpot until you’re ready to serve!
- Add to Crockpot & Cook: Add the peeled and diced potatoes and water to a 5-quart crockpot. Cover and cook for 4-5 hours on LOW, until the potatoes are very soft.
- Mash and Serve: Once cooked, add the half-and-half, butter, salt, and pepper to the soft potatoes. Use a hand potato masher, hand mixer, or potato ricer to mash the potatoes to your desired consistency. Overmixing makes them gluey. Season with salt and pepper to taste. Switch the crockpot to the WARM setting before covering and keeping warm for up to 2 hours.
Alyssa’s Pro Tip
Stirring: During the cooking time, stir once or twice to prevent browning, but avoid lifting the lid too often. This will prolong the cooking time and potentially cause the potatoes to brown.
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Add 5 pounds peeled and diced Russet or Yukon Gold potatoes and 1 cup water to a 5-quart crockpot. Cover and cook for 4-5 hours on LOW, until the potatoes are very soft.
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Add 1 cup warm half and half, ½ cup melted unsalted butter, 1 ½ teaspoon salt, and ½ teaspoon ground black pepper to the soft potatoes, then use a hand masher, hand mixer, or potato ricer to mash the potatoes to your desired consistency. Season with additional salt and pepper to taste. Switch the crockpot to the WARM setting before covering and keeping warm for up to 2 hours.
- Keep mashed potatoes warm in the crockpot for up to 2 hours.
- Add extra half & half, ÂĽ cup at a time, if they thicken as they sit.
Storing:
- Cool completely, then store in an airtight container in the fridge for up to 5 days.
Make Ahead:
- Peel and chop potatoes up to 24 hours in advance.
- Place in a large bowl, cover with cold water (at least 1 inch above potatoes), and cover with plastic wrap.
- Refrigerate until ready to cook.
- Drain well and pat dry with a clean kitchen towel before adding to the crockpot.
Calories: 366kcalCarbohydrates: 53gProtein: 7gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 41mgSodium: 472mgPotassium: 1227mgFiber: 4gSugar: 3gVitamin A: 465IUVitamin C: 16mgCalcium: 74mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
