Easy Crockpot Mashed Potatoes Recipe — Creamy, Hands-Off Comfort
There are nights when you want comfort food that practically makes itself. Crockpot Mashed Potatoes are one of those lifesaving recipes. Simple prep, minimal babysitting, and a reliably creamy result — that is the promise here. These slow cooker mashed potatoes let you set it, forget it for a while, and come back to tender, mash-ready spuds that work for weeknights or big gatherings alike.
Ingredients for this Crockpot Mashed Potatoes
Gathering your ingredients is the easiest part. You don’t need anything fancy. The list below keeps things approachable and flexible, so you can tweak based on what you have in the fridge.
- 2 lbs Yukon Gold or Russet potatoes, peeled and cut into 1- to 2-inch pieces
- 1 cup low-sodium chicken or vegetable broth
- 1/2 cup whole milk or heavy cream
- 4 tbsp unsalted butter
- 1 tsp salt, plus more to taste
- 1/4 tsp black pepper
- 2 tbsp sour cream or cream cheese (optional, for extra creaminess)
- 1 tbsp chopped fresh chives or parsley (optional, for serving)
If you like a richer mash, go for heavy cream and add the sour cream. If you want it lighter, swap milk and skip the cream cheese. Little switches make a big difference in texture and flavor, and that’s the fun part.
Instructions
These steps are straightforward, but I’ll include a few little tips from experience so your results are spot on.
- Prep the potatoes. Peel and chop into roughly even pieces so they cook evenly. No need to obsess over perfect cubes; just keep them similar in size.
- Load the crockpot. Place the potatoes in the slow cooker. Pour the broth over them so there’s moisture to transfer heat and add flavor. Scatter the butter pieces on top, then sprinkle salt and pepper.
- Cook low and slow, or quick and high. Put the lid on and cook on low for 3 to 4 hours, or on high for about 1.5 to 2 hours. You want soft potatoes that a fork slides through without resistance.
- Finish and mash. Turn off the crockpot. Drain excess liquid if there’s a lot, but keep a little for moisture. Add milk and sour cream or cream cheese if using. For a rustic texture, use a hand masher right in the crockpot. If you prefer velvety smooth potatoes, use a hand mixer or an immersion blender briefly, careful not to overbeat.
- Adjust seasoning. Taste and add more salt or pepper as needed. If the mash seems too thick, stir in warm milk a tablespoon at a time until you like the consistency.
- Serve. Scoop into a warm bowl and top with chopped chives and an extra pat of butter if you want that glossy finish.
Small note: Crockpot sizes vary. If your slow cooker is very small or very large, cook times can shift slightly. The key indicator is tenderness, not the clock. When a fork slides right through, you’re good.
Cook and Prep Times
- Prep time: 15 minutes
- Cook time: 1.5 to 4 hours (high for 1.5-2 hours or low for 3-4 hours)
- Hands-on time: 15 minutes
- Total time: about 1.75 to 4.25 hours, depending on cooker setting
Nutritional information
Nutrition will shift depending on the type of milk and whether you add sour cream or cream cheese. Below is an approximate estimate per serving, assuming 4 servings and the ingredients listed above.
- Calories: 280 kcal
- Fat: 12g (saturated fat about 7g)
- Carbohydrates: 36g
- Protein: 4g
- Sodium: variable depending on broth and added salt
If you need a lower-calorie or lower-fat version, use low-fat milk and skip the sour cream. For dairy-free, try a plant-based milk and olive oil instead of butter—the texture will be different, but still good.
Frequently asked questions
Can I use frozen potatoes in the crockpot?
Yes, you can, but with a couple of caveats. Frozen potatoes often release more water, so you may need less broth and more time to get to the right texture. They can also become a bit grainy compared to fresh. If using frozen, check tenderness earlier and drain excess liquid before mashing.
How do I keep mashed potatoes warm without drying them out?
The slow cooker itself is great for keeping mashed potatoes warm. Put them on the warm setting and stir occasionally. If they start to look dry, stir in a little warm milk or a pat of butter. Covering the crockpot tightly helps retain moisture as well.
Can I make these ahead of time and reheat?
Absolutely. Make them a day in advance, cool, and refrigerate in an airtight container. When reheating, do it gently in the crockpot on low or on the stovetop over low heat. Add a splash of warm milk and stir occasionally to restore creaminess. Avoid high heat or microwave blasts that can dry them out.
There you go—a simple, forgiving recipe for Crockpot Mashed Potatoes that frees you up to focus on other parts of the meal. I love how this method turns a humble side into something you can rely on without hovering over the stove. Little tip: double the batch if you’re feeding a crowd; leftovers heat up beautifully the next day.
If you want variations, try roasted garlic folded in at the end, or a little horseradish for a sharp kick. Or keep it classic with a sprinkle of black pepper and some fresh herbs. Either way, these mashed potatoes are the sort of thing that makes the whole table feel cozy.
Happy cooking. Let me know if you want a dairy-free version or a special holiday variation—I’d be glad to share one.
Crockpot Mashed Potatoes
Ingredients
- 2 lbs Yukon Gold or Russet potatoes, peeled and cut into 1- to 2-inch pieces
- 1 cup low-sodium chicken or vegetable broth
- 1/2 cup whole milk or heavy cream
- 4 tbsp unsalted butter
- 1 tsp salt, plus more to taste
- 1/4 tsp black pepper
- 2 tbsp sour cream or cream cheese (optional, for extra creaminess)
- 1 tbsp chopped fresh chives or parsley (optional, for serving)
Instructions
- Place peeled and chopped potatoes in the crockpot insert in a single layer as best you can.
- Pour the chicken or vegetable broth over the potatoes. The broth should come about halfway up the potatoes; it helps cook and flavor them without making them soggy.
- Dot the top with butter, then sprinkle with 1 teaspoon salt and 1/4 teaspoon black pepper.
- Cover and cook on low for 3 to 4 hours, or on high for 1.5 to 2 hours, until the potatoes are very tender and easily pierced with a fork.
- Turn off the crockpot and drain any excess liquid if there is a lot. Leave a little for moisture, though.
- Add milk (or cream) and sour cream or cream cheese if using. Mash directly in the crockpot with a potato masher for a chunkier texture, or use a hand mixer for smoother potatoes. Stir until creamy and combined.
- Taste and adjust seasoning with more salt and pepper if needed. If the potatoes are too thick, add a little more warm milk, 1 tablespoon at a time.
- Serve warm, topped with chopped chives or parsley and an extra pat of butter if you like.
