No-Boil Slow Cooker Mashed Potatoes
If you like the idea of mashed potatoes without hovering over a boiling pot, these No-Boil Slow Cooker Mashed Potatoes are the kind of low-fuss comfort food that makes weeknights and holidays a little easier. You put everything in the slow cooker, walk away, then come back to soft, steamy potatoes ready to mash right in the pot. The flavor is clean and buttery. The texture is fluffy, not gluey. No drama. Just dependable mashed potatoes that hold nicely on warm until dinner.
Ingredients for this No-Boil Slow Cooker Mashed Potatoes
- 4 pounds Yukon Gold or Russet potatoes, peeled if you prefer and cut into 1-inch chunks
- 1 cup low-sodium chicken or vegetable broth
- 6 tablespoons unsalted butter, cut into pieces
- 4 cloves garlic, smashed (optional, for a gentle garlicky note)
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 3/4 cup whole milk or half-and-half, warmed
- 1/2 cup sour cream or 4 ounces cream cheese, softened
- Chives or parsley, chopped, for serving (optional)
Makes about 8 servings.
Instructions
- Prep the potatoes. Peel if you like a smoother mash. Leave skins on if you want a little texture. Cut into even 1-inch chunks so they cook at the same pace. Quick tip. Smaller cubes cook faster and mash more evenly.
- Load the slow cooker. Add the potatoes, broth, butter, garlic, salt, and pepper. Give everything a light toss. The potatoes should sit in a shallow layer of liquid, not be fully submerged. That’s the no-boil magic. Gentle steam, not a water bath.
- Cook. Cover and cook on High for 3 to 4 hours or on Low for 6 to 7 hours, until the potatoes are very tender and a fork slips in easily. If you open the lid and see a bit of liquid, that’s normal. It will get absorbed into the mash.
- Warm your dairy. Near the end of the cooking time, warm the milk or half-and-half. Cool dairy straight from the fridge can seize the potatoes and dull the texture. Just a quick heat in the microwave or on the stove until steamy.
- Mash right in the slow cooker. Remove the garlic cloves if you want a milder flavor. Add the warm milk and the sour cream or cream cheese. Mash with a potato masher for a rustic texture. For extra fluffy, use a hand mixer on low just until smooth. Try not to overmix. That’s when mashed potatoes can turn sticky.
- Taste and adjust. Add more salt, pepper, or a knob of butter if you like them richer. If the mash seems a bit thick, splash in more warm milk a tablespoon at a time. If a bit loose, let it sit uncovered on warm for 10 minutes and it will thicken up.
- Serve and keep warm. Sprinkle with chives or parsley. Leave the slow cooker on Warm for up to 2 hours, stirring now and then. If they’re held longer, stir in a little extra warm milk to keep everything silky.
Cook and Prep Times
- Prep time. 15 minutes
- Cook time. 3 to 4 hours on High, or 6 to 7 hours on Low
- Total time. About 3 hours 30 minutes to 7 hours 30 minutes, depending on setting
- Equipment. 5 to 6 quart slow cooker, potato masher or hand mixer
- Yield. About 8 servings
Nutritional information
Approximate per serving, based on 8 servings and using whole milk and sour cream. This will vary with brands and substitutions.
- Calories. 260
- Fat. 12 g
- Carbohydrates. 34 g
- Protein. 5 g
- Fiber. 3 g
- Sodium. 420 mg
If you choose cream cheese or half-and-half, expect slightly higher calories and fat. Using vegetable broth and plant milk will reduce saturated fat.
Frequently asked questions
Do I have to peel the potatoes for slow cooker mashed potatoes
Nope. It’s up to you. Peeled potatoes mash up extra smooth and classic. Leaving the skins on gives you a little rustic texture and more nutrients. If you keep the skins, scrub the potatoes well and trim any rough spots. Yukon Gold skins are thin and tender, so they work nicely if you want that speckled, cozy look. Russet skins are a bit thicker and more noticeable in the final mash.
What potatoes are best, and how do I keep the mash from getting gluey
Yukon Golds are my go-to. They’re naturally creamy and hold a bit of buttery flavor. Russets make a fluffier, lighter mash with a more classic diner vibe. If using Russets, keep an eye on liquid because they tend to drink it up. To avoid gluey potatoes, do three things. Cut them evenly so they cook at the same speed. Warm the dairy before adding. Mash by hand or mix briefly on low. Overmixing is the usual culprit.
Can I make these ahead and reheat without drying them out
Yes. Cool the mashed potatoes, then refrigerate in an airtight container for up to 3 days. Reheat one of three ways. On the stovetop in a covered pot over low heat with a splash of warm milk, stirring gently until creamy. In the microwave in short bursts, stirring between rounds and adding a touch of milk as needed. Or in the slow cooker. Add a few tablespoons of warm milk, cover, and heat on Low until hot, 1 to 2 hours. Stir now and then and finish with an extra pat of butter if you want them glossy again.
More tips, just in case. If the potatoes release more liquid than you expect, crack the slow cooker lid for the final 15 minutes to let some steam escape. If you love garlic mashed potatoes, keep the smashed cloves in the mash or add roasted garlic at the end for a sweeter taste. And if you’re cooking for a crowd, you can scale this recipe up in a larger slow cooker. Just don’t pack it to the brim. Leave a little breathing room so the potatoes steam, not stew.
That’s it. Simple, warm, and ready when you are. These No-Boil Slow Cooker Mashed Potatoes have a way of making dinner feel settled without any last-minute juggling. Spoon them next to roast chicken, a pan-seared steak, or a pile of green beans. Or just a bowl by themselves with a sprinkle of chives. No judgment here.
No-Boil Slow Cooker Mashed Potatoes
Ingredients
- 4 pounds Yukon Gold or Russet potatoes, peeled if you prefer and cut into 1-inch chunks
- 1 cup low-sodium chicken or vegetable broth
- 6 tablespoons unsalted butter, cut into pieces
- 4 cloves garlic, smashed (optional, for a gentle garlicky note)
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 3/4 cup whole milk or half-and-half, warmed
- 1/2 cup sour cream or 4 ounces cream cheese, softened
- Chives or parsley, chopped, for serving (optional)
Instructions
- Prep the potatoes. Peel if you like a smoother mash. Leave skins on if you want a little texture. Cut into even 1-inch chunks so they cook at the same pace. Quick tip. Smaller cubes cook faster and mash more evenly.
- Load the slow cooker. Add the potatoes, broth, butter, garlic, salt, and pepper. Give everything a light toss. The potatoes should sit in a shallow layer of liquid, not be fully submerged. That’s the no-boil magic. Gentle steam, not a water bath.
- Cook. Cover and cook on High for 3 to 4 hours or on Low for 6 to 7 hours, until the potatoes are very tender and a fork slips in easily. If you open the lid and see a bit of liquid, that’s normal. It will get absorbed into the mash.
- Warm your dairy. Near the end of the cooking time, warm the milk or half-and-half. Cool dairy straight from the fridge can seize the potatoes and dull the texture. Just a quick heat in the microwave or on the stove until steamy.
- Mash right in the slow cooker. Remove the garlic cloves if you want a milder flavor. Add the warm milk and the sour cream or cream cheese. Mash with a potato masher for a rustic texture. For extra fluffy, use a hand mixer on low just until smooth. Try not to overmix. That’s when mashed potatoes can turn sticky.
- Taste and adjust. Add more salt, pepper, or a knob of butter if you like them richer. If the mash seems a bit thick, splash in more warm milk a tablespoon at a time. If a bit loose, let it sit uncovered on warm for 10 minutes and it will thicken up.
- Serve and keep warm. Sprinkle with chives or parsley. Leave the slow cooker on Warm for up to 2 hours, stirring now and then. If they’re held longer, stir in a little extra warm milk to keep everything silky.
