Slow Cooker Mashed Potatoes

This slow cooker mashed potato recipe is fabulous because you can cook, mash, keep warm and serve straight out of your crockpot. These also create less dirty dishes and leave plenty of space for you to prep your other holiday favorites. Its a win-win-win.

At Ajpal, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.

How to Make Slow Cooker Mashed Potatoes

First you want to assemble the following ingredients:

Red potatoes – I halve these but leave the peel on. One reason I love red potatoes is that they don’t need to be peeled which makes this recipe ever more simple. They also have a really creamy texture.
Water – you need water to cook the potatoes in to soften them. For super rich mashed potatoes you can use half milk half water to soak the potatoes.
Sea Salt – salt will bring the flavor of the potatoes forward so don’t be shy. If you oversalt just add some more heavy cream to balance it out.
Pepper – I like to use fresh ground pepper for a hit of heat.
Heavy cream or Greek Yogurt – you want to use these to add a rich creaminess to the potatoes. If you use greek yogurt you will get thicker potatoes than heavy cream.
Butter – use salted butter to add some fat to the potatoes that will make them smooth and creamy.
Milk – you will need to use milk as necessary to thin the potatoes to get the texture you want.
Garlic – you want a hit of this pungent spice. You can get that through using garlic powder or fresh garlic that has been sauteed in butter, I prefer the latter.

potatoes in a crock pot with the lid on then mashing and then some in a yellow bowl

Cook potatoes. Add the potatoes and water to the slow cooker and cook on high for about 2 hours or until they are soft to the touch. If you have a lot of water leftover drain it, leaving about 1/2 cup. Mash the potatoes or use a potato ricer for a smoother result.

Add the dairy. Stir in the heavy cream, butter, garlic, and milk to thin. Add the salt and pepper tasting while adding till you get the flavor you are looking for.

Keep warm. Keep the potatoes warm on low for up to 2 hours or until you are ready to serve. Adjust the consistency with milk as needed and stir occasionally.

Tips and Tricks for Slow Cooker Mashed Potatoes

Use a liner – I like to use a liner when making these potatoes in the slow cooker. It makes cleanup super easy.

Choose the right type of potato – Use Yukon Golds for creamy texture and buttery flavor, or Russets for fluffy, classic mashed potatoes. A mix of both gives the best of each.

Cut potatoes evenly – Dice them into roughly 1½-inch chunks so they cook evenly in the slow cooker.

Add enough liquid – Cover potatoes halfway with broth, water, or a mix of both—enough for steaming but not boiling.

Season early – Add salt to the cooking liquid so it infuses flavor while the potatoes soften.

Cook low and slow – Set on Low for 5–6 hours or High for 3–4 hours until fork-tender.

Try one of these variations

Stir in heavy cream, cheddar cheese, and chives for a rich and cheesy mashed potato side nobody will be able to resist.
Roasted garlic, rosemary, and sea salt give a lovely earthy kick to mashed potatoes.
Bacon and cheddar stirred into mashed potatoes are absolutely heavenly!
Horseradish and a dash of Worcestershire sauce give mashed potatoes a zesty kick.

FAQs

Leftovers will keep in the refrigerator in an airtight container for 3-4 days. Alternatively, you can freeze some leftovers, see below.

Yes! I freeze leftover potatoes in a gallon size bag. Don’t forget to label them with the date and lay them flat in the freezer so they don’t get frozen around something else. Reheat in a pot on the stovetop stirring continuously.

Yes, if you want to use Russet though be sure to peel them before adding them to the slow cooker.

Don’t overmix! Mash the potatoes by hand or with a ricer while they’re hot, and add warm milk or cream gradually. Avoid using a food processor or stand mixer.

Up to 2 hours on the Warm setting. Stir occasionally and add a bit of warm milk or butter to keep them smooth and moist.

Definitely. Substitute plant-based butter and unsweetened oat, almond, or cashew milk. Olive oil and coconut milk also make rich, flavorful dairy-free versions.

Other Delicious Holiday Dishes You’ll Love

If you love this easy slow cooker mashed potatoes recipe, check out some of my other holiday dinner favorites including these favorite sides:

You might also love, Brown Bag Herb Roasted Turkey, Pan Fried Brussels Sprouts with Ghee, Pan Roasted Butter Carrots, Garlic Chinese Style Green Beans, The Best Oven Roasted Garlic Parmesan Asparagus, Slow Cooker Turkey in Gravy, Slow Cooker Orange Cranberry Ginger Glazed Ham, Khachapuri Georgian Cheese Bread, Easy No Knead Bread and Easy Pumpkin Cupcakes.

And finally, to clear up even more space in your kitchen, check out my Smoked Turkeyand take it outside. It is the best way to make turkey, ever. It stays super moist and juicy and the smoked flavor is a fantastic twist on traditional turkey.

Click here to see all my mouthwatering slow cooker recipes!