Easy slow cooker mashed potatoes is a hands-off method for making this creamy, buttery, and extra flavorful side dish. Mashed potatoes are a comforting classic, perfect for weeknight dinners and special occasions!
I know there are a few methods of making mashed potatoes, some are done on the stove, like my garlic mashed potatoes, and some are Instant Pot recipes, but the easiest way has to be slow cooker mashed potatoes.
Many recipes have you boil the potatoes & then assemble in the crockpot. I wanted to make an all-in-one version so that’s what this recipe is.
You dump everything in, the potatoes simmer until tender, and then everything gets mixed in the crockpot, kept warm until you’re ready to serve, and if you want, you can even serve from the slow cooker. It saves room in the oven when you’re cooking a big meal, and they can stay warm for a long time. It’s a breeze!
This particular recipe for easy slow cooker mashed potatoes has tons of flavor. The potatoes are cooked in broth, milk, and seasoning, and once they’re mashed and fluffy, I like to mix in some butter and sour cream for extra creaminess. You’re going to love them!
Creamy Crockpot Mashed Potatoes
Why you’ll love this recipe
- A versatile side dish for any occasion.
- The potatoes cook evenly everytime.
- You don’t have to worry about boiling water.
- The chicken broth adds extra flavor!
Helpful Tools
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
Jump- Russet Potatoes – Peeled and cut into 1-inch cubes. Yukon Gold or Red potatoes can also be used, peeled or unpeeled.
- Chicken broth and whole milk – As the potatoes simmer, they soak up so much of this flavor and richness.
- Fresh garlic, salt, and pepper – Simple seasoning for garlicky mashed potatoes. You’ll also need salt and pepper to taste at the end.
- Salted butter – Gives the potatoes a buttery flavor and helps smooth out the potatoes.
- Sour cream – Adds a bit of tangy flavor and an extra creamy consistency.
How to make Slow Cooker Mashed Potatoes
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Jump- Step One: Lightly spray the basin of the slow cooker with cooking spray and add the potatoes. Pour in the chicken broth, some of the milk, garlic, salt, and pepper. Stir everything and then drop in half of the cubes of butter.
- Step Two: Place the lid on and set it to cook on HIGH for 4-5 hours. You can also cook on LOW for 7-8 hours, but either way, just cook them until they’re fall-apart tender and ready to mash.
- Step Three: Once they’re ready, turn it to the low setting (or the keep warm setting) and use a potato masher to cook the potatoes. Blend in the remaining milk, butter, and sour cream until they are as smooth as you’d like them.
- Step Four: Season with salt and pepper to taste. Serve immediately, or keep them on the warm function until you are ready. Enjoy!
Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.
How to serve it
Mashed potatoes are a staple for pretty much any kind of meal. Busy weeknights, weekend family dinners, and special occasions all need some fluffy mashed potatoes!
Serve them on the side of things like blackened chicken tenders, stuffed chicken breasts, and slow cooked brisket. Of course, you’ll want it on the side of classic meatloaf and brown gravy!
For the holidays, you can serve it with orange honey spiral ham or slow cooker turkey breast and a side of traditional herb stuffing.
- You can also remove the potatoes to a mixing bowl and use electric beaters for a smoother finish.
- Do not overmix the potatoes! They can end up gluey and goopy if overdone.
- Season to taste. If you are using unsalted butter you may need a bit more salt towards the end.
- Add as much garlic as you’d like.
- Russets are best for fluffy mashed potatoes, while reds and golds are great for creamy potatoes. You can always use a combination if you prefer.
Storage & Reheating
How to store leftovers
Keep leftovers stored in an airtight container for up to 4 days in the fridge.
Freezing Instructions
Completely cool them first. Any trapped heat will create condensation, adding to the sogginess of the potatoes once thawed. Keep them frozen for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating Instructions
Potatoes need a bit of help getting back to their original creamy, fluffy state. I suggest warming on the stove and adding a splash of milk or broth as you stir to adjust for the change in texture.
Need more slow cooker sides? Try these:
Slow Cooker Broccoli Casserole
Slow Cooker Green Bean Casserole
Slow Cooker Sweet Potato Casserole
Click here to view my entire collection of slow cooker recipes.
Slow Cooker Mashed Potatoes
Equipment
Ingredients
- 5 pounds Russet potatoes
- 1 cup chicken broth
- 1 cup whole milk divided
- 3 cloves fresh garlic minced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup salted butter cut in 8 pieces, divided
- ¼ cup sour cream
Instructions
- Wash, peel, and cut the potatoes into 1” cubes. Set aside.5 pounds Russet potatoes
- To the basin of a 5 or 6 quart slow cooker, lightly spray with non-stick cooking spray and add the potatoes. Add in the chicken broth, ½ cup milk, minced garlic, salt and pepper. Stir together and top with half of the cubed butter.1 cup chicken broth, 1 cup whole milk, 3 cloves fresh garlic, 1 teaspoon kosher salt, ½ teaspoon black pepper, ¼ cup salted butter
- Cover and cook on HIGH for 4-5 hours or LOW for 7-8 hours, or until the potatoes are very tender and ready to mash.
- When cooking is complete, turn the slow cooker to the low setting. Using a potato masher, press the potatoes and smash to blend, adding in the remaining milk, butter and sour cream as you are mashing. This will help get the smooth consistency you are looking for.¼ cup sour cream
- Once all the potatoes are completely mashed to your preferred smoothness, taste and season with salt and pepper.
- Serve or hold on the WARM setting until you are ready to serve.
Notes
- Store leftovers covered in the fridge for up to 4 days.
- Yukon gold or red potatoes can be used in place of russets.
- You can remove the potatoes to a mixing bowl and use a hand mixer if you prefer a smoother texture.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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