Crockpot Mashed Potatoes

This post may contain affiliate links. Please read my disclosure policy.

Our favorite completely indulgent Crockpot Mashed Potatoes. These buttery, smooth and ultra-creamy potatoes are the perfect side dish to so many meals and a holiday table must-have .

Creamy crockpot mashed potatoes, perfectly seasoned and ready to be enjoyed.

Crockpot Mashed Potatoes

Mashed potatoes are my favorite comfort food, perfect for holidays. I’m sharing a method to make them in a slow cooker, saving stovetop space. This easy technique results in tender, creamy potatoes with a flexible timeline, reducing stress during busy meal preparations like Thanksgiving.

Chopped potatoes being added to a slow cooker with butter, salt, bay leaves, and chicken broth, then cooked, drained, pressed through a ricer, and returned to cooker.

Ingredients

  1. Gold/Russet Potatoes: Peeled and cubed for a smooth texture.
  2. Fine Sea Salt: Enhances the flavor of the potatoes.
  3. Bay Leaves: Add subtle, delicious flavors in your crockpot mashed potatoes.
  4. Chicken Broth: Used for cooking the potatoes, adding flavor.
  5. Unsalted Butter: Used in two stages; initially for richness, and later for a creamy finish.
  6. Heavy Whipping Cream and Sour Cream: Add creaminess and a slight tang.
  7. Freshly Cracked Pepper: For seasoning to taste.

Cream sauce being prepared and added to mashed potatoes, seasoned with salt and pepper, mixed together and ready to serve.

How To Make Crockpot Mashed Potatoes

  1. Prepare Potatoes: Peel and cube potatoes, then place them in a greased Crockpot with butter, salt, bay leaves, and chicken broth.
  2. Cook: Cook on high until potatoes are tender.
  3. Drain and Rice: Drain, remove bay leaves, and rice potatoes back into the Crockpot.
  4. Make Cream Mixture: Melt additional butter and mix with heavy cream and sour cream.
  5. Combine and Season: Pour over potatoes, stir until smooth, season with salt and pepper, and serve hot.

The finished crockpot mashed potato recipe topped with a dollop of butter, ready to be enjoyed.

Tips For Success

  • Wash Potatoes Thoroughly: Since potatoes are root vegetables, they may have dirt on them. Wash and scrub before and after peeling to remove dirt and excess starch, improving the texture and taste of your Crockpot Mashed Potatoes.
  • Dry Potatoes Completely: After straining the cooked potatoes, let them dry for about 5-7 minutes to prevent watery mashed potatoes.
  • Season with Salt and Pepper: Regularly taste and adjust the seasoning with salt and pepper according to preference in your crockpot mashed potatoes.
  • Use Unsalted Butter: This allows you to control the salt level in your mashed potatoes, as salt content in salted butter varies by brand.

More Great Holiday Side Dishes

FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content.

Crockpot Mashed Potatoes

5 from 4 votes
Our favorite completely indulgent Crockpot Mashed Potatoes are buttery, smooth, and ultra-creamy -- the perfect side dish to so many meals and a must-have on your holiday table.
Creamy crockpot mashed potatoes, perfectly seasoned and ready to be enjoyed.
Print Recipe

Crockpot Mashed Potatoes

Creamy crockpot mashed potatoes, perfectly seasoned and ready to be enjoyed.
5 from 4 votes
Our favorite completely indulgent Crockpot Mashed Potatoes are buttery, smooth, and ultra-creamy -- the perfect side dish to so many meals and a must-have on your holiday table.
Course Side Dish
Cuisine American
Keyword Crockpot Mashed Potatoes
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings 8 -12 servings, as a side dish
Chelsea Lords
Calories 541kcal
Cost $5.61

Equipment

  • 6 quart slow cooker
  • Potato Ricer (See Note 1)

Ingredients

  • 5 pounds (2.27kg) gold potatoes or a mix of gold and russet; peeled and cut into large (1-inch) cubes
  • 2 teaspoons fine sea salt
  • 2 bay leaves
  • 1 container (32 oz.) chicken broth
  • 8 tablespoons unsalted butter cut into small cubes

Add later

  • 8 tablespoons unsalted butter
  • 3/4 cup heavy whipping cream
  • 1/2 cup sour cream (lite or full-fat works)
  • Additional fine sea salt and freshly cracked pepper

Instructions

  • POTATOES: Generously coat a 6-quart slow cooker with nonstick spray. Peel the potatoes and cut into 1-inch (golf-ball sized) cubes. Add to a colander and thoroughly rinse in very cold water until the water comes out clear. Once washed, shake the colander to dry and then transfer the potatoes to the prepared slow cooker.
  • SLOW COOKER: Cube 1 stick (8 tablespoons) of butter into small pieces. Place butter cubes on top of the potatoes in the slow cooker. Sprinkle 2 teaspoons of fine sea salt over everything and add the bay leaves. Pour chicken broth over. No need to stir anything; just cover the slow cooker and begin cooking.
  • COOK: Cook on high for 3-1/2 to 4-1/2 hours or until potatoes are easily pierced with a fork (they are perfect around 4 hours in my slow cooker). Remove the lid from the slow cooker carefully, allowing steam to escape. Remove the slow cooker insert and pour everything into a colander, draining the potatoes; discard the bay leaves. Gently shake the potatoes and allow them to stand and dry out thoroughly in the colander for about 5-7 minutes; we want to get rid of all extra moisture; don't rush this drying process.
  • RICER: Quickly dry out the slow cooker if there is any remaining liquid. While potatoes are still hot, transfer them from the colander into a ricer (See Note 1) and then back into the slow cooker.
  • CREAM MIXTURE: Meanwhile, melt 8 tablespoons butter over medium-low heat in a small pot. Once butter is melted, add the heavy cream and sour cream and stir. Once the mixture is combined and smooth, remove from the heat and pour over the riced potatoes. Gently stir until smooth. Season to taste with salt and pepper (we add another 3/4 teaspoon of each here, but add to preference. It will vary, depending on how salty the broth used; you'll use less if using table salt instead of fine sea salt). Serve mashed potatoes hot, straight out of the slow cooker. If not serving right away, cover and keep potatoes on the warm setting until serving.
  • MAKE AHEAD: While these mashed potatoes reheat okay, they are best straight out of the slow cooker. Prep ahead by peeling and cutting the mashed potatoes, covering in cold water and storing in the fridge for up to 12 hours. Drain thoroughly before proceeding with the recipe.

Recipe Notes

Note 1: Slow-cooked mashed potatoes can end up gluey or rubbery tasting, depending on how they are mashed. Overbeating or overmixing will cause the potatoes to release starch and become pasty or rubbery in texture, so don't overmix. For this recipe, I don't recommend using a stand mixer, hand mixer, or food processor. A hand-held potato masher or ricer is going to give you the best results and are the least likely to overwork the potatoes. Less is more when mashing these potatoes!

Nutrition Facts

Serving: 1serving | Calories: 541kcal | Carbohydrates: 51g | Protein: 7g | Fat: 36g | Saturated Fat: 22g | Cholesterol: 102mg | Sodium: 1037mg | Potassium: 1322mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1157IU | Vitamin C: 64mg | Calcium: 79mg | Iron: 2mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

DID YOU MAKE THIS RECIPE?

I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

More Recipes You'll Love

Baked Potato

45 mins

Baked Potato

Click the Bookmark Icon to Add to Your Favories

Crockpot Turkey Breast

5 hrs 30 mins

Crockpot Turkey Breast

Click the Bookmark Icon to Add to Your Favories

Mashed Potatoes

40 mins

Mashed Potatoes

Click the Bookmark Icon to Add to Your Favories

Green Bean Casserole

55 mins

Green Bean Casserole

Click the Bookmark Icon to Add to Your Favories

FREE BONUS

FREE BONUS

EASY MEAL SECRETS:
How to Make Mealtime Hassle Free!

5 secrets to easy, fast and delicious dinners.

[gravityform id="2" title="false" description="false"]

Leave a Comment:

Your email address will not be published. Required fields are marked *

Recipe Rating




14 Comments

  1. I just love the idea of making mashed potatoes in my crockpot! Room on the stove is always so precious come Thanksgiving! These look delicious!

  2. These mashed potatoes look perfect, Chelsea! I love making side dishes in the slow cooker especially if that means freeing up the oven for the big gobble gobble 🙂

  3. Mashed potatoes in the crock pot sure is genius! This is seriously fabulous, Chelsea! Who doesn’t want to save time and make less dirty dishes on any given day, especially Thanksgiving?!

  4. 5 stars
    I loooooove the idea of making mashed potatoes in my slow cooker especially for thanksgiving when the our stoves are always busy hahahaha… I’ll try this recipe this weekend.

  5. This great! How long can you leave the mash potatoes in the slow cooker warming before serving? It would be great to have these smashed and keeping warm while preparing other things that need to be on the table warm.

Never Miss a Recipe

[gravityform id="3" title="false" description="false"]