Slow Cooker Mashed Potatoes

Slow Cooker Mashed Potatoes are a creamy easy recipe for garlic mashed potatoes that free up your stove top and oven for other dishes. This crockpot version uses Yukon Golds or Russet potatoes cooked in chicken broth, mashed with cream cheese, butter, sour cream, and garlic. The perfect side dish for Thanksgiving dinner, Christmas dinner, or special occasions.

CROCKPOT MASHED POTATOES

The whole point of crock pot mashed potatoes is to to free up some stove top or oven space on busy days like Thanksgiving day or just to throw it in and forget it kind of a side dish for a big meal.

A lot of recipes I’ve seen out there go through the whole process of boiling and mashing, then have you place that mixture in a slow cooker. That defeats the whole purpose in my opinion.

This mashed potato recipe starts with raw potatoes in a slow cooker covered with chicken broth. They cook slowly and when their done you can do the whole mashing process in the crock of the slow cooker.

I like to use a potato masher or potato ricer, but you can also use an electric mixer if you are careful to not overwhip or they will get gummy.

INGREDIENTS

• POTATOES – my favorite are Yukon gold potatoes because they make really creamy potatoes and there’s no peeling. Some people prefer Russet potatoes or red potatoes.
• CHICKEN BROTH / CHICKEN STOCK – the potatoes will oxidize and turn grey if you do not cover them in chicken broth. Vegetable broth can also be used.
• SOUR CREAM – Adds great flavor.
• CREAM CHEESE – Gives it a nice creamy flavor. You could add some cheddar cheese if you want.
• BUTTER – a little butter never hurt anyone and makes for good mashed potatoes.
• MINCED GARLIC – four cloves garlic give this flavor.
• HEAVY CREAM OR WHOLE MILK – 
• SALT

HOW TO MAKE SLOW COOKER MASHED POTATOES

1. Place potatoes in the slow cooker and pour chicken broth over. You can also use just water as long as you use enough water to cover. Add the butter and salt. Cook for 4 hours on high or 6-8 hours on low until potatoes are fork tender.

2. Carefully drain the liquid out. Add the butter, cream cheese, sour cream, and garlic. Using a masher or hand mixer, smash potatoes until potato mixture is nice and creamy. Add cream or milk as needed to get the required consistency and texture. Add salt and pepper to taste.

   Keep potatoes on the warm setting until ready to serve. Top with chives if desired.

MAKE AHEAD INSTRUCTIONS

If making a few days ahead of time refrigerate. When ready to eat let potatoes sit out at room temperature for 3 hours then cook on low in the slow cooker for 2-3 hours. Stir intermittently and add a few tablespoon of butter or milk to thin out.

If freezing, thaw in the fridge overnight and repeat steps above.

WHAT GRAVY TO SERVE WITH THIS?

This turkey gravy is what I serve with this.

OTHER SLOW COOKER RECIPES:

• Slow Cooker Tomato Basil Parmesan Soup
• Crispy Pork Carnitas
• Slow Cooker Chicken Caesar Sandwiches
• Crockpot Italian Chicken
• Slow Cooker French Dip Sandwiches
• Crockpot Fiesta Chicken
• Slow Cooker Root Beer Pork

OTHER SIDE DISHES

• Ultimate Twice Baked Potatoes
• Instant Pot Mashed Potatoes
• Funeral Potatoes
• Crispy Roasted Potatoes
• Confetti Bacon Hash Brown Casserole
• Jalapeno Popper Mashed Potatoes
• Loaded Mashed Potatoes
• Ruth’s Chris Sweet Potato Casserole
• Scalloped Potatoes

Slow Cooker Mashed Potatoes

4.60 from 15 votes

Slow Cooker Mashed Potatoes are a creamy easy recipe for potatoes that free up your stove top and oven for other dishes. The best mashed potatoes that are served at holiday meals like Christmas dinner or Thanksgiving.

Print Pin Rate

Prep Time: 10 minutes mins

Cook Time: 4 hours hrs

Servings: 8 servings

Ingredients

• 4 lbs Yukon Gold or Russet potatoes, peeled and cut into 2-inch chunks
• 4 cups chicken broth
• 8 tablespoons butter, divided
• 1 tablespoon kosher salt
• 4 ounces cream cheese, softened
• 1/2 cup sour cream
• 4 cloves minced garlic
• cream or milk
• optional chopped chives for garnish

Instructions

 

• Place potatoes in the slow cooker and pour chicken broth over. You can also use just water as long as you use enough water to cover. Add 2 tablespoons of butter on top and the salt. Cook for 3-4 hours on high or 6-8 hours on low until potatoes are tender.
• Carefully drain the liquid out. Add the butter, cream cheese, sour cream, and garlic. Using a masher or electric mixer, smash potatoes until potato mixture is nice and creamy. Add cream or milk as needed to get the required consistency. Add salt and pepper to taste. Keep potatoes on the warm setting until ready to serve. Top with chives if desired.

Notes

MAKE AHEAD INSTRUCTIONS

If making a few days ahead of time refrigerate. When ready to eat let potatoes sit out at room temperature for 3 hours then cook on low in the slow cooker for 2-3 hours. Stir intermittently and add a few tablespoon of butter or milk to thin out.

If freezing, thaw in the fridge overnight and repeat steps above.

Cuisine: American

Course: All Recipes, Side Dish

Author: Christy Denney

Christy Denney

Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!

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