Mashed potatoes are a non-negotiable part of any holiday meal. Non-negotiable. But sometimes, when you have a lot of pots on the stove and things to tend to, making them on the stovetop is one thing too many. That’s where the beloved appliance, The Crock-Pot, comes into play and saves the day.

All you have to do is cook the potatoes — completely hands-off — in your slow cooker in a bit of broth, with a bit of garlic and salt, and then when they are tender, mash them up with some milk, cream, and butter, and you are ready to roll. The potatoes go right into the slow cooker without being cooked — no boiled mashed potatoes!

This recipe, with 4 pounds of potatoes, will serve 8 people amply as a side dish, even more if you have a lot of sides on the menu. But you can’t ever have too many mashed potatoes, really. And you can always reheat them or make mashed potato pancakes with the leftovers! Or think about making a Shepherd’s Pie, Moussaka, or Fall Apart Pork Roast.

Slow Cooker Mashed Potatoes: Mashed potatoes made in the crock pot are SO easy and stay warm for hours. No boiling needed!

Ingredients

• Potatoes – I use Yukon gold potatoes for this recipe! Peeling and cubing potatoes is an excellent task to assign to someone else, by the way. So is the mashing.
• Broth – Use vegetable or chicken broth for an extra boost in flavor, or opt for water, which works just as well.
• Minced garlic – Mincing the garlic will allow its delicate flavor to come through.
• Butter – Helps make the potatoes easier to mash.
• Milk – Whole milk makes these potatoes extra creamy.
• Cream – I use heavy cream, which makes this dish even more rich and decadent.

Variations

If you want to give your potatoes some extra “oomph,” try stirring in any of the following!

• 1⁄2 cup soft goat cheese or shredded hard cheese, such as cheddar or fontina
• 1⁄4 cup freshly grated Parmesan cheese
• 1 to 2 tablespoons chopped fresh herbs, such as basil, oregano, thyme, tarragon, or chives
• 1⁄4 cup pesto
• 2 tablespoons Dijon mustard
• 1 tablespoon drained prepared horseradish
• ½ cup or more of sour cream or softened cream cheese for more body and thickness and a tangy note.

How to Make Slow Cooker Mashed Potatoes

1. Cook the potatoes: Combine the potatoes, broth, garlic, and salt in the slow cooker. Cover and cook on high for 4 hours, until the potatoes are tender.

2. Mash the potatoes: Use a potato masher to mash the potatoes right in the slow cooker. You can also use an electric mixer, but be careful not to overbeat them, or they will become gluey and dense. If you want smoother potatoes, you can run the potatoes through a food mill or a ricer and return them to the slow cooker. Add the butter, milk, and cream, and stir to thoroughly combine.
3. Stir and re-cover: If you like, you can re-cover the crockpot, set it to low, and hold them for up to an hour, stirring occasionally. Or leave them in the slow cooker on the warm setting for up to a few hours. Stir occasionally to prevent sticking and recombine everything.
4. Serve: Transfer to a large bowl to serve (add a pat or two more of butter, which looks luscious!), or serve right out of the crockpot.

FAQs

Pro Cooking Tips

• Make sure to use a slow cooker large enough to hold all of the potatoes with some room to spare. You will be adding the milk and cream right into the slow cooker, so use a slow cooker that has at least a 4-quart capacity.
• Leftovers can be made into amazing Mashed Potato Pancakes!

What to Serve With Slow Cooker Mashed Potatoes

Bacon-Wrapped Green Beans

Classic Baked Ham

Simple Slow Cooker Turkey Breast

More Mashed Potato Recipes

• Perfect Mashed Potatoes
• Baked Mashed Potatoes
• Herb Mashed Potatoes
• Cheesy Mashed Potatoes
• Mashed Sweet Potatoes with Roasted Garlic