Creamy Slow Cooker Mashed Potatoes

These slow cooker mashed potatoes come out creamy every time, with no boiling and no draining. Everything cooks right in the crock pot, so your stovetop stays free for the rest of dinner.

mashed potatoes in slow cooker with spoon sticking out

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

I live by the motto "Work smarter, not harder" during the holiday season. Preparing dishes in your slow cooker can be a lifesaver, especially when the oven and stovetop are all spoken for. And when it comes to mashed potatoes, they come out wonderful when made in the slow cooker. They are no-boil; you simply add the potatoes to a slow cooker with the other ingredients.

These mashed potatoes are creamy. They're a dream. They're smooth and delicious as if they have been whipped to perfection. Cover them in gravy for the perfect side. Or eat them as is.

Happy Cooking,

Tanya

Ingredients Needed for Creamy Mashed Potatoes

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

Russet Potatoes - Peeled or unpeeled, your choice... but for the creamiest potatoes, leave them unpeeled.
Chicken broth - I'd choose low-sodium chicken broth for this recipe, so you can control how much salt you add later.
Seasoning - Garlic Powder, Onion Powder, Salt, and Black Pepper
Unsalted butter - unsalted so you can control the amount of salt added.
Sour cream - for a little bit of tang.

How to make Mashed Potatoes in a Slow Cooker

Step 1: Add potatoes, chicken broth, garlic powder, and onion powder to a 6-quart slow cooker. Top with unsalted butter on top.

cubed potatoes in a slow cooker with butter on top

Step 2: Cover and cook on high for 3-4 hours or on low for 7-8 hours, until the potatoes are tender.

Step 3: Open the lid. The potatoes should be tender at this stage and slightly brown. You'll notice a lot of water. Do not fret; mash the potatoes with a fine-mesh potato masher until creamy. You can also use an electric mixer to beat the potatoes until whipped and smooth. The potatoes will thicken while mashing.

creamy mashed potatoes in a slow cooker being mashed

Step 4: Stir in sour cream, salt, and pepper. Serve and enjoy.

Storing and Reheating Crock Pot Mashed Potatoes

Keep leftover mashed potatoes in an airtight container in the fridge for 3 to 5 days. To reheat, warm them on the stovetop or in the microwave with a splash of milk or broth and a pat of butter, stirring until creamy again. For a big batch, reheat right in the slow cooker on low.

I do not recommend freezing these.

Prepare your dish ahead of time

Peel and cube your potatoes the day before. Keep them covered in a bowl of water in the fridge until you're ready to use them.

You can even par-boil cubed potatoes the day before, keep them in an airtight container in the fridge, and return them to the crock pot the next day. This might be a good option if you are short on time.

Variations

Cheese - Stir in shredded cheddar or parmesan once the potatoes are mashed.
Roasted garlic - Swap the garlic powder for a head of roasted garlic.
Cream cheese - Add a few ounces along with the sour cream for a richer mash.
Toppings - Finish with chives, green onion, or crumbled bacon.

What do you serve them with?

Mashed potatoes are a great everyday side dish, but they are also impressive enough to serve at larger gatherings and throughout the holidays. Try them with:

Creamy slow cooker mashed potato FAQs

What are the best Potatoes for mashing?

The two most popular potatoes perfect for mashing are russet potatoes and Yukon gold potatoes. Both are starchy, which makes for a light and fluffy mashed potato. If you've chosen a waxy potato, chances are your mash will have some lumps in it. Some people prefer that, though.

How do you keep mashed potatoes from drying out in a crock pot?

Before placing your potatoes in the crock pot, greasing the bowl beforehand will help to prevent any burning or sticking that could dry out your potatoes. Leaving your mashed potatoes in a crock pot for a few hours may cause them to start browning on the edges. To prevent this, stir the potatoes often, and keep a few pats of butter on top to keep them moist. Leaving the lid on will greatly reduce dryness as well.

To halve the recipe

To halve this recipe to 8 servings from 16, cut the ingredients in half and cook in a 4-quart slow cooker on high for 3-4 hours or on low for 7-8 hours.

Tanya's Top Tips

Feel free to leave the skin on the potatoes if you prefer.
The potatoes will have a lot of liquid in the slow cooker when you lift the lid; this is expected. Immediately mash the potatoes. The potatoes will soak up the excess liquid.
Keep the mashed potatoes in a warm setting until ready to serve.

Looking for more Side Dish recipes? Try these out:

If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

mashed potatoes in a bowl topped with salt and pepper

Tanya Harris