Crockpot Mashed Potatoes – with the same satisfying flavors and creamy texture as the stovetop mashed potatoes but simplified in the slow cooker! They’re always absolutely delicious and very likely to become a family favorite!
Slow Cooker Mashed Potatoes
There’s just something about that classic meat and potatoes pairing. It’s stick to the ribs hearty comfort food.
You’ll love how easy these are to prepare and that set it and forget it ease of cooking. Great for a weeknight, yet they are delicious enough for the holidays.
Plus this option frees up the stove-top space, no boiling required.
And can we talk about how buttery they are? Perfectly rich and crave-worthy.
Pile them high and finish with your favorite gravy (like this super easy option), or opt for a plain butter finish if you want to keep it simple.
Crockpot Mashed Potatoes Recipe Ingredients
- Water: I used to only use a little water with slow cooker mashed potatoes but have found with my new slow cookers the potatoes oxidize and brown easily so I’ve increased the amount of water used to cover them.
- Low-sodium chicken broth: Not typical to mashed potatoes but since the potatoes cook so long and absorb a lot of liquid I like to add this for more flavor. If you don’t have a carton, one 15 oz can is fine just up the water by an additional 1/4 cup.
- Russet potatoes: You can try another type of potato such as red or yellow but I like the classic texture of russet potatoes. Just keep in mind other types aren’t as starchy and may not need quite as much half and half in the end.
- Butter: I use unsalted butter but salted is fine too.
- Half and half: You can also use equal parts heavy cream and milk (6 Tbsp of each).
Scroll down for full recipe with amounts and print option.
How to Make Mashed Potatoes in the Crockpot
- Add broth, water, and potatoes to slow cooker: Pour chicken broth and water in to a 4 – 6 quart slow cooker, then as you peel and cut each potato add them to the broth mixture in slow cooker to prevent browning.
- Season with salt: Season mixture with salt to taste.
- Cook until tender: Cover and cook on high heat 2 3/4 to 3 1/2 hours until potatoes are fully tender all the way through.
- Drain and mash: Drain potatoes in a colander in the sink. Then either return potatoes to slow cooker and mash with a potato masher, or for a completely lump-free option pass potatoes through a potato ricer or a food mill into slow cooker.
- Stir in warmed butter and half and half: Add butter, half and half, season with salt and pepper to taste then gently stir with a spatula or wooden spoon just to blend. Serve warm.
How to Keep Warm
Prepared mashed potatoes can be covered and kept warm in the slow cooker on “warm” setting for up to 1 hour.
- Add enough liquid to just cover potatoes so they don’t brown.
- Careful not to over-cook or they can be incredibly wet and mushy which means they won’t absorb more liquids (flavorings).
- Don’t use a hand mixer to mix potatoes or they can become gluey, just use a spoon and stir briefly just long enough to blend.
- Don’t over-mix by hand even or they’ll be gluey. Only stir long enough to blend in liquids at the end.
- For a blissfully smooth, lump-free option opt for the potato ricer or food mill to pass potatoes through back into crockpot at the end. The masher works just fine but you may find a few small lumps here and there.
- Adjust amount of liquid as desired if you prefer thinner or thicker mashed potatoes. Preferably heat it first so it doesn’t cool the potatoes down quickly, same with the butter.
- Mix in 6 oz. of well softened cream cheese at the end for extra flavor.
- Replace half and half with heavy cream for more richness (you may need a little more since it’s thicker).
- Substitute milk in place of half and half for slightly lighter potatoes (start with 1/2 cup since it’s runnier).
- For garlic mashed potatoes roast a head of garlic then peel, chop and stir in at the end. Or add a few sautéed garlic cloves.
- Serve with fresh herbs such as parsley or chives.
- Spread leftovers in a casserole dish, cover with foil. Refrigerate for up to 2 days. Warm in a 350 degree oven until heated through. Halfway through you can sprinkle with cheddar and seasoned salt, yum!
More Tasty Potato Recipes to Try
- Duchess Potatoes
- Lemon Potatoes
- Roasted Potatoes (with Parmesan Garlic and Herbs)
- Scalloped Potatoes
- Slow Cooker Baked Potatoes
Follow Cooking Classy
Crockpot Mashed Potatoes
- 2 1/2 cups water
- 2 cups low-sodium chicken broth
- 4 lbs russet potatoes, peeled and cut into 1-inch cubes
- Salt, to taste
- 1/2 cup unsalted butter, melted
- 3/4 cup half and half,* heated
- Pour water and chicken broth into a 4 - 6 quart slow cooker, then as you peel and cut each potato add them to the broth mixture in slow cooker to prevent browning.
- Season with salt to taste.
- Cover and cook on high heat 2 3/4 to 3 1/2 hours until potatoes are fully tender all the way through.
- Drain potatoes in a colander in the sink. Then either return potatoes to slow cooker and mash with a potato masher, or for a completely lump-free option pass potatoes through a potato ricer or a food mill into slow cooker.
- Add heated melted butter, heated half and half, season with more salt as needed then gently stir with a spatula or wooden spoon just to blend. Don't over-mix or they'll be gluey.
- Serve warm, if desired topped with gravy or butter.
- *Half and half amount can be adjusted depending on how thick or thin you like your mashed potatoes.