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Easy Crockpot Mashed Potatoes come together in minutes – you set it and forget it so you can make all the other sides! You can also keep these warm in the crockpot during dinner – they’re the easiest and best mashed potatoes ever.
BEST Crockpot Mashed Potatoes Recipe
Crockpot mashed potatoes are life changing. I’m just gonna put that out there. They’re a super easy side dish perfect for ANY meal – not just at the holidays.
Mashed potatoes are my love language these days, seriously. I think they’re the ultimate comfort food and I guess I’ve been needing comfort lately because all I want is mashed potatoes with gravy.
What’s funny is that, while I love them, mashed potatoes weren’t part of my holiday traditions growing up. Whenever we had Thanksgiving or Christmas, we served stuffing and knoepfle (a Swiss noodle), not potatoes. When Mel and I got married and he expected potatoes at Thanksgiving I was stumped!
Important Ingredients
- Yukon Gold Potatoes are my favorite – they’re creamy and a touch sweet. Feel free to use red potatoes or russet potatoes instead.
- Chicken Broth or Stock – this adds flavor to the potatoes while they cook.
- Sour Cream – full fat or low fat
- Cream Cheese – full fat or low fat
- Butter – only real butter!
- Herbs – rosemary, thyme, Italian seasoning
- Seasoned Salt and freshly ground black pepper
- Milk – Sometimes I add milk to thin them out for creamy potatoes. That’s up to you – just don’t forget to serve these with gravy!
How to make mashed potatoes in the crockpot
- Cut your potatoes in uniform size, about 2-3 inch cubes. The size of your potatoes affects how long they take to cook. You can peel your potatoes or not. I like leaving the peels on because I’m lazy, but I also like the flavor.
- Put the potatoes in the slow cooker and add the chicken stock or broth.
- Add herbs and/or seasonings.
- Cook on high.
- Add the butter, sour cream, and cream cheese.
- Mash the potatoes with a hand masher then taste and see if you want to add more salt or pepper or other seasonings. I prefer using a potato masher to a mixer – otherwise your potatoes might get gluey consistency.
Variations
- Want even creamier potatoes? Add some whole milk (or nonfat even) to thin.
- Swap Greek yogurt for the cream cheese or sour cream. Use light or low-fat cream cheese or sour cream and use light butter in place of the regular butter.
Tip From Dorothy
Expert Tips
- You know potatoes are done and ready to be mashed when they fall easily off a fork when pierced.
- Note that crockpots all cook differently. I suggest checking after 2 1/2 hours although they’ll most likely take at least 3 hours.
- Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3 days.
FAQs
Keep mashed potatoes warm for a few hours by putting the heat on “warm”. They may dry out after a few hours, so only plan on keeping them warm for about 1-2 hours.
3-4 hours on HIGH power.
Possibly they sat too long, or you just like creamier potatoes. Try adding a bit of milk to get to your desired consistency.
Reheat in the microwave or on the stove top and add a bit of milk to fluff them.
Crockpot Mashed Potatoes
Ingredients
- 3 lb Yukon Gold Potatoes
- 1-2 cups chicken broth
- 1 tablespoon seasoned salt
- 2 tablespoons unsalted butter
- ¼ cup sour cream
- 2 tablespoons cream cheese
- Milk as needed
- 1 tablespoon dried herbs of choice I used Italian seasoning
- Additional seasoned salt to taste (about 1-2 teaspoons)
Instructions
- You can peel the potatoes or leave the skins on and clean them really well. (I like leaving my skins on.) Cut potatoes into quarters.
- Place potatoes in the bottom of a 6-quart crockpot. Add chicken broth just to cover the potatoes. Cover and cook on high 3-4 hours (mine took exactly 3 hours but all crockpots cook differently.) Potatoes are done and ready to be mashed when they fall easily off a fork when pierced.
- Drain the potatoes (reserve some potato stock if you want to use instead of milk when mashing).
- Add the butter, sour cream, and cream cheese and mash until your desired consistency, adding milk as needed. (I like my potatoes a bit chunky and less creamy, but everyone likes them their own way.) Add the herbs and more seasoned salt, to taste.
- Serve hot. Store leftovers in an airtight container for up to 3 days.
Recipe Video
Recipe Nutrition
What to serve with mashed potatoes:
This easy recipe comes from my friend Leigh Anne’s book, Holiday Slow Cooker. It’s a cookbook full of recipes for every holiday, from Thanksgiving to Christmas, Chinese New Year, to 4th of July and everything in between.
Crockpot Mashed Potatoes are easy and such a simple side dish. They come together in minutes while you set it and forget it so you can make all the other dishes you need for your family dinner. The flavor of these is so good, they’re full of sour cream and butter and cream cheese!
Everyone loved them at Thanksgiving last year!
I don’t understand this question about leftover mashed potatoes. After seconds later in the day there should be no leftovers. I would love to have leftovers to make potatoes pancakes.
I can’t wait to make these!
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