Crockpot Mashed Potatoes are a true holiday hero. Imagine buttery, smooth, and ultra-creamy potatoes, perfectly seasoned and cooked to tender perfection, all without monopolizing your precious oven space. This indulgent side dish is not just a holiday table must-have but also an effortless addition to any family meal.

Ultimate Crockpot Mashed Potatoes: Your Easiest Holiday Side Dish

Hosting a holiday dinner often comes with the formidable challenge of limited oven space. Between the turkey, stuffing, roasted vegetables, and pies, finding room for everything can feel like a culinary Tetris game. But what are the holidays without a generous serving of fluffy, rich mashed potatoes? That’s where the magic of Crockpot Mashed Potatoes comes in!

Utilizing your slow cooker transforms the typically stovetop-intensive process of making mashed potatoes into an incredibly easy, hands-off affair. This ingenious method ensures you get perfectly tender, creamy potatoes every single time, all while keeping your oven free for other festive dishes. Beyond the convenience, a slow cooker offers unparalleled flexibility, allowing you to prepare your mashed potatoes hours in advance and keep them warm and delicious until it’s time to serve. Whether you’re hosting a grand feast or bringing a cherished side dish to a potluck, these slow cooker mashed potatoes are the ideal solution for a stress-free and delicious spread.

Why You Need Crockpot Mashed Potatoes in Your Life

If you’ve ever found yourself juggling multiple dishes, timers, and temperatures in the kitchen, you’ll quickly understand why this Crockpot Mashed Potatoes recipe is a game-changer. It’s more than just a convenience; it’s a strategic move for smoother meal preparation, especially during high-stakes cooking events like Thanksgiving or Christmas.

• Effortless Hands-Off Cooking: Simply prep your potatoes and ingredients, set your slow cooker, and let it do the hard work. No constant stirring or monitoring required, giving you more time to focus on other parts of your meal or even relax.
• Free Up Valuable Oven Space: This is arguably the biggest benefit. By cooking your mashed potatoes in the slow cooker, your oven is wide open for roasting meats, baking casseroles, or warming dinner rolls. It’s a lifesaver when kitchen real estate is scarce.
• Maintain Perfect Serving Temperature: A slow cooker excels at keeping food warm without overcooking it. Your mashed potatoes will stay hot, creamy, and ready to serve for hours, eliminating last-minute reheating stress and ensuring every spoonful is as delicious as the first.
• Ideal for Potlucks and Gatherings: Transporting a hot dish is always a challenge. With a slow cooker, you can easily take your mashed potatoes to any event, plug it in, and keep them warm throughout the party.
• Consistently Delicious Results: The gentle, even heat of a slow cooker helps to break down the potatoes slowly, resulting in an incredibly tender texture that’s easy to mash into that sought-after creamy consistency.

Key Ingredients for Irresistible Mashed Potatoes

The secret to truly irresistible mashed potatoes lies not just in the cooking method, but also in selecting quality ingredients and understanding their role. Here’s what you’ll need to create a side dish that will have everyone asking for seconds:

• Potatoes: For the best texture and flavor, we recommend using Yukon Gold potatoes or a mix of Yukon Gold and Russet potatoes. Yukon Golds are naturally creamy and buttery, while Russets offer a fluffy texture. Always peel them and cut them into even-sized 1-inch cubes to ensure uniform cooking. Rinsing them well beforehand removes excess starch, preventing a gummy texture.
• Bay Leaves: These aromatic leaves infuse the cooking broth with a subtle, earthy fragrance that deepens the overall flavor of the potatoes. Remember to remove them before mashing, as they are not meant to be eaten.
• Chicken Broth: Using chicken broth instead of just water adds a rich, savory depth to the potatoes that plain water simply cannot achieve. For a vegetarian option, vegetable broth works beautifully as a substitute. Ensure it’s a good quality broth for the best results.
• Unsalted Butter (cubed): Butter is key for flavor and richness. By using unsalted butter, you have complete control over the final salt content of your dish, which is important since salt levels in salted butter can vary between brands. Cutting it into small pieces helps it melt evenly throughout the potatoes as they cook.
• Heavy Whipping Cream: This is where the “ultra-creamy” comes from! Heavy cream provides unparalleled richness and a velvety smooth texture. Warm the heavy cream with butter before adding it to the mashed potatoes to prevent cooling down the warm potatoes, ensuring they stay delightfully hot.
• Sour Cream: A touch of sour cream introduces a delightful tang and an extra layer of creaminess, balancing the richness of the butter and heavy cream. Both full-fat and light sour cream varieties work well; choose based on your preference for richness.
• Salt & Pepper: These essential seasonings bring all the flavors together. Always taste your mashed potatoes at the end of the cooking process and adjust the salt and freshly ground black pepper to your liking. Seasoning in layers, from the broth to the final mixture, ensures a well-balanced flavor profile.

Crafting Your Perfect Crockpot Mashed Potatoes: A Step-by-Step Guide

Creating these heavenly Crockpot Mashed Potatoes is surprisingly straightforward. Follow these steps for a dish that is guaranteed to impress with its rich flavor and velvety texture:

1. Prep the Potatoes: Begin by peeling your chosen potatoes (Yukon Gold or a mix with Russets are ideal). Cut them into uniform 1-inch cubes. This even sizing is crucial for ensuring all potatoes cook through at the same rate. Rinse the cubed potatoes thoroughly under cold running water until the water runs clear; this removes excess starch, which helps prevent a gummy texture. Shake off as much excess water as possible. Lightly grease the interior of your 6-quart Crock-Pot to prevent sticking, then add the prepared potatoes.
2. Add Initial Ingredients: Distribute 8 tablespoons of unsalted butter (cut into small cubes for even melting), 2 teaspoons of salt, and the 2 bay leaves directly over the potatoes in the slow cooker. Carefully pour the entire 32-ounce container of chicken broth over everything. There’s no need to stir the contents at this stage; the slow cooker’s gentle heat will distribute the flavors.
3. Slow Cook to Perfection: Secure the lid on your Crock-Pot and set it to cook on high heat. Allow the potatoes to cook for approximately 3.5 to 4.5 hours, or until they are completely fork-tender. The cooking time can vary slightly depending on your specific slow cooker model and the size of your potato cubes, so it’s a good idea to check for doneness around the 3.5-hour mark. The potatoes should be easily pierced with a fork.
4. Drain and Rice the Potatoes: Once the potatoes are tender, carefully remove the lid, allowing the steam to escape. Using a colander, thoroughly drain the potatoes, discarding the bay leaves. This is a critical step: let the drained potatoes stand in the colander for 5-7 minutes. This allows any residual moisture to evaporate, which is essential for preventing watery mashed potatoes. While the potatoes are drying, quickly wipe out any condensation or liquid from the Crock-Pot. Return the dried potatoes to the clean slow cooker. For the smoothest, fluffiest results, press the hot potatoes through a potato ricer directly back into the slow cooker. If you don’t have a ricer, a sturdy hand masher can be used, but be careful not to overmash.
5. Prepare the Cream Mixture: In a separate small saucepan, melt the remaining 8 tablespoons of unsalted butter over medium-low heat. Once the butter is melted, stir in the heavy cream and sour cream until the mixture is completely smooth and warmed through. It’s important to warm this mixture before adding it to the potatoes, as cold dairy can cool down your perfectly hot potatoes. Remove the saucepan from the heat once combined.
6. Combine and Season: Pour the warm creamy mixture over the riced or mashed potatoes in the slow cooker. Gently stir everything together until just combined and smooth. Be mindful not to overmix, as this can activate potato starches and lead to a gluey or pasty texture. Taste the mashed potatoes and adjust the seasoning with additional salt and freshly ground black pepper as needed. A good starting point is about 3/4 teaspoon of each, then add more to your preference. Serve these ultimate crockpot mashed potatoes hot directly from the slow cooker, or set your Crock-Pot to the “Warm” setting to maintain their perfect temperature for hours, ensuring they’re ready whenever your meal is.

How Much Mash to Make: Planning Your Portions

When preparing mashed potatoes for a gathering, it’s always better to have a little extra than not enough! Here’s a general guideline to help you plan your quantities, along with a helpful tip for any delicious leftovers:

• Most culinary experts suggest budgeting about a third to half a pound (approximately 150-225 grams) of raw potatoes per person, especially if it’s one of several side dishes. For a crowd of 12 people, 5 pounds of potatoes is usually a perfect amount, yielding a generous serving for everyone.
• I always suggest making a little extra, because let’s be honest, who doesn’t love leftover mashed potatoes? If you find yourself with extra, don’t let them go to waste! They are incredibly versatile. A fantastic way to repurpose them is in a comforting Shepherd’s Pie, adding a rich and creamy topping that everyone will adore.

Expert Tips for the Best Mashed Potatoes Every Time

Achieving truly sublime mashed potatoes involves a few key techniques and considerations. Here are some expert tips to ensure your Crockpot Mashed Potatoes are consistently perfect:

• Wash Potatoes Well: Before peeling, give your potatoes a good scrub to remove any dirt. After peeling and cubing, rinse them again under cold water until the water runs completely clear. This crucial step removes surface starch, which is a common culprit for gluey or pasty mashed potatoes, resulting in a cleaner flavor and better texture.
• Dry Potatoes Completely: After draining the cooked potatoes, don’t rush! Let them sit in the colander for 5-7 minutes. The residual heat will help evaporate any remaining surface moisture. This step is absolutely critical for preventing watery mash, ensuring your potatoes absorb the creamy mixture effectively for a rich, concentrated flavor and fluffy texture.
• Season with Salt and Pepper in Layers: Don’t just season at the end. The initial salt in the cooking liquid helps season the potatoes from the inside out. Then, once everything is combined, taste and adjust with more salt and freshly ground black pepper. Different palates have different preferences, so always season to *your* liking.
• Use Unsalted Butter: This gives you precise control over the saltiness of your dish. Salted butter can vary significantly in salt content by brand, making it harder to achieve perfectly balanced seasoning. With unsalted butter, you can add salt gradually until it’s just right.
• Warm Your Dairy: Before adding the heavy cream and sour cream mixture to your hot potatoes, make sure it’s warmed. Adding cold dairy to hot potatoes will inevitably cool them down, making them less enjoyable. A warm mixture helps maintain the potatoes’ temperature and integrates more smoothly.
• Do NOT Overmix: This is perhaps the most important rule for mashed potatoes. Overmixing, especially with electric mixers, develops the starch in the potatoes, leading to a gluey, sticky, or rubbery texture. Use a potato ricer for the lightest, fluffiest results, or a hand masher with a gentle touch. Only mix until just combined.
• Keep Them Warm: The “warm” setting on your slow cooker is your best friend. After mashing and seasoning, keep your potatoes on this setting until serving time. Stir occasionally, and if they seem too thick, add a splash of warm broth or cream to loosen them up.

Delicious Variations and Flavor Boosts

While classic Crockpot Mashed Potatoes are undeniably perfect on their own, they also serve as an excellent canvas for culinary creativity. Don’t hesitate to experiment with these delicious variations to customize your mash and impress your guests:

• Garlic Mashed Potatoes: For a savory kick, roast an entire head of garlic until soft and caramelized, then squeeze the cloves into your drained potatoes before mashing. Alternatively, sauté minced garlic in the butter before adding the cream mixture, or simply stir in 1-2 teaspoons of garlic powder with your seasonings.
• Cheesy Mashed Potatoes: Who doesn’t love cheese? Stir in 1-2 cups of your favorite shredded cheese (such as sharp cheddar, Gruyère, or Parmesan) after adding the cream mixture. The residual heat will melt it beautifully into gooey goodness.
• Herby Mashed Potatoes: Fresh herbs add a wonderful aroma and freshness. Finely chop chives, parsley, rosemary, or thyme and fold them into the mashed potatoes just before serving. A mix of several herbs can create a more complex flavor profile.
• Brown Butter Mashed Potatoes: Elevate the richness by browning your butter. Simply melt the butter for the cream mixture in a saucepan over medium heat until it turns a nutty golden brown and smells fragrant. Immediately remove from heat, then proceed with adding the cream and sour cream. This adds an incredible depth of flavor.
• Buttermilk Mashed Potatoes: For a lighter, tangier mash, swap half or all of the heavy cream for buttermilk. This adds a subtle acidity that brightens the potatoes and keeps them from feeling too heavy.
• Caramelized Onion Mashed Potatoes: Slowly sauté thinly sliced onions until deeply caramelized, then fold them into your mashed potatoes for a sweet and savory addition.
• Spicy Mashed Potatoes: Add a pinch of cayenne pepper, a dash of hot sauce, or a finely minced jalapeño (seeds removed for less heat) to the cream mixture for a gentle warmth.

What to Serve with Your Creamy Crockpot Mashed Potatoes

These versatile Crockpot Mashed Potatoes are the perfect companion to a wide array of dishes, making them suitable for both grand holiday feasts and simple weeknight dinners. Their rich, creamy texture and comforting flavor complement almost anything. Here are some ideas for perfect pairings:

• Holiday Roasts: A classic match for roasted turkey, ham, or prime rib during Thanksgiving, Christmas, or Easter celebrations.
• Hearty Meats: Excellent with pot roast, meatloaf, slow cooker short ribs, or perfectly grilled steaks.
• Poultry Dishes: Serve alongside roasted chicken, pan-seared chicken breasts, or even chicken fried steak.
• Gravy: Absolutely essential! A generous ladle of homemade gravy takes these mashed potatoes to the next level.
• Grilled & BBQ: Don’t limit them to formal meals; they’re fantastic with BBQ ribs, pulled pork, or grilled sausages.
• Vegetarian Mains: Pair with hearty mushroom wellingtons, savory lentil loaves, or robust vegetable stews.
• Everyday Dinners: Simple yet satisfying with baked salmon, pork chops, or even alongside a hearty bowl of chili.

Frequently Asked Questions (FAQs)

Here are some common questions about making and enjoying Crockpot Mashed Potatoes, along with helpful answers to ensure your success:

• Q: Can I use different types of potatoes for this recipe?
  A: Yes, you can. While Yukon Gold and Russet potatoes are highly recommended for their texture and flavor, you can also use red potatoes for a slightly waxier, less fluffy mash. Avoid waxy potatoes like new potatoes if you’re aiming for that classic fluffy, creamy consistency.
• Q: How do I prevent gluey or gummy mashed potatoes?
  A: The key is to avoid overmixing. Overworking the potatoes releases too much starch, leading to a sticky texture. Use a potato ricer for the best results, or a hand masher. Also, ensure your potatoes are thoroughly drained and slightly dried after cooking to prevent excess moisture from contributing to gumminess.
• Q: Can I make Crockpot Mashed Potatoes dairy-free?
  A: Absolutely! You can substitute unsalted butter with a high-quality plant-based butter alternative, and heavy cream/sour cream with full-fat canned coconut milk or your favorite unsweetened plant-based milk (like almond or oat milk) mixed with a bit of lemon juice for tang.
• Q: What if my mashed potatoes are too thick or too thin?
  A: If they are too thick, slowly stir in a tablespoon or two of warm chicken broth, heavy cream, or milk until you reach your desired consistency. If they turn out too thin, you can try gently warming them uncovered in the slow cooker for a bit longer to allow some moisture to evaporate, or stir in a small amount of instant potato flakes (though this can alter texture).
• Q: Can I freeze leftover mashed potatoes?
  A: While technically possible, freezing is generally not recommended for mashed potatoes made with dairy, as the texture can become watery, grainy, or mealy upon thawing and reheating. They are best enjoyed fresh or from the refrigerator within 3-4 days.

More Essential Holiday Side Dishes

• Baked Sweet Potatoes with a hack to have them ready in half the time!
• Cornbread Dressing sweet and savory!
• Thanksgiving Salad with the best dressing
• Roasted Brussel Sprouts with a crispy coating
• Cranberry Sauce only 5 ingredients

Crockpot Mashed Potatoes Recipe

By
Chelsea Lords

These Crockpot Mashed Potatoes are buttery, smooth, and incredibly creamy—a must-have for holiday meals and a perfect, easy side dish for any occasion. They free up your oven and stay warm effortlessly.

Prep Time:

30 minutes

Cook Time:

4 hours

Total Time:

4 hours
30 minutes

Yields:

12 servings, as a side

Equipment

• 6-quart Crock-Pot
• Potato ricer (recommended for best texture)
• Small pot

Ingredients

For the Potatoes:

• 5 pounds baby gold potatoes or a mix of gold and russet; peeled and cut into large (1-inch) cubes
• 2 teaspoons salt
• 2 bay leaves
• 1 (32-ounce) container chicken broth
• 8 tablespoons unsalted butter cut into small cubes

For the Creamy Mixture (Added Later):

• 8 tablespoons unsalted butter
• 3/4 cup heavy cream
• 1/2 cup sour cream
• Salt and pepper, to taste

Instructions

1. Peel potatoes and cut into 1-inch cubes. Rinse thoroughly in cold water until the water runs clear to remove excess starch, then shake off as much excess water as possible. Add potatoes to a lightly greased 6-quart Crock-Pot.
2. Evenly add the cubed butter, 2 teaspoons of salt, and bay leaves over the potatoes. Pour the chicken broth over everything (no need to stir at this stage). Cover the slow cooker with its lid.
3. Cook on high heat for 3.5–4.5 hours, or until the potatoes are completely fork-tender. Cooking times may vary by slow cooker, so check for doneness around the 3.5-hour mark.
4. Once tender, carefully remove the lid to release steam. Drain the potatoes thoroughly in a colander and discard the bay leaves. Let the potatoes stand in the colander for 5–7 minutes to dry completely; this step is crucial for preventing watery mashed potatoes. While drying, quickly wipe out any condensation from your Crock-Pot. Return the dried potatoes to the clean slow cooker. Use a potato ricer to press the hot potatoes directly back into the slow cooker for the smoothest texture.
5. In a separate small pot, melt the remaining 8 tablespoons of unsalted butter over medium-low heat. Stir in the heavy cream and sour cream until the mixture is smooth and warmed through. Do not boil. Remove from heat.
6. Pour the warm creamy mixture over the riced or mashed potatoes in the slow cooker. Gently stir until just combined and smooth; be careful not to overmix, which can lead to a gluey texture. Taste and adjust seasoning with additional salt and freshly ground black pepper as needed (I recommend starting with 3/4 teaspoon of each). Serve hot straight from the Crock-Pot or keep on the “Warm” setting until ready to serve. Best enjoyed promptly.

Recipe Notes

Note on Texture: Slow-cooked mashed potatoes can turn gluey or rubbery if overmixed. Overbeating releases starch, creating a pasty texture, so keep mixing to a minimum. For best results, avoid using a stand mixer, hand mixer, or food processor. A potato masher or ricer works best and helps maintain the perfect, fluffy texture.
Make Ahead: For best results, serve fresh. To prep ahead, peel and cube the potatoes, then store them submerged in cold water in the fridge for up to 12 hours. Drain thoroughly before proceeding with the recipe.
Storage: Let the mashed potatoes cool to room temperature. Move them to an airtight container and keep in the fridge for up to 3-4 days. Leftovers reheat well on the stovetop with a splash of milk or broth, but are best fresh.

Nutrition Information (Approximate Per Serving)

Serving: 1 serving | Calories: 541kcal | Carbohydrates: 51g | Protein: 7g | Fat: 36g | Saturated Fat: 22g | Cholesterol: 102mg | Sodium: 1037mg | Potassium: 1322mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1157IU | Vitamin C: 64mg | Calcium: 79mg | Iron: 2mg

Nutrition information is automatically calculated and should only be used as an approximation.