Slow Cooker Mashed Potatoes are a creamy, comforting side dish made with minimal effort. By letting the slow cooker do the work, you free up valuable stovetop space and ensure the potatoes are tender and perfectly seasoned—ready to mash and serve with your favorite mains.
Why You’ll Love This Recipe
These mashed potatoes are rich, fluffy, and incredibly easy to prepare. No need to watch a boiling pot or worry about overcooking—the slow cooker takes care of everything. This method is especially convenient during holidays or large meals when oven and stove space is limited. Plus, the hands-off cooking allows for better multitasking and less cleanup.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Russet or Yukon Gold potatoes, peeled and chopped
Garlic cloves (optional, for extra flavor)
Butter
Salt
Black pepper
Chicken or vegetable broth
Milk or heavy cream
Sour cream or cream cheese (optional, for extra creaminess)
Fresh herbs (optional, for garnish)
Directions
Peel and chop the potatoes into evenly sized chunks.
Place the potatoes in the slow cooker with garlic cloves (if using), butter, salt, pepper, and broth.
Cover and cook on high for 3–4 hours or on low for 6–7 hours, until the potatoes are fork-tender.
Once cooked, drain any excess liquid if needed, then mash the potatoes directly in the slow cooker.
Stir in milk or cream a little at a time until desired consistency is reached.
Mix in sour cream or cream cheese for added richness if desired.
Taste and adjust seasoning with salt and pepper.
Keep on the “warm” setting until ready to serve.
Servings and timing
This recipe serves 6–8 people. Total time is about 6 hours on low or 3.5 hours on high, plus 10 minutes for mashing and mixing.
Variations
Garlic mashed: Add roasted or sautéed garlic for deeper flavor.
Cheesy version: Stir in shredded cheddar or parmesan cheese at the end.
Herbed potatoes: Mix in chopped parsley, thyme, or chives for a fresh finish.
Vegan option: Use plant-based butter and milk alternatives like almond or oat milk.
Loaded style: Top with , green onions, and extra cheese before serving.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop, adding a splash of milk or broth to restore creaminess. These mashed potatoes can also be frozen for up to 2 months—thaw in the fridge and reheat gently, stirring often.
FAQs
Can I leave the skins on the potatoes?
Yes, especially if you’re using Yukon Gold potatoes. The skins add texture and nutrients.
What type of potatoes work best?
Russet potatoes yield fluffier results, while Yukon Golds give a creamier texture. Both are excellent choices.
Do I need to boil the potatoes first?
No. The beauty of this recipe is that everything cooks in the slow cooker—no boiling required.
Can I make these ahead of time?
Absolutely. You can make them a day in advance and reheat in the slow cooker on low with a splash of milk.
How do I keep mashed potatoes from drying out?
Stir in extra milk or broth before serving if they’ve thickened too much. Keeping the slow cooker on warm with the lid slightly ajar helps too.
Is it okay to use cream cheese or sour cream?
Yes, both add creaminess and a tangy flavor. Use whichever suits your taste.
Can I double the recipe?
Yes, just make sure your slow cooker can handle the volume. You may need to add extra cooking time.
How do I make them extra smooth?
Use a hand mixer directly in the slow cooker for ultra-smooth potatoes, but don’t overmix or they may become gluey.
What if the potatoes are too runny?
Let them sit uncovered for a few minutes on high to evaporate some liquid, or add more potatoes if needed.
Can I add other vegetables?
Sure. Cauliflower blends well with potatoes and adds a light, nutty flavor.
Conclusion
Slow Cooker Mashed Potatoes are a game-changer for stress-free cooking. Creamy, customizable, and incredibly convenient, they’re a perfect side dish for holiday meals or any time you want comfort food without the fuss. Once you try this hands-off approach, you might never go back to boiling again.
Slow Cooker Mashed Potatoes are creamy, fluffy, and easy to make with minimal hands-on time. Perfect for holidays or busy weeknights, this recipe frees up stovetop space while delivering a comforting and customizable side dish.
Author:Catherine
Prep Time:10 minutes
Cook Time:6 hours (low) or 3.5 hours (high)
Total Time:6 hours 10 minutes
Yield:6–8 servings
Category:Side Dish
Method:Slow Cooker
Cuisine:American
Diet:Vegetarian
Ingredients
3 lbs Russet or Yukon Gold potatoes, peeled and chopped
3–4 garlic cloves (optional)
4 tablespoons butter
1 teaspoon salt
1/2 teaspoon black pepper
1 cup chicken or vegetable broth
1/2–1 cup milk or heavy cream (as needed)
1/2 cup sour cream or cream cheese (optional)
Fresh herbs (parsley, chives, or thyme for garnish, optional)
Instructions
Peel and chop potatoes into even chunks.
Place potatoes, garlic (if using), butter, salt, pepper, and broth into the slow cooker.
Cover and cook on high for 3–4 hours or low for 6–7 hours, until potatoes are fork-tender.
Drain excess liquid if needed and mash the potatoes directly in the slow cooker.
Gradually stir in milk or cream until desired consistency is reached.
Mix in sour cream or cream cheese for extra richness, if using.
Taste and adjust seasoning with more salt or pepper as needed.
Garnish with fresh herbs and keep warm until ready to serve.
Notes
Use Yukon Gold for creamier texture, or Russets for fluffier mash.Roasted garlic adds depth—swap raw garlic if preferred.Add shredded cheese or chopped herbs for variation.Use dairy-free milk and vegan butter for a plant-based version.Can be made ahead and reheated in the slow cooker with extra milk.
