These Slow Cooker Mashed Potatoes take only a few minutes to prep and practically make themselves. Once you try them, you may never go back to boiling—the slow cooker keeps them warm and ready for hours, making them perfect for holidays, potlucks, and busy weeknights.
Why You’ll Love This Recipe
The slow cooker does virtually all the work. Add the potatoes, a little chicken broth, and seasonings, then leave them to cook low and slow until tender. You can mash them directly in the crockpot, which means fewer dishes to wash. Because they stay warm for hours, they’re ideal for Thanksgiving, holiday dinners, or any gathering where you need a reliable side dish that can sit and be served hot. These mashed potatoes are forgiving, easy to scale, and they accept extras—like roasted garlic, fresh herbs, or shredded cheese—beautifully.
How to make slow cooker mashed potatoes
Making mashed potatoes in the slow cooker is straightforward. Follow these main steps for creamy, hands-off potatoes:
- Prep the potatoes. Peel and cut potatoes into roughly 1-inch cubes so they cook evenly. Russets give a light, fluffy texture; Yukon Golds yield a creamier, naturally buttery result.
- Cook in the slow cooker. Put the potato cubes in a 5–6 quart slow cooker with chicken broth, garlic powder, and onion powder. Cover and cook on High for 3–4 hours or on Low for 6–7 hours, until the potatoes are fork-tender.
- Mash and finish. Mash the potatoes right in the slow cooker using a hand masher or an electric hand mixer. Stir in warmed milk, sour cream, butter, and salt and pepper to taste. Add more warm milk as needed to reach your preferred consistency.
Tips for perfect slow cooker mashed potatoes
- Choose the potato variety based on texture: Yukon Golds for creamy, Russets for fluffy.
- Warm the milk before adding it; cold milk can cool the potatoes and make them gummy instead of silky.
- Adjust liquid gradually. Different potatoes absorb different amounts of liquid, so add warm milk a tablespoon at a time until you reach the desired creaminess.
- For extra flavor, stir in roasted garlic, chopped fresh herbs (chives, parsley, or thyme), grated cheese, or a spoonful of cream cheese.
- If you like richer potatoes, use half-and-half or heavy cream in place of some or all of the milk.
Make-ahead and reheating instructions
These mashed potatoes can be prepared a day or two ahead to simplify holiday cooking. Store them in an airtight container in the refrigerator. When ready to serve, remove from the fridge and let sit at room temperature for 2–3 hours, then reheat on Low in the slow cooker for 2–3 hours. Stir occasionally and add a few extra tablespoons of butter and warm milk to refresh the texture. You can also reheat in a covered baking dish at 325°F (160°C) until warmed through, stirring halfway.
Ingredients
- 5 pounds Russet or Yukon Gold potatoes
- 1 cup chicken broth
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 cup butter
- 1/2 cup sour cream, at room temperature
- 1/2 cup warm milk (plus more if needed to get desired consistency)
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon pepper
Instructions
- Peel the potatoes and cut them into 1-inch chunks for even cooking.
- Place the potato chunks in the bottom of a 5- or 6-quart slow cooker. Add the chicken broth, garlic powder, and onion powder.
- Cover and cook on High for 3–4 hours or on Low for 6–7 hours, until the potatoes are tender when pierced with a fork.
- Once tender, mash the potatoes directly in the slow cooker using a hand masher or an electric hand mixer until smooth.
- Stir in the butter, sour cream, warm milk, salt, and pepper. Add more warm milk if necessary to reach the desired consistency.
- Keep the slow cooker on Warm until serving, or transfer to a serving dish and garnish as desired.
Serving suggestions
Serve these mashed potatoes alongside roasted turkey, chicken, beef, or a vegetarian main. Garnish with a pat of butter, chopped chives, a sprinkle of cracked black pepper, or shredded cheese for added appeal. Leftovers make excellent potato cakes or hash—simply shape into patties and pan-fry until golden.