Name: Crockpot Mashed Potatoes
Prep time: 5 min
Cook time: 240 min
Total time: 245 min
Ingredients: 3.5 lb potatoes (cleaned and cut into cubes *); 1 cup chicken broth (low sodium); 1 cup milk (I used 2%); 1 tsp garlic powder; 1/2 tsp salt (or to taste); 1/4 tsp pepper (or to taste); 4 tbsp butter (unsalted); 1/2 cup sour cream; 1 cup Parmesan cheese (grated, 3 oz); 2 tbsp chives (chopped)

These scrumptious Crockpot Mashed Potatoes are so easy to make with half the effort, but still loaded with tons of flavor! The easiest, creamiest and cheesiest mashed potatoes you will ever make.

overhead of a crockpot filled with mashed potatoes garnished with chives

I love the idea of making mashed potatoes in a Crockpot, especially for entertaining guests. When time and space are of the essence, it’s nice to just toss all the ingredients into the Crockpot and let it do all the work.

We love our mashed potatoes in this house! I’ve made them so many different ways before. With just milk and butter, with cream cheese, sometimes I even add a raw egg in it. The bottom line is: the creamier and cheesier they are, the better.

Ingredients

Keep scrolling down to the recipe card for full ingredient amounts and instructions, or click the Jump To Recipe button at the top.

Potatoes – Cube your potatoes about 1″-1.5″ in size to make sure they’re cooked all the way through.
Chicken broth – Veggie broth will work too. I always use low-sodium.
Milk – While my favorite it 2%, whatever you have handy will do. Even cream!
Garlic powder – Use as much or as little as you like.
Salt and pepper – Season to taste.
Butter – I use unsalted butter, but you can use salted butter or margarine.
Parmesan cheese – This is my secret ingredient! Other options could be Grana Padano, Gruyere, or white cheddar.
Chives – A fresh, green garnish that adds the perfect mild onion flavor.

How to Make Crockpot Mashed Potatoes

Start the Crockpot: Add the potatoes, chicken broth, milk, garlic powder, salt, and pepper to the Crockpot. Give everything a quick stir and cover with the lid. Cook on high for 3 1/2 – 4 hours, or low for 7-8 hours. The potatoes will be fork-tender when they’re done.
Finish the potatoes: Add the butter and use either a masher or a hand mixer to mash the potatoes. Stir in the sour cream and parmesan cheese, taste for seasoning, and garnish with chives.

overhead of a bowl filled with mashed potatoes garnished with chives and pepper

How To Serve

As you know, I am a big fan of mashed potatoes. I’ll serve them for a casual dinner with my hubby, or for guests on a special occasion. These are some of my favorite meals to enjoy with mashed potaotes:

How to Store Leftovers

If you aren’t planning on using up your leftovers for something like this easy Skillet Shepherd’s Pie or these Cheesy Mashed Potatoes, you can definitely enjoy them all on their own. Your leftover mashed potatoes will last 3-5 days in an airtight container in the fridge.

It’s best to use the microwave to reheat them. You can heat them up on a skillet over medium heat, but the skillet may dry them out a bit. The solution? A touch more butter mixed right in! If you choose to reaheat your potatoes over the stove, make sure to stir them often. Otherwise, they’ll crisp up and brown on the bottom.

Freezing

Mashed potatoes are great for freezing! They’ll last you 2 months. You can freeze them all in one container, or you can freeze individual portions. To do this, scoop 1 cup portions of mashed potatoes onto a parchment paper lined baking sheet. Place them in the freezer for 2 hours, then toss all the frozen potato portions into a large freezer bag.

To reheat, you can use the microwave, stirring occasionally. You can also toss the potatoes back into your slow cooker and let them thaw on low heat for 2-4 hours. To use the oven, transfer the potatoes to a pot and cover with a lid or foil. Bake at 350F until heated through.

Which Potatoes Are Best

Yukon golds, my favorite, or Russets, are best for mashing. These potatoes are much starchier than other varieties and will result in smooth mashed potatoes that are also perfectly fluffy.

I don’t recommend using waxy potatoes such as white or red skinned. These, with their lower starch content, are much more likely to give you the dreaded mashed-potato-paste.