Crockpot Mashed Potatoes
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Learn how to make these delicious Crockpot Mashed Potatoes with half the effort but still loaded with tons of flavor! The easiest, creamiest and cheesiest mashed potatoes you will ever make.Â
I’ve been meaning to make these crockpot mashed potatoes for a long time now and finally I decided it was time. I knew I had 2 slow cookers, a rectangular one that I use for casseroles or cabbage rolls and a regular oval one like in these pictures. I usually keep mine in the garage for most of the year because there’s just no more room in my kitchen for anymore gadgets.
Crockpot Mashed Potatoes
I love the idea of making mashed potatoes in a crockpot, especially during the holidays. It’s so easy and you do everything in the crockpot, no bowls or pots to dirty besides the crockpot. After all, we need all the help we can get during the holidays.
How to Make Crockpot Mashed Potatoes
We love our mashed potatoes and 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, but the bottom line is the creamier and cheesier they are the better.
These potatoes are slowly cooked in some milk and chicken broth, then mashed with a bit of butter, sour cream and Parmesan cheese. The result is creamy, cheesy mashed potatoes with a hint of garlic. I love the idea of the chicken broth here because it just makes them that much tastier. However feel free to replace the chicken broth with more milk.
What Potatoes Are Best for Mashed Potatoes
Best potatoes for mashing are higher starch potatoes like Yukon golds, my favorite, or Russets. These potatoes will result in the fluffiest, smoothest and most flavor-packed mash.
Do not use potatoes such as red or white variates, as these require more mashing to become creamy.
If you’ve never made mashed potatoes in a slow cooker before, I hope you give these a try.
Looking for More Crockpot Recipes? Try These:
- Crockpot Beef Stew
- The Best Crock Pot Roast
- Crockpot Honey Mustard Glazed Ham
- Slow Cooker Pepper Steak
- Crockpot Pork Carnitas
- Crockpot Cabbage Rolls
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Crockpot Mashed Potatoes
Prep: 5 mins
Cook: 4 hrs
Total: 4 hrs 5 mins
Serves: 8
Learn how to make these delicious Crockpot Mashed Potatoes with half the effort but still loaded with tons of flavor! The easiest, creamiest and cheesiest mashed potatoes you will ever make.
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
Instructions
- Add the cubed potatoes to your slow cooker. Add the chicken broth, milk, garlic powder, salt and pepper. Stir everything together. Cover with the lid and cook on high for 3 1/2 to 4 hours. The potatoes should be fork tender when done.
- Add the butter to the potatoes and mash using a potato masher. Alternatively you can use a mixer to mix them until smooth, depends on what kind of consistency or texture you're going for.
- Stir in the sour cream and Parmesan cheese. Taste for salt and pepper and adjust as necessary.
- Garnish with chives and serve hot.
Video
Recipe Notes
* I used Yukon gold potatoes, but red skin potatoes or russet potatoes would work as well. Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze mashed potatoes, transfer them to a large freezer bag or air tight container, and store in freezer for up to 2 months. The best way to reheat mashed potatoes is to first thaw them out in the refrigerator then add the potatoes to the slow cooker and heat on low for 2 to 4 hours. You can also heat them in a microwave at half power for 5 minutes, stirring occasionally. Note: Time may vary depending on amount of mashed potatoes. Once reheated if mashed potatoes seem to be on the watery side, stir in some sour cream or cream cheese to give them a thicker and creamier consistency. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used. Â
Nutrition Information:
Calories: 309kcal (15%)Carbohydrates: 38g (13%)Protein: 10g (20%)Fat: 13g (20%)Saturated Fat: 8g (50%)Cholesterol: 34mg (11%)Sodium: 390mg (17%)Potassium: 929mg (27%)Fiber: 2g (8%)Sugar: 3g (3%)Vitamin A: 445IU (9%)Vitamin C: 11.9mg (14%)Calcium: 226mg (23%)Iron: 1.9mg (11%)
Peggy says
This may be a silly question but do you peel the potatoes? Maybe I missed it in the directions. Thanks.
Nicole Beaulieu says
That’s totally up to you whether or not you’d like to leave the skins on! We left them on for this recipe.
Carolyn Morgan says
Hi there. I’m making this in my Instant Pot tonight. Can you recommend how long to cook for please?
Nicole Beaulieu says
12 minutes on high pressure will be good.
Samantha Kloorfain says
So glad you asked this because I was thinking the same thing.
Pan says
Loved ’em!!
Mary says
Sounds wonderful. We have members of family that can’t have gluten or dairy. Can we omit the cheese?And what kind of non dairy milk would you suggest?
Nicole Beaulieu says
You can omit the cheese. I’m not sure which part of the world you’re in, but if you’re in Canada we use a brand called Natrel.
Gail says
Made these for Christmas and they were a hit! I doubled the recipe and they were delicious. With the emphasis on were- no leftovers! Thanks so much for sharing the recipe!
Joanna Cismaru says
My pleasure, Gail!
Katie says
How big of a crockpot did you use? I want to double the recipe and was wondering if the doubled recipe would fit into my 6QT crock pot.
Fenne Kieken says
I use a six quart pot and the recipe as it is fills about half so that would work doubling it up.
Brenda says
These potatoes were Heavenly! Loved them. Didn’t need to change a thing. However, did forget to top with the chives…oops. Must do that next time. Thank you for an awesome recipe. My family thoroughly enjoyed this dish. Will be definitely having again…soon I hope!
Fenne Kieken says
Thanks BRenda. Glad you tried them and liked them. Thanks for being.a part of the Jo Cooks community, we appreciate it!
Best stand mixer under $100 says
Potatoes and cheese are just two of my favorite ingredients so this recipe excites me a lot. Hopefully, I can do it in my own kitchen and have a taste of it. Thanks for sharing about it.
Fenne Kieken says
you will definitely be able to try and the parmesan added is great
Mag says
I’m in the UK , when the recipe says a cup of , how many Oz’s is your cup ?
Joanna Cismaru says
8 oz 🙂