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.
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.
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.
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:
- Pork or Chicken Schnitzel
- Roasted Cornish Hens
- Roast Turkey
- Prime Rib Roast
- Baked Honey Garlic Chicken
- Stout Meatballs with BBQ Sauce
- Chicken and Mushrooms in Creamy Dill Sauce
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.
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.
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
- 3.5 pound potatoes cleaned and cut into cubes *
- 1 cup chicken broth low sodium
- 1 cup milk I used 2%
- 1 teaspoon garlic powder
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon pepper or to taste
- 4 tablespoon butter unsalted
- 1/2 cup sour cream
- 1 cup Parmesan cheese grated, 3 oz
- 2 tablespoon chives chopped
- 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.
- * 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.