Crockpot Mashed Potatoes
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When you are cooking a big meal and the stove is already full, Crockpot Mashed Potatoes are the easiest way to make creamy mashed potatoes without taking up any extra space. They are perfect for holidays, dinner parties, or anytime you are feeding a crowd.
Why I Love Making Mashed Potatoes In The Crockpot
I started making Crockpot Mashed Potatoes years ago when I was cooking big holiday meals and ran out of stove space. Between the turkey, gravy, vegetables, and everything else going on, the last thing I needed was another pot on the stove. The slow cooker turned out to be the perfect solution, and now I make mashed potatoes this way all the time when I am feeding a crowd or hosting dinner.
What I love most about making mashed potatoes in the crockpot is that it is mostly hands off. The potatoes cook slowly in broth and milk, then you mash them right in the pot and stir in the butter, sour cream, and cheese. They turn out incredibly creamy and flavorful, and the best part is you can keep them warm in the slow cooker until you are ready to serve.
This is especially helpful for holidays like Thanksgiving, Christmas, or Easter, but it also works great for dinner parties, potlucks, or anytime you just want to make mashed potatoes without standing over the stove.
Why Make Mashed Potatoes In A Crockpot
- Frees up stove space: This is probably the biggest reason. When you are cooking a holiday meal or big dinner, the stove is usually full. The crockpot keeps the potatoes completely off the stove.
- Great for holidays: Perfect for Thanksgiving, Christmas, Easter, or any big family dinner when you have a lot of dishes to manage.
- Make ahead friendly: You can make the mashed potatoes earlier in the day and keep them warm in the crockpot until you are ready to serve.
- Keeps mashed potatoes warm: The slow cooker can keep the mashed potatoes warm and creamy for hours without drying out.
- Great for feeding a crowd: This recipe makes a big batch and the crockpot makes it easy to serve a lot of people.
- Less hands on cooking: No boiling, draining, and moving pots around. Everything cooks and mashes right in the slow cooker.
- More flavor: The potatoes cook in broth and milk instead of water, which gives the mashed potatoes more flavor from the start.
- Perfect for potlucks and parties: You can cook, mash, and serve the mashed potatoes all in the same crockpot.
Best Potatoes For Mashed Potatoes
Not all potatoes make the same mashed potatoes. Some are fluffy, some are creamy, and some can turn a bit gummy if you are not careful.
- Yukon Gold potatoes: These are my favorite for mashed potatoes. They have a naturally buttery flavor and make very creamy mashed potatoes without needing a lot of extra cream or butter.
- Russet potatoes: These are very starchy and make light, fluffy mashed potatoes. They are great if you like really fluffy mashed potatoes.
- Red potatoes: These are more waxy and hold their shape more. They work well if you like mashed potatoes with a bit more texture and you can even leave the skins on.
- Mixing potatoes: You can also mix Yukon Gold and Russet potatoes for mashed potatoes that are both creamy and fluffy.
Key Ingredients and Tips
- Potatoes: Yukon Gold, Russet, or red potatoes all work for this recipe. Yukon Gold will give you the creamiest mashed potatoes, Russet potatoes will be more fluffy, and red potatoes will have a bit more texture. Make sure to cut the potatoes into even sized cubes so they cook evenly in the crockpot.
- Chicken broth: Cooking the potatoes in chicken broth instead of water adds a lot more flavor right from the start. Use low sodium broth so you can control the salt later.
- Milk: Milk helps make the mashed potatoes smooth and creamy. You can use 2%, whole milk, or even cream if you want richer mashed potatoes.
- Butter: Butter adds richness and flavor. Add it after the potatoes are cooked and mash it right into the hot potatoes so it melts evenly.
- Sour cream: Sour cream makes the mashed potatoes extra creamy and adds a slight tang that balances the richness.
- Parmesan cheese: This is my secret ingredient that adds a lot of flavor to the mashed potatoes. It makes them a little cheesy, a little salty, and very flavorful.
- Garlic powder: Adds a subtle garlic flavor without being overpowering. You can adjust this to your taste.
- Do not overmix the potatoes: Overmixing mashed potatoes can make them gluey. Mash just until smooth and creamy.
- Mash in the crockpot: One of the best parts of this recipe is that you mash the potatoes right in the crockpot, which means fewer dishes and less work.
Start by peeling and cutting your potatoes into evenly sized cubes. This helps them cook at the same rate so you do not end up with some pieces still hard while others are falling apart.
Add the potatoes to your slow cooker along with the chicken broth, milk, garlic powder, salt, and pepper.
Give everything a quick stir, put the lid on, and cook on high for about 3½ to 4 hours, or until the potatoes are fork tender.
Once the potatoes are tender, add the butter right into the crockpot and start mashing. You can use a potato masher for a more rustic texture, or a hand mixer if you like your mashed potatoes very smooth and creamy.
After mashing, stir in the sour cream and Parmesan cheese. Taste and adjust the salt and pepper if needed. If the mashed potatoes seem a bit thick, you can add a splash of milk to loosen them up.
The best part is you can leave the mashed potatoes in the crockpot on the warm setting until you are ready to serve, which makes this recipe perfect for holidays, dinner parties, or anytime you are cooking a big meal.
How Long To Cook Potatoes In Crockpot
Potatoes usually take about 3½ to 4 hours on High in the crockpot, or about 6 to 7 hours on Low, until they are fork tender.
The best way to check is to poke a potato with a fork. If it slides in easily and the potato starts to fall apart, they are ready to mash. Try to cut the potatoes into evenly sized cubes so they cook at the same rate. Once the potatoes are tender, add the butter, mash, and stir in the sour cream and Parmesan cheese.
Can You Make Mashed Potatoes Ahead Of Time
Yes, crockpot mashed potatoes are great for making ahead. Once the potatoes are cooked and mashed, you can keep them on the Warm setting in the slow cooker for a couple of hours until you are ready to serve.
You can also make them a day ahead and store them in the refrigerator. Reheat them in the crockpot on Low, stirring occasionally and adding a splash of milk or a bit of butter to bring back the creamy texture.
How To Keep Mashed Potatoes Warm In Crockpot
Once the mashed potatoes are done, switch the slow cooker to the Warm setting and keep the lid on. Stir the potatoes occasionally and, if they start to thicken too much, add a splash of milk to keep them creamy. You can keep mashed potatoes warm in the crockpot for about 2 to 3 hours this way.
How Much Mashed Potatoes Per Person
As a general rule, plan for about ½ pound of potatoes per person for mashed potatoes. If you are serving a big holiday meal with lots of sides, this is usually enough. If mashed potatoes are one of the main side dishes, you might want to plan a little extra.
Here is a quick guide:
- 4 people → about 2 pounds of potatoes
- 6 people → about 3 pounds of potatoes
- 8 people → about 4 pounds of potatoes
- 10 people → about 5 pounds of potatoes
This recipe uses about 3½ pounds of potatoes, which is usually enough for around 6 to 8 people, depending on how many other dishes you are serving.
Common Mistakes To Avoid
- Cutting potatoes too big: Large chunks take longer to cook and may cook unevenly. Try to cut potatoes into even sized cubes.
- Not cooking potatoes long enough: The potatoes should be very tender before mashing. If they are still firm, the mashed potatoes will be lumpy.
- Overmixing the potatoes: Mixing too much can make mashed potatoes gluey. Mash just until smooth and creamy.
- Not seasoning enough: Potatoes need salt. Taste after mashing and adjust the seasoning if needed.
- Too much liquid: Adding too much milk or broth can make the mashed potatoes runny. Start with the recipe amounts and add more only if needed.
- Letting them sit without stirring: If you keep mashed potatoes on Warm for a long time, stir occasionally and add a splash of milk if they start to thicken.
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 potatoes:
Chicken Schnitzel
Roasted Cornish Hens
Prime Rib Roast
Salisbury Steak Meatballs
Frequently Asked Questions
Can I use milk instead of chicken broth?
Yes, you can replace the chicken broth with more milk if you prefer. The chicken broth adds extra flavor, but the mashed potatoes will still be creamy and delicious with just milk.
Can I leave the skins on the potatoes?
Yes, especially if you are using Yukon Gold or red potatoes. Leaving the skins on will give the mashed potatoes more texture and a more rustic look.
Can I freeze mashed potatoes?
Yes, mashed potatoes freeze well. Let them cool completely, then store in an airtight container for up to 2 months. Thaw in the refrigerator overnight and reheat with a bit of milk or butter to bring back the creamy texture.
How do I reheat mashed potatoes?
You can reheat mashed potatoes in the microwave, on the stovetop, or in the crockpot. Add a splash of milk, cream, or a bit of butter while reheating to make them creamy again.
Can I double this recipe?
Yes, as long as your crockpot is large enough. Just make sure not to overfill the slow cooker and you may need to add a bit more cooking time.
Can I use cream cheese instead of sour cream?
Yes, cream cheese works great in mashed potatoes and will make them extra creamy and rich.
Storage and Reheating
Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3 days.
To reheat, warm them in the microwave, on the stovetop, or in the crockpot. Add a splash of milk, cream, or a bit of butter while reheating to bring back the creamy texture and stir occasionally until heated through.
You can also freeze mashed potatoes for up to 2 months. Let them cool completely, store in an airtight container, and thaw overnight in the refrigerator before reheating.
More Delicious Crockpot Recipes
- Crockpot Beef Stew
- The Best Crock Pot Roast
- Crockpot Honey Mustard Glazed Ham
- Slow Cooker Pepper Steak
- Crockpot Pork Carnitas
- Crockpot Cabbage Rolls
- Slow Cooker Pork Chops
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Crockpot Mashed Potatoes
Video
Ingredients
- 3½ pounds potatoes (cleaned and cut into cubes, such as Yukon gold, russets, or red skin)
- 1 cup chicken broth (low sodium or no sodium added)
- 1 cup milk (I used 2%)
- 1 teaspoon garlic powder
- ½ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- 4 tablespoons butter (unsalted)
- ½ cup sour cream
- 1 cup Parmesan cheese (grated, 3 ounces)
- 2 tablespoons chives (chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
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 3½ 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.
Equipment
Notes
- Use Yukon Gold or Russet potatoes: Yukon Gold potatoes make very creamy mashed potatoes, while Russet potatoes make them more fluffy. Either works well for this recipe.
- Cut potatoes evenly: Try to cut the potatoes into evenly sized cubes so they cook at the same rate.
- Cook until very tender: The potatoes should be very soft before mashing. If they are still firm, the mashed potatoes will be lumpy.
- Do not overmix: Overmixing mashed potatoes can make them gluey. Mash just until smooth and creamy.
- Adjust consistency: If the mashed potatoes are too thick, add a splash of milk. If they are too thin, let them sit on Warm for a bit to thicken.
- Keep warm in crockpot: You can keep the mashed potatoes on the Warm setting for a couple of hours before serving. Stir occasionally and add a little milk if needed.
- Great for holidays and entertaining: This recipe is perfect for Thanksgiving, Christmas, Easter, dinner parties, or anytime you are feeding a crowd.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
