Some of my most comforting memories begin with the scent of garlic and butter drifting through the house on a chilly morning. One Thanksgiving, my oven was packed to the brim, and in a moment of quiet kitchen magic, my slow cooker came to the rescue. That was the day I discovered the beauty of crockpot mashed potatoes—creamy, rich, and totally hands-off. I’ve made them that way ever since, especially when life gets hectic but you still want food that feels like a warm hug.
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Why You’ll Love These Crockpot Mashed Potatoes
These crockpot mashed potatoes are the definition of low-effort, high-reward. First off, there’s no need to boil or drain anything. Just toss everything in and let the slow cooker work its cozy magic. That alone makes them perfect for holiday meals or even busy weeknights when stovetop space is precious.
They turn out silky, fluffy, and full of flavor, with a mellow garlic note and buttery richness. Because they stay warm right in the crockpot, you can make them ahead and relax while everything else finishes cooking. Fewer dishes, no frantic mashing—just delicious, dependable comfort on your table when you need it.
Ingredients You’ll Need
Key Ingredients
- Yukon Gold potatoes: These give a naturally creamy texture and golden hue. You can leave the skins on for a rustic feel or peel them for smoothness.
- Broth: Chicken or vegetable broth adds depth and keeps the potatoes moist while they cook.
- Heavy cream and butter: Rich and indulgent, this combo turns basic potatoes into something truly special.
- Garlic: Just a few cloves mellow out beautifully as they heat, giving subtle warmth to every bite.
Optional Add-Ins and Garnishes
For an extra flourish, top with fresh chives, parsley, or scallions. A sprinkle of grated Parmesan melts right in for a salty finish. And don’t be shy with a pat of extra butter just before serving!
Step-by-Step: How to Make Crockpot Mashed Potatoes
Prep and Slow Cook
Start by adding your broth and a teaspoon of salt to the slow cooker. Turn the heat to high. Then, chop your Yukon Gold potatoes into 1-inch pieces. You can peel them or leave the skins on, depending on your texture preference. Stir them into the broth, cover, and let them cook for about 3 to 3.5 hours. You’ll know they’re ready when they mash easily with a fork.
Mash and Mix
Near the end of cook time, warm your heavy cream, butter, and garlic in a small saucepan until the butter melts. You want this mixture hot, but not boiling.
Once the potatoes are tender, mash them right in the crockpot using a handheld masher. No need to drain anything—just mix in the warm cream mixture gradually as you mash. Take care not to overwork the potatoes to avoid a gluey texture. Season with more salt and pepper to taste.
Keep Warm or Make Ahead
If you’re not serving right away, switch the slow cooker to the “keep warm” setting. Give the potatoes a stir before serving to revive that creamy goodness.
Tips for the Best Texture and Flavor
To get the dreamiest mashed potatoes, always use a handheld masher. Avoid electric mixers—they tend to overwork the starches and make the potatoes gummy. Stir gently and only as much as needed.
Also, taste as you go! A bit more salt or a final swirl of butter right before serving brings everything together beautifully.
Leaving the skins on is a great way to add texture and a little earthiness. Just scrub the potatoes well if you go that route.
Substitutions and Variations
Both Yukon Gold and Russet potatoes work well, though Yukons give a naturally creamier texture. If you’re in a pinch, red potatoes will do, but they’re more likely to get gluey if overworked.
You can swap heavy cream for half-and-half or even whole milk. Just note the finished dish won’t be quite as rich. Adjust garlic and butter to suit your taste, or try a splash of sour cream for tang.
What to Serve with Crockpot Mashed Potatoes
These are a natural side for holiday mains like roast turkey or ham. They also shine next to everyday favorites like meatloaf, pork chops, or roasted chicken.
I love serving them with a ladle of homemade gravy and some roasted veggies for balance. If you want more cozy inspiration, try pairing them with these Crockpot potatoes and onions or this comforting Crockpot chicken and dumplings recipe.
Leftovers and Storage
Storing and Reheating
If you’re serving the same day, just keep them on warm and stir occasionally. For later, store in an airtight container and reheat gently in the crockpot or on the stovetop over low heat. Add a splash of cream or butter to bring back their softness.
Freezing Tips
Mashed potatoes generally don’t freeze well. The texture can become grainy or watery after thawing, so I recommend enjoying them fresh or within a few days.
Make Ahead Crockpot Mashed Potatoes Recipe
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Make Ahead Crockpot Mashed Potatoes
- Total Time: 3 hrs 15 mins
- Yield: 8–10 servings 1x
Description
Creamy, buttery, and perfectly make-ahead, these Crockpot mashed potatoes are a cozy lifesaver for holidays and busy dinners.
Ingredients
5 pounds Yukon Gold potatoes, cut into 1″ pieces (peeling optional)
1 cup chicken or vegetable broth
1 teaspoon salt (plus more to taste)
1 cup heavy/whipping cream
1/2 cup butter (1 stick)
4 cloves garlic, minced
Instructions
1. Add broth and salt to slow cooker; turn heat to high.
2. Prep and chop potatoes (peeling optional); add to Crockpot and stir.
3. Cover and cook on high for 3–3.5 hours until tender.
4. Near the end of cooking time, warm cream, butter, and garlic in a saucepan until butter melts and mixture is heated through.
5. Mash potatoes directly in Crockpot (do not drain broth) while gradually mixing in the warm cream mixture.
6. Avoid over-mashing to prevent gluey texture.
7. Season with additional salt and pepper to taste.
8. If making ahead, use “keep warm” setting and stir before serving.
Notes
Use a handheld wire masher—not an electric mixer—to avoid overworking the potatoes.
Yukon Gold or Russet potatoes are ideal; red potatoes may get gummy.
Leave skins on for a rustic version, just scrub well before chopping.
If subbing cream, try half-and-half or milk, though it may reduce richness.
Optional garnishes: chopped scallions, chives, parsley, extra butter, or Parmesan.
- Prep Time: 15 mins
- Cook Time: 3 hrs
- Category: Slow Cooker Recipes
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approx.)
- Calories: 320
- Sugar: 2g
- Sodium: 440mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
Related Recipes to Try
If you loved this cozy classic, you’ll enjoy these other warm, hearty favorites from my kitchen:
- Try my creamy Crockpot garlic parmesan chicken pasta for a full-on comfort meal.
- Hosting game day or need a party snack? This Easy crockpot buffalo chicken dip never fails to impress.
FAQs
How long can you put potatoes in the crockpot?
You can leave potatoes in the crockpot on “keep warm” for several hours after cooking. Just stir occasionally and add a splash of cream if they start to thicken.
Can you leave mashed potatoes on low heat?
Yes, you can leave mashed potatoes on low or “keep warm” for 2–3 hours. Just stir them now and then to keep them from drying out.
Can you overcook potatoes when making mashed potatoes?
You can, especially if they sit too long on high heat. They may get waterlogged or mushy. Stick to the recommended cook time and avoid over-mashing.
How do you slow cook mashed potatoes?
Chop potatoes and cook them in broth on high for 3–3.5 hours. Then, mash them directly in the crockpot while mixing in warm cream and butter.
Final Thoughts
Crockpot mashed potatoes are the easiest way to bring rich, buttery comfort to your table—no fuss, no boiling. Whether it’s a holiday spread or a midweek meatloaf night, they fit right in and make the meal feel complete. I hope you give them a try soon and come back to tell me how it went. Leave a comment below—I’d love to hear from your kitchen!
For more cozy inspiration and real-life kitchen tips, come hang out with me over on Pinterest.
