You know those nights? The ones where the clock is ticking, the kids are circling like tiny, hungry sharks, and the thought of wrestling with a giant pot of boiling water on the stove feels like climbing Mount Everest in flip-flops? Yeah, those nights. This is where my absolute favorite trick comes in: crockpot Mashed Potatoes. Seriously, if I had to pick one side dish that has saved my sanity more times than I can count, it would be this one. Forget the fuss and the watchful eye needed for stovetop potatoes; this recipe is pure magic. It’s so ridiculously simple, yet the results are so incredibly delicious and comforting, it feels like a culinary cheat code. It’s the kind of dish that, for me, just screams “home” and “cozy,” a warm hug in a bowl that everyone in the family devours, no complaints, ever. It’s definitely my go-to when we’re having a big Sunday dinner, but honestly, it’s just as perfect for a random Tuesday when you need a little comfort food without the fuss. It’s a game-changer, and I can’t wait to share it with you.
What is a crockpot mashed potato?
So, what exactly are these magical crockpot mashed potatoes I keep raving about? Think of them as your classic, beloved mashed potatoes, but with a seriously clever twist that cuts down on the work and amps up the creaminess. Instead of boiling potatoes in a pot on the stove, we’re letting our Slow Cooker do all the heavy lifting. We toss peeled and cubed potatoes into the slow cooker with some liquid and seasonings, and let them get fork-tender without any babysitting. Once they’re perfectly cooked, you mash them right in the slow cooker insert, adding your butter, milk, and any other creamy goodness. It’s essentially the same delicious result – fluffy, buttery, melt-in-your-mouth mashed potatoes – but the slow cooker method often results in an even more tender texture and, dare I say, a richer flavor because all those wonderful potato-y juices stay locked in. It’s mashed potatoes, but made smarter.
Why you’ll love this recipe?
I’ve made a lot of mashed potatoes in aflavor. I know, it’s mashed potatoes, but there’s something about the Slow Cooker method that makes them taste exceptionally rich and comforting. The potatoes become so tender, they practically melt. And the simplicity? Oh my goodness. It’s almost laughable how easy this is. You literally just dump everything into the slow cooker and let it do its thing. No water boiling over, no frantic mashing while trying to keep things warm. For Cost-efficiency: What is the best way to measure cost-efficiency?, it’s a winner too. Potatoes are incredibly budget-friendly, and you probably already have most of the other ingredients in your pantry. What I love most, though, is the sheer versatility. These mashed potatoes are the perfect canvas for so many meals. Serve them with a simple roast chicken, pile them high next to a hearty stew, or even use them as a base for loaded potato skins. They’re a crowd-pleaser for sure. I’ve tried so many mashed potato variations over the years, from garlic-infused to loaded with cheese, but this crockpot method is the one that consistently delivers perfect results with minimal effort. It’s the unsung hero of weeknight dinners and holiday feasts alike.
How to Make Crockpot Mashed Potatoes
Quick Overview
This is the simplest mashed potato method ever. You’ll peel and cube potatoes, toss them in the Slow Cooker with broth and seasonings, and let them cook until tender. Then, you’ll drain them, mash them right in the crockpot with butter and milk (or cream!), and voilà – perfect, fluffy mashed potatoes ready to serve. It’s the ultimate set-it-and-forget-it side dish that guarantees deliciousness with hardly any active cooking time.
Ingredients
For the Potatoes:
You’ll want about 2.5 to 3 pounds of starchy potatoes. Yukon Golds or Russets are my absolute favorites for mashed potatoes because they break down beautifully and give you that creamy texture. Avoid waxy potatoes like red or fingerling, as they tend to stay a bit too firm. Make sure to peel them! I know some people leave the skins on for rustic mashed potatoes, and that’s fine, but for that ultra-creamy, comforting classic, peeling is key. Cut them into roughly 1.5-inch cubes so they cook evenly.
For the Cooking Liquid:
I like to use a combination of low-sodium chicken broth and water. The broth adds a subtle depth of flavor that water alone just can’t achieve. You’ll need about 2 cups in total. Sometimes, if I’m feeling fancy, I’ll use vegetable broth for a vegetarian option, or even just milk, though I find the broth gives a better base. A generous pinch of salt and some Black Pepper go in here too, to start seasoning the potatoes from the inside out.
For the Creaminess:
This is where the magic really happens after the potatoes are cooked. You’ll need about 1/2 cup of unsalted butter, cut into cubes so it melts easily. For the liquid, I usually opt for whole milk or half-and-half for ultimate creaminess – start with about 1/2 cup and add more until you reach your desired consistency. Some people love heavy cream for a truly decadent experience, and if you do, go for it! Just be mindful that it makes them very rich. A little more salt and pepper to taste, of course, because seasoning is everything.
Step-by-Step Instructions
Step 1: Prepare the Potatoes
First things first, peel your potatoes. I usually use a Y-peeler; it’s much faster and easier than a paring knife for me. Once they’re all peeled, give them a good rinse under cold water. Then, chop them into uniform cubes, about 1.5 inches. This is important for even cooking. You don’t want some mushy and some still hard. I usually make one cut down the middle, then in half again, and then cut those quarters into a few pieces. Just aim for roughly the same size.
Step 2: Combine in the Slow Cooker
Now, grab your slow cooker. I typically use a 6-quart model, and this amount of potatoes fits perfectly. Toss those prepared potato cubes into the slow cooker insert. Pour in your chicken broth and water (or your chosen liquid). Add a good pinch of salt and a few grinds of black pepper right into the liquid. Give it a gentle stir to make sure the potatoes are mostly submerged in the liquid.
Step 3: Cook Until Tender
Pop the lid on your slow cooker. I usually set mine to HIGH for about 2-3 hours, or LOW for 4-5 hours. The exact time will depend on your slow cooker and how big you cut your potato cubes. The key is that they should be very tender. You should be able to easily pierce a potato cube with a fork or a knife with no resistance. Don’t overcook them to the point where they’re falling apart completely, but you want them super soft.
Step 4: Drain the Potatoes
Once the potatoes are tender, carefully drain off most of the cooking liquid. You can use a colander placed over a sink, or tilt the slow cooker insert carefully and pour out the liquid. Leave just a little bit of the liquid at the bottom – this can actually help with the mashing process and add a little extra potato-y flavor. Be careful, it will be hot!
Step 5: Mash and Add Creaminess
This is the fun part! Add your butter, cut into cubes, directly to the hot, drained potatoes in the slow cooker. Let it sit for a minute to start melting. Now, grab your potato masher or a sturdy fork. Start mashing the potatoes and butter together. Once it’s mostly combined, start adding your milk or half-and-half, a little at a time. Mash and stir as you go. You’re looking for a smooth, creamy consistency. Keep adding liquid until you reach your preferred texture. Some people like them super smooth, others prefer them a bit chunkier. I tend to go for somewhere in the middle.
Step 6: Season and Serve
Taste your mashed potatoes! This is crucial. Add more salt and pepper as needed until they taste absolutely perfect to you. Give them a final good stir. You can serve them immediately right from the slow cooker insert (it keeps them warm!), or transfer them to a serving bowl. Garnish with a little extra butter, a sprinkle of fresh chives or parsley if you have them, and enjoy!
What to Serve It With
Oh, the possibilities are endless when it comes to pairing these glorious crockpot mashed potatoes! For a simple, comforting breakfast, I love serving a small scoop alongside scrambled eggs and crispy bacon. It feels decadent but is surprisingly filling to start your day. When it comes to brunch, these are a showstopper. Imagine them as the base for some amazing Eggs Benedict variations, or just piled high next to some smoked salmon and a light dill sauce. They add that touch of elegance without being fussy. As a rich dessert, though this might sound unusual, I’ve had friends make a sweet version with a touch of cinnamon and maple syrup, served with a dollop of whipped cream – it’s surprisingly delicious and comforting, like a warm potato pudding! For those cozy snacks or casual weeknight dinners, they are the ultimate companion. Think pot roast, meatloaf, fried chicken, pork chops, or even just a hearty vegetable stew. My kids absolutely adore them with chicken nuggets and a side of peas – classic kid comfort food! Honestly, if it needs a comforting side, these mashed potatoes are the answer.
Top Tips for Perfecting Your Crockpot Mashed Potatoes
Over the years, I’ve definitely learned a few tricks to make these crockpot mashed potatoes absolutely perfect every single time. When it comes to the potato prep, uniformity is key. Cutting them into similar-sized cubes ensures they cook evenly. If you have some big chunks and some small, you’ll end up with a mix of mushy and undercooked potatoes, and that’s no fun. For mixing advice, remember to mash gently. You don’t want to overwork the potatoes, or they can become gummy and gluey. Just mash until they reach your desired consistency. When you’re adding the milk or cream, do it gradually. It’s much easier to add more liquid than it is to fix potatoes that are too thin. For ingredient swaps, I’ve experimented quite a bit. If you’re out of chicken broth, vegetable broth works great. For extra richness, you can definitely substitute some of the milk with heavy cream, or even use sour cream or cream cheese for a tangy twist. I once accidentally used unsweetened almond milk when I was out of dairy milk, and surprisingly, it made them incredibly creamy without tasting like almonds! For baking tips (though we’re not baking here, the slow cooker is key!), the LOW setting often yields the most tender potatoes, but HIGH is perfect when you’re in a time crunch. Just keep an eye on them in the last hour of cooking. And don’t be afraid to season generously; potatoes can handle a good amount of salt and pepper, and it really makes all the difference in the final flavor.
Storing and Reheating Tips
Leftover mashed potatoes are a beautiful thing, and thankfully, they store and reheat like a dream. At room temperature, I wouldn’t leave them out for more than two hours, especially if it’s warm. It’s best to get them into the fridge soon after serving. For refrigerator storage, make sure to get them into an airtight container or cover them tightly with plastic wrap. They’ll stay delicious and safe to eat for about 3 to 4 days. When you’re ready to reheat, you can do it on the stovetop over low heat, stirring frequently, or in the microwave. I usually add a splash more milk or a knob of butter when reheating to bring back that creamy texture. If you’re planning for the long haul, freezer instructions are also a go! Let the mashed potatoes cool completely, then transfer them to freezer-safe containers or heavy-duty freezer bags. They’ll keep well in the freezer for up to 2-3 months. To thaw, transfer them to the refrigerator overnight and then reheat as usual. For glaze timing advice, if you’re serving them immediately, the butter and milk are added right before serving. If you’re making them ahead and reheating, you can add the butter and milk during the reheating process to ensure they are perfectly creamy.
Frequently Asked Questions
Final Thoughts
There you have it – my tried-and-true method for the most wonderfully easy and incredibly creamy crockpot mashed potatoes. It’s a recipe that has earned its permanent spot in my cooking repertoire, not just for its sheer deliciousness, but for the way it simplifies life in the kitchen. It’s proof that you don’t need complicated techniques or hours of active cooking time to create something truly comforting and satisfying. If you’re someone who loves classic mashed potatoes but dreads the stovetop process, or you’re just looking for a foolproof side dish that’s always a winner, I really hope you give this a try. It’s perfect alongside a Sunday roast, a simple weeknight chicken breast, or even as a standalone comfort meal with some gravy. Give it a go, and I promise, you won’t be disappointed. I’d absolutely love to hear how yours turn out, or if you have any special additions you like to make! Happy cooking!
crockpot mashed potatoes
Ingredients
Main Ingredients
- 2.5 pounds Yukon Gold potatoes peeled and quartered
- 0.5 cup butter
- 0.25 cup heavy cream
- 4 ounces cream cheese softened
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.125 cup milk warmed, add more if needed for consistency
Instructions
Preparation Steps
- Place the peeled and quartered potatoes in a 6-quart slow cooker.
- Add the butter, heavy cream, softened cream cheese, salt, and pepper to the slow cooker.
- Cover and cook on High for 2-3 hours, or on Low for 4-5 hours, until potatoes are fork-tender.
- Carefully drain any excess liquid from the slow cooker.
- Using a potato masher or an electric mixer on low speed, mash the potatoes until smooth. Gradually add the warmed milk, mashing until you reach your desired consistency.
- Taste and adjust seasoning with more salt and pepper if needed.
- Serve hot.
Notes
Nutrition
Ava Brooks is the home cook behind RecipeSharingHub, sharing dependable, step‑by‑step recipes for busy weeknights and easy weekend bakes. When not testing dishes, Ava snaps kitchen photos and answers reader questions in the comments. Discover the latest recipes or join the newsletter for new ideas each week.
