Easy Crockpot Mashed Potatoes: The Best Slow Cooker Potatoes (2024)

If you’re looking for an easy way to make deliciously smooth and creamy potatoes, look no further than crockpot mashed potatoes! I’ve made a lot of mashed potatoes over the years while working on blog posts about making mashed potatoes taste even better andmaking instant potatoes taste like the real thing.

With as many methods as I’ve tried during that time, crockpot mashed potatoes stand out as a game-changer, not least because your slow cooker does the majority of the work for you! Plus, you don’t have to drain or peel the potatoes, saving you time in the long run. (Though if you prefer your mashed potatoes without skins, there’s certainly nothing stopping you from peeling them!)

I’m very glad I decided to try this recipe, because it makes an excellent addition to Instant Pot mashed potatoes,Instant Pot baked potatoes, and the rest of my repertoire of potato recipes. (As I’m fond of saying, it never hurts to have options!)

Why Make Crockpot Mashed Potatoes?

If you have a preferred stovetop method, you might wonder if there are any advantages or benefits to making mashed potatoes in the slow cooker — and there are! I like this slow cooker mashed potato recipe because it helps simplify my workload — the potatoes stay nice and warm both before and after I mash them, so I don’t have to worry about them getting cold before the rest of the meal is done.

Additionally, I don’t have to worry about the pot boiling over or drying out like I would if I were to boil the potatoes. This method also leaves my stovetop free to use for other things (much like my electric roaster frees up my oven on Thanksgiving!)

But good mashed potatoes don’t make themselves, so let’s get to the recipe! (You’ll also find the info in the recipe card near the bottom of this post.)

Crockpot Mashed Potatoes Recipe

Ingredients:

• 5 lbs potatoes, peeled or unpeeled, cut into 1-inch chunks*
• 1 cup water or chicken broth
• 1/2 cup butter, cubed
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1 – 1 1/2 cups milk, warmed

*Note: Feel free to use any potatoes you like! You could use russet potatoes alone, or use Yukon gold potatoes mixed with red potatoes instead (or any combination, really!)

Directions:

Place the cut potatoes in the crockpot, pour the chicken broth or water over the top, then distribute the butter pieces over the potatoes. Season well with salt and pepper, then cover.

Cook the potatoes on high for 4 hours, or on low for 8 hours, or until potatoes are fork tender. Keep the potatoes in the slow cooker while you mash the potatoes using a potato masher, then use a hand mixer to incorporate just enough warm milk to produce creamy mashed potatoes. (Avoid over-mixing, which can make the potatoes gummy.)

Replace the cover and keep the potatoes warm (on low heat or using the warm setting, if available) for up to 2 hours, then serve warm. Refrigerate any leftovers in an airtight container for up to 2 days.

FAQs About Slow Cooker Mashed Potatoes

• How long does it take for potatoes to get soft in the crock pot? The cooking times outlined in the recipe (4 hours on high, 8 hours on low) will get 1-inch potato chunks to the point where they are soft and mashable. Resist the temptation to cut your potatoes any smaller — you don’t want waterlogged potatoes!
• Do the potatoes need to be covered in liquid? No, because only a small amount of the liquid will evaporate out of the crockpot during cooking. You won’t need to drain the potatoes before you mash them.
• Can you keep mashed potatoes warm in a crock pot? Absolutely! Even stovetop mashed potatoes can be kept warm in a crockpot for up to 2 hours on the low or warm setting.
• Can I reheat mashed potatoes in a crock pot? Yes! To reheat mashed potatoes in a slow cooker, turn it on to medium or low heat. Smear a bit of butter around the inside of the crock, add a splash of milk or cream, then add your leftover mashed potatoes. Put the lid on, then check after 15 minutes — if they seem dry, add a bit more milk or cream, then replace the lid. Check and stir the potatoes every 5 minutes or so until they’re warm enough for your liking.

5 Ways To Make Crock Pot Mashed Potatoes Even Better

These mashed potatoes come out delicious as is, but here are a few million dollar ideas that can take your potatoes to delicious new heights!

1. Add another root vegetable, like a turnip, rutabaga, parsnip, or even celeriac, to your potatoes to enhance their flavor and texture.
2. Use chicken broth or vegetable broth instead of plain water, or dissolve a bouillon cube in the water before adding it to the potatoes.
3. For extra creamy mashed potatoes, replace part of the milk with cream or half and half.
4. For garlic mashed potatoes, add a few cloves of minced garlic to the cooking water, or add some roasted garlic during the mashing step.
5. Make loaded mashed potatoes by topping them with butter and cream cheese, sour cream, bacon bits, or shredded cheddar cheese before serving.

How To Use Leftover Mashed Potatoes

Crockpot mashed potatoes are easy enough to make that there’s no reason not to make extras! After serving them as a side for pot roast, here are some ideas for what you can do with the leftovers:

1. Use an ice cream scoop to scoop the mashed potatoes onto a parchment-lined pan, then freeze them and store the frozen potatoes in freezer bags. They’ll keep for up to 2 months that way (even longer if you use a vacuum sealer!), and you can use them to make meatloaf “cupcakes” down the road.
2. Add leftover mashed potatoes to sautéed cabbage and onions to make an easy colcannon.
3. Use in baked goods like potato biscuits, potato bread, etc.
4. Use them as a topping for shepherd’s pie.
5. Add some minced onion and an egg, then form them into patties and fry on both sidesin a cast iron pan until golden brown.
6. Use them as a base for homemade gnocchi.

Have you tried making mashed potatoes in the crock pot?