Slow Cooker Mashed Potatoes
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Add as Google Trusted SourceThese slow cooker mashed potatoes turn out rich and creamy with Yukon gold potatoes, butter and sour cream. No boiling or draining required, and your stovetop stays free for the rest of dinner.
When I’m planning Thanksgiving dinner, I want mashed potatoes on the table, but I don’t want another pot to watch while I’m finishing everything else. That’s what I love about this slow cooker version. The potatoes cook right in the crockpot, so there’s no heavy pot of boiling water to drain and one less burner competing for space.
I use Yukon gold potatoes for their buttery flavor, then stir in butter, sour cream and milk after mashing. You get that rich, creamy scoop of mashed potatoes without cooking them on the stove. Pair them with my air fryer turkey breast and sourdough stuffing, and you’ve got three holiday favorites using three different appliances. That’s my kind of dinner planning.
Table of Contents
- Why I Love These Mashed Potatoes
- Ingredients Needed
- Substitutions and Variations
- How to Make Slow Cooker Mashed Potatoes
- Tips for Creamy Slow Cooker Mashed Potatoes
- What to Serve with Slow Cooker Mashed Potatoes
- Make Ahead and Storage
- Frequently Asked Questions
- More Holiday Sides to Try
- Creamy Slow Cooker Mashed Potatoes Recipe
Why I Love These Mashed Potatoes
- No boiling or draining: The potatoes cook and get mashed in the same slow cooker, saving you an extra pot and a trip to the sink.
- Rich, buttery flavor: Yukon gold potatoes and sour cream give these a creamy texture with a little tang. If you prefer a lighter option, try my healthy mashed potatoes.
- Enough to share: This five-pound batch serves about 10, making it a great option for Thanksgiving or a big family dinner.
- Flexible serving time: Switch the slow cooker to warm while you finish the rest of the meal, so the potatoes don’t have to be your last-minute task.
Ingredients Needed
- Yukon gold potatoes – my favorite for their naturally buttery flavor and creamy texture. Russet potatoes also work.
- water – cooks the potatoes right in the slow cooker. You’ll mash the potatoes with the remaining cooking water, so there’s no draining needed.
- butter – adds that classic buttery flavor. Salted or unsalted works; adjust the added salt to taste.
- sour cream or Greek yogurt – adds creaminess and a little tang. Choose plain, unsweetened Greek yogurt if you’re using that option.
- milk – I use whole milk, but you can use your preferred milk. Choose an unsweetened, unflavored variety and keep a little extra handy to adjust the consistency.
- seasonings – garlic powder, onion powder, salt and black pepper give the potatoes savory flavor without any extra chopping.
Find the full ingredient list with measurements in the recipe card below.
Substitutions and Variations
- Make it dairy-free: Use vegan butter, dairy-free sour cream or plain dairy-free yogurt, and unsweetened plant-based milk.
- More garlic flavor: Love garlic mashed potatoes? Add a few minced garlic cloves with the potatoes, or stir in roasted garlic when mashing for a mellower flavor.
- Add cheese: Stir shredded cheddar or Parmesan into the hot mashed potatoes until melted. Taste before adding extra salt, especially with Parmesan.
How to Make Slow Cooker Mashed Potatoes
Step 1: Add the peeled, chopped potatoes and water to the slow cooker. Cover and cook on high for 5–6 hours or low for about 8 hours, stirring occasionally, until the potatoes mash easily with a fork.
Step 2: Mash the potatoes directly in the slow cooker with a potato masher, including any remaining cooking water. No draining needed.
Step 3: Stir in the butter, sour cream or Greek yogurt, milk and seasonings until combined.
Step 4: Taste and adjust the seasonings, adding a splash more milk if needed. Serve immediately or switch the slow cooker to warm until serving.
Tips for Creamy Slow Cooker Mashed Potatoes
- Skip the immersion blender: A potato masher gives you more control over the texture. If you use a hand mixer, keep it on low and stop as soon as the potatoes are mashed. Too much mixing can make them gluey.
- Let tenderness guide you: Slow cookers vary, so the cooking time is a guide. If the potatoes resist mashing, give them more time rather than trying to beat out the lumps.
- Warm the milk: Gently warm the milk before stirring it in to help keep the potatoes hot. This is especially helpful when adding an extra splash just before serving.
What to Serve with Slow Cooker Mashed Potatoes
I love having these potatoes ready in the slow cooker while I finish the rest of dinner. Here are a few ways to build a meal around them:
- Thanksgiving dinner: Add these to your holiday menu with healthy green bean casserole and cranberry sauce. Keeping the potatoes in the slow cooker frees up a burner for other sides.
- Meatloaf night: My lentil loaf has a sweet and savory glaze that’s so good with buttery mashed potatoes.
- Chicken dinner: Serve with grilled BBQ chicken and a simple green salad. A little BBQ sauce mixed into the potatoes is always a good thing.
- Turkey meatballs: Pair with my baked turkey meatballs and your favorite roasted vegetable for an easy family dinner.
Make Ahead and Storage
Prep ahead: Peel and chop the potatoes up to one day ahead. Keep them covered with cold water in the refrigerator, then drain that water before adding the potatoes and the recipe’s fresh water to the slow cooker.
Storage: Store leftover mashed potatoes in an airtight container in the refrigerator for 3–4 days.
Reheating: Warm on the stovetop over low heat or in the microwave, stirring occasionally. Add a splash of milk as needed to loosen the potatoes.
Frequently Asked Questions
No, Yukon gold potatoes have thin skins that you can leave on for a more rustic mash. Scrub them well first. I prefer peeling them for a smoother texture.
This recipe already uses five pounds of potatoes and serves about 10. For a double batch, use two slow cookers rather than crowding everything into one. A fuller cooker can change the cooking time and make mashing difficult.
Yes, vegetable or chicken broth adds another layer of savory flavor. Use the same amount as the water called for, and choose low-sodium broth so you can adjust the salt to taste. Use vegetable broth to keep the recipe vegetarian.
More Holiday Sides to Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Creamy Slow Cooker Mashed Potatoes
Ingredients
- 5 lbs gold potatoes, peeled and chopped into 1-inch pieces
- 2 cups water
- 6 Tablespoons butter, cut into small chunks
- 1 cup sour cream or greek yogurt
- 1 cup milk of choice, plus more as needed (I used whole milk)
- 2 teaspoons fine sea salt, plus more to taste
- 1 ½ teaspoons garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground black pepper, plus more to taste
Instructions
- Spray the inside of a slow cooker with cooking spray. Add the chopped potatoes and water. Cover and cook on high for 5–6 hours or low for about 8 hours, stirring every hour or so, until the potatoes are very tender and mash easily with a fork.
- Without draining, mash the potatoes and remaining cooking water directly in the slow cooker using a potato masher. If using a hand mixer, mix briefly on low just until mashed.
- Stir in the butter, sour cream or yogurt, milk, salt, garlic powder, onion powder and black pepper. Taste and add any additional seasonings or milk if needed to reach desired flavor and consistency.
- Serve immediately or keep the potatoes in the slow-cooker on the warm setting until serving.
Notes
- Make ahead: Peel and chop potatoes up to one day ahead. Refrigerate covered with cold water, then drain before adding the fresh water called for in the recipe.
- Storage: Refrigerate leftovers in an airtight container for 3–4 days. Reheat on the stovetop or in the microwave with a splash of milk as needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Equipment
Like This Recipe? Rate & Comment Below!
This recipe is a family favorite. we have used it for holiday dinners or just because. My picky toddler always likes them.
I love hearing that these have become a family favorite, Marie! Especially that your picky toddler enjoys them too. Thanks for making the recipe part of your holiday dinners!
Came out perfect!
Yay! I’m so glad you enjoyed this recipe! Thanks for making it and for coming back to leave a review. I really appreciate it!
If I could give it no stars I would. I am not sure what happened but these came out horrible. Gummy, weird tasting, no amount of anything I did could save them. Luckily I tried it after thanksgiving. I love all your recipes, this is truly the only one I will never make again! Family was very disappointed. Regular mashed potatoes from now on.
Hi Patti! I wonder what happened because this recipe has been tested multiple times. Did you change anything about the recipe?
Was there still supposed to be water in the crock pot when done, there was, but just asking. I feel like I didn’t need to let it cook as long, the potatoes were probably way done before it. I did use an immersion blender could have affected the consistency but the taste was kind of bland.
Yes, mine had water in the bottom after cooking, but I just mashed everything together and it was totally fine!
I’m curious if this recipe would work with sweet potatoes as well?
Hi Juli, I don’t see why not! The cook time might vary, so I’d check them at around 4 hours on high to see how soft they are. I recommend also checking out my mashed sweet potatoes recipe for mixing ideas! I don’t think the greek yogurt/sour cream would be needed in a sweet potato version. Let me know if you end up trying it and how the recipe turns out!