There are some days when making mashed potatoes on the stove feels like one pot too many. You’re watching the potatoes boil, trying to get everything else ready at the same time, and somehow the potatoes always seem to need attention exactly when something else does.
That’s where these crockpot mashed potatoes come in.
The potatoes cook slowly in broth with butter and garlic until they’re completely tender, then everything gets mashed right inside the slow cooker with cream cheese and warm milk. There’s no separate pot of boiling water and, more importantly, no draining a heavy pan of potatoes over the sink.
The result is creamy, fluffy mashed potatoes with plenty of buttery flavor and just a hint of garlic.
They’re especially useful for fall dinners, Sunday meals, Thanksgiving, Christmas, or anytime your stovetop is already crowded. But honestly, there’s nothing particularly seasonal about mashed potatoes—I’ll happily make them alongside chicken or sausages any time the weather calls for proper comfort food.
Why Make Mashed Potatoes in the Crockpot?
The biggest advantage isn’t really that a slow cooker makes mashed potatoes better than the traditional method. It’s that it makes them much easier to fit around everything else you’re cooking.
Once the potatoes are peeled and chopped, most of the work is done.
There’s no waiting for a large pot of water to boil, watching it to make sure it doesn’t bubble over, or trying to time your potatoes perfectly with the rest of dinner.
It also means you can keep your stovetop free for gravy, vegetables, chicken, or whatever else you’re serving.
And because the potatoes cook directly in seasoned broth rather than a large pan of water that gets poured away, the base of the potatoes already has plenty of flavor before you add the creamy ingredients.
The Trick to Creamy Crockpot Mashed Potatoes
Mashed potatoes don’t need a huge ingredient list. In fact, the simpler you keep them, the better.
The important part is getting the texture right.
Cut the potatoes evenly. Try to keep the pieces roughly the same size so that you don’t end up with some potatoes falling apart while larger chunks are still firm in the middle.
Don’t drown them in liquid. We’re not boiling the potatoes, so you only need enough broth to help them cook and create steam inside the slow cooker.
Warm the milk before adding it. Pouring fridge-cold milk into hot potatoes can cool everything down quickly. A minute or so in the microwave is enough.
Don’t overwork the potatoes. Once they’re smooth and creamy, stop. Aggressively mixing potatoes can release too much starch and give them a gluey texture.
Which Potatoes Work Best?
For fluffy mashed potatoes, Russet potatoes are an excellent choice because their high starch content produces a light, soft mash.
Yukon Gold potatoes are another great option. They naturally have a slightly buttery flavor and make a richer, creamier mash.
You can also use a mixture of the two.
Waxy potatoes such as red potatoes will work, but they’ll generally give you a denser mash rather than that classic fluffy texture.
And if potatoes are one of those ingredients that are always hanging around in your kitchen, have a look at our Cheap Meals Using Only 5 Ingredients too. There’s a simple potato and egg hash in there that’s useful when the cupboards are looking rather empty.
An Easy Side for a Budget Dinner
One reason potatoes appear so often in budget cooking is simply how easy they are to build a meal around.
These crockpot mashed potatoes don’t need to be reserved for a big roast dinner. Add sausages and peas, shredded chicken and gravy, meatballs, roasted vegetables, or even just an egg and some sautéed greens and you’ve got an inexpensive, filling dinner.
If you’re trying to stretch what you already have rather than buying ingredients for an entirely new meal, our 10 Cheap Meals You Can Make Without Going Shopping has more ideas built around basics such as potatoes, eggs, rice, pasta and bread.
What to Serve With Crockpot Mashed Potatoes
These potatoes work particularly well with anything that has a sauce or gravy because the mash soaks it all up.
Try them with roast chicken, slow-cooked beef, meatballs, pork chops, sausages and onion gravy, or roasted mushrooms and vegetables.
For something lighter, our Lemon Garlic Chicken & Cabbage Skillet would work nicely too. The chicken is seasoned with paprika, garlic and lemon, while the cabbage adds plenty of vegetables alongside the creamy potatoes.
Can You Keep Mashed Potatoes Warm in a Crockpot?
Yes, and this is another reason they’re handy when you’re cooking for several people.
Once the potatoes are completely cooked and mashed, switch the slow cooker to its warm setting and keep the lid on.
If they start becoming thicker while they sit, stir in a small splash of warm milk and a little butter before serving.
The USDA advises that the warm/keep-warm setting shouldn’t be used to cook food; it’s intended for holding food after it has been fully cooked.
For more slow-cooker food-safety guidance, the USDA Slow Cookers and Food Safety guide is a useful reference.
Crockpot Mashed Potatoes (Easy, Creamy & Fluffy)
Description
These easy crockpot mashed potatoes cook slowly with butter, broth and garlic before being mashed with cream cheese and warm milk. Creamy, fluffy and almost completely hands-off, they're an easy side dish for weeknight dinners, Sunday roasts and holiday meals.
Ingredients
Instructions
-
Peel the potatoes and cut them into roughly 1-inch chunks, keeping the pieces fairly even so they cook at the same rate.
-
Place the potatoes in the slow cooker. Pour over the broth and add 2 tablespoons of butter, garlic, salt, and black pepper. Stir briefly to distribute the seasoning.
-
Cover and cook on HIGH for approximately 3–4 hours or LOW for approximately 6–7 hours, until the potatoes are very tender and easily pierced with a fork. Start checking toward the earlier end of the cooking time.
-
Once tender, don't drain the potatoes. Add the remaining butter and softened cream cheese directly to the crockpot and mash with a potato masher.
-
Gradually pour in ½ cup of warm milk while gently mixing. Add more milk, 1–2 tablespoons at a time, until the potatoes reach your preferred creamy consistency.
-
Taste and add additional salt and pepper if needed. Sprinkle with chopped chives and add an extra pat of butter before serving.
Note
Don't add all the milk immediately. You can always make mashed potatoes thinner, but it's much harder to fix them once they're too loose.
For extra-rich potatoes: Replace some of the milk with heavy cream or half-and-half.
For garlic lovers: Increase the garlic to 4–5 cloves.
For cheesy mashed potatoes: Stir in ½–1 cup of grated sharp cheddar after mashing.
For loaded crockpot mashed potatoes: Finish with cheddar, chopped green onions and crispy bacon.
For vegetarian mashed potatoes: Use vegetable broth instead of chicken broth.
Don't use a blender or food processor. They can quickly turn potatoes gummy. A traditional potato masher gives you much better control over the texture.
Cooking Temp: LOW or HIGH slow cooker setting — approximately 190–200°F (88–93°C) on LOW or 250–300°F (121–149°C) on HIGH, depending on the crockpot model.
