Crockpot Mashed Potatoes — Creamy Slow Cooker Comfort

If you love mashed potatoes but dread standing over a pot and constantly testing for doneness, Crockpot Mashed Potatoes are about to become your new best friend. This slow-cooker version gives you that classic creamy, buttery texture with minimal hands-on time — perfect for busy days, holiday prep, or when you want a reliably delicious side without babysitting the stove. Expect tender potato chunks infused with savory broth, finished with rich butter and milk for dreamy results.

What Makes These Crockpot Mashed Potatoes So Special

There are a few things that set this slow-cooker method apart: first, the hands-off convenience — set it and forget it. Second, cooking the potatoes in broth instead of water subtly enhances their flavor so every bite tastes savory and well-rounded. Finally, the gentle, even heat of the crockpot gives tender potatoes that mash smoothly without getting gummy. This approach is forgiving, simple to scale for a crowd, and gives you more time to work on the main course.

Ingredients & Why They Matter for Crockpot Mashed Potatoes

• 3 lb Yukon Gold potatoes — These are naturally creamy and buttery, which translates to a smooth, flavorful mash that doesn’t need a lot of extras.
• 1 cup chicken or vegetable broth — Cooking potatoes in broth adds depth. If you prefer neutral flavor, water will work, but broth will make them taste more savory.
• 1 cup whole milk — Warm milk makes the mash rich and luscious. You can swap with half-and-half or an unsweetened dairy-free milk if desired.
• 4 tbsp unsalted butter — Butter is the backbone of mashed potato richness. Using unsalted lets you control the seasoning precisely.
• 1 tsp salt — Season during cooking and adjust at the end so the potatoes are well balanced.
• 1/2 tsp freshly ground black pepper — Adds a gentle warmth and counterpoint to the creaminess.
• 2 tbsp sour cream (optional) — For extra tang and silkiness; it brightens the overall flavor without overpowering.
• 2 tbsp chopped chives or parsley (optional) — Fresh herbs lift the dish visually and flavor-wise with a subtle herbal note.

A Practical, Step-by-Step Guide to Making Crockpot Mashed Potatoes

1. Prep the potatoes. Rinse and peel if you prefer a smooth mash (skins can be left on for texture and extra nutrients). Chop into even chunks about 1½–2 inches so they cook uniformly.
2. Load the crockpot. Place the potato chunks in the crockpot. Pour the broth over them, sprinkle the salt and pepper, and distribute the butter in small pieces across the top.
3. Cook low and slow. Cover and cook on LOW for 3–4 hours, or on HIGH for 1½–2 hours. They’re done when a fork slides through easily — no resistance.
4. Check and drain. If there's a lot of liquid left when they're tender, drain most of it, keeping a little in reserve to adjust texture later.
5. Warm the milk and mash. Warm the milk (cold milk can cool the potatoes too much), then mash potatoes in the crockpot with a masher or use a hand mixer for an ultra-smooth finish. Add milk gradually to control consistency.
6. Finish with extras. Stir in the sour cream if using, and adjust salt and pepper to taste. For a glossy finish, mix in another small pat of butter.
7. Keep warm and serve. Switch the crockpot to the warm setting if serving later, and stir occasionally to prevent a skin from forming. Garnish with chopped chives or parsley just before serving.

Timing, Prep Notes, and When It's Ready

• Active prep time: About 15 minutes to peel and chop.
• Cooking time: 3–4 hours on LOW or 1½–2 hours on HIGH, depending on potato size and crockpot model.
• Holding: The warm setting will keep potatoes ready for up to an hour without a major change in texture — stir occasionally to keep them smooth.
• Ready to enjoy: When a fork slides easily through a chunk and you can mash them to your desired creaminess, they’re ready. Taste and adjust seasoning before serving.

Nutritional Snapshot (Approximate per Serving)

Below is an estimated nutrition breakdown for one serving (assuming 4 servings total). Values will vary by exact ingredients and portion size.

• Calories: 320 kcal
• Protein: 6 g
• Carbohydrates: 48 g
• Fat: 12 g
• Fiber: 4 g
• Sodium: Approximately 560 mg (varies with broth and added salt)

Common Questions About Crockpot Mashed Potatoes

Can I make these dairy-free or vegan?

Yes. Use a plant-based milk like unsweetened oat or soy and swap butter for a vegan butter or olive oil. Choose vegetable broth and skip the sour cream or use a dairy-free alternative.

How do I prevent the mash from becoming gluey?

Overworking starchy potatoes like Russets can make them gluey. For a creamier but still fluffy texture, use Yukon Golds and mash gently by hand. Add warm milk gradually and stop mashing once you reach your preferred consistency.

Can I make them ahead of time?

Yes. You can prepare them in the crockpot and keep them on warm for up to an hour. For longer storage, refrigerate and reheat gently with extra milk or broth to loosen them — rewarm in a covered dish in a low oven or on the stovetop over low heat, stirring often.

There you have it — a cozy, reliable way to make mashed potatoes in your crockpot that frees you up to focus on the rest of the meal. Whether you're feeding a family, prepping for a holiday, or just making an easy comfort-food side, this method delivers tender potatoes, full flavor, and a texture you can tailor to your liking. Happy cooking — and enjoy every creamy spoonful!

Crockpot Mashed Potatoes

Rich, creamy mashed potatoes made effortlessly in the crockpot — perfect for holidays, weeknight dinners, or anytime you want hands-off comfort food.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Servings 4

Calories 320 kcal

Ingredients

  

• 3 lb Yukon Gold potatoes
• 1 cup chicken or vegetable broth
• 1 cup whole milk
• 4 tbsp unsalted butter
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp sour cream (optional)
• 2 tbsp chopped chives or parsley (optional)

Instructions

 

• Wash, peel (optional), and cut the potatoes into roughly 1½–2 inch chunks so they cook evenly. Place the potato pieces into the crockpot.
• Pour the chicken or vegetable broth over the potatoes, then add 1 teaspoon of salt and the black pepper. Dot the butter pieces over the top.
• Cover and cook on LOW for 3–4 hours or on HIGH for 1½–2 hours, until the potatoes are fork-tender. Cooking time varies with crockpot model and potato size — test by piercing a piece with a fork.
• When potatoes are tender, drain any excess liquid if there's a lot, but reserve a bit of cooking liquid if needed to loosen the mash. Return potatoes to the crockpot on the warm setting.
• Warm the milk (in the microwave or stovetop) so it blends smoothly, then add it a little at a time while mashing. Mash with a potato masher for a rustic texture or use a hand mixer for ultra-smooth results. Stir in sour cream if using.
• Adjust seasoning with more salt and pepper to taste. If the potatoes are too thick, stir in a splash of reserved cooking liquid or more warm milk until you reach your desired consistency.
• Finish by stirring in a knob of butter for shine, then sprinkle chopped chives or parsley over the top before serving. Keep on the warm setting until ready to serve, stirring occasionally to prevent a skin from forming.