Mashed potatoes are a must for any comfort meal, but let’s be honest—boiling, draining, and mashing can be a bit of a hassle, especially when you’re busy cooking other dishes. That’s why these Crockpot Mashed Potatoes are a game-changer! Just toss everything in, let the slow cooker do the work, and mash them up right in the pot. No babysitting, no extra dishes—just rich, buttery mashed potatoes with minimal effort.

Why You’ll Love This Recipe

Completely hands-off – No need to boil or drain!
Perfect for holidays – Frees up stove space for other dishes.
Rich and creamy – Slow cooking infuses all the flavors together.

Ingredients

(A quick preview—find the full ingredient list below!)

Potatoes (Yukon Gold or Russet work best)
Butter and heavy cream
Garlic (optional for extra flavor)
Salt and pepper
Sour cream (for extra creaminess)

Directions

Step 1: Prep the Potatoes

Peel and chop the potatoes into chunks. Add them to the crockpot with butter, garlic, salt, and a little bit of water or broth.

Step 2: Slow Cook Until Tender

Cover and cook on low for 6-7 hours or high for 3-4 hours until the potatoes are fork-tender.

Step 3: Mash Right in the Crockpot

Use a potato masher or hand mixer to mash them to your desired consistency. Stir in heavy cream and sour cream for extra richness.

Step 4: Serve and Enjoy

Taste and adjust seasoning if needed. Keep warm in the crockpot until ready to serve.

Expert Tips and Tricks

Yukon Gold potatoes make the creamiest mash, while Russets give you fluffier potatoes.
Add a splash of broth while cooking for extra flavor.
For extra smooth potatoes, use a hand mixer instead of a masher.

Recipe Variations and Possible Substitutions

Make it cheesy – Stir in shredded cheddar or parmesan.
Garlic lovers – Roast garlic separately and mash it in at the end.
Dairy-free option – Use coconut milk or a dairy-free butter substitute.

Serving and Pairing Suggestions

These mashed potatoes go with everything—from holiday turkey and gravy to a simple weeknight meal with roasted chicken or meatloaf. They’re also perfect with beef stew or pot roast!

Storage and Reheating Tips

Store leftovers in the fridge for up to 4 days.
Reheat on the stove or microwave with a splash of milk to loosen them up.
Freeze in an airtight container for up to 2 months. Thaw overnight and reheat gently.

FAQs

Can I leave the skins on?
Absolutely! It adds texture and extra nutrients.
How do I prevent gluey mashed potatoes?
Don’t over-mash! Use a masher or hand mixer on low speed.
Can I make these ahead of time?
Yes! Keep them on warm in the crockpot for up to 3 hours before serving.
What’s the best potato to use?
Yukon Gold for creamy mashed potatoes, Russet for light and fluffy ones.

Conclusion

Crockpot Mashed Potatoes are the ultimate no-fuss side dish. Whether you’re making them for a holiday feast or a simple family dinner, this method gives you perfectly creamy, buttery potatoes without the extra work. Try them once, and you’ll never go back to boiling and draining again!

The Easiest Crockpot Mashed Potatoes – Creamy, Fluffy, and Hands-Free!

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These Crockpot Mashed Potatoes are the easiest way to get creamy, buttery mashed potatoes without the hassle of boiling and draining. Just toss the ingredients in the slow cooker, let them cook until tender, and mash them right in the pot. Perfect for busy weeknights or holiday meals when you need to free up stove space!

Author: Touria Elkoudssi
Prep Time: 10 minutes
Cook Time: 6 hours (on low) or 3 hours (on high)
Total Time: 6 hours 10 minutes
Yield: 6–8 servings 1x
Category: Side Dish
Method: Slow Cooker
Cuisine: American
Diet: Vegetarian

Ingredients

Units Scale

3 lbs Yukon Gold or Russet potatoes, peeled and chopped
4 tbsp butter
1/2 cup heavy cream
1/2 cup sour cream
2 cloves garlic, minced (optional)
1 tsp salt (adjust to taste)
1/2 tsp black pepper (adjust to taste)
1/2 cup chicken broth or water (for cooking)

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Instructions

Prep the Potatoes – Peel and chop the potatoes into chunks and place them in the crockpot. Add butter, garlic (if using), salt, and chicken broth or water.
Slow Cook – Cover and cook on low for 6-7 hours or high for 3-4 hours, until potatoes are fork-tender.
Mash the Potatoes – Use a potato masher or hand mixer to mash the potatoes directly in the crockpot. Stir in heavy cream and sour cream until smooth and creamy.
Serve – Taste and adjust seasoning if needed. Keep warm in the crockpot until ready to serve.

Notes

Yukon Gold potatoes make the creamiest mash, while Russets are lighter and fluffier.
For extra flavor, replace water with chicken or vegetable broth.
A hand mixer will create ultra-smooth mashed potatoes, while a potato masher will leave some texture.
Keep mashed potatoes warm in the crockpot for up to 3 hours before serving.