Crockpot Mashed Potatoes (Creamy, No-Boil Holiday Side)

If your stovetop is crowded every holiday, these Crockpot Mashed Potatoes are about to become your secret weapon. There’s no big pot of boiling water, no draining in a steamy sink and no last-minute rush. The potatoes cook right in a little broth and garlic, you mash them in the slow cooker, and they stay hot and creamy on WARM until dinner is on the table.

They’re rich, buttery and fluffy, and they pair with almost everything. Spoon them next to this homemade green bean casserole for Thanksgiving, or pile them under saucy crockpot Mississippi chicken on a busy weeknight.

Why You’ll Love These Slow Cooker Mashed Potatoes

• No boiling, no draining. The potatoes steam in a small amount of broth, so they soak up flavor instead of water.
• Frees up the stove and oven. A lifesaver for Thanksgiving, Christmas and Sunday dinners.
• Stays warm for hours. Hold them on WARM for up to 2 hours with no gluey texture.
• Big garlicky, buttery flavor. Garlic cooks right along with the potatoes until soft and sweet.

Ingredients You’ll Need

• Yukon Gold potatoes: Naturally buttery and creamy. Russets work too and give a fluffier, lighter mash.
• Chicken broth: Just enough to steam the potatoes and season them from the inside. Use vegetable broth to keep it vegetarian.
• Garlic: Whole peeled cloves that turn soft enough to mash right in.
• Butter: Real salted butter for that classic holiday taste.
• Milk or half-and-half: Warm it first so the potatoes stay hot and smooth.
• Cream cheese and sour cream: The tangy, velvety combo that makes these taste restaurant-worthy and helps them hold well.
• Salt, pepper and chives: Simple seasoning and a fresh green finish.

How to Make Mashed Potatoes in the Crockpot

1. Prep the potatoes. Peel (or leave some skin on for rustic mash) and cut into 1½-inch chunks so they cook evenly.
2. Load the slow cooker. Add potatoes, garlic cloves, broth and 1 teaspoon salt to a 6-quart crockpot. Toss to coat.
3. Cook. Cover and cook on HIGH for 3½–4 hours or LOW for 6–7 hours, until a fork slides through every piece easily.
4. Mash. Don’t drain. Add butter, cream cheese and sour cream, then mash with a hand masher right in the pot.
5. Make it creamy. Stir in the warm milk a little at a time until the texture is just how you like it. Season with salt and pepper.
6. Keep warm. Switch to WARM, top with more butter and chives, and serve straight from the crockpot.

Tips for the Best Crockpot Mashed Potatoes

• Use a hand masher, not a mixer or blender. Over-working potatoes releases starch and turns them gluey.
• Cut evenly. Same-size chunks mean no hard bits hiding in the mash.
• Warm the dairy. Cold milk cools the potatoes and makes them lumpy.
• Holding for a party? Stir in an extra splash of warm milk every 45 minutes and keep the lid on.
• Make ahead: Mash the day before, refrigerate, then reheat in the crockpot on LOW for 2–3 hours with a little extra milk.

Flavor Variations

• Loaded: Stir in cheddar, crumbled bacon and green onions.
• Ranch: Add 1 tablespoon dry ranch seasoning with the butter.
• Herb and Parmesan: Fold in fresh thyme, rosemary and grated Parmesan.
• Brown butter: Brown the butter in a skillet before adding for a nutty, toasty flavor.

What to Serve With Mashed Potatoes

These are a natural match for turkey and gravy, meatloaf, pork chops or any saucy slow cooker dinner. Try them with a creamy chicken pot pie casserole or spoon a ladle of gravy over the top for the ultimate comfort plate.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stove with a splash of milk and a pat of butter, stirring often. Mashed potatoes with cream cheese freeze better than most: freeze in portions for up to 2 months and thaw overnight in the fridge before reheating.

Frequently Asked Questions

Do I need to boil the potatoes first?

No. That’s the beauty of this recipe. The potatoes cook in broth in the slow cooker until tender, so there’s no boiling or draining at all.

How many people does this serve?

About 10 side servings. For a crowd of 15–20, double it in a 7- or 8-quart crockpot and add about 1 hour to the cook time on HIGH.

Why are my mashed potatoes gluey?

Usually they were over-mixed with an electric mixer or blender. Mash by hand and stop as soon as they’re smooth.

Can I use red potatoes?

Yes. Leave the skins on for a rustic, smashed-style side. They’re waxier, so the mash will be a little chunkier.

More Easy Side Dishes and Comfort Food You’ll Love

• Homemade Green Bean Casserole
• Crockpot Mississippi Chicken
• Chicken Pot Pie Casserole
• Creamy Potato Soup
• 4 Easy Crockpot Recipes for Cozy Family Meals

Crockpot Mashed Potatoes Recipe

Prep: 15 min | Cook: 3½–4 hrs on High | Servings: 10

Ingredients

• 5 lb Yukon Gold potatoes, peeled and cut into 1½-inch chunks
• 6 cloves garlic, peeled
• 1 cup low-sodium chicken broth
• 1½ tsp salt, divided, plus more to taste
• ½ cup (1 stick) butter, plus more for topping
• 4 oz cream cheese, softened
• ½ cup sour cream
• ¾–1 cup warm milk or half-and-half
• ½ tsp black pepper
• 2 tbsp chopped fresh chives

Instructions

1. Add potatoes, garlic, broth and 1 tsp salt to a 6-quart slow cooker and toss.
2. Cover and cook on HIGH 3½–4 hours or LOW 6–7 hours, until very tender.
3. Do not drain. Add butter, cream cheese and sour cream and mash with a hand masher.
4. Stir in warm milk a little at a time until creamy. Season with remaining salt and the pepper.
5. Top with butter and chives. Serve or hold on WARM up to 2 hours.

Nutrition (estimated, per serving): about 290 calories, 6 g protein, 36 g carbs, 3 g fiber, 14 g fat.

Planning your holiday menu? Save these crockpot mashed potatoes to your Pinterest Thanksgiving board so they’re ready when you need them!