This post may contain affiliate sales links. Please read my disclosure policy.
Crockpot Mashed Potatoes are smooth, silky, and extra creamy. They taste just as delicious as the stovetop version, but made easier because we used the crockpot! They are the perfect make-ahead mashed potatoes for Thanksgiving or Christmas!
My Best Kept Secret During the Holidays
I don’t make Crockpot Mashed Potatoes often but when I do, I make sure to eat them ALL because they are that good. My original mashed potato recipe is made the old fashioned way on the stove. But around the holidays when things are busy and you’re in the kitchen more than any other time of year, sometimes you need to catch a break. The crockpot is just the ticket for freeing up stove space and clearing out brain power. Not only does the crockpot create equally delicious and comparable versions of mashed potatoes, but the crockpot works around your cooking schedule.
Set it, forget it and mash the potatoes when you’re ready.
Crockpot Mashed Potatoes
This is not my first rodeo when it comes to potatoes. Spending a large chunk of my adult life in Idaho, I’ve come to appreciate the beauty of the spud. They are inexpensive and generally simple to make, no matter how. Mashed Potatoes made in a slow cooker are the ultimate simple side dish. You can dress them up, dress them down, make them well in advance and they will taste amazing.
So let’s get this (potato) party started!
Main Ingredients Needed
Nothing too crazy on this list! Super simple ingredients and did you notice my secret ingredient? Don’t forget that cream cheese! Mashed potatoes deserve to be made right! Here is what you’ll need to make perfect crockpot mashed potatoes:
- Idaho Potatoes – I feel like I need to be loyal to the Idaho Russet potato, but you can definitely use any other kind of potato. Yukon Golds are the next best thing for a stellar mashed potato.
- Salted Butter – if you use unsalted butter make sure you taste and season accordingly. Unseasoned potatoes are not delicious.
- Cream Cheese – this is my secret ingredient while mashing because it’s thick, creamy and tangy without being obviously so. Sour cream is too much tang and not enough cream for me, so I always opt for cream cheese.
- Whole Milk – If you’re feeling particularly naughty, half & half or heavy cream would work too, though I refuse to calculate the nutritional info on that.
- Salt and Pepper – to taste!
How to Make Mashed Potatoes in the Crockpot
If you are comfortable peeling potatoes, then you are going to fly through this recipe with no problems at all. Just be sure to not let them cook *too* much longer beyond them being tender. They will get water logged and there is no correcting water logged potatoes. Drain them once they’re tender, mash and then keep them warm in the crockpot until you’re ready to serve.
- Peel and rinse potatoes. Cut into even-sized cubes and place them into a cold crockpot. Add cold water until potatoes are just covered and sprinkle with salt. Add lid and cook on high for 3 -4 hours or until fork-tender.
- Drain potatoes and return to warm crockpot. Mash together with butter, cream cheese, milk, and seasonings. Taste and adjust seasonings. Serve immediately.
- If you’d like to keep these potatoes warm an hour or two before serving, switch to the “keep warm” function and add 1-2 tablespoons of butter to the top of the mashed potatoes to keep them moist. If your crockpot runs a little hot, the bottoms of the mashed potatoes might scorch if left in too long, so just stir occasionally if you keep it warmer longer than two hours and keep an eye on them.
My Potatoes Are Turning Brown! What Should I Do?
There is an enzyme in potatoes called polyphenol oxidase. When that enzyme interacts with the air, it turns any cut edge of the potatoes brown. There is nothing wrong with this happening per say, it is just an unappetizing reality. #science! So the question is how do we prevent this from happening? Two options:
- Add Acid. After your potatoes are peeled and topped off with cold, salted water, add in a little lemon juice, lime juice or vinegar to deactivate this enzyme. Because you’re draining the potatoes, you won’t notice any difference in the taste of the finished mashed potatoes.
- Add Hot Water. Very hot water deactivates this enzyme as well. Place your potatoes into the crockpot and top with boiling, salted water. Then cook on high until done.
You will notice that I cook my potatoes in salted water and that’s it. Lots of other recipes online cook their slow cooker mashed potatoes in chicken broth, vegetable broth or add garlic powder, onion powder or other seasonings. This is a personal preference thing! I really like the purity of a plain mashed potato.
BUT if you like the way some of these extras taste in mashed potatoes, of course, add them in. Here are a couple of ideas to spice up your crockpot mashed potatoes.
Cajun Seasoning. This one will literally spice up your potatoes, but not crazy hot. Cajun seasoning has a rustic taste that goes well with chicken or smoked sausage.
Parmesan with Italian Seasoning. An Italian twist on mashed potatoes. My only word of wisdom here is to use the good kind of parmesan and to add small amounts at a time until the desired cheesy-ness is achieved.
Everything Bagel Seasoning. This will always be a good idea. If you haven’t tried this seasoning before, try it!
Roasted Garlic. Garlic goes with just about anything, including mashed potatoes. So if you love garlic, go ahead and roast some to mix into this recipe.
What to Eat with Mashed Potatoes
Homemade Turkey Gravy Recipe – an obvious and amazing pairing with any mashed potatoes is gravy. It’s a classic for a reason. And it’s because it is SO delicious.
Perfect Roast Turkey – okay, another obvious one for the holidays, but these comfort foods are perfect for those chilly evening dinners with the family.
Simple Sunday Meatloaf Recipe – this is one of my newer recipes that is protein-heavy. Creamy, buttery carbs on the side, makes this meal whole.
More Potato Recipes to Try!
- Twice Baked Potatoes
- Perfect Scalloped Potatoes Recipe
- Best Pan Fried Potatoes
- Delicious Potatoes Au Gratin
- Funeral Potatoes
- Cheesy Bacon & Potato Casserole
Below is the printable recipe card, as per usual. Feel free to save this recipe by pinning, printing or bookmarking. Trust me, you’re gonna want this recipe this holiday season.
Have a great day, friends!
Crockpot Mashed Potatoes
- 4 pounds Idaho potatoes
- 6 tablespoons salted butter
- 8 ounces cream cheese
- 2 cups whole milk
- salt & pepper to taste
- Peel and rinse potatoes. Cut into even-sized cubes (1-inch x 1-inch approximately) and place them into a cold crockpot. Add cold water until potatoes are just covered and sprinkle with salt. Add lid and cook on high for 3 -4 hours or until fork-tender.
- Drain potatoes and return to warm crockpot. Mash together with butter, cream cheese, milk and seasonings. Taste and adjust seasonings. Serve immediately.
- If you’d like to keep these potatoes warm an hour or two before serving, switch to “keep warm” function and add 1-2 tablespoons of butter to the top of the mashed potatoes to keep them moist. If your crockpot runs a little hot, the bottoms of the mashed potatoes might scorch if left in too long, so just stir occasionally if you keep it warmer longer than two hours and keep an eye on them.