Crockpot Mashed Potatoes are smooth, silky, and extra creamy. Perfect make-ahead mashed potatoes for Thanksgiving or Christmas!
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. Around the holidays, that isn’t always possible because of all the other things you’re making. So, I’m posting an equally delicious crockpot version that can work around your cooking schedule.
Crockpot Mashed Potatoes
This is not my first rodeo when it comes to mashed potatoes. I’ve made this Classic Mashed Potatoes Recipe, Loaded Smashed Potatoes, and Crispy Mashed Potato Rosettes. Plus there are quite a few potato recipes to choose from on the blog. What I’m trying to say is, you’re going to love this Crockpot Mashed Potatoes Recipe because I’ve done the testing for you and have come up with a certifiably delicious recipe. It’s creamy, buttery, potatoey and yet it’s made in a slow cooker. A set it and forget it side dish that is perfect to make ahead of time. Not to mention, you can customize this recipe by subbing out ingredients or adding seasonings that you like.
So let’s get this (potato) party started!
Crockpot Mashed Potatoes Recipe
If you’re going to buy the potatoes, peel the potatoes, rinse the potatoes, cut the potatoes, cook the potatoes and mash the potatoes, you better make all that work worth eating the potatoes. They deserve to be made right. So here’s what you’ll need to make perfect crockpot mashed potatoes.
- Idaho Potatoes – you could also use golden potatoes for a nuttier flavor. But for this recipe, I liked using good ‘ol Idaho potatoes.
- Salted Butter – if you use unsalted butter make sure you taste and season accordingly. Unseasoned potatoes are so bland!
- 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
- 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.
Variations
You will notice that I cook my potatoes in water in the crockpot and not chicken broth, vegetable broth, garlic powder, onion powder or anything along those lines. That’s because I like my potatoes to only taste like potatoes and butter. I like recipes a certain way so that’s how I make them.
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.
Amazing Baked Ham – if you’re not into turkey so much, this baked ham is for you! Or this Amazing Brown Sugar Ham Glaze Recipe… both are great options to go with Crockpot Mashed Potatoes.
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
Crockpot Mashed Potatoes are smooth, silky, and extra creamy. Perfect make-ahead mashed potatoes for Thanksgiving or Christmas!
Ingredients
- 4 pounds Idaho potatoes
- 6 tablespoons salted butter
- 8 ounces cream cheese
- 2 cups whole milk
- salt & pepper to taste
Instructions
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.
Sheenam | thetwincookingproject.net says
These mashed potatoes look so good!!!
Carla says
My mother in law always heated her milk so the potatoes didn’t cool off when milk was added. It does work well!
jilliano says
Hi Lauren,
Do you recommend a slow cooker with a latched lid like yours? Mine is not latched like that, but maybe it allows too much heat to escape?
I’d love to hear your thoughts! Thank you!
Lauren says
I don’t latch the lid when I’m cooking. It’s meant for travel. Maybe you should look into getting another crockpot?! I know lots of them, depending on how old they are, can vary significantly.
Katie M. says
Hi Lauren, These Slow Cooker Mashed Potatoes look so creamy, dreamy, & devine!!!!
So ready for you to bring on the recipes. I also enjoy your life & family posts.
Thank you, Lauren for your time & hard work your, Laurenslatest. blog. Please feel no guilt on the time you work on laurenslatest*******You are doing a Good job on laurenslatest..
Enjoy the peace of a job well done on your laurenslatest blog*****get the sleep you need, in- person time with your family, & time to yourself. Your laurenslatest blog family will be here for You & lift You up in prayer!!!! Much Love & Smiles to you, Lauren
Ashley says
Would Yukon gold potatoes work well with this recipe, too? Those are my favorite! Or would you recommend using Idaho potatoes as it is listed in your ingredients? Thanks!
Lauren says
I think they would work just fine! I just prefer Idaho potatoes.
Lois says
If I’m halving the recipe, do I halve the cook time too?
Denise J says
Hello,
Can I substitute something else for cream cheese?
Lauren says
try sour cream
Bridget Schofield says
Amazing. I also love my potatoes to taste like 🥔 potatoes! But the Everything Bagel seasoning is a great idea. 🥯😀
Kristen says
Made these for thanksgiving last year and I will never make them any other way! So easy and yummy!