Slow Cooker Mashed Potatoes are smooth, silky, and extra creamy. The perfect Slow Cooker potatoes for Thanksgiving or Christmas!
Now that it’s officially Fall, Slow Cooker Mashed Potatoes are at the top of my list. I don’t make them often but when I do (ahem…Thanksgiving and Christmas), I make sure to eat them ALL because they are that good. 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. This is why I add butter and whole milk and cream cheese. They deserve to be made right.
Now my original mashed potato recipe is made the old fashioned way on the stove. Around the holidays, that isn’t always possible because of the other ninety million things you’re making. So, I’m posting an equally delicious slow cooker version that can work around your cooking schedule. Ones that can hang out in the crockpot, ready and waiting for hours. They really are the perfect candidate for the slow cooker which is why I’ve developed and now published this recipe.
You will notice that I cook my potatoes in water in the slow cooker 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. If you like the way some of these extras taste in mashed potatoes, of course add them in.
Cream cheese 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. I also use salted butter because I love the stuff with whole milk. If you’re feeling particularly naughty, half and half or heavy cream would work too, though I refuse to calculate the nutritional info on that.
Because the slow cooker has a ‘keep warm’ function, it is the perfect spot to store these spuds after you’ve mashed. I add a pat or two of butter to ensure they don’t dry out. Totally optional, but makes for a great presentation, along with some dried parsley.
Below are a few photos of the process with the printable recipe card at the bottom, as per usual.
Have a great day, friends!
Slow Cooker Mashed Potatoes
Slow Cooker Mashed Potatoes are smooth, silky, and extra creamy. The perfect Slow Cooker 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 into cold slow cooker. 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 slow cooker. 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