Crockpot Mashed Potatoes

There’s a special kind of joy that comes from a pot of creamy, buttery mashed potatoes, especially when it’s done effortlessly. This Crockpot mashed potatoes recipe has become my go-to for family dinners and holiday gatherings because it lets the slow cooker do the heavy lifting while still delivering the best mashed potatoes ever. The aroma fills the kitchen, the texture is perfectly smooth, and every bite feels comforting and indulgent.

I remember the first time I tried making mashed potatoes in a crockpot—I was skeptical. Could it really be creamy and flavorful without constant stirring and attention? The answer is a resounding yes. With just a handful of ingredients and a few hours of slow cooking, you end up with mashed potatoes that are fluffy, buttery, and full of flavor, without any of the stress that usually comes with stovetop cooking.

This recipe is particularly wonderful for big gatherings. If you’re making mashed potatoes for a crowd, the crockpot method keeps them warm and ready to serve without worrying about them drying out or cooling too quickly. It’s the kind of recipe that allows you to focus on other dishes or spend time with your guests while still having a show-stopping side dish.

And the best part? It’s incredibly versatile. You can make these mashed potatoes as rich and creamy as you like, add a touch of garlic or herbs, or even a little cheese for extra indulgence. Once you get the hang of this easy crock pot mashed potatoes recipe, it will become a staple for every holiday, potluck, or Sunday dinner.

Why You’ll Love It

• Hands-Off Cooking: Set it and forget it! Once the potatoes are in the crockpot, you can focus on other dishes, entertain guests, or just relax without constantly stirring or watching the stove.
• Perfect for Big Gatherings: Making mashed potatoes for a crowd can be stressful, but the crockpot keeps them warm and creamy for hours. No more worrying about timing them perfectly with the rest of the meal.
• Consistently Creamy Texture: Slow cooking gently softens the potatoes and ensures a smooth, velvety mash every time. Even beginners can achieve the best mashed potatoes ever with minimal effort.
• Customizable Flavors: Whether you want classic buttery goodness, a hint of garlic, or a touch of fresh herbs, this recipe adapts beautifully. You can tailor it to your taste without extra fuss.
• Less Cleanup: One pot, one lid, and minimal mess. Compared to traditional stovetop mashed potatoes, the crockpot method saves you scrubbing and keeps your kitchen stress-free.

Ingredient List

For the Mashed Potatoes:

• 5 pounds Yukon Gold potatoes, peeled and chopped
• 1 cup whole milk (or heavy cream for extra richness)
• ½ cup unsalted butter, cut into pieces
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 cloves garlic, minced (optional, but highly recommended!)

For Serving (Optional):

• Chopped fresh parsley
• Extra butter for topping
• Grated Parmesan cheese

Ingredient Notes

• I always use Yukon Gold potatoes for mashed potatoes—they’re creamy, buttery, and mash beautifully without turning gluey.
• Don’t skip the butter! It makes a huge difference in flavor and gives that silky texture everyone loves.
• Milk or cream: I usually go for whole milk for a lighter version, but heavy cream gives it that ultra-luxurious feel.
• Garlic: Totally optional, but roasting or mincing it adds a subtle depth that elevates the flavor without overpowering it.
• Salt and pepper: Simple, but don’t underestimate these—they bring all the flavors together.

Kitchen Equipment Needed

• Crockpot / Slow Cooker: The star of the show—slowly cooks the potatoes to perfection. I love my 6-quart model because it fits a big batch for gatherings.
• Potato Masher or Hand Mixer: For creamy, lump-free mashed potatoes. I usually grab my sturdy potato masher—it’s simple and gets the job done.
• Cutting Board & Chef’s Knife: For chopping potatoes evenly so they cook uniformly. A sharp knife makes prep quick and safe.
• Measuring Cups & Spoons: To get your butter, milk, and seasonings just right.
• Mixing Spoon or Spatula: For stirring in butter, milk, and any extras without scratching your crockpot.

Instructions

1. Prep the Potatoes

• Peel the Yukon Gold potatoes and cut them into roughly 1–2 inch chunks.
• Rinse them under cold water to remove excess starch—it helps make your mashed potatoes extra smooth.
  Pro Tip: Try to cut the pieces fairly even so they cook at the same rate in the crockpot.

2. Add Ingredients to the Crockpot

• Place the chopped potatoes directly into the crockpot.
• Add the butter, minced garlic (if using), salt, and pepper.
• Pour in the milk or cream.
  Pro Tip: Warm the milk slightly before adding to the potatoes to help them cook evenly and stay creamy.

3. Cook the Potatoes

• Cover the crockpot with the lid and cook on low for 4–5 hours or on high for 2–3 hours, until potatoes are fork-tender.
  Pro Tip: Avoid lifting the lid too often; the heat needs to stay trapped to cook evenly.

4. Mash the Potatoes

• Once tender, use a potato masher or hand mixer to mash the potatoes directly in the crockpot.
• Mix until smooth, creamy, and free of lumps.
  Pro Tip: If you like extra creamy potatoes, add a bit more warm milk while mashing and stir slowly to avoid splatters.

5. Taste and Adjust

• Give your mashed potatoes a taste and add more salt, pepper, or butter as needed.
• For a finishing touch, sprinkle with parsley, extra butter, or Parmesan if desired.

Tips and Tricks for Success

• Even potato chunks cook faster and mash more evenly—try to keep them roughly the same size.
• Warm your milk or cream before adding it to prevent cooling down the potatoes and ensure a creamy texture.
• Don’t rush the cooking time—low and slow is key for smooth, fluffy mashed potatoes.
• Use a sturdy masher or hand mixer to avoid lumps; if you want ultra-smooth, a potato ricer works wonders.
• Keep the lid on while cooking to trap heat and moisture; lifting frequently can lead to uneven cooking.

Ingredient Substitutions and Variations

• Potatoes: Russet potatoes can be used instead of Yukon Gold for a fluffier texture.
• Milk/Cream: Almond milk, oat milk, or half-and-half work as alternatives if you want a lighter or dairy-free option.
• Butter: Swap with olive oil or dairy-free margarine for a vegan version.
• Garlic: Roasted garlic adds a sweeter, milder flavor compared to raw minced garlic.
• Add-Ins: Mix in shredded cheese, sour cream, or fresh herbs for extra flavor twists.

Serving Suggestions

• I love serving these mashed potatoes alongside roast chicken or turkey—the creaminess pairs perfectly with golden, juicy meat.
• They’re amazing with gravy or pan sauces—just ladle it on top and let the flavors meld.
• Perfect for Mashed Potatoes for a Crowd at holiday dinners, paired with roasted vegetables and cranberry sauce.
• I often enjoy them with meatloaf or Salisbury steak, the smooth potatoes soaking up every bit of sauce.
• For a cozy, indulgent meal, serve with garlic buttered green beans or sautéed mushrooms—adds a fresh contrast to the richness.

Storage and Reheating Instructions

• Refrigerate: Store leftover mashed potatoes in an airtight container for up to 4 days.
• Freeze: Can be frozen for up to 2 months; portion into freezer-safe containers.
• Reheat on Stove: Warm gently in a saucepan over low heat, stirring frequently. Add a splash of milk or cream to bring back creaminess.
• Reheat in Microwave: Cover loosely and microwave in 1–2 minute intervals, stirring in between for even heating.
• Slow Cooker Reheat: Place mashed potatoes back in the crockpot on low for 30–45 minutes, stirring occasionally until warmed through.

Frequently Asked Questions

Can I use Russet potatoes instead of Yukon Gold?

Absolutely! Russet potatoes work well and will give a fluffier texture, though Yukon Golds are naturally creamier and buttery.

Can I make this recipe vegan or dairy-free?

Yes! Swap the butter for olive oil or vegan butter and use plant-based milk like almond or oat milk. It’s still creamy and delicious.

How long can I keep mashed potatoes in the fridge?

Store them in an airtight container for up to 4 days. Reheat gently with a splash of milk to restore creaminess.

Can I prepare this ahead of time for a party?

Definitely! You can prep and cook them in the crockpot a few hours ahead and keep them warm on the low setting until serving.

Why are my mashed potatoes sometimes lumpy?

Lumps usually come from uneven potato chunks or overcooking. Make sure your pieces are similar in size and mash while still hot for the smoothest texture.

Can I add flavorings like cheese or herbs?

Absolutely! Mix in shredded cheese, roasted garlic, or fresh herbs right before serving to elevate the dish without overpowering it.

Did you try this recipe? Let me know in the comments how it turned out!