Some recipes just taste like home. These Crockpot mashed potatoes fill the kitchen with warmth and buttery comfort while you go about your day. No boiling, no draining, no fuss—just soft, creamy potatoes that melt into every bite. Perfect for a slow Sunday, a busy Thanksgiving morning, or any night that needs a little cozy.
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Why You’ll Love These Crockpot Mashed Potatoes
These Crockpot mashed potatoes make life easier and meals richer. You can make them ahead, skip the boiling pot, and keep them warm until dinner. The slow cooker lets the potatoes soak up all that broth flavor before the butter and cream turn them into something magical.
They’re the kind of slow cooker mashed potatoes that fit right into the rhythm of real life—hands-free, stress-free, and deeply satisfying.
Ingredients You’ll Need
Core Ingredients
This recipe uses everyday ingredients you probably already have. Nothing fancy, just good food that comes together easily.
You’ll need Yukon Gold potatoes, broth, salt, heavy cream, butter, and a few cloves of garlic. Each piece plays a role in flavor and texture.
Why These Ingredients Work
Yukon Gold potatoes give a creamy, buttery finish without needing much effort. Broth brings savory depth from the inside out. Butter and cream make every spoonful rich and silky. Garlic adds that soft, irresistible aroma that fills the kitchen as they cook.
How to Make Crockpot Mashed Potatoes
Step-by-Step Overview
- Add broth and salt to the Crockpot.
- Clean and chop potatoes into 1-inch pieces, then stir them in.
- Cook on high for about 3 to 3½ hours until fork-tender.
- Warm cream, butter, and garlic in a saucepan until the butter melts and the garlic smells lovely.
- Mash the potatoes right in the Crockpot—no draining needed.
- Gradually pour in the warm cream mixture while mashing.
- Adjust salt and pepper to taste, then keep them warm until serving.
Texture and Consistency Tips
Mash gently and stop when they’re smooth but not sticky. Over-mashing can make them gluey. Add more butter or cream for a silkier feel. The handheld masher gives you perfect control.
Pro Tips for Perfect Mashed Potatoes
Use a hand masher instead of a mixer for the right texture.
Leave the skins on for a rustic, homey feel or peel for extra smoothness.
Season a little at a time and taste as you go—potatoes love salt but don’t rush it.
Substitutions & Variations
For a vegetarian version, swap the chicken broth for vegetable broth.
You can use milk or half-and-half instead of cream if you prefer something lighter.
Red potatoes also work well, though they create a slightly chunkier mash.
Serving Suggestions
Garnishes
Top with chopped chives, parsley, extra butter, or a sprinkle of Parmesan for flavor and color.
Pairings
These Crockpot mashed potatoes go beautifully with Brown Gravy, Smothered Chicken, or Creamy White Wine Pork Chops.
Try them alongside Sautéed Green Beans or a cozy bowl of Slow Cooker Beef Stew for Cozy Winter Dinners.
They’re a must for Thanksgiving, Christmas, or any comforting weeknight meal.
Storage & Leftovers
If serving later, keep them warm in the Crockpot and stir occasionally.
For next-day leftovers, reheat slowly on the stove or in the slow cooker with a little cream and butter until creamy again.
Avoid freezing—the texture changes after thawing.
Equipment You’ll Need
A 6–7 quart Crockpot works best for this recipe.
A hand masher gives you perfect texture control.
You’ll also want a garlic press and a butter dish with clear measurements for easy prep.
Crockpot Mashed Potatoes Recipe Card
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Crockpot Mashed Potatoes | Easy, Creamy & Delicious
- Total Time: 3 hours 30 minutes
- Yield: 10 servings 1x
Description
Creamy Crockpot mashed potatoes with no boil and no drain. Potatoes cook in broth, then soak up warm butter, cream, and garlic for a silky, make-ahead mash perfect for holidays or weeknights.
Ingredients
5 pounds Yukon Gold potatoes, cut into 1-inch pieces
1 cup chicken or vegetable broth
1 teaspoon salt, plus more to taste
1 cup heavy cream
1/2 cup butter
4 cloves garlic, minced
Freshly ground black pepper, to taste
Optional: chopped chives, parsley, extra butter, Parmesan
Instructions
1. Add broth and salt to the Crockpot and set to High.
2. Scrub and chop potatoes into 1-inch pieces. Peel if you prefer. Add to Crockpot and stir to coat.
3. Cover and cook on High for 3 to 3 1/2 hours until fork tender.
4. During the last 15 minutes, warm cream, butter, and garlic in a saucepan over medium heat until butter melts and garlic smells fragrant.
5. Mash potatoes directly in the Crockpot. Do not drain.
6. Slowly pour in the warm cream mixture while mashing. Stop when creamy. Do not over-mash.
7. Season with more salt and pepper to taste.
8. Switch to Keep Warm if serving later. Stir before serving.
Notes
For best texture, use a handheld wire masher and avoid an electric mixer.
Yukon Golds give a naturally creamy mash. Russets also work well. Red potatoes need gentler mashing.
Vegetarian swap: use vegetable broth. For a lighter version, use half-and-half or milk.
Leave skins on for a rustic texture or peel for extra smoothness.
Garnish ideas: chives, parsley, Parmesan, or a pat of butter.
Keep warm in the Crockpot for up to 2 hours and stir occasionally.
Reheat gently with added cream and butter. Freezing not recommended.
- Prep Time: 15 minutes
- Cook Time: 3 hours 15 minutes
- Category: Slow Cooker Recipes
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: about 3/4 cup
- Calories: 336
- Sugar: 3 g
- Sodium: 310 mg
- Fat: 18 g
- Saturated Fat: 10.6 g
- Unsaturated Fat: 6.9 g
- Trans Fat: 0.5 g
- Carbohydrates: 39 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 44 mg
More Such Recipes
If you love cozy slow cooker recipes, check out:
- Classic Mississippi Pot Roast in the Crock Pot
- Kentucky-Style Crockpot Potatoes Recipe
- Creamy Crockpot Mac and Cheese
FAQ
Can I keep mashed potatoes warm in the Crockpot?
Yes, use the “keep warm” setting for up to two hours and stir now and then.
Can I make these ahead of time?
Yes, you can make them a day before. Reheat gently with extra cream and butter.
What kind of potatoes work best?
Yukon Golds are ideal for a naturally creamy mash. Russets are a solid backup.
Final Thoughts
These Crockpot mashed potatoes are proof that simple food can feel special. They’re creamy, rich, and comforting—without all the extra work. Whether it’s a holiday table or a weekday dinner, they fit right in.
If you loved these Crockpot mashed potatoes, share or pin this recipe, and follow along on Pinterest or Facebook for more cozy slow cooker dishes.