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.

Crockpot Mashed Potatoes | Easy, Creamy & Delicious

Name: Crockpot Mashed Potatoes | Easy, Creamy & Delicious
Prep time: 15 min
Cook time: 3 h 15 min
Total time: 3 h 30 min
Cuisine: American
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

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

Scale

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

Cook Mode Prevent your screen from going dark

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