Slow Cooker Mashed Potatoes are creamy, buttery and delicious! Easy prep and little work gets the job done with these velvety rich mashed potatoes. No boiling required, just chop, mash and season for the best fluffy Slow Cooker Mashed Potatoes!
When you make mashed potatoes in your slow cooker, there is no need to boil the potatoes and you free up your stove for other holiday baking. It’s easy to use your CrockPot or slow cooker to make rich and creamy mashed potatoes!
This is the first year we are not traveling or visiting anyone for Thanksgiving or Christmas. On Thanksgiving day, we had a full Thanksgiving feast in our home with just the four of us. To make it easier and free up my stove-top for other cooking that morning, I decided to cook the mashed potatoes in the slow cooker. These Slow Cooker Mashed Potatoes are so fluffy and yummy!
Make-Ahead Mashed Potatoes and Keep Warm in CrockPot
You can prepare the slow cooker mashed potatoes ahead so you can focus on other recipes that require more of your attention. They stay warm and fluffy in the slow cooker up to 2 hours after cooked. I usually plan to start them 5 hours before it’s time to eat.
Here’s how: 4 hours to cook, a couple of minutes to drain and mash, then 1 hour to let it stay warm before we eat. That leaves an extra 1 hour for it to continue keeping warm in the slow cooker while we eat and then come back for seconds!
How to Make Slow Cooker Mashed Potatoes
- Peel and chop 4 large Idaho or Russet potatoes and place in slow cooker
- Cover with cold water
- Cook on high 4 hours
- Drain and return potatoes to slow cooker
- Mash potatoes and add desire mix-in’s such as butter, cream cheese, milk, salt etc.
- Keep in slow cooker on warm up to 2 hours.
Ingredients to Mix with Slow Cooker Mashed Potatoes
There are many variations of mashed potatoes depending on what ingredients you want to mix in. Although I love a rich cheesy mashed potato dish every once in a while, I typically like the potatoes to be the star of the show. I keep it simple with only salt, butter and heavy cream. You can add cream cheese, chives, chicken broth, sour cream, shredded cheese, etc.
The recipe below is my base recipe for Slow Cooker Mashed Potatoes, but you can decide to add or take away more as you like. It’s a very forgiving recipe.
Slow Cooker Mashed Potatoes
These Slow Cooker Mashed Potatoes will go great as a side dish with many meaty meals like my favorite Oven-Baked Ham, Island Pork Tenderloin, and Meatloaf. Serve the mashed potatoes with gravy, or a cheesy version with mozzarella or cheddar! Cream cheese makes a velvety creamy texture, or maybe you want to roughly mash them so they’re chunky. The sky’s the limit with these slow cooker mashed potatoes!
No-Boil Mashed Potatoes
Slow Cooker Mashed Potatoes require no boiling. Just chop your potatoes and toss them into the CrockPot filled with water and the slow cooker will do the rest! There is no boiling water splattering over your stove and making a mess. Who has time to clean that up especially on a busy Thanksgiving or Christmas day?
It is too easy to make mashed potatoes in your slow cooker! You’ll be thankful for such a simple recipe and to free up your stove. Plus, anything I can make ahead of time and keep warm is a winner in my book!
Slow Cooker Mashed Potatoes
- 4 large Idaho or Russet potatoes peeled and cut into chunks
- 1/2 cup butter more or less, to taste
- 1 cup heavy cream more or less, to taste
- Salt, to taste
- Place chopped potatoes in slow cooker. Pour water over top until potatoes are just covered. Cook on high, covered, 4 hours.
- Drain potatoes and return to slow cooker. Add rest of ingredients and mash. Keep on warm until ready to serve, up to 2 hours.