Get ready for the ultimate crockpot mashed potatoes recipe that you’re going to want to serve at any and all holidays!
Crockpot Mashed Potatoes = Best Holiday Side
Mashed potatoes – is there really a better Thanksgiving side dish? I think not. You’re going to want to write down the recipe for these Crockpot Mashed Potatoes because they’re creamy, buttery, and oh-so easy to make!
Why You’ll love them!
Free up your oven and stove top: Cooking a million other things alongside your crock pot mashed potatoes? Free up that precious space in your oven and on your stove.
Hands-off: once you’ve got everything in your crock pot, it’s pretty hands-off from there.
7-ingredients: creamy, luscious mashed potatoes in just 7 ingredients? I think yes!
No boiling involved: why add any unnecessary steps to a recipe that doesn’t need to be complex. There is no boiling of potatoes in this recipe!
Serves a crowd: you’ll note in the recipe card that these mashed potatoes call for 6 lbs. potatoes. This recipe is no joke and will feed your entire extended family.
Tools You Need
- Slow Cooker
- Measuring Cups
- Potato Masher
- Serving Spoon
What You Need
Yukon gold potatoes: Yukon golds are by far the best potatoes for mashed potatoes. We chat more about this below, but just trust us and go golden potatoes!
Chicken broth: broth is used to create moisture inside of the slow cooker while cooking. Feel free to swap for a different broth or water.
Spices: we’re adding flavor to these mashed potatoes with salt, pepper, and garlic powder.
Cream cheese: cream cheese was always my mom’s secret ingredient to incredible Thanksgiving mashed potatoes and it really does add a nice richness.
Butter: it wouldn’t be mashed potatoes without the butter now would it 😀
Greek yogurt/sour cream: Greek yogurt and sour cream both add an incredible tang, which really balances everything out. Feel free to use one or the other or half and half.
What kind of potatoes should I use for mashed potatoes in the slow cooker?
We hands-down recommend using Yukon gold potatoes because they have a softer skin and are so creamy when mashed. But, you can really use any kind of potato. So choose your preference. Other suggestions include:
- Russet potatoes
- Red potatoes
- Idaho potatoes
- Prep potatos: rinse and chop potatoes into 1-inch pieces.
- Add ingredients to slow cooker: add potatoes, broth, salt, pepper and garlic into the slow cooker and toss to combine.
- Add cream cheese and butter: break up cream cheese and butter and spread out the chunks on top of the potatoes.
- Cook on low: cook potatoes on low for 5 hour or until fork tender, stirring occasionally.
- Add Greek yogurt or sour cream: once the potaotes are fully cooked, add in the Greek yogurt.
- Mash: use a potato masher, immersion blender, or hand mixer to mash your potatoes. Give it a taste and season with salt and pepper, as needed.
Should I peel my potatoes first?
You’ll notice in our recipe, we don’t call for peeling your potatoes. However, the option is yours. We love leaving the skin on our potatoes for some added texture, but you’re more than welcome to peel them first.
- Butter and Chives
- Cheddar or Parmesan cheese
- Chopped bacon
We know that mashed potatoes are a very popular holiday side dish, so we’re sharing some of our Fit Foodie faves below to pair your crock pot mashed potatoes with!
Let mashed potatoes cool completely. Then, store them in an airtight container in the refrigerator for up to 5 days.
To Reheat: feel free to reheat your crockpot mashed potatoes right in the slow cooker. Add a little broth and mix everything together. Heat them up on high. You can also use the microwave. Heat mashed potatoes on high for around 90 seconds.
Can you freeze mashed potatoes?
There is a lot of controversy around freezing mashed potatoes and we stand on the side of making and eating them fresh.
- 6 lbs. Yukon gold potatoes (golden potatoes), rinsed and chopped into 1-inch pieces*
- 2 cups chicken broth (or vegetable broth)
- 2 teaspoons salt
- 1 teaspoon ground pepper
- 2 teaspoons garlic powder
- 4-oz. cream cheese
- 1/4 cup salted butter
- 1 cup Greek Yogurt (we used 2%) or sour cream
- Fresh thyme
- Fresh sage
- Salted butter
- Salt and pepper, to taste
- Fresh chives
- Spray a slow cooker with non-stick cooking spray.
- Add the golden potatoes, broth, salt, pepper, and garlic powder to the slow cooker. Mix until well combined.
- Next, break the cream cheese up into 4-5 pieces and spread it over the top of the potatoes. Repeat with the 4 tablespoons of butter.
- Place the lid on your slow cooker and cook the potatoes on low for 5 hours, stirring occasionally.
- When the potatoes fall apart to the touch and are fork-tender, uncover the slow cooker and stir the ingredients together.
- Add the Greek yogurt/sour cream to the slow cooker and stir again until combined.
- Use a hand mixer, immersion blender, or potato masher to mash the potatoes until they have a thick and creamy consistency. Feel free to leave them chunkier if that’s your jam, but make sure not to over mix!
- Serve immediately and garnish if your favorite toppings such as fresh herbs, butter, salt, and pepper, or chives.
Tips & Notes
- We kept the skin on the potatoes. If you prefer peeled potatoes, feel free to peel them.
- The bigger you slice your potatoes, the longer they will take to cook in your slow cooker.
Nutrition FactsServing Size: 1/12 Calories: 243 Sugar: 1 Fat: 7 Carbohydrates: 41 Fiber: 3 Protein: 2
Keywords: crockpot mashed potatoes