These ultra rich and creamy crockpot mashed potatoes feed a crowd! No boiling or valuable oven space required for this classic holiday side dish recipe.
Creamy, dreamy, savory mashed potatoes – is there really any better holiday side? I don’t think so! Made in the crockpot with only 7 simple ingredients, it’s never been easier to whip up such a quintessential side.
We love this crockpot mashed potatoes recipe for many reasons – the creaminess, taste, and texture can’t be beat. But we also love it because it’s easy! No boiling required, no precious oven or stovetop space needed, and it doesn’t require much hands-on time. Keep this classic mashed potatoes recipe in your back pocket this holiday season.
“First time making crockpot mashed potatoes and they were amazing!!! A definite crowd pleaser and so easy to make! Thank you!!” – Monica
What is in crockpot mashed potatoes?
These slow cooker mashed potatoes come together with 7 basic ingredients you likely have on hand already. You need:
- Cream Cheese (my mom taught me this one!)
- Greek Yogurt or Sour Cream
What kind of potatoes should I use for mashed potatoes?
Yukon gold potatoes are the best potatoes for mashed potatoes. While other potatoes work in a pinch, Yukon gold are far superior!
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Variations of Crockpot Mashed Potatoes
This recipe is for classic, creamy mashed potatoes. Put your own spin on it with any of the following:
- Potatoes: Instead of Yukon gold potatoes, use Russet potatoes, red potatoes, or Idaho potatoes.
- Sour Cream: We love these mashed potatoes with plain 2% fat Greek yogurt, but sour cream is a delicious, tangy alternative.
- Toppings: Top mashed potatoes with more butter and chopped chives, shredded cheddar or parmesan cheese, and crumbled bacon for the ultimate side. You could even set up a mashed potato bar this holiday season!
- Vegan: For vegan mashed potatoes, replace the chicken broth with vegetable broth, and use vegan versions of cream cheese, butter, and yogurt/sour cream.
What kind of potatoes are best for crockpot mashed potatoes?
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 – choose whatever kind you like best. A few others that would be delicious as mashed potatoes are Russet potatoes, red potatoes, or Idaho potatoes.
Should you peel the potatoes first?
You’ll notice in our recipe, we don’t peel the potatoes. We love leaving the skin on for added texture, but it’s totally up to you! If you’d like to use peeled potatoes, peel them before chopping.
How big should the potatoes be?
You’ll need about 6 pounds of Yukon gold potatoes. For best results, try to keep the potato chunks similarly sized – this ensures the potatoes cook evenly. We recommend cutting them into about 1-inch chunks. Any bigger and they’ll take even longer to cook.
Storing Crockpot Mashed Potatoes
Once the mashed potatoes are completely cool, transfer to an airtight container and refrigerate for up to 5 days.
To Reheat: Feel free to reheat your crockpot mashed potatoes right in the slow cooker on high (or in the microwave). Add a little broth and mix everything together. Heat until warmed through.
We don’t recommend freezing mashed potatoes. The texture and consistency of the potatoes becomes grainy and not that tasty. Crockpot mashed potatoes are best enjoyed fresh (or reheated as refrigerated leftovers).
We usually make these crockpot mashed potatoes for the holidays, but they’re delicious any time of year! Rich and creamy crockpot mashed potatoes pair well with any of these holiday-worthy recipes including:
Crockpot Mashed Potatoes
- Fresh thyme
- Fresh sage
- Salted butter
- Salt and pepper to taste
- Fresh chives
- Spray a slow cooker insert with nonstick cooking spray.
- Add the chopped potatoes, broth, salt, pepper, and garlic powder to the slow cooker. Mix until well combined.
- Break the cream cheese into 4-5 pieces and place on top of the potatoes. Repeat with the 4 tablespoons of butter.
- Place the lid on your slow cooker and cook 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 (or 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 with your favorite toppings including fresh herbs, butter, salt, pepper, or chives.
Tips & Notes
- Storage: Store mashed potatoes in an airtight container and refrigerate for up to 5 days.
- Reheating Instructions: Feel free to reheat your crockpot mashed potatoes right in the slow cooker on high (or in the microwave). Add a little broth and mix everything together. Heat until warmed through.
- Potatoes: We kept the skin on the potatoes. If you prefer peeled potatoes, peel them before chopping. The bigger your potato chunks, the longer they will take to cook in the slow cooker.
Photography: photos taken in this post are by Erin from The Wooden Skillet.