Creamy, buttery garlic and herb mashed potatoes made right in the slow cooker! These are the easiest, best tasting mashed potatoes you will ever make!
It’s baaaaaack! Slow cooker mashed potatoes are making a new appearance here on the CDLC blog. My original Slow Cooker Mashed Potato recipe is by far the most popular recipe on this entire blog. Apparently y’all are as obsessed with ridiculously easy and perfectly creamy mashed potatoes as I am. You and me, we’re two peas in a pod I tell ya.
Which is why I just know that you are going to l.o.v.e. this new slow cooker mashed potato recipe. Today we’re adding butter and garlic and bright herbs to a classic side dish so you know it’s gonna be good.
Now let’s break it down. All you do is add some chopped red potatoes to your greased slow cooker. That’s step one. And I’m just going to answer your question now because I know that it’s coming – NO you don’t not need to add any liquid to the pot. Just the potatoes. Pretty cool huh? Plus you can leave the skins on! Red skins in my mashed potatoes make me swoon.
After 2-3 hours of cooking on high (or 5-6 on low) you add the rest of the ingredients. ALL of them. Just dump them in, no need to be graceful about it, we’re about to make a mess anyway.
Now get your hand mixer out and whip those babies up until they’re pretty smooth but still have some chunks of potato throughout. I just pulse the mixer until I get the texture I want. These potatoes are not meant to be perfectly smooth – they are real potatoes, not instant potatoes. Let them keep a bit of texture!
If you want, you can also use a masher. It’s totally up to you. But be sure to check out my tips for perfect mashed potatoes – if you aren’t careful you can end up with “gluey” mashed potatoes. I’ve never had this happen to my potatoes but enough people have been disappointed in their own mashed potatoes that I’ve included some great tips for avoiding that crisis.
And that’s it! Seriously. Perfectly buttery herb mashed potatoes that you made in the crockpot so you didn’t even have to take up any stove or oven space. Thanksgiving is saved.
- 2 pounds red potatoes, washed and chopped into 2-inch pieces (you don't need to peel them)
- 4 tablespoons butter
- ½ cup sour cream (or plain greek yogurt)
- 1 tablespoon minced garlic
- 1 tablespoon finely chopped fresh parsley (or 2 teaspoons dried parsley flakes)
- ½ teaspoon dried or fresh basil
- ¼ teaspoon dried oregano
- 2 teaspoons salt
- 1 teaspoon pepper
- ¼ cup milk
- Add chopped potatoes to a greased slow cooker. Cover and cook on high for 2-3 hours or on low or 5-6 hours on low.
- When potatoes are cooked and fork-tender, add all remaining ingredients (let the butter melt for a couple of minutes). Use a hand mixer or a masher to mash the potatoes. (*see note) Serve warm.
**This recipe can easily be doubled for large groups - just increase the cooking time by 1-2 hours.
**Although I have never had this happen to my potatoes, I have heard some people complain of "gluey" potatoes after mashing. Click HERE for my tips on making perfect, never-gluey mashed potatoes!
Try the original Slow Cooker Mashed Potato recipe!
OH. my. goodness. This sounds delish and so easy! Might have to change my Thanksgiving menu a little… 😉 Thanks for sharing your recipe! Xo, Alison
http://www.simplyfairbyalisonjeanine.com
I would love to make these for thanksgiving to free up some stove space and parade about the wonders of my slow cooker to my sister who hasn’t jumped on the slow cooker party bus just yet.
I would however, like to double the recipe and the timing is a little unclear to me. With adding 1-2 hours to the cooking time, would that become 3-4 hours on high and 7-8 hours on low or am I missing something?
~Trea
Yes, when doubling the recipe, just check on the potatoes every 30-45 minutes or so after the original cooking time. When they are easily pierced with a fork, they are ready to go!
Thanks so much! Can’t wait to try it!
So…. no liquid to cook the potatoes and the garlic isn’t too hot when added raw? Could you add it with the potatoes or would it burn without the liquid?
Hi Denise, no you don’t use any liquid in the crock pot and there shouldn’t be any problem with the garlic being fresh. I wouldn’t add it in before cooking because it would probably burn.
Hi,
I am in love with this recipe! I have a 4qt crock pot and need to double ththee recipe. do you think this will be feasible?
The “gluey” texture that some people are getting is because of the red potatoes. If you use russets or Yukon gold potatoes you’ll get a smoother, fluffy texture.
I will try these tonight. i always put fresh Thyme and Rosemary chopped in my potatoes. Some cream cheese and sharp cheddar too for company.
I’ve never tried the crock pot though. happy Thanksgiving Janet
Yum! Thyme and Rosemary sound amazing! And cream cheese too?! Heaven!!:)
I accidentally bought cream cheese instead if sour cream. Do you have any suggestions on how I can use that and still have the same amazing potatoes you described?
If using Russet potatoes do I need to leave them in longer? I am also going to be doubling the recipe which I know adds time… I bought a bag of Russets before seeing this recipe, but now I know for next time to try red potatoes! 🙂 This will help alleviate some chaos in the kitchen on Thanksgiving, thank you!
Hi Alix! Probably just cut the russets up a little smaller, 1-2 inch pieces should do the trick. 🙂
Thank you so much Tiffany! Happy Thanksgiving!
Thank you so much for this recipe! Made today for Thanksgiving, my local store’s red potatoes looked awful so I got Yukon Gold instead. They turned out AWESOME, best mashed potatoes ever. Will never boil them again!
Have you ever made these up a day ahead of time? Would like to make these today for party tomorrow.
I’ve never made them the day before. I’ve made them the morning-of and they are always perfect. You can make them ahead of time but they might be a little more sense when you re heat them, they’re definitely better fresh!
These look amazing! I’ve used the slow cooker to keep mashed potatoes warm until dinner, but it never occurred to me to make them there.
These look amazing, our Christmas tradition dinner is Prime Rib and these will be the perfect accompaniment!
I made the original mashed potato recipe at Thanksgiving and just made these potatoes for dinner. These were seriously the best potatoes I’ve ever had in my life. I’m not much of a cooker, so I seriously can’t believe how easy these were to make and how delicious they are!
Did these. Wonderful mash potato easy peasy and turned out great I browned off the top in the oven went great with gluten free sausage casserole
I made these last night, and they were freakin’ delicious! I would use half the amount of salt next time (they were a little too salty), but otherwise I wouldn’t change a thing. I also didn’t have a gluey problem.
Made these tonight, best mashed potatoes I have ever eaten!
Could you substitute heavy whipping cream for the milk for a creamy texture? Does anybody have any experience with this substitution for this recipe?
Hi Haley! You could definitely substitute heavy cream – they’ll be more rich but that’s not a bad thing! 🙂
i just bought the Miracle Dough cookbook. It didn’t download. How can I get it? Thanks
Hi Gail! Sorry for any frustration with the download process! Just shoot me an email at tiffanyazure(at)yahoo(dot)com and I’ll help you get it all sorted out!! 🙂
So I just cook the potatoes only in the slow cooker and when they’re done, add the rest of ingredients… correct?
Yep just like the recipes says!
Hello! If I am cutting this recipe in half (as I am only cooking for 2) what should I adjust the cooking time to? Thank you! I look forward to making this!
Hi Kim – I actually always make a full batch of this even if it’s just for me and my husband and then keep half in the fridge or freezer for leftovers cause they keep pretty well! If you definitely want to half the recipe though you probably will need half to two thirds of the cooking time. When the potatoes are very easily pierced with a fork, they’re ready!
These are terrific potatoes! I used peeled Yukon Gold potatoes and a potato masher. One tsp. of salt was perfect for my family since we were having a meat dish with gravy. Some of the potatoes got a little browned while cooking (this started a couple hours into the five hour cooking time, on low), but it didn’t affect the overall flavor. I know I will be making these potatoes again and again. Thank you!
These were very, very good, and incredibly easy
Are you sure it’s OK to use your electric mixer right in the crock pot?
I haven’t had any issues with it!
This recipe is fantastic! I think I just found a new favorite way to make mashed potatoes. So easy too! Thank you!
Two things for other readers….
I cut the salt and pepper in half and it seemed like the perfect amount to me- and I even love my things salty!
Also, I cooked them on high and will do the low option next time. I had a number of potatoes that got a little burnt and that was after about 2 1/2 hrs. I just cut off the burnt part and we still enjoyed this delicious recipe, so it wasn’t a huge deal, but I think the low setting is probably the way to go.
Looks absolutely amazing! I think I’ll have to give this one a try for Thanksgiving 😉
What size Slow Cooker did you use?
When I make a single batch, I use a 4 quart slow cooker.
Thank you! I am making this for Thanksgiving!
Could I make the recipe double + half (5 pounds potatoes, 10 T butter etc) in a 6 qt crockpot?
How long should I allow for the potatos to cook? Once everything s combined, can it all just sit in the crockpot on low until it’s served?
Hi Anne, I would error on the side of more cooking time and keep an eye on them after an extra hour or two. You can always keep them covered with the slow cooker on warm til you’re ready to serve!
Can I make this recipe the traditional way by boiling potatoes in a pot? The reason I ask is because I want to make it for Thanksgiving but my slow cooker isn’t big enough to fit as much as I need it to. If I can, do all of the measurements stay the same?
By the way, what does this do different compared to boiling them in a pot?
Hi Ali! This recipe just allows you to free up stove and oven space! Also, you can keep them warm for a while and serve them right from the slow cooker. You could definitely follow the recipe ingredients and cook the potatoes on the stove though!
Glad to know! Thank you so much!
i made these the other day in prep for thanksgiving and they are AMAZING ! one question- is it possible to make them the day before? and if so, what is your suggestion for reheating? Thanks!
Hi Anne! Yes you could make them the day before (always best fresh but I totally make things ahead of time when I can!) You could keep them in the crockpot, cover it and put it in the fridge if you have room, then reheat right in the slow cooker. You could also put it all in a casserole dish and reheat in the oven for a couple hours on very low temp. I have also used the microwave too but for smaller batches, usually leftovers. Hope this helps!
This is my first time using our crockpot and I’m doubling the recipe and using golden Yukon potatoes. How big should the potatoe pieces be?
When you say grease the crock pot, do you use a cooking spray or do you actually put oil in the bottom of the crock pot?
I just grease with nonstick spray!
Hi Tiffany! This recipe looks great 🙂 Quick question. I plan to make this for Christmas. There will be 8 of us. I plan to have a ham, shrimp dish, and a few other sides. Do you recommend doubling this recipe? Thanks!
Hi Jill! Sounds like an amazing meal to me! I would double – better to be safe than sorry and you can always hang on to some leftovers! 🙂
Did you use salted or unsalted butter?
Unsalted 🙂
Tiffany, do you have the nutritional info for the recipe as is (no doubling)?
It was delish! This is totally the way to make mashed potatoes as I am a snob and prefer real mashed potatoes versus packaged but now you don’t have to boil potatoes.
Hi Michelle! I don’t have the nutrition stats on hand but when I need them I use http://www.myfitnesspal.com it’s free and so easy to use!
You can use a hand mixer in the slow cooker? I figured it would scrap the sides or damage it. This may be one of the best things I have discovered.
Hi Amie, I always make my mashed potatoes this way and never have had an issue with the mixer damaging the slow cooker. 🙂
This was so easy and was delish! It will not disappoint so if you are on the fence just make it. Thank you for this awesome recipe!!
Marde this tonight and it was delish and so easy! Everybody loved it and will definitely make again and again. If you are on the fence just make it!! You will not regret it 😍
Oh thank you. My family loves mashed potatoes, and I’m always looking for ways to sneak our favorite foods into our diet as quickly and hassle-free as i can; because let’s face it, we’re all busy, right?
I especially like that you added the note about the gluey texture problem. In my experience i only ran into that when i used a hand-held emulsion blender.
Any tips on getting that creamy flavor without the sour cream? my son has a whey allergy. doorr
I’d like if you could say which size crock you use for each recipe please.
I made your recipe as a test run for Thanksgiving. Came out amazing! Cook time was a little less than expected. Flavor was great. Salt level might be a little too much for some, so I will reduce it the next time. Otherwise absolutely fabulous! Thanks for sharing