Slow Cooker Mashed Potatoes

 These mashed potatoes will change your life. Creamy, tons of flavor, and seriously the easiest slow cooker mashed  potatoes you will ever make – you’ll never go back to boiling and smashing!


Slow Cooker Mashed Potatoes

 This recipe is life changing! At least for me it was. For a long time I avoided making mashed potatoes as a side dish in our house because I hated the peeling and boiling and smashing process. It was too time consuming for me for a side dish and I’d rather spend that time working on my main entree to be honest. Or hanging out with my husband… or reading a book… or eating chocolate…..    There are quite a few things I could think of doing with the time that might be spent laboring over mashed potatoes.

But this recipe? Literally changed my life. So thank you, slow cooker mashed potatoes, I owe you big time.

Slow Cooker Mashed Potatoes

Slow Cooker Mashed Potatoes

Of course my husband is probably not all that grateful that this recipe changed our lives. For some reason he isn’t head over heels in love with the idea of having mashed potatoes as a side to every. single. meal.   What?? You don’t want mashed potatoes with pizza? Who are you??

Try a normal human being. That’s who he is. But it’s okay, because after the initial oh-my-gosh-this-is-amazing-I-can’t-stop-making-mashed-potatoes phase, you will then enter the I’ve-got-an-ace-up-my-sleeve-and-I-call-it-slow-cooker-mashed-potatoes phase. And that my friends, is a very good phase to be in.

Slow Cooker Mashed Potatoes

Slow Cooker Mashed Potatoes

These slow cooker mashed potatoes require, seriously, 7 minutes of preparation. All you have to do is cut up your potatoes – you don’t even have to peel them if you don’t want to – and then let them cook for a few hours. When they’re done, you come back, dump the last few ingredients in, and whip those babies up in a matter of about 1 minute. The end. Perfect mashed potatoes every single time. No peeling, no boiling, no mashing. Just a whole lot of amazing mashed potato eating going on. Once you try these, you will never need another mashed potato recipe for as long as you live.

Slow Cooker Mashed Potatoes

What people are saying about these Slow Cooker Mashed Potatoes

“Wow! Just made this tonight and it was so very easy and fabulous. Thank you so much.” – Rowena

“O M G…..easiest way to make mashed potatoes EVER!!! They are delicious and I can’t wait to make them again!!!” – Dawn

“Oh my goodness – I tried this today (Thanksgiving!), just so we could open up some stove top space… and they are WONDERFUL! SO tasty. And beyond easy! Thanks for sharing this!” – Laura

“Genius! Tried this out last night to go along with my slow cooker Salisbury steaks and they were fantastic! I’d love to link to your recipe with my next blog post! So yummy, thanks for sharing!” – Sarah

Slow Cooker Mashed Potatoes
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4.88 from 8 votes

Slow Cooker Mashed Potatoes

These mashed potatoes will change your life. Creamy, tons of flavor, and seriously the easiest mashed potatoes you will ever make - you'll never go back to boiling and smashing!
Course Side Dish
Cuisine American
Keyword creamy, mashed potatoes, slow cooker
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 6
Author Tiffany


  • 2 pounds red potatoes, cut into 2 inch pieces (you can peel them but I never do - I love red potato skins in my mashed potatoes!)
  • 1/2 cup sour cream (or plain greek yogurt)
  • 1/4 cup milk
  • 2 teaspoons minced garlic
  • 2 teaspoons salt
  • 1 teaspoon black pepper


  • Spray the inside of a slow cooker with cooking spray. Add chopped potatoes. Cover and cook 2-3 hours on high or 5-6 hours on low.
  • Add sour cream, milk, garlic, salt, and pepper to potatoes. Use a hand mixer to blend together all ingredients. (Please see note below recipe!) Give them a taste and add more salt if desired. Serve plain, or with any favorite toppings such as gravy, or cheese and bacon. OR - check out my brand new variation - [url:1]Slow Cooker Buttery Garlic Herb Mashed Potatoes[/url]!


***RECIPE UPDATE*** A few readers have written in with a question about their potatoes tasting great but the consistency turning out “like glue” – I’ve never had this happen to my mashed potatoes but I did a little bit of research and found some information about how to avoid “gluey” potatoes. Click HERE for some of my tips!

***RECIPE UPDATE*** Some readers have reported that their potatoes were not nearly done cooking after 3-4 hours and not soft enough to mash at this point. After asking around and doing some digging, I’ve concluded that in most if not all of these instances, an older crockpot was being used (older than 3-5 years). Newer crockpots should have no issue cooking the potatoes fully in about 3 hours. 

Try these other holiday side dishes…

Slow Cooker Buttery Garlic Herb Mashed Potatoes

Slow Cooker Buttery Garlic Herb Mashed Potatoes

Garlic Sour Cream Mashed Potatoes |

Garlic Sour Cream Mashed Potatoes

Candied Pecan Sweet Potato Casserole

Candied Pecan Sweet Potato Casserole 

Apple Cranberry Walnut Salad

Apple Cranberry Walnut Salad

And don’t forget the turkey leftovers!

Leftover Turkey Corn Chowder |

Turkey Corn Chowder

Leftover Turkey Taco Salad

Turkey Taco Salad

Turkey Enchiladas

Turkey Enchiladas

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Genius! I gotta try these!

    The cut potatoes don’t discolor during that time in the crock pot? (Turn pink or brown?)

      I haven’t had any issues with that!

        Do u add any liquid in them while potatoes cook

          Nope, that’s part of what makes these potatoes great – they go straight in the crockpot, no water! 🙂

      The minerals from the water is what makes them discolor, so having them dry in the crockpot will alleviate that problem. Same reason why they don’t discolor when you make roasted potatoes in the oven. 🙂

        I have mine in the slow cooker now and they are turning brown.

          Hi Maria, not sure why they are turning brown. Are you using red potatoes? Also, are they brand new or have they been sitting in storage for a long time?

        might sound extravagant but I use bottled water to cook all my vegetables.. to many minerals or worse chlorine in the water

      Mine didn’t come out good. I let them cook for 4 hours and they were still too hard to smash.

        Hi Klarissa, I’m sorry they didn’t come out for you, I’ve had hundreds of people make and report back great results on this recipe – I’d love to help you figure out what went wrong. Can I ask how old your crockpot is?

      Mine started to turn brown and I stirred them as best I could. They are starting to get soft and it isn’t as noticeable.

      I had the same problem with my potatoes turning brown. Oh well. I hope the people don’t get scared off from eating them. 🙂

    I make mine the same way, except I use cream cheese instead of sour cream

I never thought of making mashed potatoes in a slow cooker! Such a great idea, clean and easy! Pinned!

Do you add water when you cook the potatoes in the slow cooker?

    Nope! You just throw them right in the slow cooker, just make sure to grease it first with some cooking spray!

Found this post via Pinterest. I really don’t like peeling and boiling potatoes for mashed potatoes. It’s a big reason why we rarely eat them, even though it’s a favorite food in our house. This technique worked out so well. I’m really surprised, especially since it’s only cooking spray and the potato chunks in the crockpot. I tossed the cooked potatoes into my mixer(the hand ones bother my wrists) and only used butter, milk & 1/8-1/4 tsp of salt. Everyone loved it.

Those look DELISH! I’m like you, I love mashed potatoes but always thought it took so much time and effort. I will give this a try. Silly question, what sized crock pot do you use?? Thanks for sharing the recipe!

    Yes yes, i want to kno too what size crockpot was used for 2lbs potatoes.

      Hi Melanie, for 2 pounds you will need at least a 2-quart slow cooker but a larger one will work too.

        I have a larger crock pot (8 quart, I believe) and used 2 pounds of potatoes. It did not work well. It felt like the potatoes were both overcooked (on the outside) and undercooked (in the middle). I was so disappointed, this looked like such a great recipe. Maybe if I had used a smaller crockpot, they would have been closer together, and cooked better?

Drooling over this. I love that their red potatoes because I love seeing the skin peek through the mash.

How grateful and I that you posted this before thanksgiving! And to think I almost considered skipping the potato this year…….

These look wonderful. Pinning them and hoping to make them for Thanksgiving!

Love this Potato Mashed!!

These look great! Just wondering if any type of potato would work, such as russet, gold or sweet potatoes?

I can’t wait to try this method!

What size Crock pot do you recommend?

Do you just put the potatoes in the slow cooker by them selves?

how many servings does this make?

    4-6 🙂

      Would you triple it for 10-15 people?

      Also, I want to prep the potatoes the night before. Have you ever done that? Would you leave them to soak in water over night so they don’t dry out?

      Thank you! can’t wait to try these!

Peel a clove of garlic and toss it in to cook with the potatoes. Double yum! Thanks for this great recipe.

This is exactly how I make mine. Only I had no recipe haha. I just didn’t like boiling potatoes. We LOVE garlic so we add extra (minced garlic and garlic salt). If you want to get fancy add in some shredded Guyere cheese and chives.

    We add feta to ours sometimes, sounds weird but it is delicious.
    We have added all sorts of cheese. Havarti has been a favorite, but Gruyere or parmesan is great too. 🙂

if you double the recipe for around 10-12 servings do you need to adjust the slow cooker time in any way??

    Maybe increase the cooking time a little but not much, they should be pretty soft!

      Looking to make for 16 people. Triple all ingredients?

How soft do the potatoes get? Do they break into little piece? I was wondering if you could pull them out and smash them and bake them in the oven.

    When fully cooked, the potatoes are very soft and mash very easily. 🙂

Wow! Just made this tonight and it was so very easy and fabulous. Thank you so much.

Wow! Just made this tonight for dinner. It was so easy and fabulous. Thank you.

I tried this tonight but peeled the potatoes first. It did not turn out as good as I’m sure leaving the skin on would have. I do not recommend doing it this way.

I do not have any red potatoes on hand, can I use idaho potatoes instead?

    Yes, you may need to increase cooking time slightly. 🙂

      Will the skins on? Or peel the Idaho potatoes?

any liquid added to the crockpot with the potatoes?

    Nope! You don’t need to add any water. 🙂

My only question … the potatoes go in with nothing else to cook (at first)? Dry potatoes cooking in the crock pot? Just double checking … I’m making these for Thanksgiving, don’t want to screw it up!

    Yep they go straight in the crockpot with no water – seems crazy but it works! 🙂

O M G…..easiest way to make mashed potatoes EVER!!! They are delicious and I can’t wait to make them again!!!
Thanks for sharing 🙂

My husband is also not head over heels with mashed potatoes. If I only make 1 pound (because I will eat all 2 pounds otherwise!) do you think I need to adjust the cooking time?

Ok maybe a stupid question but I guess this comes from years of making mash potatoes on the stove… Am I covering them with water when they are cooking or no? Just the potatoes, pretty much being steamed in the crockpot?

    Hi Angela! That’s one of the great things about this recipe – no water needed! Just put them right in a lightly greased crockpot and you’re good to go 🙂

Just wondering – would the mashed potatoes reheat well if made ahead? How would you recommend reheating them if I can’t bring the crockpot with me to Thanksgiving dinner?

What size crock-pot do you use for this “normal” size portion?

Don’t use a beater – use either an old fashioned potato masher or a potato ricer to avoid the “glue/paste” texture which comes from using a beater. Also, I would add a little bit of stock or some type of liquid while cooking the potatoes – and start with the potatoes at room temperature & NOT cold from the fridge.

I’m worried my hand mixer will scratch my ceramic insert. Anyone notice any scratching in their crocks from their beaters? Excited to try such an easy, yummy looking recipe! Thanks for sharing!

These look great! Is the minced garlic fresh garlic or dried minced garlic? Thanks!

    I used minced garlic from a jar which is the same as fresh garlic!

Could you use a dutch oven for this?

    Hi Karina, I haven’t cooked at all with dutch ovens so I’m not positive how it would turn out!

I’m get ready to make these for and early Thanksgivkng dinner but I have to bring them prepared to the gathering which is an hour away. Any suggestions to keep them from drying out or getting weird in that time?

You. Didn’t mention any liquid in the initial cooking of the potatoes. Did you start with some water?

    Nope – this recipe doesn’t call for any liquid! Just put the potatoes right in a greased slow cooker. 🙂

Would I need to adjust cooking time using Yukon Gold potatoes? Also, I have a non-stick slow cooker and can’t mix right in it. Will the potatoes “lose” anything if I transfer them to another bowl for mixing?

    No you probably don’t need to adjust the cooking time if you’re using the same amount of potatoes but you can just transfer the potatoes to another bowl to mix them. 🙂

Hi. This is a dumb question….But do you put water in the crock pot?

Disregard that question. I found the answer in previously asked questions! Thank you. Can’t wait to try this.

Can I use idahos instead of red skins?

What size crockpot did you use?

has anyone tried this recipe with russet potatoes?

    Russet potatoes should keep them from becoming gluey — the starches in red potatoes don’t take well to over-mashing, but russets do fine.

I am thinking about making these for a school potluck. Do you think I could make them the night before, refrigerate and then reheat the next day in crockpot?

Could you freeze this prior to cooking it and then dump it in when ready?

Hi, what size crockpot is this recipe for?
Great recipe, plan on making it for Thanksgiving.

    4-Quart 🙂

These look amazing!!!
what do you think I should do about tripling the recipe re: cooking time in the crockpot? I’m making mashed potatoes for 18 people, and would love to use this technique….

    Hi Katie! I’d Add a couple of hours to the cooking time. Probably check it after the regular cooking time, and then again each hour over that! 🙂

      Thanks, Tiffany!!

I love to do mashed potatoes this way too. They look so delicious!

Once the potatoes are all mashed and ready to go how long can they sit in the slow cooker on the warm setting? I’m worried about them getting weird 🙂

    I think you could leave these for several hours with the lid on and crock pot on “warm” without an issue. Just give them a stir before serving 🙂

So here is my question. When you boil potatoes, pasta, chicken, etc., it is important to generously salt the water so they are infused with the salt/flavor. If you don’t, the salt you apply after just sits on top of the food, but never becomes part of the dish, even after you mash the potatoes. How do you overcome that with this with this recipe? I’m trying this tomorrow for a dry run before thanksgiving bc we will be doing Thanksgiving at a cabin with 1 oven/stovetop and 30+ people.

    Hi April! I have had hundreds of people try this recipe and no one has had any issues with the salt “not becoming part of the dish” so I think that you don’t need to worry about it 🙂

      Just made these as a dry run for Thanksgiving. AMAZING! Even my husband, who is a very picky eater, likes them. I left the skins on, just added butter and milk, plus salt and pepper. YAY! No more giant pots of boiling water to dump in the sink. I used a masher and then a hand mixer. Perfect. Not gluey or gummy at all. Thanks so much for this recipe.

    I am in the same boat. We have a precursory Thanksgiving dinner with about 40 of our closest friends every year and I make the mashed potatoes. I usually do salt the water beforehand but a lot of it gets lost in the water so I would just taste it after they are mashed and add as necessary. I just make sure to mix it really well after adding salt or any other seasonings using my Bosch mixer for about 20 seconds. Always been good.

I’ve never seen garlic mashed look so good! I seriously need to try these! LOVE that they are done in the slow cooker, I saw a slow cooker mashed potato recipe last year and thought I should try it but forgot about it, now these I can’t forget about!

I am a mashed potatoes FANATIC! But my husband never complains, because my mashed potatoes are pretty delightful. I make them about the same way, but I will put a half cup of (healthy-no HFCS) salad dressing depending on the “style” of our meal: ranch is good for pretty much anything, but if I’m making something Italiany (it’s a word, and we do have mashed potatoes with lasagna, spaghetti, pasta, etc.), I’ll use Italian dressing. Mexican, we use Kraft’s salsa and cheese ranch (dying), and that way I never have to make super salty boullion gravy, which never turns out perfect. We rarely gravy our potatoes because we have found ways around it. I’ll usually add a block of cream cheese to the mix if I don’t have sour cream or greek yogurt on hand, and it makes it super creamy and fattening (and by that, I mean delicious). Also, I always, always, always use my Bosch mixer to mash up my potatoes! We like ’em creamy here.

Sorry for the novel. I have a potato problem.

You can also help avoid “glueiness” by soaking and draining/rinsing the cut potatoes in cold salt water to leach out a lot of the starches that cause it before you put them in for cooking….

I have russet potatoes on hand. Can I use them instead?

    Yes you can! 🙂

Where has this been all of my life!!! Thanks for sharing!

    You’re so welcome Dorian! 🙂

Do you have to add sour cream ?

    No it’s up to you! I definitely love it in the flavor of the potatoes but you could get away with skipping it if you’re not a sour cream fan. I’d probably add a little more milk and maybe some more salt just to boost the flavor. 🙂

Hi there! Love the look of this recipe! Hosting Thanksgiving for the 1st time ever and planning to make these to free up time!! Do you know if Gold Potatoes would work the same for this? They were the kind recommended by Trader Joes for mashed potatoes, but I just wanted to doublecheck. Also, if I’m making the recipe for 10 people – would you recommend I more than double your recipe? I’m thinking of using 6 pounds of potatoes. Thanks so much for your help!!


I was thinking about swapping the sour cream for plain greek yogurt…mainly because I plan on eating a “LARGE” serving size of these potatoes and the gym is NOT on the agenda! Has anyone tried this? Does it still taste (relatively) the same?

    Yep that will work fine, the recipe actually calls for “sour cream, OR plain greek yogurt” so you’re right on track!

I only have Russet potatoes, I saw in another comment that they will work. But with the skin still on? Thanks!

Hello! I am making these for thanksgiving this Thursday and I will be having a group of 6 adults and 3 kids so I wanted to double it. Should I cook on high for 3-4 hours?

    I’d give it 3-5 hours just to be safe! If they’re fully cooked and tender and you’re not ready to finish preparing them, you can keep the lid on with the cooker on the lowest setting (or unplugged, lid on, covered with a kitchen towel) until ready, then add the ingredients and give them a quick whip! 🙂

This is the easiest and delicious side dish ever. My husband was a bit skeptical, but now a true fan. Thank you!

    So glad you loved it! A recipe that wins over the husband is definitely a KEEPER in my book!! 🙂

If I am using russets should I peel them before putting in the crockpot?

    It’s completely up to you – the skins can stay on if you want, or if you prefer potatoes without skins you can peel them! The fact that they are russets shouldn’t matter too much, the skins will still soften and taste delicious. 🙂

What do you think about substituting sour cream with cream cheese?? Thoughts, help?

    I’ve had a few readers write in saying that they added cream cheese and loved it! Probably 4-8 ounces, depending on how “cream cheesy” you want them. I’d soften the cream cheese in the microwave first to help them blend into the potatoes better. 🙂

Quick question – Day before Thanksgiving. We have an early dinner tomorrow so I don’t think I have enough time to cook these in the crockpot tomorrow. Can I cook them a day early? Should I cook them and leave them or make the potatoes and warm them tomorrow? I am unsure how to make this time work. I am making a large batch so need about 7 hours cooking time. Any thoughts?

    Hi Lisa – sorry I wasn’t able to get back to you earlier today! If you haven’t already sorted it all out – I’d recommend cooking them on high first thing in the morning. As long as you have about 4 hours and cut the potatoes into small chunks (1-2 inches) they should end up cooked through. 🙂

Do you know if these reheat well? Thanks.

    Hi Kristen! They do reheat well, I make these for my husband and myself and eat them throughout the week. They are always most fluffy and tasty the day-of though! 🙂

Hi, do you actually add the garlic AFTER the potatoes are cooked or could it also be added in with the potatoes while they are cooking? Thanks! I’m making this today and I think they are going to be ‘smashing’! 😉

    I think there is a chance it could burn if you put it in while cooking, it tastes amazing though when added at the end! 🙂

      So it’s not too garlic-ey tasting if added at the end? Thanks for your help!

        I haven’t had any complaints of too much garlic taste 🙂

Hi ladies! I see that I can use russet potatoes but has anyone tried them and if so are they good? And would I peel them or leave the peel?

How do you know what the potatoes are done cooking? Also, is it better to cook it on high or on low?

    The potatoes should be very easily pierced with a fork when they are finished cooking. High and low both work – just depends on on how much time you have. I like to cook them on high and then if I am not quite ready to serve them when they’re done cooking and tender, I just leave the lid on and set the cooker to the lowest setting OR unplug the slow cooker and leave the lid on, then drape a towel over the top of the cooker to help keep the heat in. Then right before serving you can add the rest of the ingredients and whip them up. 🙂

Does it work with any type of potato? I’m going to make them for thanksgiving tomorrow and I have russet potatoes. Thank you!

    I’ve had readers report great results with russets 🙂

      Thank you so much!!

If i need to triple the recipe, how long do I cook it on low/high?

I am not a huge fan of the cooking sprays. Do you think if I coated the cooker with butter that it would turn out ok? Thanks for this idea ~ can’t wait to give it a try.

    Yes I think that will work fine! 🙂

Do u put all the ingredients in all at once?

I’m trying these today for Thanksgiving. I’m using regular russet potatoes though. I’ll let you know how they turn out! 🙂

Oh my goodness – I tried this today (Thanksgiving!), just so we could open up some stovetop space… and they are WONDERFUL! SO tasty. And beyond easy! Thanks for sharing this!

If I am halving the recipe do I cut the cook time at all?

So there’s no water needed while they cook?

Totally off-topic, but my husband begged me to ask where you got your cutlery – he’s been looking for this pattern for ages! 🙂

I cut up 5 lbs of Idaho potatoes and put in my huge 6 qt crockpot the night before Thanksgiving and let the potatoes cook on low for about 8 hours. In the morning, they were nice and soft but had a brown tint to them and a funky smell?????? Did I cook them too long?

    It sounds like they were cooked for too long 🙁 I’m so sorry!

Made this for Thanksgiving and it was a huge hit! Thanks for sharing

Made this for Thanksgiving and it was a huge hit! Thanks for sharing

Hi- I made these twice and both times the potatoes against the edges of the crock pot cooked to hard (almost like roasted potatoes) and so when i mashed the potatoes they had hard overcooked pieces in them. any ideas why this happened?

    Hi Maria, the potatoes might actually be undercooked. Are you using a crockpot older than 3 years? Older crackpots have a tendency to cook unevenly and take longer to cook.

Have you tried this with russet potatoes? Red potates are normally only found in high-end grocery stores here in Malaysia and it is quite troublesome for me to get them as I’ve moved to a really small town.
I also believe it is significantly expensive compared to russet potatoes. We always make mashed potatoes using russet potatoes but never in a slow cooker.

    Some readers have reported success with russets

Making these tomorrow for Sunday dinner. Can’t wait 🙂

Wanted to comment again, I went ahead and made these tonight because since I was trying something new, I wanted to do them ahead of time just in case. Mine cooked about 2 and half hours on high and came out perfect. I did have to add a little more milk than the recipe called for, but that’s probably because I used slightly over 2 pounds of potatoes.

They’re delicious as-is, but next time I think I’ll try cream cheese instead of sour cream. The sour cream didn’t lend much in the way of flavor, so these would work using just milk and nothing else, although cream cheese would definitely bump up the creaminess factor.

Since we’re not eating them until tomorrow, I spread them into a pyrex dish coated with butter and will just heat them back up in the microwave when it’s time for dinner.

Thanks for the wonderful idea.

I made this recipe for the first time for Thanksgiving this year. The taste was wonderful and they were so easy. The only problem I had was that they were SOOOO salty. I doubled the recipe, so that would have been 1.333 tablespoons of salt. I used 1 heaping tablespoon (which I think was a little less than 1.333), but they were almost unbearable. Very little of them were eaten and I threw the rest away. Have you run into this problem before? I don’t know what I did wrong. Nevertheless, I will DEFINITELY be making them again because they were so good. I’ll just use less salt! Thanks for the recipe!

Is that the little dipper crockpot you are using?

    I’m not sure what a little dipper crockpot is?? But you can use any crock pot for these potatoes.

    That is definitely not a little dipper. She is using a regular sized crockpot! Little Dipper only fits like 2 cups in it lol Typically used for dips.

Hi. I was wondering if when making crock pot mashed potatoes, do you put any water in with the potatoes to cook?

    Nope, no liquid!

I am trying this again today for the second time. I followed your recipe exactly, and I studied your pics to determine the size of your slow cooker, and size of potatoes after being cut, but after 3 and a half hours on high, they were still too hard to mash. Oops. I was going to a potluck dinner. Double oops. After whirling them in my food processor with a stick (!) of butter, I brought finely chopped herbed red potatoes to dinner. Sigh. Lesson: always try a recipe first before trying it on company. Today I’m going to cook them for as long as it takes, darn it. On high. In my 10 year old Crockpot brand 4.5 qt. slow cooker: HOWEVER, thank you for the recipe – I will not give up!

    Hi Gretchen! I’m really sorry about your first batch – most people have had lots of success with this recipe and my family personally loves it, we won’t make mashed potatoes any other way now! However, I noticed that you said you are using a 10-year old crockpot… after several people mentioning that their potatoes were not cooked enough to mash after a few hours, I’ve done a little digging and come to the conclusion that older crockpots (over 5 years old) take quite a bit longer to cook the potatoes fully. Newer crockpots seem to have no issue cooking the potatoes in about 3 hours. Just some food for thought! 🙂

      Mine cooked in 2 and a half hours, on high and I used a little over 2 pounds of potatoes.

I was skeptical about not having any liquid in to start, but went ahead anyway. I thought I was clever, just halving my potatoes, but the larger pieces apparently needed way longer to cook, so they werent all the way done when I mashed them. Despite the bf’s assurance that chunky mashed potatoes are awesome, I will not be making that error again.

Yo, but this recipe is fantastic. Well, the method, anyway. I did my own seasonings. But I will definitely be trying again with appropriately chunked potatoes! I almost never make mashed potatoes because it seems like such a hassle to do it on stovetop. (Additionally, being able to put this on at roughly the same time as a turkey and walk away takes the stress levels down a notch during the holidays, yknow?) Thanks!

We tried these potatoes for Christmas, but they turned black, so did the water that had built up. The only difference I could find was mom used white potatoes. Ideas?

    It’s probably the potatoes, sorry! I can only vouch for success with red potatoes because that is what I always use. 🙂

Do I add the sour cream and the rest of the ingredients before they r cooked or after cooked.

Do you really put nothing other than the raw cut up potato in the slow cooker while they are being cooked? Not a little bit of water or butter?

    Yep, no liquid!

Genius! Tried this out last night to go along with my slow cooker Salisbury steaks and they were fantastic! I’d love to link to your recipe with my next blog post! So yummy, thanks for sharing!

Can’t wait to try these! Can I use an immersion blender instead of a hand mixer? I don’t have a hand mixer, so I would love to try these with an immersion blender, if possible. Thanks 😉

    I haven’t tried an immersion blender. I would probably suggest trying a hand masher if you don’t have a hand mixer. 🙂

This mashed potatoes recipe looks SO good!!!! I am pinning it right now. Thanks. 🙂

Oh no I didn’t read all the way through and added all the ingredients…. Are they ruined

    Hi Jackie – I’m not sure, I’d just give it a whirl and see how it goes!

TIFFANY!! I made these for the Christmas party & they were D E L I S H !! Someone there was lactose intolerant, so I just mashed some with a fork & a splash of broth – perfection!!

And then, since I had some left (mine was one of the last pots out on the buffet table), I took the leftovers & made Cheesy Potato Soup! Just added a bit of cream, broth, milk, & more seasonings, plus the cheese, crumbled bacon, & broccoli. Mmmmm… I think that’s what’s for dinner!

    Ooh – cheesy potato soup?! YES PLEASE!

I lightened the recipe a bit by using half cauliflower and half potatoes.

Hi I was just wondering what exactly the amount of a”serving” is?

I just made these for our Sunday lunch and they are so yummy!!! Thank you so much for sharing this recipe. And they were so much easier to make than the old way!

Just made these. Greased crock pot, new pot. The browning I think is coming from turning up on high. i had mine turned up to cook quicker. Mistake. Anyway, finished the recipe and removed the browned tough bits. Tastes good to me!

It also depends on the type of potatoes used, I know that Yukon Gold New Potatoes for sure cannot be used for mashed or whipped potatoes, they will turn out to be a gluey thick glop

Can you use white potatoes?

    Sure! I prefer the red but white should work as well.

These look yummy and easy! But could i use a 8 qt crockpot?

Yummy and easy! =) But will this recipe work in a 6 qt crockpot?

I have been doing this for Thanksgiving and Christmas Dinners since the late 80s.
We melded a large extended 5-family Southern CIRCUS to include all second cousins, so this was the BEST thing we did to keep the FEAST going.
Such a great thing for holidays.
Keep them on warm and everyone gets seconds and thirds without nuking them.
My mother-in-law was jealous of this and my festive cottage cheese potato salad.

Hi! I was wondering if the garlic should be cooked or does it cook immediately?

    Hi Ana, I always throw it in as-is, turns out great!!

Has anyone tried mashing them with a hand masher? I like my potatoes a little lumpier and don’t find that I get that consistency with a hand held blender.

If you were to double this recipe, would you need to add any cooking time to your slow cooker?

Trying it out tonight before thanksgiving so I can make it for the big day.


    Hi Emma, sorry for the late response! You can double and add an extra hour-ish to your cooking time. I always error on the side of more cooking time, if they’re ready before the big feast you can always leave them on warm in the cooker!

Should you soak the potatoes before to remove starch?

    I haven’t had any issues with the starch, you don’t need to soak them 🙂

If Potatoes Are Done Early, Can I Keep Them On Warm? Or How Should I Re Hea Them?

Doesn’t cooking the potatoes release the starches in the potatoes, in effect in relieving them of potential gluey consistency? or does that just result in less hearty potato texture in the end? Just wondering. I love the idea of cooking them without liquid, but have also had the issue with glue in the end.

    Hi Jennifer, I personally haven’t had an issues with a gluey texture but I have had a few readers report back with that problem so I included a link to a page with tips for perfect, non-gluey potatoes! 🙂

I know this is an old article, but I just wanted to comment on the speed of cooking issue – this varies by Brand as well as age, and also to some extent by slow cooker size. My 6.5 litre CrockPot is a speed demon and will easily cook a batch of potatoes in 4-5 hours on Low, but my 3.5 litre unbranded supermarket pot is a gentler soul and would take at least 8 hours on low.

The only solution is to experiment and get to know your pot.

Would you vary the cooking time if you half the recipe?

    Hi Katie, You definitely don’t need to cook them as long if you are making a half recipe. As soon as they are fork-tender they are good to go!

So excited to try your garlicky mashed potatoes this Thanksgiving. We have 9 people coming and a big crockpot, so we were planning to double the recepie. Do you know if it will cook in 4 hours or will we need to extend the. Cooking time ?

    I would give it some extra cooking time, you can always just keep the crockpot on warm until you’re ready to serve them! 🙂

I love this site – its so usefull and helpfull

The glue texture comes from using the beaters to mash the potatoes. I always use a masher and the texture is perfect.

What size is your crockpot?

So I am making this for a group tomorrow night but I work 9-5:30. I am going to make a 5lb bag, do you think it will be okay to cook that long on a low setting? Also, doni double the ingredients as well?

If your mashed potatoes are coming out like glue you have whipped them to long.. Also using a crock pot ( slow cooker) takes too long for just mashed potatoes.. I would boil them in a pot and mash them in the same pot. Also you can make mashed potatoes the day before and reheating them in the microwave with great results. Or put them in a crock pot (slow cooker)to warm them up Thank you for the recipe.. I would call them garlic mashed potatoes. hahaha Have a wonderful Holiday Season… Faye

I cooked these last night on low for about 7 hours because I doubled the recipe. Easy to mash and turned out great. Only thing is, I doubled the ingredients, but the pepper is super strong. I would recommend not doubling the salt, pepper, or garlic and adding to taste afterwards. I’m going to add more sour cream and milk to try and balance it out.

Can you use any type of potato with this recipe?

I have for many,many years used can milk along with butter, to make my mashed potatoes, my family and friends loved them, my children has carried on this same tradition, my mother did the same recipe , for her many years, we really love these potatoes fixed this way, YOU must try them ONCE, you will hookdvfo life!!!!

These were AMAZING! This was my first time making potatoes this way so I was very attentive to the time they spent in the crock pot, and just as your notes said it took my new crock pot just over two hours for them to be perfect. I think next time I’ll take it a little easier on the sour cream (I eyeballed it and very possibly put too much 🤷🏻‍♀️).

My boyfriend said they were the best he’d ever had! I can’t wait to try more of your recipes !

4 stars
looks interesting..gotta try this recipe!

5 stars
These are insane. I had never cooked mashed potato in a slow cooker before I read this post and now, I wont be turning back, they are the best!

Can the recipe be doubled by just cooking twice as long?

    Nancy- because it’s a slow cooker, you shouldn’t have the double the cooking time! Just a little bit extra. Think of it as a pot of water.. depending on the amount in the pot will be how long it takes to get to boil. Less time if it’s shallow, more time if it’s a lot water. But once the water boils, it’s the same! Same with a slow cooker. Tack on a little extra for it to reach the appropriate temp, then the rest will be the same!

5 stars
A word about the “gluey” potatoes…this usually happens when your cooked potatoes (mashed or not) are allowed to cool. You cannot do this. The complex starches will basically congeal and give you that “gluey” texture! You must keep them at a constant TEMPERATURE! For slow-cooker mashed potatoes, count back from when dinner will be served and make sure the crock-pot of potatoes is started.

what do you think about cooking the potatoes and roast together in the slow cooker?
Then, remove the potatoes to another pot for the finishing touches.

5 stars
Great recipe!!! I love this blog and I am a regular viewer of the site. When I like any recipe I try to make it myself. Please keep it up to posting such great RECOPIES!

    You are so kind! Thank you!! 🙂

5 stars
Meshed potatoes are my favorite!

    Awesome! I hope you enjoy this recipe 🙂

The cut potatoes don’t discolor during that time in the crock pot? (Turn pink or brown?)

    This should not be an issue!

Do you add water when you cook the potatoes in the slow cooker?

    You don’t need to for this recipe!

5 stars
Hi. You have great recipes. I use half red potatoes and white. The white break down and the red don’t as much. I like rustic potatoes. Some smallish lumps. I put some milk into the crockpot. Then finish up with cream cheese and cream.

    Thanks for your input, Mindy!

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