Slow Cooker Mashed Potatoes (Easy Crockpot Recipe)
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These quick, easy Slow Cooker Mashed Potatoes will change your life. No peeling, no boiling, no mashing! Super creamy and fluffy, these mashed potatoes are the actual best you’ll ever make.
Want all things potatoes? Me too! Check out my other popular recipes for Slow Cooker Garlic Herb Mashed Potatoes, Instant Pot Baked Sweet Potatoes, and traditional Baked Potatoes.
Why You’ll Love These Slow Cooker Mashed Potatoes
I boiled this slow cooker mashed potatoes recipe down (ha ha) to the essential reasons why it rocks:
Fastest prep ever — These crockpot 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.
No peeling — This point deserves to stand out because peeling potatoes is a total bummer. No need for this recipe! You’ll get perfect, creamy slow cooker mashed potatoes every single time without peeling, boiling, or 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.
Red skin potatoes — I’m a sucker for those baby reds. So quick to cook up and so easy to whip together, they don’t taste gluey like other potato varieties will sometimes after they’re mashed. Plus, the skins are so thin, they whip right into this slow cooker mashed potatoes recipe, which helps with that whole not-having-to-peel thing.
Reheats well — If you’re lucky enough to have leftovers, all you have to do is microwave them to desired warmth, give them a stir, and be done! If they seem kind of dry add a tablespoon or two of milk to them before microwaving. Great for a side or a midnight snack.
Table of Contents
- Why You’ll Love These Slow Cooker Mashed Potatoes
- Ingredients for Crockpot Mashed Potatoes
- What to Serve With Slow Cooker Mashed Potatoes
- How to Make Mashed Potatoes in the Slow Cooker
- Tips for the Creamiest Mashed Potatoes
- Make Ahead and Storage Instructions
- FAQs
- Expert Tips
- More Slow Cooker Recipes
- Slow Cooker Mashed Potatoes Recipe
Ingredients for Crockpot Mashed Potatoes
Red potatoes — These make ahead mashed potatoes in the slow cooker work best with red potatoes cut into 2 inch pieces. I don’t even peel them!
Sour cream — If you don’t have sour cream you can use plain Greek yogurt. Both taste great in this creamy mashed potatoes recipe, but sour cream will be a little tangier and creamier.
Milk — Any milk you have on hand is good for these, it helps to thin them out a bit and makes them easier to mix.
Minced garlic — I use jarred garlic in my easy mashed potatoes but you can mince your own or use those frozen, finely minced cubes they have in the freezer section now.
Salt & Pepper — I add these two to taste.
What to Serve With Slow Cooker Mashed Potatoes
How to Make Mashed Potatoes in the Slow Cooker
Wondering how to make mashed potatoes in a slow cooker? It couldn’t be easier, honestly. One trick though? Spray the inside of your slow cooker crock with cooking spray to make the clean up of this creamy mashed potatoes recipe that much easier.
- First, add the cut potatoes to the prepared crock, put the lid on it and cook on high for 2-3 hours or on low for 5-6 hours. (Or use the instant pot for even quicker results! Pressure cook on HIGH for 8 minutes with 1 cup of water, quick release, drain the water and proceed with the next step!)
- When the potatoes are done, add the sour cream, milk, garlic, salt, and pepper to the potatoes and use a hand mixer to blend together all ingredients.
- Taste and add salt and pepper as desired and SERVE.
Tips for the Creamiest Mashed Potatoes
Want the creamiest crockpot mashed potatoes recipe? Try adding butter when you add the sour cream, milk, garlic, and seasonings. How much is up to you. I start with about 4 tablespoons and go from there.
Another way to make these mashed potatoes in the crockpot the best they can be is to add cream cheese. I like to add about 8 ounces. For best results, let the cream cheese come up to room temperature before mixing.
Make Ahead and Storage Instructions
You can cook and mash this crockpot mashed potatoes recipe ahead of time and store them in an airtight container in the fridge until you’re ready to serve. Simply reheat in a pot on the stove and stir in some additional milk if you feel like they got too thick.
FAQs
This is obvious, but the best way to serve mashed potatoes is with a big scoop or two of gravy. Try my recipe for Easy Chicken Gravy for starters.
Not into gravy? These mashed potatoes are so good topped with some cheddar, Gruyere, parmesan, or any of your favorite cheeses.
What about bacon and some chives and a big dollop of sour cream? Yes, please!
Make them spicy by adding in chili powder, a can of diced green chilis, or chipotles in adobo. Taste as you go to make sure they aren’t too spicy.
Not sure how long to keep these slow cooker mashed potatoes cooking? Generally they cook for 3-4 hours on high or 6-8 on low. You’ll know they’re done when they are fork-tender and starting to fall apart. Once they reach that consistency, you can begin to mix in the other ingredients.
I swear by red potatoes but you can also use yukon gold, fingerling, or even russet if they are cut up into equal-size pieces before cooking to ensure even cooking. If you’re feeling crazy, you can mix up various potato types.
Expert Tips
- To keep your mashed potatoes from being too gluey, make sure you don’t over-mix them. That’s why I use a hand mixer, I feel like I can control the amount they’re whipped better. Stop when you still have a few lumps, those are supposed to be there. And please don’t use a food processor unless you need glue.
- I recommend cooking these slow cooker potatoes in a new(ish) crock pot. It has been my experience that older models don’t get hot enough to get these done in 3 hours. If you have an older model, then add another hour or so on to the cooking time.
- For the best-textured potatoes, add the sour cream and milk at room temperature. I have found that everything mixes together better if it’s all the same temperature. The dairy ingredients don’t have to be HOT per say but don’t pull them right out of the fridge and pop them into the slow cooker without letting the chill come off of them for a bit first.
- Store these holiday mashed potatoes in an airtight container in the fridge for up to 5 days. They’ll last about 10 months in the freezer. Thaw before reheating.
More Slow Cooker Recipes
- Slow Cooker 4 Cheese Macaroni – guaranteed to disappear fast.
- Braised Beef Short Ribs – fall off the bone tender!
- Slow Cooker Beef Roast – easy, comforting, and it practically cooks itself!
When you make this recipe, snap a photo and tag me on social – I love connecting with you and seeing what you’re up to in the kitchen!
Slow Cooker Mashed Potatoes
Ingredients
- 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!)
- ½ cup sour cream , (or plain greek yogurt)
- ¼ cup milk
- 2 teaspoons minced garlic
- 2 teaspoons salt
- 1 teaspoon black pepper
Instructions
- 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]!
Notes
- To keep your mashed potatoes from being too gluey, make sure you don’t over-mix them. That’s why I use a hand mixer, I feel like I can control the amount they’re whipped better. Stop when you still have a few lumps, those are supposed to be there. And please don’t use a food processor unless you need glue.
- I recommend cooking these slow cooker potatoes in a new(ish) crock pot. It has been my experience that older models don’t get hot enough to get these done in 3 hours. If you have an older model, then add another hour or so on to the cooking time.
- For the best-textured potatoes, add the sour cream and milk at room temperature. I have found that everything mixes together better if it’s all the same temperature. The dairy ingredients don’t have to be HOT per say but don’t pull them right out of the fridge and pop them into the slow cooker without letting the chill come off of them for a bit first.
- Store these mashed potatoes in an airtight container in the fridge for up to 5 days. They’ll last about 10 months in the freezer. Thaw before reheating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
***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 on the link for some tips for making perfect mashed potatoes.
***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 2010-ish.). Newer crockpots should have no issue cooking the potatoes fully in about 3 hours.
These look great! Just wondering if any type of potato would work, such as russet, gold or sweet potatoes?
Love this Potato Mashed!!
These look wonderful. Pinning them and hoping to make them for Thanksgiving!
How grateful and I that you posted this before thanksgiving! And to think I almost considered skipping the potato this year…….
Drooling over this. I love that their red potatoes because I love seeing the skin peek through the mash.
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?
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.
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!
I never thought of making mashed potatoes in a slow cooker! Such a great idea, clean and easy! Pinned!
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