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These Crockpot Mashed Potatoes are rich, creamy, and buttery, with a little tang from sour cream. The potatoes cook right in the slow cooker before being mashed with heavy cream, sour cream, and plenty of butter. It’s an easy, hands-off recipe that makes enough for a crowd and keeps the stovetop free for the rest of dinner.
I grew up watching my dad whip up creamy mashed potatoes on the stovetop. This method worked for him – and boy, did he make the best mashed potatoes – but when I’m feeding a big crowd for holidays like Thanksgiving and Christmas, cooking them in a slow cooker makes a whole lot of sense. There is no large pot of boiling water to keep an eye on, and the finished potatoes stay warm while I work on everything else.
For this recipe, we’re cooking six pounds of diced Russet potatoes right in the slow cooker with water (or broth) and a little butter. Once the potatoes are fork-tender, they’re drained of any excess cooking liquid and mashed with heavy cream, sour cream, and even more butter. The result is a big batch of rich, creamy mashed potatoes with very little hands-on work.
Quick Look: Crock Pot Mashed Potatoes
- Total Time: Approximately 3½-4½ hours on HIGH or 6½-7½ hours on LOW, including preparation.
- Servings: About 12 side-dish servings.
- Equipment: A 7-quart slow cooker (or larger) and a potato masher.
- Top Tip: Drain excess cooking liquid before adding the dairy to prevent watery mashed potatoes.
- Serve With: Roast turkey, pot roast, meatloaf, or your favorite homemade gravy.
Table of Contents
Ingredients and Substitutions
These slow cooker mashed potatoes need just 7 simple ingredients. For the complete list of ingredients and measurements, see the recipe card at the bottom of the post.
- Russet potatoes: Russets are my go-to potato for mashed potatoes. Their high starch content produces a lighter, fluffier texture that I prefer. Yukon Golds are another excellent option if you prefer creamier, slightly denser mashed potatoes. You can also combine the two. Learn more in my guide to waxy vs. starchy potatoes.
- Water or broth: This recipe calls for 3 cups of water or broth to cook the potatoes. Water works great, but chicken or vegetable broth adds a little extra savory flavor. My homemade chicken stock works, too! Unlike boiling potatoes on the stovetop, you don’t need to completely submerge the potatoes in liquid for this recipe.
- Butter: You’ll need 12 tablespoons (1 1/2 sticks) of butter, divided between cooking and mashing. Salted or unsalted butter works, so use whichever you prefer and adjust the salt accordingly.
- Heavy cream: I use heavy cream for extra-rich, creamy mashed potatoes. For a lighter alternative, substitute half-and-half or whole milk. Since both are thinner than heavy cream, I recommend adding a little less to start and adjusting as needed.
- Sour cream: Adds creaminess and a subtle tang that balances the richness of the butter and heavy cream. Full-fat sour cream tastes best, so that’s what I recommend here. You can also use full-fat plain Greek yogurt, but expect a slightly tangier flavor.
- Salt and black pepper: Potatoes need plenty of seasoning, especially when making a large batch. Season before cooking, then taste and adjust after mashing.
Optional Additions: Want to change things up? Try adding 8 ounces of softened cream cheese for an even richer mash, 1-2 heads of roasted garlic for extra flavor, or a few tablespoons of fresh herbs like chives, parsley, or rosemary.
How to Make Crock Pot Mashed Potatoes
Making mashed potatoes in the slow cooker is pretty straightforward. Most of the work happens at the beginning when you’re preparing the potatoes and at the end when it’s time to mash them. Here’s how to do it:
- Prepare and season the potatoes. Peel the Russet potatoes and cut them into approximately 1-inch cubes. Don’t worry about making every piece perfect, but try to keep them roughly the same size so they cook evenly. Transfer the potatoes to a 7-quart or larger slow cooker and add 4 tablespoons of butter, salt, and black pepper.
- Add the liquid and cook. Pour 3 cups of water or broth over the potatoes. The liquid won’t completely cover them, and that’s perfectly fine. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours. The exact cooking time will depend on your slow cooker and the size of your potato pieces.
- Check the potatoes for doneness. The potatoes are ready when they’re completely fork-tender and break apart easily when pierced. I recommend checking a few pieces from different areas of the slow cooker. If they’re still firm in the center, cover and continue cooking until softened.
- Drain and add the dairy. Carefully drain off any excess cooking liquid remaining in the slow cooker. We don’t want the potatoes to be watery, especially since we’re about to add more liquid. Add the remaining 8 tablespoons of butter, 1 cup of heavy cream, and 1 1/2 cups of sour cream. I like to warm the heavy cream slightly beforehand so everything blends more easily into the hot potatoes.
- Mash the potatoes. Using a potato masher, start mashing the potatoes directly in the slow cooker, working in the butter, cream, and sour cream as you go. Take your time and continue until the larger pieces of potato have broken down and everything is nicely combined. Continue mashing until you’re happy with the texture. I like mine creamy with just a little texture, but you can make them smoother if you prefer.
- Adjust the consistency and season to taste. Give everything a taste and add more salt and black pepper as needed. If the potatoes seem too thick, stir in a splash of warm cream. Just avoid overmixing, which can make them gummy. Serve immediately with a little extra melted butter and fresh chives, or switch the slow cooker to Warm to keep the potatoes hot until you’re ready to eat.
How to Keep Mashed Potatoes Warm in the Crockpot
One of my favorite things about making mashed potatoes in the slow cooker is that I don’t have to worry about serving them the minute they’re finished. Once the potatoes are mashed, switch the slow cooker to the Warm setting and keep the lid on until you’re ready to eat.
Give the potatoes an occasional gentle stir, and if they start to thicken or dry out, mix in a splash of warm heavy cream or a little extra butter to bring back their creamy consistency.
Important: Make sure the potatoes stay at 140°F or above while being kept warm. Since slow cookers vary, I recommend checking the temperature with a instant-read thermometer every so often. The Warm setting is for keeping freshly cooked potatoes hot, not reheating cold leftovers.
Make-Ahead, Storage, and Reheating
These Crockpot Mashed Potatoes are great for holiday meals because you can make them ahead of time. Just keep in mind that mashed potatoes tend to thicken as they cool, so you may need a little extra cream or butter when reheating.
- Make-Ahead: Prepare the mashed potatoes as directed up to 1-2 days in advance. Transfer them to shallow, airtight containers and refrigerate within two hours of cooking. When you’re ready to serve, reheat using one of the methods below.
- Refrigerator: Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3-4 days. Enjoy leftovers with scrambled eggs or use them to make my shepherd’s pie recipe.
- Reheating: For a large batch, I recommend transferring the mashed potatoes to a baking dish, adding a splash of milk or cream and a little extra butter, and covering tightly with foil. Reheat in a 350°F oven, stirring occasionally, until heated to 165°F throughout. Smaller portions can be reheated in the microwave or in a saucepan over low heat, stirring frequently. Add more warm milk or cream as needed to bring back their creamy consistency.
Important: The Crockpot heats too slowly to safely reheat cold mashed potatoes. Instead, transfer the potatoes to a preheated slow cooker to keep warm for serving once they have been thoroughly reheated.
Crockpot Mashed Potatoes FAQs
Yes! If you’re preparing a big holiday meal, this is an easy way to get some of the prep work out of the way. Peel and cut the potatoes, then place them in a large bowl or container covered with cold water. Refrigerate for up to 24 hours. When you’re ready to cook, drain the potatoes well and transfer them to your slow cooker with the ingredients listed in the recipe.
Absolutely, although I generally prefer peeling Russets because their skins are thicker and more noticeable in mashed potatoes. If you prefer mashed potatoes with the skins left on, Yukon Golds are a great option since their skins are thinner and more tender. Just give them a good scrub before cutting.
Nope! There’s no need to stir the potatoes while they cook. In fact, I recommend keeping the lid closed as much as possible so the slow cooker can maintain its temperature and trap the steam needed to cook the potatoes. Check for tenderness toward the end of the recommended cooking time.
Yes! For a half batch, I recommend using a smaller, 3 1/2- to 4-quart slow cooker. The potatoes may cook a little faster, so start checking for tenderness after approximately 3 hours on HIGH or 5 hours on LOW. These are estimates, so let the tenderness of the potatoes guide you rather than the clock.
For a double batch, I recommend using two 7-quart slow cookers rather than trying to fit 12 pounds of potatoes into one. With the ingredients divided evenly, the original cooking times should be a reasonable starting point.
Yes, although I prefer them freshly made or refrigerated for a day or two. Mashed potatoes made with plenty of butter and cream generally freeze better than leaner versions, but the sour cream can sometimes separate, leaving the potatoes a little grainy or watery after thawing. If you do freeze them, let them cool promptly, transfer to freezer-safe containers, and thaw overnight in the refrigerator. Reheat thoroughly to 165°F, adding a little warm cream or butter as needed to bring back their creamy texture.
More Mashed Potato Recipes
Mashed potatoes are one of my family’s favorite side dishes. From classic mashed potatoes to my make-ahead mashed potato casserole, there’s never a dull plate with these delicious recipes.
If you make these Crockpot Mashed Potatoes, I’d love to hear how they turned out! Please, leave a comment and recipe rating below, and let me know whether you used Russets, Yukon Golds, or a combination of both. Did you make them for a holiday gathering or an everyday family dinner? Thank you! 💛
Crockpot Mashed Potatoes Recipe
Equipment
- 7-Quart Crock-Pot or Slow Cooker or larger
Ingredients
- 6 pounds Russet potatoes, peeled and diced into 1-inch cubes
- 3 cups water, chicken broth, or vegetable broth
- 12 tablespoons butter, divided, preferably at room temperature
- 2 teaspoons fine sea salt, for cooking the potatoes
- 1 teaspoon Freshly ground black pepper, plus more to taste
- 1 cup heavy cream, slightly warmed, plus more as needed
- 1 ½ cups full-fat sour cream, at room temperature
- salt and black pepper , to taste
Instructions
- Prepare the slow cooker. Place the peeled, cubed potatoes into a 7-quart or larger slow cooker, spreading them into an even layer.
- Add the liquid and seasonings. Pour the water or broth over the potatoes. Distribute 4 tablespoons of butter over the top and season generously with 2 teaspoons of fine sea salt and 1 teaspoon of freshly cracked black pepper. The potatoes do not need to be completely submerged in liquid.
- Slow cook the potatoes. Cover with the lid and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the potatoes are completely fork-tender. A fork should slide through the potatoes easily, with no firm centers remaining.
- Drain the cooking liquid. Once the potatoes are fully cooked, carefully remove any excess water or broth remaining in the slow cooker. This prevents the potatoes from becoming watery when the dairy is added.
- Add the remaining ingredients. Add the remaining 8 tablespoons of butter, the slightly warmed heavy cream, and the room-temperature sour cream to the cooked potatoes.
- Mash the potatoes. Using a potato masher, mash the potatoes directly in the slow cooker until the butter, cream, and sour cream are incorporated and the potatoes reach your desired consistency. Avoid overmixing, which can make them gummy.
- Adjust and serve. Season with additional salt and black pepper, to taste. If the potatoes are too thick, mix in a little additional warm cream. Serve immediately, or switch the slow cooker to Warm to keep them hot until serving.
Notes
- Slow Cooker Size: Use a 7-quart or larger slow cooker for the full 6-pound recipe. For a half batch, a 3 1/2- to 4-quart slow cooker is a better option. Cooking times may vary.
- Cooking Time: Cook on LOW for 6-7 hours or HIGH for 3-4 hours. The listed 6-hour cook time is based on the LOW setting; allow additional time if needed.
- For the Best Texture: Drain excess cooking liquid before adding the dairy. Warm the cream slightly and avoid overmixing the potatoes.
- Keeping Warm: Once mashed, switch the slow cooker to Warm and keep covered. Stir occasionally, adding a splash of warm cream or extra butter if needed. Keep the potatoes at 140°F or above.
- Make-Ahead and Storage: Prepare up to 1-2 days ahead, or refrigerate leftovers for up to 3-4 days in airtight containers. Refrigerate promptly in shallow containers.
- Reheating: Reheat leftovers in the oven, microwave, or on the stovetop until they reach 165°F. Add a little milk or cream to restore the consistency. Do not reheat refrigerated mashed potatoes directly in the slow cooker.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
