Crockpot Mashed Potatoes Recipe

Several serving bowls filled with creamy, buttery mashed potatoes garnished with green onions.

5 from 2 votes

Crockpot Mashed Potatoes Recipe

Crockpot Mashed Potatoes are the perfect rich and creamy hands-off side dish for busy weeknights and holiday feasts! You only need russet potatoes, heavy cream, sour cream, salt, and lots of butter.

Prep Time30

Cook Time6

Total Time6 30

Servings: servings

Calories: 600kcal

Chef: Jessica Randhawa

Ingredients

▢ 6 pounds potatoes - peeled and diced into 1-inch cubes
▢ 3 cups water - or chicken broth
▢ 1½ sticks butter - divided, at room temperature
▢ 1 cup heavy cream - plus more if needed, at room temperature
▢ 1½ cup sour cream - at room temperature
▢ salt and black pepper - to season

Instructions

Peel the potatoes, then chop them into 1/2 to 1-inch cubes equal in size so that they cook evenly. Place them in the bottom of a 7-quart crockpot or larger.
Add three cups (24 ounces) of water or broth to the slow cooker, then dot the top of the potatoes with 1/2 stick (4 tablespoons) of butter and sprinkle (generously) with salt and black pepper. Note: It's ok if the potatoes are not fully submerged in liquid.
Cover and cook on low heat for 6-7 hours or on high for 3-4 hours. The potatoes are cooked when they’re easily pierced with a fork.
Carefully drain any excess liquid from the crockpot.
Add the room-temperature sour cream, heavy cream, and butter to the crockpot. Mash with a potato masher for chunkier potatoes, or use a potato ricer for a smoother mash.
Add additional salt and black pepper to taste, and add additional dairy (butter, cream, or sour cream) for richness.

Notes

Russet or Yukon Gold potatoes are the best potatoes for this recipe. You could even use a combination of each.
Use the quantities of butter, cream, and sour cream as a suggestion. Feel free to add more or less to taste.
Cook your potatoes in broth for more flavorful mashed potatoes.
Avoid over-mixing the potatoes.
Keep leftovers stored in an airtight container in the refrigerator for up to 3-4 days.

Nutrition

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