Crockpot Mashed Potatoes Recipe

Creamy mashed potatoes filling a black slow cooker, topped with pools of melted butter, freshly chopped green chives, and cracked black pepper. The potatoes have soft, thick swirls with small lumps throughout.

5 from 2 votes

Crockpot Mashed Potatoes Recipe

These creamy Crockpot Mashed Potatoes are made with Russet potatoes, butter, heavy cream, and sour cream. The potatoes cook right in the slow cooker, freeing up valuable stovetop space. Perfect for holidays, family gatherings, and feeding a crowd!

Prep Time30

Cook Time6

Total Time6 30

Servings: servings

Calories: 404kcal

Chef: Jessica Randhawa

Tools

▢
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.

Nutrition

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