If you are looking for an easy and hassle-free way to make the best mashed potatoes, you are going to love these Crockpot mashed potatoes. This method is perfect for those busy days when you don’t have the time to stand over the stovetop. These slow cooker mashed potatoes are delicious, creamy, and so simple to prepare.
I love recipes that are easy to make but deliver a flavor that wows. That is one reason I find myself reaching for my Crockpot so often.
From slow cooker sweet potatoes to shredded crockpot salsa chicken, slow cooker polenta, and Crockpot cheesy potatoes, cooking low and slow is a regular occurrence in my kitchen.
It’s no surprise that these Crockpot mashed potatoes with sour cream are a family favorite. They are perfect for Thanksgiving, Easter, and Christmas, but easy enough to make for a weeknight meal.
Serve these creamy mashed potatoes with a picanha roast, oven roasted tri tip, Instant Pot french onion chicken, Ninja Foodi turkey, or Blackstone steak.
You Will Need
- Broth: You can use store-bought broth or homemade. I like to use homemade broth because it typically has a lot more flavor.
- Potatoes: I recommend using russet potatoes for this recipe, as they create the best texture in the slow cooker. Peel and slice them into ¼-inch thick pieces. If you prefer, yukon gold potatoes may also be used.
- Butter: Both salted and unsalted work. Dairy-free may also be used.
- Cream Cheese: Use full-fat.
- Sour Cream: This is an optional addition, but when I tested this recipe in my kitchen, I loved the tangy flavor that comes from sour cream.
Step by Step
For the full recipe with measurements, see the recipe card at the end of the post.
First, bring the broth to a boil in the microwave or on the stove.
Next, place the peeled and sliced potatoes into your slow cooker and pour the liquid on top of them. Season with salt and pepper, then brush the potatoes with melted butter.
Cover the potatoes with parchment paper, pressing it down as needed. Place the lid on your slow cooker and cook on either high for 3-4 hours, or low for 5-6 hours.
The cooking time will vary based on how warm your slow cooker is.
Once the potatoes are cooked through and tender, discard the parchment paper and add in the remaining ¼ cup of butter to the slow cooker. Use a potato masher to mash the potatoes until they reach your desired consistency.
For more creamy potatoes, you could also use a potato ricer. (Some people prefer to use a hand mixer. I find this can make this Slow cooker mashed potatoes recipe a little gummy, but this is another option if you prefer.)
Add in the cream cheese and stir until combined. I like to place the lid back on for a minute or two to let the cream cheese soften.
Then, stir in the sour cream to lighten up the potatoes and season with additional salt and pepper as needed.
Serve the mashed potatoes warm, and enjoy!
Tips & Tricks
- You can cut the potatoes in chunks if you like, but according to America’s Test Kitchen, sliced potatoes cook more evenly. (I have tested it both ways and both work!)
- Try to make sure all the potatoes are submerged in liquid to prevent discoloring while they cook.
- Feel free to add in other flavorings and toppings. Roasted garlic is lovely to add to the potatoes when mashing. Cheddar, parmesan cheese, bacon, and chives all make great toppings.
More Slow Cooker Side Dish Recipes to Try
- For a delicious dish that is sure to please a crowd, you will love this CrockPot Mac and Cheese.
- Scalloped potatoes without a lot of fuss? You will love these CrockPot Scalloped Potatoes.
- Slow Cooker Sweet Potatoes are easy to make and always a hit!
- CrockPot Cheesy Potatoes are easy enough for a weeknight and delicious enough for a special occasion.
Crockpot Mashed Potatoes
Equipment
Ingredients
- 2 ½ cups broth
- 5 pounds russet potatoes peeled and sliced about ¼ inch thick
- ½ teaspoon sea salt
- ¼ teaspoon fresh ground black pepper
- ¼ cup butter melted
For Finishing
- ¼ cup butter diced
- 4 ounces cream cheese diced
- ½ cup sour cream
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
- Bring the broth to a boil in the microwave or on the stove.
- Place the peeled, sliced potatoes in the crockpot and pour the liquid on top of them. Season with the salt and pepper
- Brush the potatoes with the melted putter.
- Place a large sheet of parchment paper on top of the potatoes. Press it down, covering as needed.
- Place the lid on your slow cooker. Cook on high for 3 to 4 hours, or low for 5 to 6 hours.
- Discard the parchment and add the remaining ¼ cup of butter to the slow cooker.
- Mash the potatoes using a potato masher.
- Add the cream cheese to the slow cooker and place the lid back on for a few minutes to allow the cheese to soften.
- Stir in sour cream, salt and pepper until combined.
- Taste, and adjust the seasonings as needed.
Jan says
Yummmm