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.
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.
With just a few ingredients, your slow cooker does all the work - leaving you free to enjoy your family and friend or accomplish other tasks around the house.
So join us as we explore how easy it can be to whip up some homemade mashed potatoes with minimal effort required!
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. Peel and slice them into ¼-inch thick pieces. If you prefer, yukon gold potatoes may also be used.
- Salt and Pepper: Make sure you don't skip the seasonings - potatoes really need them.
- Butter: Melted butter will help give the potatoes their creamy texture. Diced butter is used for finishing the mashed potatoes.
- Cream Cheese: Adding cream cheese to your mashed potatoes will give them an extra creaminess and flavor.
- Sour Cream: This is an optional addition, but it adds a delicious tangy flavor and helps lighten the potatoes a bit.
Step by Step
For the full recipe with measurements, see the recipe card at the end of the post.
First, start by bringing the broth to a boil either 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 done 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 added to the potatoes when mashings. Cheddar, parmesan cheese, bacon, and chives all make great toppings.
Frequently Asked Questions
Can you put uncooked potatoes in the slow cooker?
Yes, you can! Just make sure that they are mostly submerged in liquid to prevent unnecessary browning.
How long does it take for potatoes to go soft in a slow cooker?
It will depend on the size of your potatoes, but it typically takes between 3-4 hours for medium to large potatoes (cut into ¼ inch slices) to become tender in a slow cooker. For small potatoes, it could take as little as 2 hours.
What is the best way to keep mashed potatoes warm?
To keep mashed potatoes warm, cover them with a lid or foil and place them in the oven at 175-200 degrees. Be sure to check on them every 15 minutes or so to make sure they don't dry out. You can also use a slow cooker on low heat to keep mashed potatoes warm for several hours.
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Leftover Crockpot mashed potatoes with cream cheese can be stored in an airtight container in the refrigerator for up to 5 days.
Reheat them in the microwave, or on the stovetop with a splash of milk or cream.
You can also freeze mashed potatoes for up to 3 months. Allow them to cool completely before transferring to an airtight bag or container and storing in the freezer.
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
- 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
- ¼ cup butter diced
- 4 ounces cream cheese diced
- ½ cup sour cream
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- 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.