Crock Pot Mashed Potatoes

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4.87 from 15 votes
Prep: 10 minutes
Cook: 8 hours
Total: 8 hours 10 minutes

Crock Pot Mashed Potatoes are the BEST way to make mashed potatoes.  Seriously!  I will never make them any other way again. Great flavor and great taste and it saves room and time.

Crock Pot Mashed Potatoes

This Crock Pot Mashed Potato recipe is perfection. Everything is done right in the slow cooker (this is my favorite slow cooker) and they turn out Pinterest perfect.  Every single time. You don’t have to take up precious stove space during busy holidays.  Or baby sit a pot of boiling water on the stove top.  With this recipe, you just set it and forget it.

If you are the fan of the slow cooker, find some great recipes here.


MORE POTATO RECIPES YOU MIGHT LIKE

Au Gratin Potatoes with Gruyere | Air Fryer Hasselback Potatoes | Loaded Cheesy Mashed Potato Casserole

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What We Love About This Slow Cooker Potatoes Recipe

The secret to creamy Crock Pot mashed potatoes is using a potato ricer.  If you’ve never used a potato ricer, you don’t know what you’re missing!  This is, hands down, the easiest way to get smooth, lump-free, creamy crock pot mashed potatoes.  This is the potato ricer I use and I love it!  But is a little heavy so you may want to check out this one.

  • 10 Minute Prep: This recipe is so quick and easy to prep no need to boil and simmer.
  • Easy Ingredients: All found in pantry or the fridge.
  • Family Friendly: IT is a great way to make mashed potatoes for a crowd.
  • Adaptable: Can make it low-sodium or dairy free.
Potatoes for the mashed potatoes.

Ingredient Notes

  • Potatoes Three pounds of russet potatoes, peel and cut into uniform pieces.
  • Salt: One teaspoon or to taste.
  • Butter: Salted or unsalted butter.
  • Sour Cream: Use a low calorie version if you prefer.
  • Half and Half: Again you can use a low calorie version here.
  • Black Pepper: Fresh cracked black pepper.
Potatoes, butter, milk etc.

Equipment Needed for Delicious Mashed Potatoes

How to Make Crock Pot Mashed Potatoes

These are the basic steps for making make ahead crockpot mashed potatoes. Please refer to the recipe card below for more detailed instructions and nutrition information.

STEP 1: PEEL POTATOES

Begin by peeling and cutting potatoes and place them into the crock pot. Then pour enough water over the potatoes to cover and then add salt.

STEP 2: COOK

Next, cover and cook on high for three to four hours. When the potatoes are fork tender, drain in a colander and then mash the potatoes and then stir in butter, half and half, sour cream, salt and pepper. You can add more half and half to reach your desired consistency. Finally, keep in slow cooker on “warm” setting until ready to eat.

Mashing the potatoes.

Prep and Storage Tips

HOW TO MAKE THIS RECIPE AHEAD OF TIME

This recipe is already a great make ahead option for busy days because you prepare them in advance.

HOW TO STORE THIS RECIPE

Store in the refrigerator for up to three days in an airtight container.

HOW TO FREEZE THIS RECIPE

Place the leftover mash potatoes in the freezer for up to two months.

HOW TO REHEAT THIS RECIPE

Cook the cold mashed potatoes into a medium saucepan or Dutch oven and set over low heat on the stovetop. Cover the potatoes and stir them occasionally until they are completely warmed through and smooth.

Frequently Asked Questions

HOW TO MAKE THIS RECIPE HEALTHIER?

Of course it is easy to make the healthier. Make with low fat half and half and low fat sour cream for the full fat sour cream. Also, use a dairy free alternative to make the dish vegan.

THE BEST POTATOES FOR MASHED POTATOES

The best potatoes to make these easy crockpot mashed potatoes are russet potatoes.  The higher starch content ensures that they come out light and fluffy.  Using a waxier potato will make your mashed potatoes gummy.  I don’t know anyone that like gummy mashed potatoes.

CAN THIS SOUR CREAM MASHED POTATOES RECIPE BE DOUBLED OR HALVED?

Indeed, you can make a half batch in a small crock pot or double or even triple for a large crowd.

TRICK FOR MAKING GREAT MASHED POTATOES

Once your peel your potatoes, you want to cut them into uniform pieces.  Not too big or too small.  Doing this will ensure that all of the potatoes cook the same. Then, when the potatoes are done cooking you just mash them right in the crock.  You don’t even need to dirty another bowl! That’s a big win in my book!

Crock Pot Mashed Potatoes

Expert Tips for Making This Best Creamy Mashed Potatoes Recipe

  • Type of Potatoes: Use potatoes with a high starch content, like Russets, red potatoes or yukon gold potatoes.
  • Ricer: A potato ricer for the creamiest texture and fool-proof mashed potatoes.You can use a potato masher or hand mixer if you do not have a ricer.
  • Liner: Use disposable slow cooker liners to make clean up a breeze.
  • Warm: Always add warm sour cream, butter mixture and half and half or whole milk to get the creamiest mashed potatoes.
  • Cheese: Add cheddar or cream cheese for classic cheesy potatoes!
  • Spices: Mix it up with different spices such as garlic! It all depends on your potato preference! Garlic Cloves add great flavor for garlic mashed potatoes.
  • Top: Make extra special for christmas by adding chives or green onions.
  • Broth: Replace the water with vegetable broth or chicken broth.

What to Serve with Crock Pot Mashed Potatoes

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Crock Pot Mashed Potatoes
4.87 from 15 votes

Crock Pot Mashed Potatoes

Yield: 6 servings
Prep: 10 minutes
Cook: 8 hours
Total: 8 hours 10 minutes
Crock Pot Mashed Potatoes are the BEST way to make mashed potatoes.  Seriously!  I will never make them any other way again. Great flavor and great taste and it saves room and time.
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Ingredients

  • 3 pounds Russet potatoes, peeled and cut into quarters
  • Water
  • 1 teaspoon salt
  • 1/4 cup butter
  • 1/4 cup sour cream
  • 2/3 cup half and half
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  • Put potatoes in the bowl of a slow cooker.
  • Pour enough water over the potatoes to just cover them.
  • Add salt.
  • Cover and cook on high for 3-4 hours, or on low for 6-8 hours, or until the potatoes are soft.
  • When potatoes are done, mash the potatoes to your desired consistency.
  • Stir in butter, half and half, sour cream, salt and pepper. You can add more half and half to reach your desired consistency.
  • Keep in slow cooker on “warm” setting until ready to eat.

Expert Tips

 
  • Type of Potatoes: Use potatoes with a high starch content, like Russets, red potatoes or yukon gold potatoes.
  • Ricer: A potato ricer for the creamiest texture and fool-proof mashed potatoes.
  • Liner: Use disposable slow cooker liners to make clean up a breeze.
  • Warm: Always add warm sour cream, butter and half and half or whole milk to get the creamiest mashed potatoes
  • Cheese: Add cheddar on top for classic cheesy potatoes!
  • Spices: Mix it up with different spices such as garlic! It all depends on your potato preference

Estimated Nutritional Information

Calories: 300kcal | Carbohydrates: 42g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 872mg | Potassium: 994mg | Fiber: 2g | Sugar: 1g | Vitamin A: 390IU | Vitamin C: 13.2mg | Calcium: 71mg | Iron: 1.9mg
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
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Course: Side Dish
Cuisine: American
Keyword: crock pot, potato, slow cooker, Thanksgiving

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10 thoughts on “Crock Pot Mashed Potatoes”

  1. THIS! You just made Thanksgiving at the Meyer’s (remember Jack?) that much easier! Thank you! Keep the recipes coming!

    Reply
  2. Hi, Christina, these sound so good! Do you drain the water off of the potatoes before mashing them, or is most of it absorbed, or ? Thank you!

    Reply

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