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.
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.
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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.
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.
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.
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
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 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.
Indeed, you can make a half batch in a small crock pot or double or even triple for a large crowd.
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!
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
Ingredients
- 3 pounds Russet potatoes, peeled and cut into quarters
- Water
- 1 teaspoon salt
- ¼ cup butter
- ¼ cup sour cream
- ⅔ cup half and half
- 1 teaspoon salt
- ½ 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
If you’re using a ricer, do you just rice them instead of mashing and them return them to the pot?
Yes…the ricer will make perfectly smooth mashed potatoes.
If I were to double the recipe, would the amount of cook time stay the same, or would they have to cook longer?
It should stay the same. Make sure the potatoes are all cut the same size.
THIS! You just made Thanksgiving at the Meyer’s (remember Jack?) that much easier! Thank you! Keep the recipes coming!
You are welcome! Gald to hear you enjoyed this dish!
I wanted to get my mashed potatoes done the day before and I think this is the perfect recipe for that.
This is the perfect mashed potato recipe! I can’t wait to try it!
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!
You drain them 🙂