These Slow Cooker Mashed Potatoes are easy to make and a huge time saver. Use my fool-proof method for the creamiest crock pot mashed potatoes.
How to Make the Best Slow Cooker Mashed Potatoes
Let me let you in on a little secret…Slow Cooker Mashed Potatoes are BEST way to make mashed potatoes. Seriously! I will never make them any other way again. Great flavor and great taste!
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.
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!
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.
The Best Way to Make Creamy Crock Pot Mashed Potatoes
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.
Can you make this Crock Pot Mashed Potatoes recipe ahead of time?
The greatest thing about this Crock Pot mashed potatoes recipe is that you can let the finished potatoes hang out in the slow cooker until you’re ready to eat. Just put it on the “keep warm” setting and put the lid back on.
When you’re ready to eat, your potatoes will be hot, creamy and ready to eat. It’s such a time saver when you’re making a big meal – like Thanksgiving.
Tips for Making this Slow Cooker Mashed Potatoes Recipe
- Use potatoes with a high starch content, like Russets, red potatoes or yukon gold potatoes
- Use a potato ricer for the creamiest texture and fool-proof mashed potatoes
- Use disposable slow cooker liners to make clean up a breeze
- I always add sour cream, butter and half and half or whole milk to get the creamiest mashed potatoes
- Add cheddar on top for classic cheesy potatoes!
- Mix it up with different spices such as garlic! It all depends on your potato preference!
My Favorite Slow Cooker Items
- My favorite slow cooker
- My favorite casserole slow cooker
- Disposable slow cooker liners (I can’t live without these!)
- Slow cooker travel bag
- Slow Cooker Essentials
My Favorite Slow Cooker Cookbooks
- Slow Cooker Revolution
- Fix It and Forget It Big Cookbook
- The Magical Slow Cooker: Recipes for Busy Moms
More Recipes You Might Like
- Loaded Mashed Potato Casserole
- Mashed Potato Pancakes
- Perfect Mashed Potatoes
- Instant Pot Mashed Potatoes
- The Best Mashed Potato Recipes
- Green Beans Almondine
Looking for more? Check out all of the best slow cooker recipes on It Is a Keeper.
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Slow Cooker Mashed Potatoes
- 3 pounds Russet potatoes, peeled and cut into quarters
- 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
- 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.