These Crockpot Mashed Potatoes are my secret weapon during the holiday season. The potatoes don’t need pre-boiling or constant stirring, and it doesn’t take up valuable space on the stovetop. They cook to perfection every time and always turn out perfectly fluffy (never gummy!), with a hint of garlic and a rich, buttery flavor. I love how easy this recipe is to make ahead and how it can be kept warm until you’re ready to serve!

Variations to Try

The seasonings I use in these crockpot garlic mashed potatoes are pretty versatile and will go well with just about any meal. But this also means it’s the perfect base to customize with your favorite flavors. I’d add a tiny dash of Dijon mustard if I were serving them with roast chicken. Some horseradish would work well if you’re making a beef dinner like salisbury steak. You can also add any herbs and spices you like or even some shredded cheese for an extra cheesy flavor.

Russet vs. Yukon Gold Potatoes

I tested this recipe for crockpot mashed potatoes with Russet and Yukon Gold potatoes, and they both worked equally as well! Both are starchy potatoes and are great choices for this recipe. Russets tend to absorb dairy a bit better and also have slightly less moisture content, making them a little fluffier. But you can use whichever you prefer.

Tips for Success

• Don’t dice the potatoes; slice them! If you take anything away from this recipe, let it be this tip! Slicing the potatoes creates a larger surface area, which means they won’t absorb as much water or break down as easily. It works wonders for creating fluffy, non-gummy crockpot mashed potatoes.
• Add the broth slowly. Don’t go all in with the broth made from the reserved water and bouillon. I recommend adding it slowly as you mash to better control the final consistency.
• Reserve your cooking water. Once my potatoes have cooked in the crockpot, I strain them and reserve 1/2 cup of water. That starchy cooking water (mixed with the chicken bouillon) helps create the perfect creamy texture when mashing.
• Don’t overdo it on the mashing. I prefer to use a good old-fashioned potato masher instead of a handheld mixer. I like my potatoes with a little more texture, which helps keep the risk of overmixing to a minimum. Overmixing is a surefire way to end up with gluey potatoes, and no one wants that!
• Add more butter to fix gummy potatoes. Despite your best efforts, did your potatoes get a little over-mashed and have a slightly gummy consistency? Try adding 1 tablespoon of butter at a time, gently mixing it in until melted to fix this problem. An extra tablespoon of milk can also help.
• All crockpots are different. Keep in mind that every crockpot is different, and cooking times may vary. I recommend checking on your potatoes after 3 hours to see how they’re doing and adjust the cooking time accordingly.
• Make it ahead. I often use the ”warm” setting on my crockpot to keep the potatoes warm until I’m ready to serve. This is perfect for the holidays when I have a million things going on in the kitchen and don’t want to worry about timing everything perfectly. Give it an occasional stir as needed, and they’ll be good for up to 2 hours on the warm setting.

Serving Suggestions

Whenever I make these potatoes for a big holiday dinner or gathering, I either leave them in my crockpot or add them to a serving dish with a sprinkling of fresh parsley and extra butter on top. My family helps themselves, and it’s always a hit! Of course, they’d go great with your Thanksgiving roasted turkey and gravy this year. But a classic meatloaf or these Swedish meatballs would also be a cozy midweek dinner. For a vegetarian option, I’d serve them with a hearty lentil stew and homemade dinner rolls.

Proper Storage and Leftover Ideas

• Fridge. Keep any leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Freeze. Once cooled, transfer your slow cooker mashed potatoes to a freezer-safe container and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
• Reheat. I reheat my leftovers in the microwave. However, you can also use the stovetop or even your crockpot! You can add a little milk if they become too thick or dry during reheating.
• Leftovers. I’m all for repurposing leftovers! I’d use any leftover mash to make these mashed potato cakes or homemade pierogi for something fun and different.

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!

More Potato Side Dishes:

• Funeral Potatoes
• Colcannon
• Au Gratin Potatoes
• Scalloped Potatoes
• Oven Roasted Potatoes
• Baked Potatoes