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!
Whenever I can save time in the kitchen during the hectic holiday season, I’m all for it. This easy crockpot mashed potatoes recipe is just as fluffy and flavorful as our popular traditional mashed potatoes, but made conveniently in a slow cooker. You just slice the potatoes, set it, and forget it until they’re ready to be mashed!
My secret to the perfect texture is slicing the potatoes rather than cubing them. I’ve never had gluey or sticky potatoes with this method. Then, once they’re cooked, I add a little garlic powder, butter, chicken broth, and cream cheese to create an extra decadent side dish without any extra work on my part! This recipe is perfect for the holidays, but it’s easy enough to make any night of the week too.
What’s in this Crockpot Mashed Potatoes Recipe?
Here’s what you’ll need to make mashed potatoes in a crockpot. Scroll down to the recipe card below for the exact measurements.
- Russet Potatoes: I like Russets whenever I make this recipe, but Yukon Gold potatoes also work great. My family prefers a smooth mash, so I peel my potatoes. If using Yukon Gold, feel free to leave the skins on for a more rustic look.
- Water: You only need enough to cover the potatoes by about 1-2 inches in your crockpot. This is more than enough to cook them without making them too watery.
- Butter: Adds a delicious, rich and buttery flavor.
- Cream Cheese: Adds a tangy, cheesy flavor and helps to make the mash extra creamy.
- Apple Cider Vinegar: Don’t worry, this won’t make your potatoes taste like vinegar! It’s just a little trick to bring out the flavors and balance the creaminess. The apple cider vinegar will also help maintain the color of your mash, which is ideal if you’re making these ahead of time.
- Chicken Bouillon: Mix this with some reserved potato water to create an easy but oh-so-flavorful broth to add to your mash. I use the Better Than Bouillon brand.
- Garlic Powder: Makes everything taste better, including these crockpot mashed potatoes.
- Salt and Pepper: Season to taste.
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!
Crockpot Mashed Potatoes
Equipment
- Crockpot 4.5 quart or 3 quart
Ingredients
- 3 pounds russet potatoes (or Yukon Gold)
- 4 cups water (plus 1/2 cup of potato cooking water, reserved!)
- 1 teaspoon chicken bouillon
- 1/2 teaspoon garlic powder
- 4 ounces cream cheese
- 4 tablespoons butter
- 1/2 teaspoon apple cider vinegar
- salt and pepper, to taste
Instructions
- Peel and slice* 3 pounds of russet potatoes and transfer them to your crockpot**.
- Cover the sliced potatoes with 1-2 inches of water (about 4 cups).
- Set your crockpot on high for 4 hours. You can check the potatoes at around 3 hours. If they are easily pierced with a fork, they are done.
- Strain liquid from potatoes, reserving 1/2 cup of starchy potato water. Return strained potatoes back to your crockpot.
- To the 1/2 cup of potato water, dilute 1 teaspoon of chicken bouillon. (We are purposely making the broth extra concentrated!)
- To your strained potatoes in the crockpot, add 1/2 teaspoon garlic powder, 4 ounces cream cheese, 4 tablespoons butter, and 1/2 teaspoon apple cider vinegar.
- Mash together, adding a little bit of chicken/potato broth as you go until your desired consistency is reached.
- Taste, and add a few cranks of salt and pepper, to taste.
- Set your crockpot on “warm” until ready to serve. Whenever a starchy/buttery “film” develops on top of your potatoes, just give it a good mix!
Absolutely perfection with very little effort! My new go-to!
These were so good and easy!!