Slow Cooker Mashed Potatoes

4.50 from 2 votes

, Updated Nov 12, 2025

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Slow Cooker Mashed Potatoes – perfect results every time, super easy and for next to no effort! Simply add the ingredients to crockpot, cook and mash when the potatoes are tender.

You will also love my Mashed Potato Waffles

Close-up of creamy crockpot mashed potatoes topped with two melting pats of butter, freshly ground black pepper, and a sprinkle of chopped parsley.

If the thought of boiling giant pots right before dinner stresses you out, make slow cooker mashed potatoes. The potatoes cook low and slow until tender, then you can mash right in the cooker with warm milk for a silky, never-gummy texture. Plus they stay warm for up to three hours in the crockpot, so everything lands on the table together.

Here’s What You’ll Need

Pick the right ingredients (and tools!) for fluffy, creamy slow cooker mashed potatoes – here’s a breakdown:

Potatoes: Yukon Gold or Russet potatoes or use both. UK readers should pick Maris Piper or King Edward potatoes.
Butter: To add richness and help prevent the dreaded gluey texture.
Stock or water: a little moisture as they steam; drains are optional with this method.
Dairy: warm milk (or half-and-half) for smooth results. You can also use evaporated milk or even cream for extra rich flavor.
Salt: season early (in the pot) and adjust after mashing.
Optional flavor boosters: garlic, cream cheese or sour cream for tang, Boursin, roasted garlic, chives.

Using a potato ricer to make smooth mashed potatoes

Essential tools: vegetable peeler, potato masher or potato ricer.

How to make Slow Cooker Mashed Potatoes

Peel and cut the potatoes into even sized cubes and add to your crockpot together with some diced garlic cloves. Needless to say if you are not a fan of garlic, you can simply leave it out!

cooking potatoes in a slow cooker with garlic cloves for mash

Add salt, hot vegetable stock and a bay leaf (but don’t forget to discard it before mashing) cover and cook for 4 hours on HIGH setting or on the LOW setting for 8 hours.

After four hours the potatoes should be fork tender. Add cream cheese and butter and mash the potatoes, adding hot milk as needed, until you have your preferred consistency.
Taste and adjust the seasoning if needed then serve with a little extra butter on top and a scattering of parsley or chives.
You can leave the mashed potatoes in the crockpot on the warm setting for up to three hours – perhaps stirring in some extra warm milk if needed.

Side-by-side images show diced potatoes and butter in a pot on the left, and creamy mashed potatoes being mixed with a potato masher on the right—perfect for making Slow Cooker Mashed Potatoes.

Serving Suggestions

Mashed potatoes are the ultimate comfort food side dish and they love everything saucy! Add a vegetable side dish or salad to balance the richness.

Holiday feasts: pair with Air Fryer Turkey Breast, Stuffed Turkey Roll, Slow Cooker Lamb Shanks, Slow Cooker Braised Steak With Rich Gravy.
Meat dishes: Spezzatino di Manzo (Italian Beef Stew), Kokkinisto (Greek Beef Stew), Beef Daube Stew, Classic Beef Bourguignon.
Chicken dishes: Spanish Chicken Chorizo Stew, Greek Chicken In Tomato Sauce, Creamy Tarragon Chicken, Mary Berry Chicken Casserole.
Vegan & vegetarian: Mushroom Bourguignon, Hearty Vegan Stew, Air Fryer Carrots, Air Fryer Green Beans, Braised Red Cabbage.

A bowl of creamy Slow Cooker Mashed Potatoes topped with two small pats of butter, freshly ground black pepper, and garnished with chopped parsley. A spoon rests on the side of the bowl.

Recipe Variations

Make-it-lighter: Use some of the starchy potato water and 2% milk and reduce the amount of butter.
Vegan Mashed Potatoes: Use dairy-free butter and unsweetened oat or almond milk plus a splash of olive oil for richness.

Storage and Reheating

Store cooled leftovers in an airtight container in the fridge for up to four days. Reheat in the slow cooker on the LOW setting for 1–2 hours, stirring occasionally – you may need to stir in a little warm milk to keep the mashed potatoes creamy. You can also reheat in the microwave at 50% power, the oven at 350°F (180°C) or stovetop stirring in a little liquid as needed.
Freezing Instructions: Cool completely and pack into freezer-safe bags, squeezing the air out. Label and use within 3 months. Thaw overnight in the fridge then reheat.

Frequently Asked Questions

Can I leave the skins on?

You don’t have to peel the potatoes in order to make mash. Use thin-skinned potatoes such as Yukon Gold and give them a good scrub before cutting into cubes. The skins will make your mashed potatoes a little rustic and not as smooth.

Which type of potato is best for mashed potatoes?

Best potatoes? Yukon Gold for creamy, Russets for light and fluffy; try a mix of both. If you are in the UK, pick Maris Piper or King Edward potatoes. Avoid waxy potatoes – they are not suitable for mashing.

How do I prevent mashed potatoes from becoming gummy?

• Use the right tool for mashing – a potato masher or a ricer and never a food processor or high-speed mixer. Over mixing the potatoes releases starch and creates the unpleasant gluey texture.
• Add softened or melted butter first followed by warm milk. Add the milk gradually and stop when the mashed potatoes are creamy.

Can you freeze mashed potatoes?

Yes provided you have used plenty of butter and cream – the fat will help preserve their texture.

HAVE YOU MADE MY SLOW COOKER MASHED POTATOES RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!