Slow Cooker Mashed Potatoes

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

4.50 from 2 votes

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.

Prep Time10

Cook Time4

Total Time4 10

Course: Side Dish

Keyword: Crockpot Mashed Potatoes, Slow Cooker Mashed Potatoes

Servings:

Calories: 404kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

Ingredients

To cook

6 large Yukon Gold or Russet potatoes (Uk: Maris Piper or King Edwards)
2 cloves garlic sliced (optional)
1 tsp salt
½ cup (125ml) chicken broth or vegetable broth
1 bay leaf optional

To Mash

4 tbsp unsalted butter softened or melted
3 tbsp cream cheese / Boursin or sour cream (full-fat)
1 cup (240ml) warm milk or half and half / cream
salt and pepper to season
1 tbsp parsley or chives to garnish

Instructions

Peel and cut the potatoes into even sized smallish cubes and add to your slow cooker together with some diced garlic cloves (these are optional!).
6 large Yukon Gold or Russet potatoes , 2 cloves garlic
Add salt, broth 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.
1 tsp salt, ½ cup (125ml) chicken broth, 1 bay leaf
After four hours the potatoes should be fork tender and the liquid absorbed (If not, drain the potatoes before mashing). Discard the bay leaf.
4 tbsp unsalted butter, 3 tbsp cream cheese / Boursin
Add the butter and cream cheese and use a potato masher to mash well but don't overdo it – some lumps are fine.
Gradually add as much hot milk as needed for the right creamy consistency – stop mashing when done.
1 cup (240ml) warm milk
Taste and adjust the seasoning if needed then serve with a little extra butter on top and a scattering of parsley or chives.
salt and pepper , 1 tbsp parsley or chives

Video

Notes

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.

Nutrition