This recipe for mashed potatoes in a crockpot is incredibly easy and results in homemade mashed potatoes that are just as easy as making them from the box, but so much more customizable, healthier, and definitely yummier!
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I’ve tried making crockpot mashed potatoes before, but this recipe takes the cake. It’s a simple, homemade recipe that you can easily customize to your preferred consistency – whether you like your mashed potatoes chunky or smooth and creamy, this recipe has got you covered.
If you’re a fan of easy potato dishes, you’ll love these instant pot mashed potatoes and this crockpot potato soup. And for a delicious side dish, give these easy scalloped potatoes a try. They’re all about the potatoes and all so good!
This is a recipe I came up with after managing multiple plates of food on different holidays and family get togethers. Yes, you can make mashed potatoes on the stove top but there’s something nice about setting and forgetting it. This is my go-to mashed potatoes recipe for that reason.
Why I Love This Recipe
- Easy Prep: This recipe is a time-saver. There’s no need to peel the potatoes, just give them a good scrub. Plus, the prep is super easy – just throw the ingredients in the crockpot and let it do its magic.
- Classic Flavors: The combination of butter, garlic, and pepper gives these mashed potatoes a timeless, irresistible flavor that’s hard to resist.
- Comfort Food: There’s nothing quite like a heaping serving of mashed potatoes to bring comfort to the dinner table, and this recipe delivers exactly that.
- Family Favorite: This recipe makes a large serving of the creamiest, most delicious mashed potatoes, making it a hit with my family. Plus, it freezes well, so I can get three dinners out of one crockpot of mashed potatoes. It’s
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Key Ingredients
- Yukon Gold Potatoes: These are the star of the show, giving your mashed potatoes a rich, buttery flavor and a creamy, fluffy texture. Not to mention you don’t have to peal them.
- Water: This helps to steam the potatoes in the crockpot, ensuring they are cooked through and ready to be mashed.
- Butter: Adding a generous amount of butter to the potatoes gives them a deliciously rich and creamy flavor.
- Salt: A crucial ingredient for bringing out the natural flavors of the potatoes and other ingredients.
- Garlic Powder: This will add a subtle, savory flavor to the mashed potatoes, making them extra delicious.
- Black Pepper: A pinch of black pepper gives a little kick to the dish and balances out the richness of the other ingredients.
- Whole Milk: This will add a creamy consistency to the mashed potatoes, making them smooth and irresistible.
Equipment
- Slow Cooker – You’ll need this to cook the potatoes slowly and gently, allowing them to become tender and flavorful.
- Electric Mixer – This is essential for mashing the potatoes and incorporating the warmed milk to achieve the perfect creamy texture.
How to Make Mashed Potatoes In A Crockpot
Preparation
Start by cleaning the potatoes. Once they’re washed, peel the skin off and cut the potatoes into approximately 2-inch slices. This will help them cook evenly in the crockpot.
Step 1 – Combine Potatoes and Ingredients in the Crockpot
Add the sliced potatoes to the slow cooker. Then, add the remaining ingredients – butter, salt, and pepper. Make sure to mix them well with the potatoes.
Step 2 – Cook the Potatoes
Turn the crockpot on high and let the potatoes cook for four hours. This will make them soft and easy to mash.
Step 3 – Add Warmed Milk and Beat
After four hours, the potatoes should be fully cooked. Now, it’s time to add the milk. Make sure the milk is warmed, and then add it to the potatoes a little at a time. Use an electric mixer to beat the potatoes and milk together. This will help you achieve the perfect creamy texture.
Step 4 – Serve the Mashed Potatoes
Once the mashed potatoes reach your desired creaminess, they’re ready to serve. If you’re not quite ready to serve, you can keep them warm in the crockpot. Serve them as a delicious side dish for your favorite meal.
Expert Tip
To avoid the risk of your mashed potatoes becoming gummy, mash up the cooked potatoes using a potato masher before using an electric mixer. This extra step will give you a creamy and smooth texture without overmixing them.
Recipe Variations
- Cheesy: For a cheesy twist, add 1-2 cups of your favorite shredded cheese to the mashed potatoes. Cheddar, Parmesan, or a blend of cheeses all work well in this recipe.
- Garlic Lovers: If you’re a fan of garlic, feel free to increase the amount of garlic powder in the recipe or add some freshly minced garlic to the slow cooker.
- Herbs: Add a teaspoon of dried herbs such as thyme, rosemary, or parsley to the slow cooker along with the other seasonings for a more flavorful dish.
What to Serve With
- For a classic comfort food pairing, serve your creamy mashed potatoes with a hearty beef stew or a juicy roast chicken. The rich, savory flavors of the main dish perfectly complement the buttery, smooth potatoes.
- If you’re hosting a holiday gathering, these mashed potatoes are a must-have side dish. They go well with traditional favorites like turkey, stuffing, and cranberry sauce.
- These crockpot mashed potatoes are a great side dish for a barbecue. They go well with grilled meats, corn on the cob, and coleslaw. The best part is, you can prepare them in advance and keep them warm in the crockpot, so you can focus on grilling.
Make Ahead Instructions
If making ahead, follow directions and let the mashed potatoes cool. Store covered in the refrigerator for up to four days. You can also freeze and then warm up when ready to enjoy.
Recipe FAQs
I recommend using Yukon Gold potatoes for this recipe. They have a thin skin and a rich flavor, which make them perfect for mashed potatoes. Plus, they hold up well to the cooking process.
It’s up to you. For this recipe, I peeled the potatoes because I prefer the texture. However, if you like the skins, you can leave them on. Just make sure to give the potatoes a good wash before cutting them.
Absolutely! This recipe is a great base, and you can customize it to your liking. For example, you can add sour cream for extra creaminess, or cheese for a cheesy twist. Just make sure to add any additional ingredients after the potatoes are fully cooked.
Storing and Reheating
- Storing: After serving, you can store any leftover mashed potatoes in an airtight container in the fridge for up to 4 days.
- Freezing: If you want to make them ahead of time, these mashed potatoes can also be frozen. Once they have cooled, transfer them to a freezer-safe container. They can be stored in the freezer for up to 3 months.
- Thaw: When you’re ready to enjoy the mashed potatoes, simply let them thaw in the refrigerator. This will take about 24 hours.
- Reheating: To reheat the mashed potatoes, you can use the microwave or stovetop. If using the microwave, place them in a microwave-safe dish and heat in 30-second increments, stirring in between, until they are heated through.
More Potato Recipes You’ll Enjoy
Serving Size
- What to Expect: This recipe yields a generous portion of mashed potatoes, enough to serve 12 people as a side dish.
- How to Scale: If you’re planning to serve a larger crowd, you can easily double the recipe and follow the instructions as directed. Just make sure your crockpot is large enough to accommodate the increased quantity.
Crockpot Mashed Potatoes
Ingredients
- 5 lbs Yukon Gold Potatoes
- 1/4 Cup Water
- 1/2 Cup Butter cut into chunks
- 1 Tablespoon salt
- 1 1/4 teaspoon garlic powder
- 3/4 teaspoon black pepper
- 1/2 cup milk warmed
Instructions
- Clean the potatoes and cut them into approximately 2 inch chunks. Add them to the slow cooker. Add the remaining ingredients EXCEPT for the milk.
- Turn the crock pot on high and cook for four hours.
- When the potatoes are fully cooked, add warmed milk and beat with an electric mixer. Add just a little milk at a time until you get your desired creaminess.
- Serve immediately or keep warm in the crock pot.
Can you tell me what size crock pot you use?
I used a 7-quart crockpot with this recipe.
I love the crockpot for mashed potatoes too, but, as someone else mentioned, I use it just to keep them warm after I’ve made them the traditional way. That way you don’t have to do any of the prep at the last minute – you can make them even a day or so ahead, and then just throw them in the crockpot to heat up and stay warm and perfect for serving when you’re ready!
Mashed potatoes in crockpot sounds nice idea.
Taking this wonderful recipe one step further because I never had an original idea in my life, keep adding your favorite liquids to make a fabulous potato soup that I never have time to do!
I’ve never made them in the crock pot.
When I make mashed potatoes, I then put them in a crock pot on WARM, and they will stay warm and not dry out for 4 hours.
Great idea.
Yum! I make mashed potatoes in my slow cooker too! My recipe is for refrigerator mashed potatoes because I make them the day before (with cream cheese and sour cream) and reheat them in the slow cooker whenever I need them. I do love mashed potatoes.
Sounds yummy. I make mashed potatoes all the time the regular way, but I live in Idaho, so that is the thing to do here! I used to use butter, milk and sour cream, but have changed to using butter and cream and everybody dies over how good they are. I really like it better by far.