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Who knew mashed potatoes could be this easy? With this crockpot mashed potatoes recipe, you can say goodbye to boiling water and draining pots forever. Just toss everything into your slow cooker, let it work its magic, and enjoy perfectly creamy and flavorful mashed potatoes every time—no babysitting required!

These crockpot mashed potatoes are amazing! Once you experience how easy it is to make mashed potatoes in a slow cooker, you’ll never make them any other way! They just cook themselves!

Why You’ll Love Easy Crockpot Mashed Potatoes

Effortless to Make: No need to babysit a pot on the stove. The crockpot does all the hard work, letting you focus on other tasks or simply relax!
No Boiling Required: Forget the hassle of draining hot water. These potatoes cook perfectly with just a cup of broth in the slow cooker.
Perfectly Creamy Texture: This recipe follows all the secrets for achieving creamy, flavorful mashed potatoes every time.
Customizable Flavors: Add your favorite herbs or spices to make this dish uniquely yours. Top with green onions or parsley for a fresh finish.
Ideal for Busy Days: Whether it’s a holiday or a regular weeknight, this recipe simplifies mealtime and minimizes kitchen stress.

Cooking mashed potatoes in a crockpot is so much easier than doing it a traditional way on the stove! My favorite thing about the crockpot method is that you don’t have to deal with a pot of boiling water and don’t have to drain the potatoes. Lifting a pot of boiling water from the stove, carrying it to the sink and draining the potatoes is definitely not my favorite thing to do :) When you cook the potatoes in a slow cooker, you never have to drain them. The potatoes cook in a crockpot with only 1 cup of liquid, so there is nothing to drain!

Ingredients For Easy Crockpot Mashed Potatoes

Potatoes – The star of the show! Use russet or Yukon Gold for the best texture.
Chicken or Vegetable Broth – Adds flavor while helping the potatoes cook without excess water.
Onion Powder – Enhances the savory flavor profile of the dish.
Garlic Powder – Infuses the potatoes with a subtle, rich garlic taste.
Butter – Makes the mashed potatoes creamy and indulgent.
Warm Milk – Smooths out the texture; whole milk works best, but feel free to use your favorite type.
Salt and Pepper – For seasoning and bringing out all the flavors.
Chopped Green Onions or Parsley – Optional garnish for a pop of color and fresh taste.

For exact measurements of the ingredients, see the printable recipe card at the bottom of this article.

I’ve seen some crockpot mashed potatoes recipes where you actually put potatoes in a crockpot full of water and end up having to drain the potatoes. I think that defeats the whole purpose of using a slow cooker, as we want crockpot cooking to be as hands free as possible. With my easy recipe, you just put the potatoes in a crockpot with 1 cup of broth and they cook themselves! Nothing to drain, when the potatoes are ready all you need to do is mash them right in the crockpot!

Kitchen Tools You Need To Make Easy Crockpot Mashed Potatoes:

Slow Cooker – The main tool for this recipe, it does all the cooking while you relax.
Potato Masher – Essential for mashing the potatoes to the desired creamy texture.
Measuring Cups and Spoons – For accurately adding the broth, spices, and other ingredients.

Another awesome thing that I love about the slow cooker method is that you don’t have to “babysit” the pot on the stove! You can leave the house or do whatever you want while the potatoes are cooking in the crockpot. Freedom is priceless!

These crockpot mashed potatoes turn out perfect! This recipe follows all the perfect mashed potatoes secrets so the potatoes taste amazing!

How To Make Mashed Potatoes In A Slow Cooker

Step 1: Add potatoes to the crockpot and cook.

Peel the potatoes, cut into quarters and put in a crockpot. Add onion powder, garlic powder and 1 cup of broth. Cook for 3 hours on High or 6 hours on Low.

Step 2: Mash cooked potatoes.

Use the potato masher to mash the potatoes.

Add butter, milk and salt and pepper to taste, and mash the potatoes until desired consistency.

Sprinkle crockpot mashed potatoes with chopped green onions or fresh parsley for a finishing touch!

Serving Suggestions

Serve alongside roasted chicken, grilled steak, or a holiday turkey for a classic pairing.
Pair with gravy and roasted vegetables for a comforting vegetarian option.
Use as a topping for shepherd’s pie for a hearty and satisfying meal.
Enjoy with a side of warm bread rolls or biscuits to complete the dish.
Garnish with extra parsley or green onions for a fresh and vibrant presentation.

Tips For Success

Choose the Right Potatoes: For the creamiest mashed potatoes, use russet or Yukon Gold potatoes. They have the perfect starch content for a smooth, fluffy texture. Avoid waxy potatoes like red or fingerling, as they can result in a gluey consistency.
Cut Potatoes Evenly: Quartering the potatoes into similar-sized pieces ensures even cooking and prevents any undercooked chunks. This small step makes mashing easier, too!
Warm Your Milk: Cold milk can make the mashed potatoes less creamy and reduce their temperature. Heat the milk slightly before adding it to the potatoes for a velvety texture and to maintain warmth.
Mash with Care: Use a potato masher and avoid over-mixing to prevent the potatoes from becoming gluey. For extra smoothness, you can also use a potato ricer.
Adjust Seasonings: Taste the mashed potatoes before serving and adjust salt and pepper as needed. You can even experiment with additional seasonings like smoked paprika or thyme for a unique twist.
Don’t Overload the Slow Cooker: Ensure there’s enough space for the potatoes to cook evenly. Overloading may lead to uneven results or prolonged cooking times.
Make It Your Own: Add sour cream, cream cheese, or grated cheese for extra richness. Stir in roasted garlic for a deeper flavor or sprinkle crispy bacon bits on top for a delicious crunch.
Serve Immediately: For the best texture, serve the mashed potatoes fresh. If you need to keep them warm, leave them in the crockpot on the “Keep Warm” setting for up to 2 hours.

Variations And Substitutions

Vegetarian Option: Swap out the chicken broth for vegetable broth to make this dish fully vegetarian. The flavor remains rich and delicious, with no compromise on taste.
Dairy-Free Alternative: Replace butter with dairy-free margarine or coconut oil, and use unsweetened almond or oat milk instead of regular milk. These swaps ensure creamy mashed potatoes without the dairy.
Garlic-Lover’s Dream: Add roasted garlic cloves to the potatoes before mashing for an extra burst of flavor. You can also increase the garlic powder for a stronger taste.
Cheesy Mashed Potatoes: Stir in shredded cheddar cheese, Parmesan, or cream cheese after mashing. The result is irresistibly rich and creamy mashed potatoes.
Herb-Infused: Mix in fresh or dried herbs like thyme, rosemary, or dill for a unique flavor profile. This twist pairs beautifully with roasted meats or vegetarian main dishes.
Lower Calorie Version: Reduce the amount of butter and milk, or use light versions of both. You can also substitute some of the potatoes with cauliflower for a lighter option.
Loaded Mashed Potatoes: Top with bacon bits, shredded cheese, and sour cream to turn this side dish into a loaded baked potato experience.
Spicy Kick: Add a dash of cayenne pepper or smoked paprika to bring a little heat to the dish. This variation adds depth and a bit of excitement to the classic recipe.

Storage and Reheating

Storage: Allow the mashed potatoes to cool completely before storing. Transfer them to an airtight container and refrigerate for up to 3 days.
Freezing: For longer storage, freeze the mashed potatoes in a freezer-safe container or zip-top bag for up to 3 months. Thaw them in the refrigerator overnight before reheating.
Reheating in the Microwave: Place the mashed potatoes in a microwave-safe dish, cover loosely, and heat in 1-minute intervals, stirring between each, until warmed through.
Reheating on the Stove: Transfer the potatoes to a saucepan, add a splash of milk or broth, and warm over low heat, stirring occasionally, until heated.
Reheating in the Oven: Spread the mashed potatoes in a baking dish, cover with foil, and bake at 350°F until warm (about 20-30 minutes). Add a pat of butter on top to keep them moist.

Frequently Asked Questions

Can I use red or gold potatoes for this recipe?

Yes, you can use red or gold potatoes, but the texture will be slightly different. Russet or Yukon Gold potatoes are recommended for their starch content, which makes the mashed potatoes creamier.

Do I need to peel the potatoes?

Peeling is optional and depends on your preference. Leaving the skins on adds texture and nutrients but may result in less smooth mashed potatoes.

Can I double this recipe?

Yes, but make sure your slow cooker is large enough to handle the extra volume. Overcrowding may lead to uneven cooking.

What can I do if my mashed potatoes are too thick?

If the mashed potatoes turn out too thick, simply add more warm milk or broth, a little at a time, until you reach the desired consistency.

Can I prepare these mashed potatoes ahead of time?

Yes! You can make the mashed potatoes up to 3 days in advance. Store them in the refrigerator and reheat using one of the reheating methods described earlier.

What can I do if I don’t have a potato masher?

If you don’t have a potato masher, a fork or a hand mixer can be used. Be careful with the hand mixer, as over-mixing can make the potatoes gluey.

Can I keep the mashed potatoes warm in the slow cooker?

Absolutely! After mashing, set the slow cooker to the “Keep Warm” setting. Stir occasionally to maintain an even temperature.

If you like these crockpot mashed potatoes, you will also love these easy recipes:

Best Ever Potato Salad – truly epic, this is the best potato salad you’ll ever eat!

Make Ahead Mashed Potatoes – you can make these a few days before, they reheat beautifully!

Easy Smashed Potatoes – these potatoes are not the usual mashed, they are Smashed!

Crockpot Baked Potatoes – yes, you can make amazing baked potatoes in the crockpot too!

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