Crockpot Mashed Potatoes are incredibly easy to whip up and always turn out creamy, fluffy, and perfect for plating next to so many different entrees! This recipe features the trifecta that every good mashed potato recipe should include – sour cream, heavy cream, and of course butter!
Crockpot Mashed Potatoes
It’s no secret that I love Mashed Potatoes however I can get them. But, if I can toss everything into my slow cooker and trust that I’ll get great results, it’s a win for me! This easy slow cooker mashed potato recipe does just that. Potatoes are slow cooked to perfection in chicken broth for added flavor, then made creamy with sour cream, heavy cream and plenty of butter. This is an especially great recipe for holidays like Thanksgiving when you don’t want to give up any stovetop space! Easy, fluffy, creamy – there’s a whole lot to love about this slow cooker mashed potato recipe. Don’t have time to wait around for the potatoes to cook? No problem! Check out my Instant Pot Mashed Potatoes for a quicker recipe.
What Potatoes are Best for Crockpot Mashed Potatoes?
I like to use russet potatoes when making Crockpot mashed potatoes. They have a high starch content, which results in fluffier potatoes. If you go with Yukon gold potatoes, you’ll have much more dense and creamy potatoes. It all comes down to your personal preferences.
How to Make Mashed Potatoes in the Slow Cooker
1. Cook the potatoes. Add the potatoes, broth, garlic, salt and pepper to the Crockpot. Give it a stir, then cover and cook on high for 3 ½ – 4 hours or on low for 6-8 hours. Stir halfway through cooking to prevent burning.
2. Mash the potatoes. Once the potatoes are fork tender, use an electric mixer or a potato masher to mash until smooth but still a little lumpy.
3. Make them creamy. Stir in the butter, heavy cream and sour cream until combined.
4. Season and garnish. Mix in a little more salt and pepper to taste. Serve with butter and chives. Enjoy!
Storing Crockpot Mashed Potatoes
Once cooled to room temperature, you can store Crockpot mashed potatoes in an airtight container in the fridge for up to 5 days. Reheat in the microwave for 30 seconds at a time, stirring each time it stops, until warmed all the way through. If your leftovers seem a little dry once reheated, just stir in some butter and they should be good as new!
PRO TIP: If you have any leftover mashed potatoes, use them to make the very BEST Mashed Potato Pancakes. Sometimes, I make Crockpot mashed potatoes just so I can make these pancakes! Try them with sour cream and thank me later.
Ingredient Notes for Crockpot Mashed Potatoes
Potatoes – Russet potatoes are my favorite to use for their high starch content. Idaho potatoes also work well for the same reason.
Chicken Broth – Low sodium chicken broth is best. Remember, you can always add more salt if needed.
Garlic – Fresh garlic cloves will yield the best flavor and aroma. However, pre-minced garlic (the kind that comes in a jar) will also work in a pinch.
Heavy Cream – You can substitute this with half and half for slightly less creamy mashed potatoes if preferred.
Sour Cream – For the thickest, creamiest results, use sour cream with the full fat content. Low fat sour cream also works but won’t have the same consistency.
Salt and Pepper – Both of these can be added to taste. Feel free to omit the salt entirely if you’re avoiding sodium. As for the black pepper, freshly cracked will create the boldest flavor.
Enjoy!
~Nichole
Crockpot Mashed Potatoes
Ingredients
- 4 Pounds Russet Potatoes peeled and cut into 1-inch pieces
- 2 Cups Chicken Broth low sodium
- 3 Cloves Garlic minced
- 1 teaspoon Salt plus more to taste
- 1/2 teaspoon Ground Black Pepper
- 1/2 Cup Salted Butter sliced
- 1 ½ Cups Heavy Cream
- 1 Cup Sour Cream
Instructions
- Add the potatoes, chicken broth, garlic, salt and pepper to a slow cooker then stir to combine, cover and cook on high for 3 ½ - 4 hours or on low for 6-8 hours or until the potatoes are cooked through. (Stir halfway through to prevent burning.)
- Once the potatoes are fork tender, use an electric mixer or a potato masher to mash until smooth but still a little lumpy.
- Beat in the butter, 1 Cup of the heavy cream and sour cream and continue mashing or mixing until the potatoes are light and fluffy. At this point, go ahead and add the other 1/2 Cup of heavy cream to loosen the potatoes more as desired.
- Add more salt and pepper to taste then serve with pats of butter and freshly minced chives for garnish if desired.
