The Magical Slow Cooker » Recipes » Side Dishes » Slow Cooker Mashed Potatoes
by Sarah Olson on | Updated 14 Comments
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Make a big batch of these slow cooker mashed potatoes for your dinner or even holiday get-together. This is a classic flavored recipe that is great alongside turkey or ham.
If you have two slow cookers try either my slow cooker brown sugar ham or my slow cooker turkey breast recipe in your other slow cooker. A wonderful side to even out the meal is to add slow cooker pineapple casserole.
Why this recipe works
This no-boil mashed potato recipe is perfect when you need a hands-off side dish. The slow cooker cooks the potatoes while you are busy with other tasks. Just drain and add in butter and heavy cream!
Making mashed potatoes in a crockpot is perfect for the holidays, parties, or buffets for the slow cooker will keep the potatoes warm until everyone is served. If you are looking for an Irish version try Colcannon potatoes (made with the addition of cabbage!).
How to make mashed potatoes in a crock pot:
Here is my classic and easy recipe for mashed potatoes in the slow cooker. I use only a few ingredients in this recipe. This recipe is similar to Martha Stewart’s mashed potato recipe though in a relatable slow cooker recipe.
Ingredients
- Potatoes – I use russet for this classic recipe.
- Water – Enough to cover, don’t fill your slow cooker to the brim or it may overflow while cooking.
- Heavy whipping cream – Can use whole milk, half and half, or regular whipping cream if needed.
- Salted butter – don’t use margarine
- Salt (and Pepper) – I do not add pepper when I’m serving to a group, many do not like pepper and the potatoes look great all white for holiday entertaining. I do add pepper when it’s just my little family.
Step-by-Step Directions
Step One – Peel your potatoes. Rinse them, then dice them into 1/2 inch to one-inch cubes. You really want to make sure there is no dirt on the potatoes. Add the potatoes to the slow cooker.
Step Two – Along with the peeled potatoes in the slow cooker, add enough water to cover.
Step Three – Place the lid on the slow cooker. Cook on HIGH For 4 hours.
Step Four – After the cooking time is up, drain off the water.
Step Five – Add a stick of butter to the hot drained potatoes. Use a handheld mixer and blend right in the slow cooker. Be careful not to scrape the mixer on the bottom or edges. You may need to use a spatula to pull up the potatoes from the bottom occasionally. Add the heavy cream, salt, and pepper. Continue blending until light and fluffy. DO NOT OVERMIX, or they will turn gluey. You can use a potato masher if you don’t have a hand mixer.
Variations
This recipe is just a base for whatever your heart desires. Try one of these fun and delicious variations.
- Cheesy – Add 1 cup of sharp cheddar cheese to the potatoes and top with 2 more cups of cheese. Place the lid on top and let the cheese melt for 10 minutes.
- Loaded Mashed Potatoes – Serve the potatoes buffet style with bowls of cheddar cheese, bacon, green onion, and sour cream on the side for guests to serve themselves.
- Velveeta Cheese – Cut the heavy cream in half in this recipe. Add 8 ounces of velveeta cheese and mix in. Then top with the remaining velveeta cheese (cube it small and spread it out). Let melt for 15 minutes.
- Lower fat – Cut the butter in half. Omit the heavy cream and use fat-free milk in its place.
- Garlic – Add 1 teaspoon of garlic powder while blending the potatoes for a garlic punch!
Recipe FAQs
Can I use cream cheese instead of heavy cream?
You can add a box of cream cheese to this recipe instead of heavy cream if desired. You will need to add a splash of milk to thin out the potatoes.
How long can mashed potatoes be kept on the warm setting in the slow cooker?
2-3 hours, stirring often. Add extra cream, milk or butter if they start to dry out.
Can I leave the skins on my potatoes when making mashed potatoes?
If you are short on time or love mashed potatoes with skins on you can leave them on! Be sure to scrub your potatoes well before dicing (especially russets).
Can I use another type of potato?
Yes, you can use gold or red potatoes in this recipe. Be sure to cut them in half-inch cubes, if cut too big they will take longer to cook.
Keeping your potatoes from browning
Keep your potatoes covered with water while prepping. Add some water to the slow cooker while you dice your potatoes. Only cut 2 potatoes at a time, rinse off the dirt, dice and add to the water in the slow cooker. This will keep them from browning.
Can I freeze mashed potatoes?
Potatoes and cream change after being in the freezer. Potatoes get grainy and cream separates. I do not recommend freezing mashed potatoes.
What do I serve with mashed potatoes?
Mashed potatoes are wonderful for the holidays or even for a weeknight dinner. Here are my favorite meals to serve with mashed potatoes.
- Slow Cooker Brown Sugar Ham
- Slow Cooker Turkey Breast
- Slow Cooker Dill Pickle Pot Roast
- Grilled Steaks or Chicken
- Slow Cooker Chicken and Gravy
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Slow Cooker Mashed Potatoes
5 from 12 votes
Creamy and fluffy classic potatoes made in the slow cooker. No boil recipe which leaves room on the stove for other recipes.
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 25 minutes minutes
Cook Time: 4 hours hours
Total Time: 4 hours hours 25 minutes minutes
Servings: 12
Calories: 320kcal
Author: Sarah Olson
Ingredients:
- 5 lbs. russet potatoes
- water to cover potatoes
- 1/2 cup salted butter (1 stick)
- 1 1/2 cups heavy cream (can be labeled heavy whipping cream) can use regular whipping cream or whole milk
- 2 tsp. sea salt
- 1/4 tsp. pepper (optional) I do not use pepper for the holidays. I prefer creamy and fluffy white mashed potatoes for serving to guests.
US Customary – Metric
Instructions:
Peel the potatoes. Be sure to rinse off any dirt that is left on the potatoes after peeling. Cube into 1/2-1 inch pieces. Add to the slow cooker.
Pour over water to cover the potatoes but do not fill water to the brim of the slow cooker, at least leave an inch.
Place the lid on the slow Cook on HIGH for 4 hours.
When the cooking time is up, drain the water off the potatoes. I do this with 2 potholders, using the lid to hold the potatoes in, but leaving a crack for the water to come out.
Add the stick of butter to the drained potatoes. Bury it into the potatoes while you set up a handheld mixer. Blend the butter into the potatoes on medium speed, then add the heavy cream, salt and pepper (if you are using it). Blend until smooth and fluffy. Add additional cream (or milk) if needed. (Be careful not to scratch up your slow cooker with the mixer, avoid hitting the sides or bottom with the beaters). You can use a potato masher if you do not have a hand mixer.
Taste and see if you want to season with additional salt.
Serve and enjoy!
How to Video:
Sarah’s Notes:
Can I use a different kind of potato?
- Yes, you can use gold or red potatoes in this recipe.
- Be sure to cut them in half-inch cubes, if cut too big they will take longer to cook.
Can I leave the skins on the potatoes?
- If you are short on time or love mashed potatoes with skins on you can leave them on!
- Be sure to scrub your potatoes well before dicing (especially russets).
Can I use cream cheese?
- You can add a box of cream cheese to this recipe instead of heavy cream if desired.
- You will need to add a splash of milk to thin out the potatoes.
How long can I keep these on the warm setting after being prepared?
- 2-3 hours, stirring often.
- Add extra cream, milk or butter if they start to dry out.
Variations:
- Cheesy – Add 1 cup of sharp cheddar cheese to the potatoes and top with 2 more cups of cheese. Place the lid on top and let the cheese melt for 10 minutes.
- Loaded Mashed Potatoes – Serve the potatoes buffet style with bowls of cheddar cheese, bacon, green onion, and sour cream on the side for guests to serve themselves.
- Velveeta Cheese – Cut the heavy cream in half in this recipe. Add 8 ounces of velveeta cheese and mix in. Then top with the remaining velveeta cheese (cube it small and spread it out). Let melt for 15 minutes.
- Lower fat – Cut the butter in half. Omit the heavy cream and use fat-free milk in its place.
- Garlic – Add 1 teaspoon of garlic powder while blending the potatoes for a garlic punch!
Nutrition Information:
Calories: 320kcal | Carbohydrates: 35g | Protein: 5g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 61mg | Sodium: 476mg | Potassium: 810mg | Fiber: 2g | Sugar: 1g | Vitamin A: 674IU | Vitamin C: 11mg | Calcium: 46mg | Iron: 2mg
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
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My other favorite slow cooker mashed potato recipes:
- Slow Cooker Cheesy Mashed Potatoes
- Slow Cooker Baked Potatoes
- Slow Cooker Million Dollar Mashed Potatoes – Recipe from The Country Cook
- Slow Cooker Mashed Sweet Potatoes
- Slow Cooker Colcannon Potatoes (potatoes with cabbage)
- Slow Cooker Sour Cream and Onion Mashed Potatoes
- Slow Cooker Baked Potato Casserole
