Perfect Crockpot Mashed Potatoes

These Crock Pot Mashed Potatoes are everything you want in a side dish. They are creamy, totally lump-free, packed with flavor, and really easy. I love serving them for Thanksgiving, Christmas dinner, or even just on a weeknight. They are so simple that you will never want to make mashed potatoes another way again.

By making the whole dish right in your crockpot, it makes it such a simple recipe and it saves you stovetop space. You skip the bringing them to a boil and draining the potatoes. Instead, the potatoes become fork tender right in slow cooker, and everything gets blended in there. You can even serve right from your slow cooker, skipping another dish for you to wash.

How to Make Homemade Mashed Potatoes in the Slow Cooker

Here is a brief overview of how this recipe for homemade mashed potatoes comes together in your crockpot. Be sure to scroll to the recipe card at the bottom of the post for the full recipe including all measurements.

• Peel and dice your potatoes. Cutting the potatoes into smaller pieces before cooking will help them to cook evenly and faster.
• Combine everything in the slow cooker. Put the potatoes, chicken broth, butter, and seasonings into a large crockpot.
• Cook the potatoes. It will take 4 to 4 1/2 hours on high, or until the potatoes fall apart easily when pressed with a fork.
• Blend the potatoes. Use a hand mixer to blend the potatoes right in the slow cooker until smooth. Then stir in the heavy cream and serve warm.

The Best Potatoes For Mashed Potatoes

Any mashed potatoes recipe works best with Yukon gold potatoes, and this remains true in this crockpot mashed potatoes recipe. They have a creamy texture, slightly buttery flavor, and high starch content. While you wouldn’t have to peel them, the texture is best without the peels.

If you want to use russet potatoes to make this mashed potatoes recipe, I recommend using a combination of Russet and Yukon gold.

Making Creamy Mashed Potatoes

There are a few key steps to making creamy mashed potatoes in this recipe.

• The first step is making sure the potatoes are fully cooked. They should easily fall apart when pierced with a fork, which takes 4 to 4 1/2 hours on high.
• I like doing a little hand-mashing with a potato masher after they are cooked before using my hand mixer.
• We add heavy cream instead of milk.

Variations

There are a few ways you can mix up this mashed potato recipe that I think you will really love.

• Make them cheesy! I love adding cheese to this recipe. You can add 8 ounces of shredded cheese in step 3. Add it after you have blended the potatoes but before the heavy cream. Be sure to let it fully melt before adding the heavy cream. Cheddar cheese is usually my pick in this recipe, but you could also do a mixture of mozzarella and parmesan.
• Make garlic mashed potatoes. We are already adding a sprinkle of garlic to this recipe, but if you really want that garlic flavor to shine, add in three to four cloves of minced garlic at the beginning of the cook time.
• Up the creamy factor. If you are looking to put these over the top with creaminess, you can add 4 ounces of cream cheese. You would want to melt it in after blending the potatoes before you add the heavy cream.

Make Ahead and Freezing Mashed Potatoes

To make these homemade mashed potatoes ahead of time, prepare the recipe as directed and store them, covered, in the refrigerator for up to three days. Reheat the potatoes before serving in the oven, crockpot, or microwave. You may want to add a splash of milk to thin them out.

To freeze mashed potatoes, allow them to cool completely. Add the mashed potatoes to a freezer-safe bag or container and store in the freezer for up to three months. You can add them back into the crockpot to reheat them when ready to serve.