Slow Cooker Mashed Potatoes are the most good easy mashed potatoes you have ever made! They cook right in your slow cooker to save space on busy Holiday dinners! One of the hardest things to manage on Thanksgiving or other food-centric holidays is finding room on your stovetop to make everything. The kitchen is crowded, hot and crazy- but it doesn't need to be.Using your slow cooker, you can make these Slow Cooker Mashed Potatoes without using up any precious stovetop space!

This slow cooker mashed potato recipe is fabulous because you can cook, mash, keep warm and serve straight out of your crockpot. These also create less dirty dishes and leave plenty of space for you to prep your other holiday favorites. Its a win-win-win.

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

How to Make Slow Cooker Mashed Potatoes

First you want to assemble the following ingredients:

Red potatoes – We halve these but leave the peel on. One reason we love red potatoes is that they don't need to be peeled which makes this recipe ever more simple. They also have a creamy texture.
Water – you need water to cook the potatoes in to soften them. For rich mashed potatoes you can use half milk half water to soak the potatoes.
Sea Salt – salt will bring the flavor of the potatoes forward so don't be shy. If you oversalt add some more heavy cream to balance it out.
Pepper – We like to use fresh ground pepper for a hit of heat.
Heavy cream or Greek Yogurt – you want to use these to add a rich creaminess to the potatoes. If you use greek yogurt you will get thicker potatoes than heavy cream.
Butter – use salted butter to add some fat to the potatoes that will make them smooth and creamy.
Milk – you will need to use milk as necessary to thin the potatoes to get the texture you want.
Garlic – you want a hit of this pungent spice. You can get that through using garlic powder or fresh garlic that has been sauteed in butter, we prefer the latter.

Cook potatoes. Add the potatoes and water to the slow cooker and cook on high for about 2 hours or until they are soft to the touch. If you have a lot of water leftover drain it, leaving about 1/2 cup. Mash the potatoes or use a potato ricer for a smoother result.

Add the dairy. Stir in the heavy cream, butter, garlic, and milk to thin. Add the salt and pepper tasting while adding till you get the flavor you are looking for.

Keep warm. Keep the potatoes warm on low for up to 2 hours or until you are ready to serve. Adjust the consistency with milk as needed and stir occasionally.

Kitchen notes

Use a liner – We like to use a liner when making these potatoes in the slow cooker. It makes cleanup easy.

Choose the right type of potato – Use Yukon Golds for creamy texture and buttery flavor, or Russets for fluffy, classic mashed potatoes. A mix of both gives the best of each.

Cut potatoes evenly – Dice them into roughly 1½-inch chunks so they cook evenly in the slow cooker.

Add enough liquid – Cover potatoes halfway with broth, water, or a mix of both—enough for steaming but not boiling.

Season early – Add salt to the cooking liquid so it infuses flavor while the potatoes soften.

Cook low and slow – Set on Low for 5–6 hours or High for 3–4 hours until fork-tender.

Try one of these variations

Stir in heavy cream, cheddar cheese, and chives for a rich and cheesy mashed potato side nobody will be able to resist.
Roasted garlic, rosemary, and sea salt give a lovely earthy kick to mashed potatoes.
Bacon and cheddar stirred into mashed potatoes are heavenly!
Horseradish and a dash of Worcestershire sauce give mashed potatoes a zesty kick.

A few answers

How do we keep leftovers?

Leftovers will keep in the refrigerator in an airtight container for 3-4 days. Alternatively, you can freeze some leftovers, see below.

Can you freeze leftovers?

Yes! We freeze leftover potatoes in a gallon size bag. Don't forget to label them with the date and lay them flat in the freezer so they don't get frozen around something else. Reheat in a pot on the stovetop stirring continuously.

Can we use a different type of potato?

Yes, if you want to use Russet though peel them before adding them to the slow cooker.

How do we keep the mashed potatoes from turning gummy or gluey?

Don't overmix! Mash the potatoes by hand or with a ricer while they're hot, and add warm milk or cream gradually. Avoid using a food processor or stand mixer.

How long can mashed potatoes stay warm in the slow cooker?

Up to 2 hours on the Warm setting. Stir occasionally and add a bit of warm milk or butter to keep them smooth and moist.

Can we make slow cooker mashed potatoes dairy-free or vegan?

Definitely. Substitute plant-based butter and unsweetened oat, almond, or cashew milk. Olive oil and coconut milk also make rich, flavorful dairy-free versions.

Other good Holiday Dishes You'll Love

If you love this easy slow cooker mashed potatoes recipe, check out some of our other holiday dinner favorites including these favorite sides:

You might also love Brown Bag Herb Roasted Turkey Pan Fried Brussels Sprouts with Ghee Pan Roasted Butter Carrots Garlic Chinese Style Green Beans The Best Oven Roasted Garlic Parmesan Asparagus Slow Cooker Turkey in Gravy Slow Cooker Orange Cranberry Ginger Glazed Ham Khachapuri Georgian Cheese Bread Easy No Knead Bread and Easy Pumpkin Cupcakes.

And finally, to clear up even more space in your kitchen, check out our Smoked Turkey and take it outside. It is the best way to make turkey, ever. It stays moist and juicy and the smoked flavor is a fantastic twist on traditional turkey.

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Ingredients

2 pounds red potatoes, halved (we leave the peel on, but feel free to remove if you prefer)
2 cups water
1 teaspoon sea salt, plus more to taste
½ fresh ground pepper
½ cup Tbsp heavy cream or Greek yogurt
4 Tbsp butter
2 Tbsp milk
2 tbsp garlic powder or 5 garlic cloves diced and sauteed

Method

In crockpot, add 2 cups of water and potatoes.
Cook on high for 1-2 hours or until potatoes are soft to touch.
Water should be almost evaporated, and potatoes will mash when gently touched. If you have a lot of water leftover, drain it off. If you have under 1/2 cup, leave it. This will help keep your potatoes from over drying while waiting for dinner to be done- so you can make them ahead of time. For perfectly creamy potatoes use a potato ricer to cream the potatoes.
Add cream, butter, garlic and mash well using hand mixer or mashing utensil, right there in the crockpot.
Add salt and pepper to taste.
Keep potatoes on low for up to 2 hours, or until ready to serve.

Crock Pot Mashed Potatoes