This Slow Cooker Mashed Potatoes recipe is the ultimate holiday side dish, made entirely in the crockpot. They are light, fluffy, buttery, full of flavor, and can be made ahead of time.
If you’re looking for more mashed potatoes recipes, you can also try our Garlic Mashed Potatoes, Make-Ahead Mashed Potatoes, Mashed Red Potatoes, or these Gruyere Mashed Potatoes.
Easy Slow Cooker Mashed Potatoes Recipe
This recipe is a lifesaver when you are trying to get a big meal on the table, and the potatoes end up just as fluffy and delicious as the stovetop version. You can even peel your potatoes the night before as long as you store them covered in cool water.
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I make them this way for most major holidays because you can set it, forget it, and keep it out of the way in your kitchen. You can even keep them on the “warm” setting in the crockpot for at least an hour, until it’s time to serve.
Key Recipe Ingredients
- Potatoes – we like to use red potatoes for this recipe, but Yukon gold and Idaho work well too.
- Sour Cream – lite or full fat will work.
- Milk – any milk will work. You can also use heavy whipping cream in mashed potatoes, and evaporated milk mashed potatoes are also delicious. You could even substitute chicken broth if you wanted. So many options!
- Butter – you’ll want this to be cold or room temperature. Melted butter can separate, making it hard to mix in evenly.
- Onion Powder and Garlic Powder – we love these flavors, but you can feel free to use your favorite mashed potato seasoning. Dried herbs would taste great, or even just simple salt and pepper.
How to Make Slow Cooker Mashed Potatoes
- Cook the potatoes. Place the potatoes and salt in the crockpot and cover with hot water. Add half of the salt. Cover and cook on high for 2.5-3 hours.
- Strain. Once your potatoes are cooked through, pour the potatoes and water through a strainer in the sink to drain the cooking water. Make sure to use towels because it will be hot!
- Mash with the other ingredients. Return the potatoes to the crockpot and add the sour cream, half of the milk, butter, onion powder, garlic powder, and the other half of the salt. Use a potato masher to mash the potatoes. Taste the potatoes, and add the remaining milk and more salt if desired.
- Serve. Serve with gravy, or load them up with ranch dressing, bacon and green onions. Enjoy!
Frequently Asked Questions
My favorite potatoes to use for mashed potatoes are red potatoes. They have a smooth and hearty texture are a little higher in sugar content than some of the starchier varieties.
Yukon gold potatoes are another great option. They are super creamy and buttery and are really delicious if you leave some of the peel on. Keep in mind that they do take slightly longer to cook.
If a super starchy potato is your jam, then try going with a russet or Idaho potato. Or do a combination of the two! You can figure about half a pound per person for these varieties.
Mashed potatoes freeze really well, as long as the fat content is high enough. So make sure to add plenty of butter and sour cream! How to freeze mashed potatoes? Just cool them to room temperature and transfer to freezer bags. Press them so that they lay flat and freeze for up to 3 months. That’s all there is to it!
You have a couple of options to reheat mashed potatoes.
To reheat on the stovetop: transfer to a small saucepan and reheat over low-medium, stirring occasionally and adding extra butter or a touch of milk if needed.
To reheat in the microwave: transfer to a microwave-safe dish and reheat based on your microwave’s settings (either half-power, defrost… whatever works best). Make sure to stop and stir occasionally and add butter as needed.
To reheat in the oven: Reheating mashed potatoes in the oven is simple if you already have it set at 350 degrees for something else. Just preheat the oven and put the frozen potatoes in a covered baking dish. Heat for about 30 minutes, or until warm, and then mix in any additional butter or milk that you would like.
The amount of potatoes you’ll need per person for mashed potatoes will depend on the size of your potatoes. Plan on 1/3-1/2 pounds of potatoes per person.
If you would rather make these mashed potatoes on the stovetop, you can boil them in a large pot of salted water instead. The time it takes when boiling potatoes for mashed potatoes depends on a few different factors:
-What kind of potatoes (some are waxier, some are starchier)
-What size you cut them (the smaller the pieces, the faster they will cook)
-How many you are boiling at once (more will take more time)
-The ratio of potatoes to water in your pot
If you are boiling peeled red potatoes, cut into 1” pieces, they will take roughly 15-25 minutes to cook.
Recipe Tips and Tricks
- You can also boil, mash, and season your potatoes a couple of hours ahead of time and keep them warm in the slow cooker.
- Add a handful of cheese such as gruyere, parmesan, or white cheddar to your potatoes for a fun flavor variation.
- Add a pat of butter and some fresh parsley to the potatoes for garnish.
- You can also use this same cooking method to make crockpot red potatoes.
- If you’re looking for a breakfast potato dish with plenty of meat, check out this other recipe for cheesy breakfast potatoes.
Storing and Reheating Instructions
- Refrigerator: store in an airtight container in the fridge for up to 4 days.
- Freezer: store in an airtight container or freezer bags in the freezer for up to 3 months.
- Reheating in a slow cooker: about 3-4 hours before you plan to serve the meal, transfer your mashed potatoes from the baking dish to your crockpot. Cover and heat on low for 3-4 hours, stirring a couple of times throughout. Add a bit more milk (or heavy cream) and a few tablespoons of butter towards the end of the warming time, then serve whenever you are ready!
Slow Cooker Mashed Potatoes Recipe
Ingredients
- 3 pounds red potatoes, peeled and cut into 1" cubes
- 2 teaspoons salt, (divided)
- 1 cup sour cream
- 1/2 cup milk, (divided)
- 1/4 cup butter
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
Instructions
- Place the potatoes and salt in the crockpot and cover with hot water. Add half of the salt, then cover and cook on high for 2½-3 hours.
- Once your potatoes are cooked through, pour the potatoes and water through a strainer in the sink to drain the cooking water. Return the potatoes to the crockpot and add the sour cream, half of the milk, butter, onion powder, garlic powder, and the other half of the salt. Use a potato masher to mash the potatoes, but do not over mash or the potatoes will develop a gluey texture.
- Taste the potatoes, and add the remaining milk and more salt if desired.
- Serve warm and enjoy!
Video
Notes
Nutrition
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These Crockpot Mashed Potatoes are 100% made in the crockpot. They are light and fluffy, full of flavor and make for the ultimate hands-free side dish for holidays, or any night of the week.
Categories:
Christmas, Crockpot, Easy Weeknight Meals, Gluten-Free, Holiday Favorites, Nut-Free, Potatoes, Sides, St Patrick's Day, Thanksgiving, Vegetarian,
I love slow cooker mashed potatoes. They always turn out perfect when cooked this way.
Oh wow, this potato looks amazing. Creamy and buttery. Perfect! I will give your recipe a try.
Hello easiest mashed potatoes ever! Love this recipe – thank you!