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If you ask me, crock pot mashed potatoes are a game-changer for busy cooks.
These creamy, hands-off spuds free up valuable stovetop space and save you from the last-minute dinner rush. The slow cooker works its magic while you focus on other dishes or simply put your feet up.
They turn out smooth and rich every time, with just the right amount of butter and cream folded in. A touch of garlic and fresh herbs brings that home-cooked flavor we all love.
It’s a no-fuss side dish that makes holiday meals easier and weeknight dinners feel special without the extra work.
Why You’ll Love These Mashed Potatoes
- Hands-off cooking – Just add your ingredients to the slow cooker and let it work its magic – no watching pots boil or timing things perfectly.
- Creamy texture – The slow cooking process combined with cream, butter, and sour cream creates incredibly smooth and rich mashed potatoes that everyone will ask for seconds.
- Perfect for entertaining – Free up your stovetop and save time during busy holiday meals by making these potatoes in your crockpot – they’ll stay warm until serving time.
- Foolproof recipe – This method is nearly impossible to mess up, making it perfect for both beginners and experienced cooks who want guaranteed results.
What Kind of Potatoes Should I Use?
While this recipe calls for Yukon Gold potatoes, you’ve actually got a few good options for making mashed potatoes in your slow cooker. Yukon Golds are often considered the “golden standard” because they have a naturally buttery flavor and create a creamy, smooth mash without becoming gluey. If you can’t find Yukons, you can use Russet potatoes, which are more starchy and make for fluffier mashed potatoes – though they might need a bit more butter and cream to reach the same level of richness. Just avoid using waxy potatoes like red potatoes or fingerlings, as they can become paste-like when mashed. Whatever type you choose, try to cut your potatoes into similarly-sized chunks so they cook evenly in the crock pot.
Options for Substitutions
This creamy mashed potato recipe is pretty adaptable – here’s what you can switch up:
- Yukon gold potatoes: While Yukon golds give the best buttery texture, you can use russet potatoes instead. Red potatoes work too, but they might be a bit less smooth. Just make sure to peel russets, while Yukons and reds can keep their skins on.
- Chicken/vegetable stock: You can use water in place of stock, though you might want to add a bit more salt. Milk works too, but reduce the amount of cream later in the recipe.
- Cream: Whole milk can replace cream for a lighter version, but your potatoes won’t be quite as rich. Half-and-half is a good middle ground option.
- Sour cream: Plain Greek yogurt makes a great substitute for sour cream. It adds the same tangy taste with extra protein. Just make sure to use full-fat yogurt for the best texture.
- Parmesan cheese: Feel free to skip the parmesan or swap it with other hard cheeses like pecorino romano or aged cheddar. Each will bring its own nice flavor to the mix.
Watch Out for These Mistakes While Cooking
The biggest mistake when making crock pot mashed potatoes is cutting your potatoes into inconsistent sizes, which leads to some pieces being overcooked while others remain undercooked – aim for chunks about 1-inch in size for even cooking. Adding cold dairy products straight from the fridge can make your potatoes gummy and unpleasant, so let your cream, butter, and sour cream come to room temperature before mixing them in. To avoid watery mashed potatoes, resist the urge to add too much liquid at the beginning – you can always add more stock or cream at the end, but you can’t take it away once it’s in there. For the smoothest results, mash your potatoes while they’re still hot and don’t overmix them, as excessive stirring can break down the starches and turn your fluffy potatoes into a sticky paste.
What to Serve With Mashed Potatoes?
These creamy mashed potatoes are the perfect side dish for so many meals, but they really shine alongside roasted meats like chicken, turkey, or pot roast. A scoop of these potatoes is great with anything that has gravy or sauce – think meatloaf, Swedish meatballs, or beef stew. For a complete comfort food dinner, add some roasted vegetables like carrots, Brussels sprouts, or green beans on the side. And don’t forget that these potatoes are perfect for holiday meals too – they’re right at home next to your Thanksgiving turkey or Christmas ham!
Storage Instructions
Keep Fresh: These creamy mashed potatoes will stay good in the fridge for up to 4 days when stored in an airtight container. I like to press some plastic wrap directly on the surface of the potatoes before putting the lid on – this helps prevent them from forming a skin on top.
Freeze: You can freeze these mashed potatoes for up to 3 months! Let them cool completely, then pack them in freezer-safe containers. The cream and butter in this recipe actually helps them freeze really well without getting grainy.
Reheat: To warm them back up, add a splash of cream or milk and heat them slowly in the microwave, stirring every minute or so. You can also reheat them in your slow cooker on low for 2-3 hours, or on the stovetop over low heat. Give them a good stir before serving to make sure they’re smooth and creamy again.
Make Ahead: These slow cooker mashed potatoes are perfect for making ahead! You can prepare them up to 2 days in advance and keep them in the fridge. When you’re ready to serve, just reheat them using any of the methods above.
| Preparation Time | 20-30 minutes |
| Cooking Time | 180-420 minutes |
| Total Time | 200-450 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2300-2500
- Protein: 30-40 g
- Fat: 130-150 g
- Carbohydrates: 280-300 g
Ingredients
- 5 pounds yukon gold potatoes
- 1 cup chicken stock or vegetable stock
- 3 cloves garlic (optional)
- 1 teaspoon kosher salt
- 2 tablespoons unsalted butter
- 1 cup cream
- 1/2 cup full fat sour cream
- 1/2 cup freshly grated parmesan cheese (optional)
Step 1: Prepare the Potatoes
Start by scrubbing 5 pounds of Yukon Gold potatoes under running water to remove any dirt.
Prepare a large bowl of cold water.
Peel the potatoes and chop them into approximately one-inch cubes, placing them in the cold water immediately to prevent browning.
For added convenience, you may choose to cover the cubed potatoes with cold water, add a little salt, cover the bowl, and refrigerate for up to 12 hours until ready to cook.
Step 2: Cook the Potatoes in the Slow Cooker
When ready to cook, drain the cubed potatoes and add them to a slow cooker.
Pour in 1 cup of chicken or vegetable stock, including 3 cloves of peeled garlic if desired for extra flavor.
Add 1 teaspoon of kosher salt and 2 tablespoons of unsalted butter.
Cover the slow cooker and allow the potatoes to cook on high for 3 to 4 hours, or on low for 6 to 7 hours, until they become fork-tender.
Step 3: Mash and Mix the Potatoes
Once the potatoes are cooked, remove the lid from the slow cooker.
Use a hand-held potato masher to mash the potatoes directly within the cooking liquid until smooth.
Warm 1 cup of cream or milk in the microwave for about 45 seconds.
Add approximately ½ cup of the warmed cream or milk to the mashed potatoes, mixing until you achieve a velvety texture.
Step 4: Enhance the Flavor
To enrich the mashed potatoes, add ½ cup of full-fat sour cream and mix well.
Optionally, incorporate ½ cup of freshly grated parmesan cheese for an extra flavor boost, mixing until thoroughly combined.
Taste the potatoes, adjusting the salt as necessary, depending on the saltiness of the broth and cheese used.
Step 5: Final Adjustments and Serving
If a creamier texture is preferred, incorporate more cream into the mashed potatoes gradually.
Cover the slow cooker with its lid to keep the mashed potatoes warm for up to 4 hours before serving, allowing you flexibility in timing for your meal.
Enjoy your creamy and flavorful mashed potatoes as a delightful side dish!