Slow Cooker Mashed Potatoes are a favorite side dish recipe. These mashed potatoes are creamy and delicious. Making mashed potatoes in the crock pot is so easy, and they taste great!
Slow Cooker Mashed Potatoes
It’s so nice to be able to add ingredients to a slow cooker and go about your day until the recipe is cooked.
Todays mashed potato recipe is really good, and so easy to make in the Crockpot!
What I Like About This Slow Cooker Potato Recipe
• It’s easy, with no peeling potatoes, and no boiling pot to watch.
• Creamy, especially if you use the optional cream cheese.
• Frees up your stove for meals with multiple dishes cooking.
You can make these mashed potatoes as thick or as “loose” as you like, just by adding less, or adding more milk and/or butter.
I suggest adding these in small amounts until you get the consistency you want.
How to Make Crock Pot Mashed Potatoes
Scrub the potatoes with water. Then cut them and add them to the crock. Pictured is 3 pounds of gold potatoes, and I’m using a 4-quart size slow cooker.
If you want to make more than 3 pounds of mashed potatoes, I suggest using a 6-quart or larger slow cooker.
If you want garlic mashed potatoes, add minced garlic at the beginning. Add water to just cover the potatoes, cover and cook.
Check the potatoes for doneness by piercing with a fork. They should be soft, but not mushy.
Drain the potatoes and add back into the crockpot or into a large mixing bowl. Start mashing to check the consistency.
I suggest starting out with half of the milk, then adding the rest if needed.
Add butter milk, and salt and mash. Then taste and adjust ingredients to your liking and mash to desired consistency.
You can use a potato masher or a hand mixer.
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If you make these creamy mashed potatoes in the crockpot, please let me know!
Just leave a comment with a star rating below. I’d like to know how you liked them.
Slow Cooker Mashed Potatoes
- 4-quart Slow Cooker (larger for over 3 lbs of potatoes)
- Potato Masher or Hand Mixer
- 3 pounds Gold Potatoes, cut in 2-inch pieces
- 7 Tablespoons Butter
- 2/3 cup Whole Milk (or to taste)
- 3 teaspoons Salt, divided (or to taste)
Optional Add-Ins (choose any combination)
- 3 cloves Garlic, minced (add in at the beginning)
- 4-6 ounces Cream Cheese (add in after cooking)
- 2/3 cup Grated Parmesan Cheese (add in after cooking)
- Scrub and cut the potatoes to about 2-inch pieces. Peeling is optional. I don't peel the gold potatoes or the red. I do peel russets.
- Add the potatoes to the crock. Add the garlic, if using, and 1 teaspoon of the salt, if using.
- Add water, just enough to cover the potatoes.
- Place the lid on the slow cooker and cook on High for 3-4 hours, or low for 7-8 hours.
- The potatoes are done when a fork will pierce the potatoes easily.
- Carefully drain the potatoes and add them back to the crock, or to a large bowl.
- Add butter, milk, and salt (I suggest starting out with half of the milk, then adding the rest if needed), and mash with a potato masher (or use a hand mixer).
- Taste and adjust ingredients to your liking and mash to desired consistency.
- Add optional cheese, if using. Stir or mash more.
- Taste and adjust the butter/salt/milk as desired.
- Serve immediately, or keep in the slow cooker on the Warm setting (covered), until time to serve.
- Make sure your slow cooker is large enough (a 6 to 8 quart size should hold 5 pounds just fine. I use a 4 quart size for 3 pounds).
- Increase butter and milk, salt to taste for larger quantity.