Ultimate Slow Cooker Mashed Potatoes

Slow Cooker Mashed Potatoes are an easy side dish (with no boiling required!) that you can make for the holidays and keep warm on the buffet without drying out!

We love serving these mashed potatoes but you can also try Creamy Garlic Mashed PotatoesUltimate Loaded Mashed Potatoes or Slow Cooker Sweet Potato Casserole for the perfect holiday side dish!

Slow Cooker Mashed Potatoes
No-Boil Slow Cooker Mashed Potatoes

Slow Cooker Mashed Potatoes are a holiday favorite of ours since we bought our first slow cooker together. In fact, it was the second slow cooker recipe I ever made (first was: Ultimate Slow Cooker French Dip Sandwiches).

The best part about the recipe is that it doesn’t need ANY boiling. It is as easy as dump and cook, then a quick mash with a potato masher or hand mixer and you’ve got delicious mashed potatoes!

Can you make mashed potatoes in a crock pot?

Absolutely. Crock Pot Mashed Potatoes are as easy as any other dump and cook meal. The hardest part is peeling the potatoes!

How long can I keep mashed potatoes in a crock pot?

I have successfully kept slow cooker mashed potatoes warm and covered during events for up to 4 hours before noticing any noticeable drying out.

WHAT TO SERVE WITH MASHED POTATOES?

Stovetop Mashed Potatoes:

Cook the potatoes in water instead of vegetable stock, then add in the rest of the ingredients once they have become tender (10-12 minutes) and drained. I also add a bit of heavy cream to make them extra luxurious sometimes.

Mashed Potatoes

HOW MANY POTATOES DO YOU USE PER PERSON FOR MASHED POTATOES?

Potatoes are heavier than they look, so account for half a pound of raw potatoes per person/serving when considering how much mashed potatoes you have to make.

As a general rule bags of red potatoes are sold in 3lb. packages while russet potatoes are sold in 5 and 10 pound bags. Remember red potatoes won’t be peeled so you don’t lose the weight of the potatoes while russet potatoes will lose at least 5-10% of their weight in preparations.

Want More Holiday Options?

Tools used in this Slow Cooker Mashed Potatoes Recipe:
3 Qt. Slow Cooker: The perfect size for side dishes for 10-12 people, this slow cooker is an absolute bargain and a workhorse.
Potato Masher: ½ whisk, ½ potato masher, I love this kitchen tool!
Immersion Blender or Hand Mixer: Make quick work of the potatoes this blender is my go to for blending soups and mashed potatoes.

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Slow Cooker Mashed Potatoes

Slow Cooker Mashed Potatoes are an easy side dish (with no boiling required!) that you can make for the holidays and keep warm on the buffet without drying out!
Yield 12 Servings
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Course Side Dish, Starch Side
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 5 pounds yukon potatoes peeled and cut into 2" chunks
  • 1 cup vegetable broth
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon white pepper
  • 3 garlic cloves minced
  • 1/3 cup butter
  • 1/2 cup sour cream
  • parsley optional for garnish

Instructions

  • Add the potatoes, broth, salt and pepper to a 3 quart slow cooker and cook on low for 6 hours or on high for 3 hours.
  • Add in the garlic, butter and sour cream.
  • Mash with a potato masher or hand mixer and garnish with parsley if desired.

Nutrition

Calories: 175kcal | Carbohydrates: 24g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 343mg | Potassium: 797mg | Fiber: 4g | Vitamin A: 260IU | Vitamin C: 21.9mg | Calcium: 70mg | Iron: 6.1mg
Keyword: Slow Cooker Mashed Potatoes
#SlowCooker #MashedPotatoes are an easy side dish (with no boiling required!) that you can make for the holidays and keep warm on the buffet without drying out!
#SlowCooker #MashedPotatoes are an easy side dish (with no boiling required!) that you can make for the holidays and keep warm on the buffet without drying out!

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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Comments

  1. My family loved these mashed potatoes last night! I love the simplicity of throwing everything in a crockpot and not using an extra burner on the stove, especially when its summertime. These were so easy to make and had excellent flavor! I halved the recipe and used chicken broth I had on hand. Also used a tiny bit of almond milk to help with the mashing since I don’t have an immersion blender. So yummy!!

    1. It might make the slow cooker overcrowded and not cook evenly. I’ve only tested it using a 3 qt so I’m not sure if it would be ok or not. If you decide to try, I’d love to know how it turns out. Thanks!

  2. This looks like an amazingly timesaving recipe – we’re having about 25 for Thanksgiving. Would this recipe work well doubled in a 6qt slowcooker?

  3. I am curious. In your instructions it’s refers to red potatoes and russets, yet, in your recipe you use Yukon potatoes. Do you peel Yukon potatoes or leave them with the skin on?

  4. Hi. I just found this wonderful recipe. If all i have is a5 qt crock pot, would i make 1 and 1/2 times the recipe? Thanks.

  5. I couldn’t get the crock pot mashed potatoes or the 1 hour cinnamon rolls to print. I noticed that both of these recipes had the “print recipe” button in a different place than the Mongolian Beef and the Chipotle barbacoa Beef recipes, which printed with no problems.

    1. Sorry it took me a bit to respond to you but it looks like the issue has been resolved. I just tested both and was able to print with that button. Thank you for letting me know and sorry for the inconvenience.

  6. I think my husband needs to make this soon. Mashes potatoes is his mayor specialty so I am sure he will appreciate this easy take on the recipe!