Crockpot Mashed Potatoes Recipe – Match Foodie Finds

These ultra rich and creamy crockpot mashed potatoes feed a crowd! No boiling or valuable oven space required for this classic holiday side dish recipe.

Creamy, dreamy, savory mashed potatoes – is there really any better holiday side? I don’t think so! Made in the crockpot with only 7 simple ingredients, it’s never been easier to whip up such a quintessential side.

We love this crockpot mashed potatoes recipe for many reasons – the creaminess, taste, and texture can’t be beat. But we also love it because it’s easy! No boiling required, no precious oven or stovetop space needed, and it doesn’t require much hands-on time. Keep this classic mashed potatoes recipe in your back pocket this holiday season.

What is in crockpot mashed potatoes?

These slow cooker mashed potatoes come together with 7 basic ingredients you likely have on hand already. You need:

• Potatoes
• Broth
• Spices
• Cream Cheese (my mom taught me this one!)
• ​​​​​Butter
• Greek Yogurt or Sour Cream

What kind of potatoes should I use for mashed potatoes?

Yukon gold potatoes are the best potatoes for mashed potatoes. While other potatoes work in a pinch, Yukon gold are far superior!

Variations of Crockpot Mashed Potatoes

This recipe is for classic, creamy mashed potatoes. Put your own spin on it with any of the following:

1. Potatoes: Instead of Yukon gold potatoes, use Russet potatoes, red potatoes, or Idaho potatoes.
2. Sour Cream: We love these mashed potatoes with plain 2% fat Greek yogurt, but sour cream is a delicious, tangy alternative.
3. Toppings: Top mashed potatoes with more butter and chopped chives, shredded cheddar or parmesan cheese, and crumbled bacon for the ultimate side. You could even set up a mashed potato bar this holiday season!
4. Vegan: For vegan mashed potatoes, replace the chicken broth with vegetable broth, and use vegan versions of cream cheese, butter, and yogurt/sour cream.

Storing Crockpot Mashed Potatoes

Once the mashed potatoes are completely cool, transfer to an airtight container and refrigerate for up to 5 days.

To Reheat: Feel free to reheat your crockpot mashed potatoes right in the slow cooker on high (or in the microwave). Add a little broth and mix everything together. Heat until warmed through.

We don’t recommend freezing mashed potatoes. The texture and consistency of the potatoes becomes grainy and not that tasty. Crockpot mashed potatoes are best enjoyed fresh (or reheated as refrigerated leftovers).

Serving Suggestions

We usually make these crockpot mashed potatoes for the holidays, but they’re delicious any time of year! Rich and creamy crockpot mashed potatoes pair well with any of these holiday-worthy recipes including:

Mains: Smoked turkey, roasted turkey tenderloins, baked pork roast, and Instant Pot pot roast.

Other Sides: Mac and cheese, sausage stuffing, green beans almondine, mashed sweet potatoes, roasted Brussels sprouts, and sweet potato casserole.

Appetizers and Snacks: Baked spinach artichoke dip, maple roasted pecans, rosemary thyme meatball appetizer, and bacon wrapped Brussels sprouts.

Crockpot Mashed Potatoes

These creamy, buttery, delicious crockpot mashed potatoes are made with just 7 ingredients. Free up your oven and stovetop with this easy holiday side dish recipe.

Prep:15 minutes minutes

Cook:5 hours hours

Total:5 hours hours 15 minutes minutes

Ingredients

• 6 lbs. Yukon gold potatoes rinsed and chopped into 1-inch pieces*
• 2 cups chicken broth or vegetable broth
• 2 teaspoons salt
• 1 teaspoon ground pepper
• 2 teaspoons garlic powder
• 4 oz. cream cheese
• 4 tablespoons salted butter
• 1 cup 2% fat Greek yogurt or sour cream

Optional Toppings

• Fresh thyme
• Fresh sage
• Salted butter
• Salt and pepper to taste
• Fresh chives

Instructions 

• Spray a slow cooker insert with nonstick cooking spray. 

• Add the chopped potatoes, broth, salt, pepper, and garlic powder to the slow cooker. Mix until well combined. 

• Break the cream cheese into 4-5 pieces and place on top of the potatoes. Repeat with the 4 tablespoons of butter.

• Place the lid on your slow cooker and cook on low for 5 hours, stirring occasionally.

• When the potatoes fall apart to the touch and are fork-tender, uncover the slow cooker and stir the ingredients together.

• Add the Greek yogurt (or sour cream) to the slow cooker and stir again until combined.  

• Use a hand mixer, immersion blender, or potato masher to mash the potatoes until they have a thick and creamy consistency. Feel free to leave them chunkier if that’s your jam, but make sure not to over mix!

• Serve immediately and garnish with your favorite toppings including fresh herbs, butter, salt, pepper, or chives.

Tips & Notes

• Storage: Store mashed potatoes in an airtight container and refrigerate for up to 5 days.
• Reheating Instructions: Feel free to reheat your crockpot mashed potatoes right in the slow cooker on high (or in the microwave). Add a little broth and mix everything together. Heat until warmed through.
• Potatoes: We kept the skin on the potatoes. If you prefer peeled potatoes, peel them before chopping. The bigger your potato chunks, the longer they will take to cook in the slow cooker.

Nutrition facts

Calories: 243kcal Carbohydrates: 41g Protein: 2g Fat: 7g Fiber: 3g Sugar: 1g