Creamy Crockpot Mashed Potatoes (No Boiling)
These crockpot mashed potatoes are the easiest side dish you will make this week. They come out buttery smooth and rich, with almost no hands-on time.
No pot of boiling water and no draining. Just let the slow cooker do the work, then mash everything right in the pot.
Why This Crockpot Method Works
The slow cooker steams the potatoes low and slow, which keeps them tender without turning them gluey. You get a silky texture that is hard to beat on the stovetop.
I love that the garlic and broth cook into the potatoes instead of getting poured down the drain. The flavor is deeper, and the whole thing feels a little more special with barely any extra effort.
It also frees up a burner. That matters on a busy weeknight and it is a lifesaver when the holiday stove is packed.
Ingredients
- 3 lbs Yukon Gold potatoes: peeled and cut into 1-inch cubes. Russets work too, but Yukon Golds give the creamiest result.
- 1 cup low-sodium chicken broth: vegetable broth works just as well.
- 4 garlic cloves, minced: the garlic infuses the steam and adds a gentle savory note.
- 1/2 cup unsalted butter: cut into small cubes so it melts faster.
- 1/2 cup heavy cream: warmed before adding. Whole milk or half-and-half are fine in a pinch.
- 1 tsp fine sea salt: adjust to your taste and the saltiness of the broth.
- 1/2 tsp black pepper: freshly ground is best.
Variations / Substitutions
- Potato swap: Use Russets for a fluffier mash; just be gentle when mashing so they do not become pasty.
- Dairy-free: Replace the butter with a good vegan butter, use full-fat oat milk or unsweetened almond milk, and swap the cream for a dairy-free cream alternative.
- Garlic kick: Roast a whole head of garlic ahead of time and squeeze the soft cloves into the pot before mashing for a sweeter, rounder garlic flavor.
- Add-ins: Fold in 4 oz softened cream cheese or 1/2 cup sour cream along with the butter for an even richer dish.
- Herb finish: Stir in a handful of chopped chives or parsley just before serving to brighten things up.
If you like this hands-off approach, try my Garlic Herb Roasted Potatoes for another easy side.
How To Make Crockpot Mashed Potatoes
Step 1: Load the Slow Cooker
Add the 3 lbs of peeled, cubed potatoes to a 6-quart slow cooker. Pour in the 1 cup of chicken broth, sprinkle in the 4 minced garlic cloves, and add the 1 tsp of salt. Give everything a quick stir to coat the potatoes.
The liquid will barely cover the bottom. That is exactly what you want. The potatoes will steam and soften without turning watery.
Step 2: Cook Until Tender
Cover with the lid and cook on high for 3 to 4 hours, or on low for 6 to 7 hours. The potatoes are done when you can pierce a cube with a fork and it slides off without any resistance.
Check them early the first time you make this. Slow cookers run slightly hotter or cooler, and potato size matters. If there is a pool of liquid in the bottom, spoon out a couple of tablespoons before the next step, but leave most of it for creaminess.
Step 3: Mash and Enrich
Keep the potatoes in the slow cooker. Add the 1/2 cup of cubed butter and pour in the 1/2 cup of warm heavy cream. Use a potato masher for a rustic, chunky texture, or a hand mixer on low speed if you like them completely smooth.
Mashing right in the pot saves you a bowl and keeps the potatoes hot. Stop as soon as everything comes together. Overworking can turn them gummy, especially with Russets.
Step 4: Spoon and Serve
Transfer the mashed potatoes to a warm serving bowl. Top with a pat of butter and an extra crack of black pepper, then bring it straight to the table.
They will stay warm in the slow cooker on the “warm” setting for up to 2 hours, which makes them a great make-ahead side for dinner parties.
Tips for the Best Slow Cooker Mashed Potatoes
- Cut the potatoes into similar 1-inch chunks so they finish cooking at the same time. Odd sizes leave you with some underdone pieces.
- Warm the cream and let the butter come to room temperature before adding them. Cold dairy can seize the mashed potatoes and cool them down too fast.
- Taste and season one more time after mashing. Potatoes soak up salt, and a final pinch can make the whole dish pop.
- For the smoothest result, mash while the potatoes are still piping hot. As they cool, the starch sets and they can turn a little stiff.
- Do not skip the garlic in the broth. It steams into the potatoes gently and adds a savory depth that plain water cannot match.
Cooking times for 1-inch potato cubes:
| Setting | Time |
|---|---|
| High | 3 to 4 hours |
| Low | 6 to 7 hours |
Storing Leftover Mashed Potatoes
- Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
- Reheating: Warm gently on the stovetop over low heat with a splash of milk or cream, stirring often. A microwave works too; just heat in 30-second bursts and stir between them.
What Goes Well With Crockpot Mashed Potatoes
A platter of roast chicken with its crispy skin and pan juices is a natural match. Meatloaf with a tangy glaze sits right on top of a big spoonful, and sage-flecked sausages with onion gravy feel like they were made for these potatoes.
Frequently Asked Questions
Can I leave the skins on?
Yes. Scrub the potatoes well and keep the skins. Red-skinned or thin-skinned Yukon Golds work best for a rustic mash.
Can I make these dairy-free?
Yes. Use a good vegan butter, full-fat oat milk or unsweetened almond milk instead of cream, and vegetable broth. The texture stays creamy.
Why did my mashed potatoes turn out gluey?
Overcooking or overmixing is usually the cause. Use Yukon Golds, mash by hand, and stop as soon as they are smooth.
Can I double this recipe?
You can, as long as your slow cooker is 6 quarts or larger. The cooking time may increase by 30 to 60 minutes, so check tenderness with a fork before mashing.
Crockpot Mashed Potatoes Recipe
Ingredients
Method
- Place the potatoes, broth, garlic, and salt in a 6-quart slow cooker. Stir to combine.
- Cover and cook on high for 3 to 4 hours or low for 6 to 7 hours, until the potatoes are fork-tender.
- Add the butter and warm cream. Mash with a potato masher or hand mixer until creamy.
- Spoon into a serving bowl, top with butter and pepper, and serve hot.
