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You MUST TRY these crockpot mashed potatoes! They are so creamy and delicious and super easy to make! Which makes them the perfect side for any meal.

Mashed potatoes in a crockpot.

Reasons You’ll Love This Recipe

  • Easy to Make: These mashed potatoes are so simple! You will love being able to spend more time on your main item while these cook up on their own!
  • Flavor: Because these cook low and slow, all of the flavors meld together and make the most amazing flavor that tastes incredible.
  • Comfort Food: Crockpot mashed potatoes are the ultimate comfort food that goes well with anything. You can have them with roast lamb, pot roast, or this amazing chicken!

Ingredients You Need for Crockpot Mashed Potatoes

Not only is this recipe simple to make, but the list of ingredients is also short. Scroll to the bottom of the post for exact measurements.

  • Potatoes: I use russet potatoes for this recipe! When you cut them up, make sure they are all about the same size. This will help them cook more evenly!
  • Chicken broth: Adds flavor to the potatoes while they cook.
  • Half and half: Helps make your mashed potatoes more creamy.
  • Butter: Provides richness and flavor.
  • Salt and pepper: Enhances the flavors.

Crock Pot Mashed Potatoes Recipe

Before you cook up your main dish, you can get these crockpot mashed potatoes ready to start cooking! They are so creamy and perfect because they cook all day. And the best part is that once you put them in that slow cooker, you can forget about them until they are done!

  1. Cook the potatoes in chicken broth: In a 5-quart crockpot, add the diced potatoes and the chicken broth. Cook on high for 4-5 hours or until fork tender.
  2. Add ingredients:ย Add half-and-half, butter, salt, and pepper to the crock pot. Mash the potatoes to the desired texture using a hand masher or a hand mixer.
4 pictures showing the steps to cutting up and cooking potatoes in a crockpot.

Tips for Cooking Crock Pot Mashed Potatoes

  • Potatoes: If you want a slightly different flavor, try using Yukon Gold potatoes instead!
  • Keep the potatoes hot: Make sure to keep your crock pot mashed potatoes hot until you are ready to mash them up. This helps the butter to melt right into them. Plus, the other ingredients will mix better as well. As soon as you are done mashing them, then put the lid back on them and turn the crockpot to warm until you are ready to serve!
  • Don’t overmix: If you continue mixing your potatoes after they are mashed and ready to go, they can get gummy. So just mix them until all of the lumps are out, and then they will be good to go!
Mashed potatoes in a bowl with some butter and herbs on top.

How to Store Leftovers

Hopefully, you have enough of these yummy crockpot mashed potatoes to eat the next day for leftovers! They are so good and super easy to store.

  • Refrigerator: Once your crockpot mashed potatoes have cooled, place them in an airtight container and refrigerate. They will last up to 3 days.
  • Reheat: When you are ready to eat your leftovers, take them out and heat them in the microwave! Cook them on high for about 1 minute or until heated through.

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Super Easy Crockpot Mashed Potatoes

4 from 3 votes
By: Alyssa Rivers
You MUST TRY these crockpot mashed potatoes! They are so creamy and delicous, plus they are super easy to make! Which makes them the perfect side for any meal.
Prep Time: 15 minutes
Cook Time: 5 hours
Total Time: 5 hours 15 minutes
Servings: 8 people

Ingredients 

Instructions 

  • In a 5-quart crockpot add the diced potatoes and chicken broth. Cook on high for 4-5 hours or until fork-tender.
  • Add the half and half, butter, salt, and pepper. Using a hand masher or a hand mixer mash the potatoes to desired consistency.

Video

Nutrition

Calories: 347kcalCarbohydrates: 52gProtein: 7gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 36mgSodium: 665mgPotassium: 1230mgFiber: 4gSugar: 2gVitamin A: 412IUVitamin C: 18mgCalcium: 59mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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20 Comments

  1. It appears that the broth is not drained off before mashing with the rest of the ingredients. Is that correct?
    Has anyone tried this with yellow potatoes? Russets are not my favorite for mashed potatoes, but maybe this cooking method makes them preferable to other varieties?

  2. 5 stars
    These were a BIG hit in my house. Iโ€™ve used the original recipe, and since then have changed it up with additional ingredients like chives, bacon, fresh garlic, etc., and stick to this cooking method. Perfect each time. Still make the original recipe too, just like an occasional different flavor concoction. Much thanks!!

  3. 5 stars
    Fantastic! Made them today for Thanksgiving hoping for the best ๐Ÿ˜€ and this is how Iโ€™ll always make mashed potatoes from now on. Great and easy! Thanks

  4. 2 stars
    Unfortunately my potatoes got oxidized while in the slow cooker. I will boil a new batch and transfer them to the crock pot after mashing. The oxidized ones will be frozen for potato bread.

    1. What does that mean ? I am planning on making them tomorrow for thanksgiving .I do not have an extra bag of potatoes. Is there any way to avoid that happening or why do you think it happened ?