This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
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.
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!
- 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.
- Add ingredients: 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.
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!
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.
Make it a Meal!
Whether you are making mashed potatoes for your Thanksgiving feast or just a weeknight dinner for the family, I have come up with a couple of other recipes that you can use to make your meal complete!
Pin this now to find it later
Pin It
Super Easy Crockpot Mashed Potatoes
Ingredients
- 5 pounds russet potatoes, peeled and diced
- 1 cup chicken broth
- 1/2 cup half and half
- 1/2 cup butter
- 1/2 tablespoon salt
- 1/2 teaspoon pepper
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
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve been cooking mashed potatoes in the crock pot for years, especially holidays, and they are the best mashed potatoes ever. But I don’t use chicken broth, ,just a couple of Tabl. of water to start a steamy environment, and a couple of tabl. of butter. Borh of them help keep the bottom moist so that the potatoes won’t stick. Without all the usual boiling liquid, the potatoes have more much potato flavor. I mash them in the pot, and turn to the WARM setting, which will keep them at the perfect serving temp for 2 hours. No steamy kitchen. No dangerous pouring of boiling water. No rushing around the last minute trying to mash the potatoes while getting other things on the table. If potatoes start to turn color, just give them a stir, or if you want, add a bit of butter and parchment paper over the top.
The potatoes turned brown in the crockpot and tasted terrible.
what if I don’t have the chicken broth
Can these be made the day before then just reheat?
Yes they can!
What can I use in place of chicken broth.
Do you add water to chicken broth? To cover the potatoes?
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?
I use a lot less water, and no broth, which I think is the best way for serving mashed, waxy style potatoes or Yukon Gold. My crock pot has a tight fitting lid, and so I only need 2 tabl. of water to get the environment steamy for them to cook in. No need to cover the potatoes with liquid. Just mash with your seasonings and milk or cream, or broth right in the pot, and turn the crock pot setting to WARM. It will keep the potatoes at a nice serving temperature for 2 hours. You might want to stir the potatoes every hour, so that they cook more evenly. If your potatoes start to discolor, just add some butter to the top and put parchment over them.
Can you use milk in the place of the half-and-half?
Yes you definitely can!
If I want to make a triple batch, what size
crock pot do I need? 15 Quart?
Yes, a 15 quart crock pot would have plenty of room!
Can I half the recipe to serve 4?
Sure!
These were a BIG hit in my house. I’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!!
Should the liquid be covering the potatoes? Or 1 cup really is all it needs?
1 cup is all that you need!
Fantastic! Made them today for Thanksgiving hoping for the best 😀 and this is how I’ll always make mashed potatoes from now on. Great and easy! Thanks
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.
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 ?
It means they turned black.
Such great information for a blogger I am a professional blogger thanks