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Creamy Crockpot mashed potatoes topped with butter, black pepper, and fresh parsley.
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Crockpot Mashed Potatoes

Creamy Crockpot Mashed Potatoes made with Yukon Gold and Russet potatoes, butter, sour cream, and cream cheese. Cook and mash them right in the slow cooker to free up stovetop space for Thanksgiving or any family dinner.
Prep Time20 minutes
Cook Time3 hours
Total Time3 hours 20 minutes
Course: Side Dish
Cuisine: American
Keyword: Crock Pot Mashed Potatoes
Servings: 10 servings
Calories: 269kcal
Author: Erica Walker

Equipment

  • Crock Pot (Slow Cooker)

Ingredients

  • 2 pounds Yukon Gold potatoes
  • 2 pounds Russet potatoes
  • 1 cup chicken broth
  • 1 teaspoon salt
  • ½ cup butter divided
  • ½ cup sour cream
  • 4 ounces cream cheese softened
  • ½ to 1 cup whole milk or half-and-half warmed
  • ½ teaspoon salt plus more to taste
  • ¼ teaspoon black pepper or to taste

Instructions

  • Peel the Russet potatoes. Peel the Yukon Gold potatoes if you prefer completely smooth mashed potatoes, or leave some of the skins on for a little more texture. Cut all of the potatoes into roughly 1½-inch pieces.
    Cutting board with peeled and cut potatoes.
  • Place the potatoes in a 6-quart Crock Pot. Pour the chicken broth over the potatoes, then sprinkle with 1 teaspoon salt. Cut ¼ cup of the butter into pieces and scatter it over the top.
    Potato chunks in a slow cooker with chicken broth, butter, and salt.
  • Cover and cook on HIGH for approximately 2–3 hours, checking the potatoes at the 2-hour mark. They're ready when a fork slides easily through the center with no resistance. If they're still firm, continue cooking and check again every 30 minutes.
    Fork piercing a cooked potato to check for tenderness.
  • When the potatoes are tender, check the liquid in the bottom of the slow cooker. If there is more than a few tablespoons remaining, spoon some of it out and reserve it. You can always add a little back later if needed.
    Spooning excess cooking liquid out of the slow cooker before mashing the potatoes.
  • Add the remaining ¼ cup butter, sour cream, and cream cheese. Mash the potatoes directly in the slow cooker with a potato masher until mostly smooth.
    Mashing cooked potatoes with butter, sour cream, and cream cheese in the slow cooker.
  • Slowly add the warm milk or half-and-half, a little at a time, mashing and stirring until the potatoes reach the consistency you like. Season with the additional salt and pepper to taste.
    Combining milk with the mashed potatoes in a crockpot with a potato masher.
  • Serve right away, or turn the Crock Pot to WARM and keep the potatoes covered until ready to serve. Stir in a splash of warm milk before serving if they thicken while sitting.
    Creamy Crockpot mashed potatoes topped with butter, black pepper, and fresh parsley.

Notes

  • Use a potato masher rather than an electric mixer or food processor. Mash carefully and stop when you have the texture you like; overworking the potatoes can make them gummy.
  • Peeled Russet potatoes can brown when exposed to air. This won’t affect their flavor or how they cook. Place the Russet potatoes in the slow cooker first, with the Yukon Gold potatoes on top, to help keep the Russets in contact with the broth and reduce browning.

Nutrition

Calories: 269kcal | Carbohydrates: 35g | Protein: 7g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 34mg | Sodium: 527mg | Potassium: 848mg | Fiber: 3g | Sugar: 3g | Vitamin A: 384IU | Vitamin C: 23mg | Calcium: 93mg | Iron: 2mg