Creamy and Delicious Crockpot Mashed Potatoes

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.

Slow Cooker Mashed Potato Ingredients

• Broth Swap: Chicken broth or vegetable broth can replace water, but the potatoes may turn beige.
• Milk or Cream: Milk or heavy cream can replace half & half, but warm it first so the potatoes absorb it quickly and don’t get gluey.
• Potatoes: Use russet potatoes for classic creamy mash, or Yukon Golds for a richer flavor. Chop into ½–1 inch pieces—smaller chunks cook faster.
• Liquid: The potatoes don’t need to be submerged. Just add enough to steam. They’ll absorb what’s left when mashed along with the half & half.
• Garlic Mashed: Add a few cloves of garlic to the crockpot with the potatoes.
• Loaded Mashed: Stir in bacon, chives, shredded cheddar cheese, and sour cream before serving.

How to Make Crockpot Mashed Potatoes

If you want to save time and energy during the holidays, make this crockpot mashed potatoes recipe. The best part is they stay warm right in the crockpot until you’re ready to serve!

1. Add to Crockpot & Cook: Add the peeled and diced potatoes and water to a 5-quart crockpot. Cover and cook for 4-5 hours on LOW, until the potatoes are very soft.
2. Mash and Serve: Once cooked, add the half-and-half, butter, salt, and pepper to the soft potatoes. Use a hand potato masher, hand mixer, or potato ricer to mash the potatoes to your desired consistency. Overmixing makes them gluey. Season with salt and pepper to taste. Switch the crockpot to the WARM setting before covering and keeping warm for up to 2 hours.