Crock Pot Mashed Potatoes
No Boil Crock Pot mashed potatoes are a great way to free up oven space on holidays and still get that delicious side dish we all love. The buttery, chunky potatoes are an easy recipe to make.
Prep Time: 20 minutes
Cook Time: 7 hours
Total Time: 7 hours and 20 minutes
Servings: 10 servings
Preparation Level: Beginner +
Mashed potatoes aren’t that hard to make, but boiling potatoes on a holiday is one more thing to do when you’re already trying to get everything else ready and the stove is covered with other side dishes being prepared.
And I CANNOT imagine a holiday meal without mashed potatoes right in the middle of the table. It has been at the center of of our family meals all of my life.
And if you have picky kids, like one of mine, you know that mashed potatoes are a no-fail with fussy eaters. So you gotta cook ’em!
I bought a five-pound bag of potatoes, which will feed our family of four for several meals. If you have a large crowd coming over, you can make one pot of this, which will feed about 10 people.
Ingredients
- Russett Potatoes
- Butter
- Minced garlic
- Salt and black pepper
- Water or chicken broth
- Sour cream
- Cream cheese
- Milk or half-and-half
The full printable recipe with measurements and instructions is at the bottom of the post on the recipe card.
How To Make The Slow Cooker Mashed Potatoes
Start by peeling and cutting the potatoes. They don’t need to be too small because they will be nice and soft when they are done cooking.
Next, add the butter, minced garlic, salt, and pepper. Pour the water or chicken broth over the potatoes and place the lid on top. Cook for 6-7 hours on low temperature.
The chicken broth is going to add a little more flavor to the potatoes, but it will darken the color a little bit.
After the potatoes cook and are soft, remove them from the slow cooker and add them to a very large bowl. I like to mash them a little with a potato masher before beating them with a hand mixer or Kitchenaid.
Add the sour cream, cream cheese, and milk and beat until creamy. The potatoes will still have some lumps.
If the mashed potatoes are too thick, you can add a little bit more sour cream and milk.
Let me know what you think!
What To Serve With Mashed Potatoes
- Holiday cranberry sauce from Once Upon A Chef
- Crock Pot cornbread dressing
- Southern Brown gravy
- Sweet potato casserole
Easy Crock Pot Mashed Potatoes
Ingredients
- 5 pounds Russett potatoes peeled and cubed
- 8 tablespoons butter
- 1 tablespoon garlic minced
- 1 teaspoon salt
- 1 teaspoon pepper
- ¾ cup water or chicken broth
- 1 cup sour cream
- 3 Tbsp. cream cheese or more if you’d like
- ½ cup milk or half and half
Instructions
- Peel the potatoes and cut them into cubes.
- Place the potatoes in the Crock Pot.
- Add the water (or chicken broth), minced garlic, salt and pepper to the Crock Pot.
- Place the butter on the potatoes.
- Set the Crock Pot on low for 6-7 hours.
- After the potatoes are done cooking, transfer them to a large bowl. Leave the liquid in the Crock Pot. Mash the potatoes with a potato masher.
- Add the sour cream, cream cheese, and milk and mix until well blended. Use a Kitchenaid or hand mixer to get out most of the lumps.
- Serve hot!
No directions?
On which recipe?
I see now, I will try to fix that. Thanks for the heads up!
What a disappointment. I expected a recipe for mashed potato cakes and got how to make mashed potatoes.
Hi Josephine, where did you see the link, or where did you click from? I can see if I can fix it.
Hi. Have you ever made 1/2 of this recipe in the crock pot? Thanks.
You can definitely cut the recipe in half in the Crock Pot. I hope you love it!
Hi can you help me please? I see many of recipes that call for sour cream. What happens if you don’t use it in that recipe? I have a person in my family with multiple allergies. Same question related to cream cheese. they would love the recipes but they will make her ill for 24 hours or more
Thanks so much for the help
Hi Donna,
You can use Greek yogurt, cottage cheese, crème fraîche, or even mayonnaise as a sub for sour cream. For a cream cheese sub you can try mascarpone, Greek yogurt, or ricotta cheese. For each one it would be the same measurements as the sour cream. I hope that helps!
From Gimli Manitoba Canada…Marilyn Johnson is my name
I am planning on making the slow cooker mashed potatoes this Thursday and I am a bit confused…((what can one say I am 80 yrs old))
The recipe says as follows: “After the potatoes are done cooking, transfer them to a large bowl. Leave the liquid in the Crock Pot. Mash the potatoes with a potato masher.
Add the sour cream, cream cheese, and milk and mix until well blended. Use a Kitchenaid or hand mixer to get out most of the lumps.” My question is … can I put the potatoes back to the crock pot after the last steps are done?? “”
Hi Marilyn,
Sorry to confuse you! You can put them back in the Crock Pot after you do all the mixing. If you have a warm setting, you can turn that on and keep them warm. I hope that helps! Message if you have more questions and I hope you love it!