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If you’ve hosted Thanksgiving, then you know that oven space is prime real estate. Let your other appliances help! These Crockpot Mashed Potatoes are outrageously creamy (is there any other way?), and the slow cooker makes for easy serving and less oven juggling.

A white bowl with crockpot mashed potatoes

This recipe for crockpot mashed potatoes is based on the mashed potatoes my mom makes every Thanksgiving.

The ingredients of the original recipe (based off of the Pioneer Woman) are, in my mom’s words, you don’t want to know.

Today’s crockpot version is based on my mom’s, in combination with my top-rated, lightened-up Instant Pot Mashed Potatoes.

Creamy crockpot mashed potatoes with butter

5 Star Review

“Making these for the second time. They are to die for!”

— Stefanie —

They aren’t healthy per se (because let’s be honest—no one wants healthy mashed potatoes on Thanksgiving), but they are more balanced.

More Slow Cooker Advantages

Using a crockpot to cook mashed potatoes frees up more than just your oven.

  • You do not need to boil the potatoes to make crock pot mashed potatoes. That’s right, NO BOIL mashed potatoes, meaning one less pot to wash.
  • Transportability. Even if you aren’t the one that’s hosting, bringing mashed potatoes in a crockpot makes it easy for them to stay warm (and your host will love you for not stealing oven space from the Roast Turkey or Spatchcock Turkey).
Mash potatoes in a slow cooker

How to Make Crockpot Mashed Potatoes

Yes, these slow cooker mashed potatoes have a (slightly) lighter ingredient list but I pinky promise you, they still taste outrageously decadent!

They’re just what you need for your holiday spread.

Low Carb Swap

If you’re looking to keep your meal low carb or sneak a healthy serving of vegetables past picky eaters, try this cream Cauliflower Mashed Potatoes recipe!

The Ingredients

  • Potatoes. The must-have Thanksgiving side dish. I prefer to make crockpot mashed potatoes with Yukon gold (just like my Garlic Mashed Potatoes), because their buttery taste and creamy texture give mashed potatoes a more decadent taste without the need for (as) much butter.

Market Swap

If you prefer, you can certainly use regular russet potatoes (Idaho potatoes) to make this recipe. The potatoes will be a little starchier but still scrumptious.

Do not use red potatoes or new potatoes for mashed potatoes. They are too firm and waxy. Instead, use them for crispy Oven Roasted Potatoes.

  • Butter. This is the holidays after all! It gives the mashed potatoes classic, craveable flavor.
  • Chicken Broth. Chicken broth adds extra savory goodness to the mashed potatoes.

Substitution Tip

You can make crockpot mashed potatoes with water or additional milk if you prefer. They won’t taste as savory but will still be yummy. To make up for the saltiness of the broth, add a pinch of salt to taste.

  • Cream Cheese. For extra rich and creamy mashed potatoes with a hint of tang. If you’ve only had crockpot mashed potatoes without cream cheese before, prepare to be a crockpot mashed potatoes cream cheese convert!
  • Greek Yogurt. High in protein and calcium, Greek yogurt is a healthier alternative to sour cream. It provides the same creamy tang that sour cream would.
  • Seasoned Salt. A simple way to add robust, salty flavor to the potatoes.
  • Milk. Use as needed to reach your desired mashed potato consistency. If you like your mashed potatoes ultra thick, you may not need any.

The Directions

Chopped Yukon gold potatoes on a cutting board
  1. Peel and cut the potatoes. Place them in a slow cooker.
Cut gold potatoes and butter in a slow cooker
  1. Add half of the butter, then pour in the broth. Cook crockpot mashed potatoes on HIGH for 3 to 4 hours.
Ingredients to make crockpot mashed potatoes in a slow cooker
  1. Add the remaining ingredients (except the milk).
Potatoes being mashed in a crockpot with cream cheese
  1. Mash until everything is combined. Add milk as needed to thin the potatoes.
A bowl of crockpot mashed potatoes with butter
  1. Keep in the slow cooker on “warm” or serve.
Easy crockpot mashed potatoes in a bowl

How to Cook Mashed Potatoes in Advance

One of the most helpful things you can do for yourself is to use this recipe for make ahead crockpot mashed potatoes.

The more you do in advance, the smoother the day will flow.

  • To Make Ahead. Up to 1 day in advance, fully prepare the recipe as directed. Let cool completely, cover the slow cooker, and place it in the refrigerator.
  • Before serving, return the slow cooker insert to the heating element. Stir and turn the slow cooker to the “keep warm” setting. Once the mashed potatoes are warm, stir again and add splashes of milk as needed to thin them.
  • To Store. Refrigerate mashed potatoes in an airtight storage container for up to 4 days.
  • To Reheat. Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or in the microwave.

Leftover Ideas

Top your mashed potato leftovers with Red Wine Braised Short Ribs or Instant Pot Pork Tenderloin for a delicious meal. Leftovers pair nicely with Baked Fried Chicken and Air Fryer Fried Chicken Breast too. You can also use leftover mashed potatoes to make Shepherd’s Pie or Vegetarian Shepherd’s Pie.

Creamy mash potatoes in a crockpot

What to Serve with Crockpot Mashed Potatoes

Recommended Tools to Make this Recipe

  • Slow Cooker. This size is ideal for crockpot mashed potatoes.
  • Potato Masher. No need for a hand mixer or potato ricer, this is perfect for mashing potatoes.
  • Non-Slip Cutting Board. This cutting board will stay steady while you’re chopping.

The Best Slow Cooker

My go-to appliance for hands-free cooking. Use it for crockpot mashed potatoes or any of my other slow cooker recipes.

Whether you are hosting or attending the feast this year, crockpot sides will be your BFF.

And being the person that brings the mashed potatoes period? That makes you everyone’s BFF!

Frequently Asked Questions

How Can I Make Vegan Crockpot Mashed Potatoes?

For vegan crockpot mashed potatoes, swap the chicken broth for water. Use dairy-free milk and vegan substitutes for the butter, Greek yogurt, and cream cheese.

(For an easy vegan holiday side, don’t miss my Mashed Butternut Squash.)

What Are the Best Mashed Potato Toppings?

You can put so many things on top of mashed potatoes, but here are a few of my favorites: Turkey Gravy (classic) or Mushroom Gravy, Roasted Garlic, Parmesan cheese, crumbled Baked Bacon or Air Fryer Bacon, fresh herbs, and chives.

Can I Use Sour Cream instead of Greek Yogurt?

Yes! You can swap the Greek yogurt in this recipe for sour cream if you prefer.

Crockpot Mashed Potatoes

4.50 from 4 votes
Free up oven space with make ahead crockpot mashed potatoes. Unbelievably rich and creamy, they'll be everyone's favorite Thanksgiving side!

Prep: 20 minutes
Cook: 4 hours
Total: 4 hours 30 minutes

Servings: 10 servings


  • 5 pounds Yukon gold potatoes or russet potatoes
  • 1/2 cup (1 stick) unsalted butter cut into 1/2-inch cubes, divided
  • 3/4 cup low sodium chicken broth
  • 4 ounces reduced-fat cream cheese softened and cut into cubes
  • 1 cup 2% Greek yogurt or full fat; I do not recommend fat free
  • 1 tablespoon seasoned salt* plus additional to taste (I used Lawry's)
  • 1 teaspoon ground black pepper
  • 1/4 cup milk (as needed) I used 1% – use whole milk or half and half for more decadence


  • Peel the potatoes, then cut them into 1-inch chunks. Place in the bottom of a 6-quart or larger crockpot.
  • Dot the potatoes with half of the diced butter (4 tablespoons). Pour the chicken broth over the top.
  • Cover the slow cooker and cook on HIGH, until the potatoes are fork-tender, about 3 to 4 hours.
  • Remove the lid. Add the remaining butter, cream cheese (I break the softened cream cheese into pieces right over the top), Greek yogurt, seasoned salt, and pepper.
  • With a potato masher, mash the ingredients together they until are combined and the potatoes are as smooth or chunky as you like (we keep ours a little chunky). At first, it will look a bit liquidy but will thicken a bit more as you continue and as the potatoes sit. If the mashed potatoes are too thick, add the milk as needed. Taste and adjust seasoning (depending upon your seasoned salt or chicken broth, you may need to add more).
  • Recover the slow cooker and turn the slow cooker to “keep warm” until ready to serve.


  • I know 1 tablespoon seems like a lot of seasoned salt, but it’s a lot of potatoes! Feel free to add in increments, especially if using a different brand (I used Lawry’s).
  • TO MAKE AHEAD: Up to 1 day in advance, fully prepare the recipe as directed. Let cool completely, cover the slow cooker, and refrigerate it.
  • Before serving, return the slow cooker insert to the heating element. Stir and turn the slow cooker to the “keep warm” setting. Once the mashed potatoes are warm, stir again and add splashes of milk as needed to thin them.
  • TO STORE: Refrigerate mashed potatoes in an airtight storage container for up to 4 days.
  • TO REHEAT: Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or in the microwave.


Serving: 1(of 10)Calories: 310kcalCarbohydrates: 42gProtein: 10gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 33mgPotassium: 1011mgFiber: 5gSugar: 4gVitamin A: 383IUVitamin C: 45mgCalcium: 95mgIron: 2mg

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More Sides That Don’t Use the Oven

Save that precious oven space with these Instant Pot and crockpot Thanksgiving side dishes.

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Hi Erin! I’m game planning Thanksgiving cooking for this year and love the idea of crock pot mashed potatoes! Would it work to pop them in my stand mixer instead of using a hand masher?

    1. Hi Adelyn! I haven’t tried it, but you probably could. I think it might make the end result come out slightly different than the original. If you decide to experiment, let me know how it goes!

    2. Hi Adelyn, can you let us know what you ended up doing? I mashed by hand using a potato masher, then used a large stiff hand whisk with a little extra half and half to get the final texture I wanted because I’ve tried mixers on potatoes – especially Yukon Golds – and found them to end up gummy. Hope your Thanksgiving was a hit, because ours was fantastic! We used this recipe and the amazing kale and brussels sprouts salad because they were both made completely ahead the day before so I could enjoy my guests. AND PEOPLE RAVED! Erin will have some new fans on her hands! :-)

  2. My potatoes turned brown while cooking. Should I have rinsed them? I used russets because it was what I had on hand. They taste good but are visually unappealing.

    1. Hi S! I’m so sorry to hear that happen, I have not heard of this type of problem before. Rinsing might help, but I can’t say for sure.

  3. I love your site and this recipe! Yum but the pop up ads are such a distraction especially from a mobile device that I had to continually scroll to find the information.

    1. I’m truly sorry for any inconvenience the ads caused you, Denise! I will certainly keep paying close attention to the number of ads and how they load, as I never want them to hinder your ability to view the recipe or the blog post. I do truly appreciate your feedback and apologize again for the inconvenience! Also, there is a quick and convenient “jump to recipe” button that will help you get to the recipe faster and a print button to have the recipe quickly at your fingertips. Hope this helps!