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, portability, and less oven juggling.
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These make-ahead crockpot mashed potatoes are a tried-and-true favorite!
This recipe for crockpot mashed potatoes is based on the mashed potatoes my mom makes every Thanksgiving (which inspired the Best Mashed Potatoes Recipe and my top-rated Instant Pot Mashed Potatoes).
In other words: you know these are going to be good!
Here’s why you’re going to want to add this recipe to your holiday menu!
- They’re not just crockpot mashed potatoes, they’re also make ahead mashed potatoes! (Crockpot Turkey Breast is another great way to free up the 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.
- 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).
- As someone who must have at least one round of everything (Sweet Potato Casserole, Cornbread Stuffing, Cranberry Orange Sauce, etc.), I appreciate that these are a little bit lighter but still indulgent. You can get your mashed potato fix and still have room for everything else!
5 Star Review
“Making these for the second time. They are to die for!”
— Stefanie —
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- 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.
- 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.
- Cream Cheese. For extra rich and creamy mashed potatoes with a hint of tang. Let the cream cheese soften then, cut it into chunks. This helps it mix smoothly into the mashed potatoes.
- Greek Yogurt. My swap for sour cream (feel free to use sour cream instead if you prefer).
- Seasoned Salt. The secret ingredient and a simple way to add robust, salty flavor to the potatoes.
- Milk. Use as needed to reach your desired mashed potato consistency.
How to Make Mashed Potatoes in a Crockpot
Prep. Peel the potatoes for mashed potatoes for the smoothest consistency, or you can leave the skins on for something more rustic.
Slow Cook the Potatoes. Be sure to do this on HIGH for 3 to 4 hours.
Add (Almost) Everything Else. Add the remaining ingredients (except the milk).
Mash. Use a potato masher to mash until everything is combined. Don’t use a hand mixer to mash your potatoes! This is one of the most common reasons mashed potatoes take on a gummy texture. Add milk as needed to thin.
Finish. Keep in the slow cooker on “warm” or serve. (As the mashed potatoes sit in the crockpot to stay warm, the starches will cause them to thicken, so don’t panic if they seem a bit watery when you first mash them. You can always add more liquid if needed, but you can’t remove it once you add it, so be conservative here!) ENJOY!
Recipe Variations
- Crockpot Mashed Potatoes With Sour Cream. If you’re a traditionalist, you can use sour cream instead of Greek yogurt in your mashed potatoes.
- Crockpot Cheesy Mashed Potatoes. You can’t go wrong with adding some cheese! Choose a variety with an assertive flavor, like Parmesan or aged cheddar, so you don’t have to add too much, and make sure it’s freshly grated so it melts smoothly into the mashed potatoes. Fold in the cheese after you’ve mashed the potatoes.
- Crockpot Loaded Mashed Potatoes. Set up a topping station next to your mashed potatoes with chives, sliced green onions, bacon crumbles (I love using my Air Fryer Bacon for this), cheese, and Greek yogurt or sour cream. Let everyone load up their potatoes with their favorite toppings!
- Crockpot Garlic Mashed Potatoes. Add minced garlic with the potatoes or stir in Roasted Garlic at the end (for a stovetop version, check out Garlic Mashed Potatoes).
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.
- To Reheat. 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.
What to Serve with Crockpot Mashed Potatoes
- Chicken. We already know mashed potatoes are a natural pairing with turkey, but I love them just as much with Chicken Fricassée, Baked Fried Chicken, Air Fryer Whole Chicken or Air Fryer Chicken Breast, and Rosemary Chicken Thighs.
- Pork. Crockpot Pork Roast, Crockpot Ham, and Baked Pork Tenderloin are made for serving with creamy crockpot mashed potatoes.
- Beef. I love serving Beef Bourguignon and Red Wine Braised Short Ribs over mashed potatoes. Instant Pot Roast is also perfect with these make-ahead crockpot mashed potatoes.
- Veggies. Once you’ve got your protein and your starch (that would be the potatoes!), it’s time to add a veggie side like Sautéed Green Beans, Roasted Broccoli, or Sautéed Mushrooms.
- Shepherd’s Pie. It’s perfect for leftover mashed potatoes too! Check out Shepherd’s Pie and Vegetarian Shepherd’s Pie.
- Gravy. Turkey Gravy (classic), Mushroom Gravy, and Ham Gravy are mashed potatoes’ true partners.
Crockpot Mashed Potatoes
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Ingredients
- 5 pounds Yukon gold potatoes or russet potatoes
- ½ cup (1 stick) unsalted butter cut into 1/2-inch cubes, divided
- ¾ 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
- ¼ cup milk (as needed) I used 1% – use whole milk or half and half for more decadence
Instructions
- 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.
Notes
- 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.
Nutrition
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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?
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!
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! :-)
Hi Debbie! Thanks for your feedback and review!
Making these for the second time. They are to die for!
Hi Stefanie! So glad you enjoyed the recipe! Thank you for this kind review!
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.
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.
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.
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!
What kind of gravy do you use with these potatoes?
Hi Leann! We love making our turkey gravy https://www.wellplated.com/turkey-gravy-recipe/ or our mushroom gravy https://www.wellplated.com/mushroom-gravy/ Enjoy!
Can you freeze leftovers?
Hi Mary, you probably could but the texture changes when trying to freeze mashed potatoes. It’s not something I normally do.
I haven’t made this yet. Wondering about the reheating the potatoes. How long to reheat them. Need to know for a dinner. 1hr or 2?
Thanks, want them to be ready in time.
Hi! You can sign up for my Thanksgiving guide and it actually includes this recipe and tells you what to do! (Sign up here) Let them come to room temp. I’d plan on 2 hours to be safe because every slow cooker is different; you can always switch to “keep warm”
Love these! I got so many compliments when I made these, they’ve become a staple for holidays. I typically use a few cloves of roasted garlic but that’s the only change I made.
Well that sounds FAB Denise, thanks for sharing!
So simple and delicious!! Due to allergies, I used dairy free cream cheese and about 1C oat milk and a full stick of dairy free butter at the end. Perfect and will definitely be using this recipe again. Thank you
So glad that version worked out for you Lisa!
The only change I made was I used garlic and it turned out very good but I might try a bit more cream cheese next time. Very good recipe.
Delish, thank you for sharing!
Great way to make potatoes for a crowd ahead of time. I didn’t use as much cream cheese as called for. I also added garlic powder. Perfect dish for Thanksgiving.
Thank you Catherine!
They turned out great for me. I was a little worried when I opened the cooker after 4 hours to mash, and saw what seemed like a bit of liquid. I thought I did something wrong, but as I mashed it they became just the right creamy texture and consistency. Good thing I tested cooking it now. It’s going to be perfect on Thanksgiving
So happy to hear, thank you Melisa!
Erin, can the recipe be cut in half?
Definitely Lisa!
Can I use regular salt instead of seasoned salt? Or could I use salted butter and not have to worry about the salt at all?
Hi! You can use regular salt instead of seasoned (unsalted butter won’t be enough). Seasoned salt has other spices in it too (paprika, onion powder, etc) so note that the potatoes won’t have the same flavor.
My crockpot apparently runs hot, because these got overdone on the edges before the rest softened up. Full pot had a nutty flavor, disappointing. If I try them again, I’ll do a small batch on low.
I am so sorry to hear this! I know it’s a massive bummer to have a recipe not turn out. I hope with those adjustments, now that you know how your crockpot handles it a bit better it goes as expected next time.
Made ahead by one day. So easy to make and reheat on the day of serving. Great for freeing up stovetop and oven during Thanksgiving day cooking.
Emily, thanks so much for sharing this (and your other Thanksgiving reviews). It is SO helpful and meaningful!
I must have done something wrong. They were overcooked (even at just three hours on low), brown, and had very little flavor. I don’t think I’ve ever messed up mashed potatoes before, but we were not fans of this one.
I’m sorry to hear you had trouble. I am not sure what could of made them brown. And I am surprised about lacking in flavor with the butter, cream cheese, and Greek yogurt that is added to these.
I made these for Thanksgiving and they came out great. Was a bit skeptical about not pre-boiling the potatoes first and just making them in the crockpot. I followed your recipe and it worked out fine. The only change I made was using sour cream instead of the greek yogurt. What I did was place a clean cotton dish towel (had a white one) between the underside of the lid (where condensation forms) and the mashed potatoes. The towel soaks up the water so it does not drip down into the potatoes making them watery). I saw this tip online years ago and it works great. The warm setting on my crockpot was great as it kept the potatoes at just the right temperature for a while before serving them with the main meal. I made these potatoes a day ahead, refrigerated them and then reheated in the crockpot. I reheated them on low and then when they were hot, turned the setting to warm.
Glad you enjoyed it!
These were delicious – absolutely perfect. Will be part of our Thanksgiving feasts for years to come!
So pleased to hear it, thanks Ashley!
Can I use baby red potatoes with the skins on? That’s our favorite potato.
Hi Juanita, personally I do not use red potatoes or new potatoes for mashed potatoes. They are too firm and waxy. I haven’t tested it so now sure what the final outcome would be if you used them. If you decide to experiment, let me know how it goes!
We make this recipe often! It is easy and it leaves my stovetop free for cooking. It’s really helpful on Thanksgiving!
Yay! Thank you Kristina!
This worked exactly as written, thanks!
Thank you Pamela!
We have made this 20+ times in the past couple of years. Admittedly, we use less salt and no sodium chicken broth and it’s remains our favorite!
Makes me so happy to to hear, Jennifer! Thank you!