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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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.
These were delicious – absolutely perfect. Will be part of our Thanksgiving feasts for years to come!
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.
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
Definitely Lisa!