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! :-)
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.
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!
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.
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
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.
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
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.
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.
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!
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!