Creamy Crockpot Mashed Potatoes
Creamy Crockpot Mashed Potatoes
If you’re looking for the easiest, most comforting side dish for any meal, these Creamy Crockpot Mashed Potatoes are it.
This recipe is the definition of simple comfort food — tender potatoes slow-cooked to perfection, then whipped with butter, milk, and salt until creamy and smooth.
I’ve made mashed potatoes every way possible — on the stovetop, in the Instant Pot, and baked in casseroles — but there’s something so relaxing about letting the slow cooker do the work.
You can toss in your potatoes, walk away, and come back to perfectly cooked spuds ready to mash. It’s the perfect recipe for holidays, busy weeknights, or when you just want the creamiest mashed potatoes with zero effort.
Why You’ll Love This Recipe
- No boiling required: The crockpot does all the work for you.
- Rich and buttery: Just like Grandma’s, but easier.
- Perfect for holidays: Keeps warm in the slow cooker until ready to serve.
- Simple ingredients: Potatoes, butter, milk, and a pinch of salt.
Ingredients You’ll Need
- 5 large russet or Yukon gold potatoes, peeled and cut into large cubes
- 1 stick (½ cup) salted butter
- ¾ to 1 cup milk (start with less, add more for creamier texture)
- Salt, to taste
- Optional: garlic powder, black pepper, sour cream, or cream cheese for extra richness
How to Make Creamy Crockpot Mashed Potatoes
Step 1: Prep the Potatoes
Peel the potatoes and cut them into large cubes. Place them directly into your slow cooker.
Step 2: Cook Until Tender
Add ½ cup of water or broth to the bottom of the crockpot, cover, and cook on high for 3–4 hours or low for 6–7 hours, until the potatoes are fork-tender.
Step 3: Mash and Add the Good Stuff
When the potatoes are soft, drain any excess liquid if needed. Add a stick of butter, warm milk, and salt. Mash until smooth using a potato masher or hand mixer right in the crockpot.
Step 4: Adjust and Serve
Taste and adjust salt or milk as needed for your perfect consistency. Keep the slow cooker on warm until serving time.
Jennie’s Thoughts
There’s just something about mashed potatoes that feels like home. These crockpot mashed potatoes are creamy, buttery, and honestly taste like they came straight from a family holiday table.
I love serving them with Cheesy Homemade Hamburger Helper, Cowboy Beans, or my Copycat Outback Steakhouse Bread — because nothing pairs better with buttery carbs than more buttery carbs!
This is also my go-to side dish when hosting Thanksgiving or Sunday dinner because you can make them a few hours ahead and keep them warm right in the slow cooker. No rushing, no stovetop juggling, just creamy perfection every time.
Tips for the Creamiest Mashed Potatoes
- Use Yukon Golds for extra creaminess. They’re buttery and soft.
- Warm the milk before adding it in — it keeps the potatoes smooth and fluffy.
- Mash, don’t overmix. A masher gives texture; a hand mixer makes them ultra-smooth.
- Want extra richness? Add a spoonful of sour cream or a bit of cream cheese.
- Keep them warm. You can leave mashed potatoes on the warm setting for up to 2 hours.
What to Serve With Mashed Potatoes
These creamy potatoes are the perfect side dish for:
And for holidays, try pairing them with your Thanksgiving favorites like Crockpot Creamed Corn or Twice Baked Sweet Potatoes.
Storing and Reheating
- To store: Keep leftovers in an airtight container in the fridge for up to 4 days.
- To reheat: Add a splash of milk and warm on the stovetop or in the microwave. Stir occasionally for smooth texture.
- To freeze: Let cool completely, then freeze in portions. Thaw overnight and reheat with extra milk or butter.
These Creamy Crockpot Mashed Potatoes are the easiest side dish ever! Made with buttery, fluffy potatoes slow-cooked to perfection — the perfect comfort food for holidays or weeknight dinners.
