Slow Cooker Mashed Potatoes
16 Comments May 23, 2024
Updated May 27, 2025
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These Slow Cooker Mashed Potatoes call for just potatoes, butter, cream, and milk. Season them to taste and try them in a variety of ways.
If you have two slow cookers try either my Crockpot ham or my slow cooker turkey breast recipe in your other slow cooker. A wonderful side to even out the meal is to add slow cooker pineapple casserole.
Why this crock pot mashed potatoes recipe works
This no-boil mashed potato recipe is perfect when you need a hands-off side dish. The slow cooker cooks the potatoes while you are busy with other tasks. Just drain and add in butter and heavy cream!
Making mashed potatoes in a crockpot is perfect and absolutely delicious for the holidays like Christmas dinner, parties, or buffets for the slow cooker will keep the potatoes warm until everyone is served. If you are looking for an Irish version try Colcannon potatoes (made with the addition of cabbage!).
Save your oven space for other big meal dishes and use this recipe for creamy potatoes everyone is sure to enjoy!
Recipe Ingredients
- Potatoes – I use russet potatoes for this classic recipe. You can use Idaho potatoes, yellow potatoes, or any you prefer.
- Water – Enough to cover, don’t fill your slow cooker to the brim or it may overflow while cooking.
- Heavy whipping cream – Can use whole milk, half and half, or regular whipping cream if needed.
- Salted butter – don’t use margarine
- Salt (and Pepper) – I do not add pepper when I’m serving to a group, many do not like pepper and the potatoes look great all white for holiday entertaining. I do add pepper when it’s just my little family. (The full recipe is in the recipe card below the photos).
Step-by-Step Directions
Step One – Add the peeled, rinsed, and diced potatoes to the slow cooker. Add enough water to cover.
Step Two – Add in butter. Place the lid on the slow cooker. Cook on HIGH For 4 hours.
Step Three – After the cooking time is up, drain off the water. Use a handheld mixer and blend right in the slow cooker.
Step Four – Add the heavy cream.
Step Five – Continue blending until light and fluffy. DO NOT OVERMIX, or they will turn gluey. You can use a potato masher if you don’t have a hand mixer.
Step Six – Add salt, pepper, and additional cubes of butter. Serve and enjoy!
Variations
This recipe is just a base for whatever your heart desires. Try one of these fun and delicious variations.
- Cheesy – Add 1 cup of sharp cheddar cheese to the potatoes and top with 2 more cups of cheese. Place the lid on top and let the cheese melt for 10 minutes.
- Loaded Mashed Potatoes – Serve the potatoes buffet style with bowls of cheddar cheese, bacon, green onion, and sour cream on the side for guests to serve themselves.
- Velveeta Cheese – Cut the heavy cream in half in this recipe. Add 8 ounces of velveeta cheese and mix in. Then top with the remaining velveeta cheese (cube it small and spread it out). Let melt for 15 minutes.
- Lower fat – Cut the butter in half. Omit the heavy cream and use fat-free milk in its place.
- Garlic – Add 1 teaspoon of garlic powder while blending to quickly turn these into garlic potatoes.
- Broth – For added flavor, substitute the water for chicken broth or vegetable broth.
How to Serve
- In addition to serving these potatoes with seasoning and butter on top, you can also add sliced green onions and chopped cooked bacon.
- Serve these along with your favorite main dish to make a hearty meal.
- Don’t forget to serve with rolls, cornbread, or any other bread you prefer.
Recipe FAQs
You can add a box of cream cheese to this recipe instead of heavy cream if desired. You will need to add a splash of milk to thin out the potatoes.
2-3 hours, stirring occasinonally. If the potatoes start to dry out, add extra cream, milk, or butter. Store any leftover mashed potatoes in an airtight container.
If you are short on time or love mashed potatoes with skins on you can leave them on! Be sure to scrub your potatoes well before dicing (especially russets).
Yes, you can use gold or red potatoes in this recipe. Be sure to cut them in half-inch cubes, if cut too big they will take longer to cook.
Keep your potatoes covered with water while prepping. Add some water to the slow cooker while you dice your potatoes. Only cut 2 potatoes at a time, rinse off the dirt, dice and add to the water in the slow cooker. This will keep them from browning.
Potatoes and cream change after being in the freezer. Potatoes get grainy and cream separates. I do not recommend freezing mashed potatoes.
More slow cooker potato recipes:
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Slow Cooker Mashed Potatoes
How to Video
Ingredients
- 5 lbs. russet potatoes
- water to cover potatoes
- ½ cup salted butter (1 stick)
- 1 ½ cups heavy cream (can be labeled heavy whipping cream), can use regular whipping cream or whole milk
- 2 tsp. sea salt
- ¼ tsp. pepper (optional), I do not use pepper for the holidays. I prefer creamy and fluffy white mashed potatoes for serving to guests.
Instructions
- Peel the potatoes. Be sure to rinse off any dirt that is left on the potatoes after peeling. Cube into 1/2-1 inch pieces. Add to the slow cooker.
- Pour over water to cover the potatoes but do not fill water to the brim of the slow cooker, at least leave an inch.
- Place the lid on the slow Cook on HIGH for 4 hours.
- When the cooking time is up, drain the water off the potatoes. I do this with 2 potholders, using the lid to hold the potatoes in, but leaving a crack for the water to come out.
- Add the stick of butter to the drained potatoes. Bury it into the potatoes while you set up a handheld mixer. Blend the butter into the potatoes on medium speed, then add the heavy cream, salt and pepper (if you are using it). Blend until smooth and fluffy. Add additional cream (or milk) if needed. (Be careful not to scratch up your slow cooker with the mixer, avoid hitting the sides or bottom with the beaters). You can use a potato masher if you do not have a hand mixer.
- Taste and see if you want to season with additional salt.
- Serve and enjoy!
Sarah’s Notes
- Yes, you can use gold or red potatoes in this recipe.
- Be sure to cut them in half-inch cubes, if cut too big they will take longer to cook.
- If you are short on time or love mashed potatoes with skins on you can leave them on!
- Be sure to scrub your potatoes well before dicing (especially russets).
- You can add a box of cream cheese to this recipe instead of heavy cream if desired.
- You will need to add a splash of milk to thin out the potatoes.
- 2-3 hours, stirring often.
- Add extra cream, milk or butter if they start to dry out.
- Cheesy – Add 1 cup of sharp cheddar cheese to the potatoes and top with 2 more cups of cheese. Place the lid on top and let the cheese melt for 10 minutes.
- Loaded Mashed Potatoes – Serve the potatoes buffet style with bowls of cheddar cheese, bacon, green onion, and sour cream on the side for guests to serve themselves.
- Velveeta Cheese – Cut the heavy cream in half in this recipe. Add 8 ounces of velveeta cheese and mix in. Then top with the remaining velveeta cheese (cube it small and spread it out). Let melt for 15 minutes.
- Lower fat – Cut the butter in half. Omit the heavy cream and use fat-free milk in its place.
- Garlic – Add 1 teaspoon of garlic powder while blending the potatoes for a garlic punch!
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Can you cook these on low overnight?
6-7 hours is the longest I would do.