Make a big batch of these slow cooker mashed potatoes for your dinner or even holiday get-together. This is a classic flavored recipe that is great alongside turkey or ham.
If you have two slow cookers try either my brown sugar ham or my turkey breast recipe in your other slow cooker.
Here is my classic and easy recipe for mashed potatoes in the slow cooker. I use only a few ingredients in this recipe. This recipe is similar to Martha Stewart’s mashed potato recipe though in a relatable slow cooker recipe.
How to make mashed potatoes in a crock pot:
- Potatoes – I use russet for this classic recipe
- Water – Enough to cover
- 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.
How long do I cook?
- Along with the peeled potatoes in the slow cooker, add enough water to cover.
- Place the lid on the slow cooker. Cook on HIGH For 4 hours.
- Drain off the water.
How do I mash the potatoes?
- Add a stick of butter to the hot drained potatoes. Use a handheld mixer and blend right in the slow cooker. Be careful not to scrape the mixer on the bottom or edges. You may need to use a spatula to pull up the potatoes from the bottom occasionally.
- Add the heavy cream, salt, and pepper. Continue blending until light and fluffy. DO NOT OVERMIX, or they will turn gluey.
Can I use another type of potato?
- Yes, you can use gold or red potatoes in this recipe.
- Be sure them in half-inch cubes, if cut too big they will take longer to cook.
Can I leave the skins on?
- 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).
How long can I keep these on the warm setting after being prepared?
- 2-3 hours, stir often.
- Add extra cream, milk or butter if they start to dry out.
Can I use cream cheese instead of heavy cream?
- 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.
My other favorite slow cooker mashed potato recipes:
- Slow Cooker Cheesy Mashed Potatoes
- Slow Cooker Million Dollar Mashed Potatoes – Recipe from The Country Cook
- Slow Cooker Mashed Sweet Potatoes
- Slow Cooker Colcannon Potatoes (potatoes with cabbage)
- Slow Cooker Sour Cream and Onion Mashed Potatoes
- Slow Cooker Baked Potato Casserole
Want to make more magic in your crockpot? Stay up to date and subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest and YouTube.
Slow Cooker Mashed Potatoes
Creamy and fluffy classic potatoes made in the slow cooker
Print
Pin
Rate
Servings: 12
Calories: 320kcal
Equipment Needed:
- Slow Cooker- 6 quart or larger
Ingredients:
- 5 lbs. russet potatoes
- water to cover potatoes
- 1/2 cup salted butter (1 stick)
- 1 1/2 cups heavy cream (can be labeled heavy whipping cream) can use regular whipping cream or whole milk
- 2 tsp. sea salt
- 1/4 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).
- Taste and see if you want more salt for your taste.
- Serve and enjoy!
How to Video:
Recipe Notes:
Can I use a different kind of potato?
- Yes, you can use gold or red potatoes in this recipe.
- Be sure 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, stir often.
- Add extra cream, milk or butter if they start to dry out.
Nutrition:
Calories: 320kcal | Carbohydrates: 35g | Protein: 5g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 61mg | Sodium: 476mg | Potassium: 810mg | Fiber: 2g | Sugar: 1g | Vitamin A: 674IU | Vitamin C: 11mg | Calcium: 46mg | Iron: 2mg
Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker
So easy and so delicious! Everyone loved it for Easter
This was excellent I will definitely make this again. Thanks for the recipe.
Best mashed potatoes I ever made in the slow cooker. Added some chopped onions and other seasoning before serving. Served them plain to my 3 dogs who begged for more. Thanks from the bottom of my heart and slow cooker.
These sound great. Will try
Everything looks delicious! Do you have any oven recipes for baby reds?
Thank You!
Kelly
I do not, but I love this recipe for red potatoes: https://www.themagicalslowcooker.com/slow-cooker-garlic-parmesan-potatoes/
Love this slow cooker mash recipe but can you freeze and reheat any leftovers? Many thanks
Hi! I’ve never had luck freezing potatoes. I apologize.
That looks excellent. I am going to make it for Christmas!
Delicious! I love this! If you need it right away, boil the potatoes with chicken bullion until soft. Drain. Save some of the drained water in case you need to add more liquid after the taters are done. Then add cream cheese and butter to the hot taters and mash with potato masher. No need to add salt or milk. If taters need to be creamier add a tiny bit of saved water ’til it is to your liking. Everybody loves this. For special occasions I add cheddar cheese and bacon bits. Heavenly.