Slow Cooker Mashed Potatoes

Updated Jun 07, 2026

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These Slow Cooker Mashed Potatoes call for just potatoes, butter, cream, and milk. These rich and flavorful potatoes are a crowd pleaser!

overhead shot of mashed potatoes in a crockpot.

Featured Comment

So easy and so delicious! Everyone loved it for Easter
– Madeline

19 More Reviews

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.

ingredients for slow cooker mashed potatoes on a table.

Key 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, but avoid filling your slow cooker to the brim, as it may overflow during cooking.
Heavy whipping cream – This makes creamy and decadent potatoes
Salted Butter – This is a must for homemade mashed potatoes, the butter is an added fat that adds flavor to the potatoes.
Salt (and Pepper) – Salt is added after the potatoes are cooked. Adding pepper is a personal preference.

butter added to potatoes in slowc cooker.

How to Make Mashed Potatoes in the Slow Cooker

Cook peeled, cubed potatoes in the slow cooker until tender.
Drain well, then mash with butter until mostly smooth.
Mix in cream and seasonings, adjusting to your preferred texture.

overhead shot of slow cooker mashed potatoes.

Tips & 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. (Or add 8 ounces of velveeta).
Cream Cheese: 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.
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.

close-up of slow cooker mashed potatoes in a white bowl.

How to Serve Slow Cooker Mashed Potatoes

Classic Serving: Serve the crockpot mashed potatoes with pats of butter and black pepper.
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.
Mains: Serve these along with your favorite main dish, such as Crockpot Ham, Crockpot Turkey Breast, or Crockpot Brisket.
Other Sides: Try another side to round out the meal, we love slow cooker green bean casserole, slow cooker baby carrots and Crockpot candied yams.

slow cooker mashed potatoes in a bowl with a spoon.

How Long Can I Keep Mashed Potatoes on the Warm Setting?

2-3 hours, stirring occasionally. If the potatoes start to dry out, add extra cream, milk, or butter. Store any leftover mashed potatoes in an airtight container.

How do I keep my potatoes from browning while prepping?

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.

Can I Leave the Skins on for Mashed Potatoes?

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).

Slow Cooker Mashed Potatoes Recipe

4.88 from 8 votes

Prep Time: 25

Cook Time: 4

Total Time: 4 25

Servings:

By: Sarah Olson

Creamy and fluffy classic potatoes made in the slow cooker. No boil recipe which leaves room on the stove for other recipes.

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How to Video

Equipment

Slow Cooker- 6 quart or larger (I own and use this one from Crock-Pot)

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), Many prefer no pepper, and the potatoes look beautifully white.

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 cooker 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

Freezing: Potatoes and cream change after being in the freezer. Potatoes get grainy and cream separates. I do not recommend freezing mashed potatoes.