Crockpot Mashed Potatoes
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These scrumptious Crockpot Mashed Potatoes are so easy to make with half the effort, but still loaded with tons of flavor! The easiest, creamiest and cheesiest mashed potatoes you will ever make.
I love the idea of making mashed potatoes in a Crockpot, especially for entertaining guests. When time and space are of the essence, it’s nice to just toss all the ingredients into the Crockpot and let it do all the work.
We love our mashed potatoes in this house! I’ve made them so many different ways before. With just milk and butter, with cream cheese, sometimes I even add a raw egg in it. The bottom line is: the creamier and cheesier they are, the better.
Before You Start
- Choose the Right Potatoes: Opt for starchy varieties like Russet, Yukon Gold, or red skin potatoes. They break down more easily and give you a smooth, creamy mash.
- Cut Even-Sized Pieces: Aim for similar-sized cubes so the potatoes cook at the same rate.
- Season as You Go: Start with a modest amount of salt and pepper. You can always add more later, ensuring your final dish isn’t oversalted.
- Keep Dairy Close: Have your butter, sour cream, and Parmesan cheese measured out and ready. Stirring them in right after mashing locks in that creamy goodness.
Ingredients You’ll Need
- Potatoes – Opt for starchy varieties like Russet, Yukon Gold, or red skin potatoes. Cube your potatoes about 1-1.5 inch in size to make sure they’re cooked all the way through.
- Chicken broth – Opt for low sodium or no sodium added so you can control the salt in your dish. Veggie broth will work too. I always use low-sodium.
- Milk – While my favorite it 2%, whatever you have handy will do. Even cream!
- Garlic powder – Use as much or as little as you like.
- Salt and pepper – Season to taste.
- Butter – I use unsalted butter, but you can use salted butter but you’ll have to adjust the salt in the dish.
- Parmesan cheese – This is my secret ingredient! Other options could be Grana Padano, Gruyere, or white cheddar.
- Chives – A fresh, green garnish that adds the perfect mild onion flavor.
Add 3.5 pounds of cleaned, cubed potatoes to your slow cooker. Pour in 1 cup of low-sodium chicken broth, 1 cup of 2% milk, and sprinkle with 1 teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon pepper. Stir gently to coat all the potatoes.
Cover the slow cooker with its lid and set it to cook on High for about 3½ to 4 hours, or until the potatoes are fork-tender.
Once the potatoes are tender, add 4 tablespoons of unsalted butter directly into the pot and mash everything with a potato masher. You can also use a hand mixer if you prefer a smoother consistency.
Mix in ½ cup sour cream and 1 cup grated Parmesan cheese (about 3 oz) until fully combined. Taste and adjust seasoning with more salt or pepper, if needed. Finally, sprinkle 2 tablespoons of chopped chives on top and serve the mashed potatoes hot.
How To Serve
As you know, I am a big fan of mashed potatoes. I’ll serve them for a casual dinner with my hubby, or for guests on a special occasion. These are some of my favorite meals to enjoy with mashed potatoes:
Chicken Schnitzel
Roasted Cornish Hens
Prime Rib Roast
Salisbury Steak Meatballs
Frequently Asked Questions
How long do these Crockpot Mashed Potatoes stay fresh?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk if needed.
Can I freeze leftover mashed potatoes?
Yes. Let them cool completely, then transfer to a freezer-safe container. Freeze for up to 2 months and thaw overnight in the refrigerator before reheating.
How should I reheat frozen mashed potatoes?
Warm thawed mashed potatoes on the stovetop or in the microwave, stirring often. Add a small amount of milk or butter to restore creaminess.
Will the texture change after freezing?
The potatoes may be slightly less fluffy, but stirring in a bit of milk or sour cream as you reheat can bring back the creamy consistency.
Do I need to peel the potatoes?
It’s up to you. Peeling results in smoother mashed potatoes, while leaving the skins on adds extra texture and nutrients.
More Delicious Crockpot Recipes
- Crockpot Beef Stew
- The Best Crock Pot Roast
- Crockpot Honey Mustard Glazed Ham
- Slow Cooker Pepper Steak
- Crockpot Pork Carnitas
- Crockpot Cabbage Rolls
- Slow Cooker Pork Chops
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Crockpot Mashed Potatoes
Video
Ingredients
- 3½ pounds potatoes (cleaned and cut into cubes, such as Yukon gold, russets, or red skin)
- 1 cup chicken broth (low sodium or no sodium added)
- 1 cup milk (I used 2%)
- 1 teaspoon garlic powder
- ½ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- 4 tablespoons butter (unsalted)
- ½ cup sour cream
- 1 cup Parmesan cheese (grated, 3 ounces)
- 2 tablespoons chives (chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Add the cubed potatoes to your slow cooker. Add the chicken broth, milk, garlic powder, salt and pepper. Stir everything together.
- Cover with the lid and cook on high for 3½ to 4 hours. The potatoes should be fork tender when done.
- Add the butter to the potatoes and mash using a potato masher. Alternatively you can use a mixer to mix them until smooth, depends on what kind of consistency or texture you're going for.
- Stir in the sour cream and Parmesan cheese. Taste for salt and pepper and adjust as necessary.
- Garnish with chives and serve hot.
Equipment
Notes
- I used Yukon gold potatoes, but red skin potatoes or russet potatoes would work as well.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To freeze mashed potatoes, transfer them to a large freezer bag or air tight container, and store in freezer for up to 2 months.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
