If you’ve hosted Thanksgiving, then you know that oven space is prime real estate. Let your other appliances help! These Crockpot Mashed Potatoes are outrageously creamy (is there any other way?), and the slow cooker makes for easy serving and less oven juggling.
This recipe for crockpot mashed potatoes is based on the mashed potatoes my mom makes every Thanksgiving.
The ingredients of the original recipe (based off of the Pioneer Woman) are, in my mom’s words, you don’t want to know.
Today’s crockpot version is based on my mom’s, in combination with my top-rated, lightened-up Instant Pot Mashed Potatoes.
5 Star Review
“Making these for the second time. They are to die for!”
— Stefanie —
They aren’t healthy per se (because let’s be honest—no one wants healthy mashed potatoes on Thanksgiving), but they are more balanced.
- As someone who must have at least one round of everything (Healthy Sweet Potato Casserole, Cornbread Stuffing, Cranberry Orange Sauce, etc.), I appreciate that these don’t send me immediately over the edge.
- The insider knowledge that they use healthy swaps (like Greek yogurt instead of sour cream, as my Mashed Sweet Potatoes do) makes me feel even better about going back for a second scoop!
How to Make Crockpot Mashed Potatoes
Yes, these slow cooker mashed potatoes have a (slightly) lighter ingredient list but I pinky promise you, they still taste outrageously decadent!
They’re just what you need for your holiday spread.
The Ingredients
- Potatoes. The must-have Thanksgiving side dish. I prefer to make crockpot mashed potatoes with Yukon gold (just like my Garlic Mashed Potatoes), because their buttery taste and creamy texture give mashed potatoes a more decadent taste without the need for (as) much butter.
- Butter. This is the holidays after all! It gives the mashed potatoes classic, craveable flavor.
- Chicken Broth. Chicken broth adds extra savory goodness to the mashed potatoes.
- Cream Cheese. For extra rich and creamy mashed potatoes with a hint of tang. If you’ve only had crockpot mashed potatoes without cream cheese before, prepare to be a crockpot mashed potatoes cream cheese convert!
- Greek Yogurt. High in protein and calcium, Greek yogurt is a healthier alternative to sour cream. It provides the same creamy tang that sour cream would.
- Seasoned Salt. A simple way to add robust, salty flavor to the potatoes.
- Milk. Use as needed to reach your desired mashed potato consistency. If you like your mashed potatoes ultra thick, you may not need any.
The Directions
- Peel and cut the potatoes. Place them in a slow cooker.
- Add half of the butter, then pour in the broth. Cook crockpot mashed potatoes on HIGH for 3 to 4 hours.
- Add the remaining ingredients (except the milk).
- Mash until everything is combined. Add milk as needed to thin the potatoes.
- Keep in the slow cooker on “warm” or serve.
How to Cook Mashed Potatoes in Advance
One of the most helpful things you can do for yourself is to use this recipe for make ahead crockpot mashed potatoes.
The more you do in advance, the smoother the day will flow.
- To Make Ahead. Up to 1 day in advance, fully prepare the recipe as directed. Let cool completely, cover the slow cooker, and place it in the refrigerator.
- Before serving, return the slow cooker insert to the heating element. Stir and turn the slow cooker to the “keep warm” setting. Once the mashed potatoes are warm, stir again and add splashes of milk as needed to thin them.
- To Store. Refrigerate mashed potatoes in an airtight storage container for up to 4 days.
- To Reheat. Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or in the microwave.
Leftover Ideas
Top your mashed potato leftovers with Red Wine Braised Short Ribs or Instant Pot Pork Tenderloin for a delicious meal. Leftovers pair nicely with Baked Fried Chicken and Air Fryer Fried Chicken Breast too. You can also use leftover mashed potatoes to make Shepherd’s Pie or Vegetarian Shepherd’s Pie.
What to Serve with Crockpot Mashed Potatoes
Recommended Tools to Make this Recipe
- Slow Cooker. This size is ideal for crockpot mashed potatoes.
- Potato Masher. No need for a hand mixer or potato ricer, this is perfect for mashing potatoes.
- Non-Slip Cutting Board. This cutting board will stay steady while you’re chopping.
The Best Slow Cooker
My go-to appliance for hands-free cooking. Use it for crockpot mashed potatoes or any of my other slow cooker recipes.
Whether you are hosting or attending the feast this year, crockpot sides will be your BFF.
And being the person that brings the mashed potatoes period? That makes you everyone’s BFF!
Frequently Asked Questions
For vegan crockpot mashed potatoes, swap the chicken broth for water. Use dairy-free milk and vegan substitutes for the butter, Greek yogurt, and cream cheese.
(For an easy vegan holiday side, don’t miss my Mashed Butternut Squash.)
You can put so many things on top of mashed potatoes, but here are a few of my favorites: Turkey Gravy (classic) or Mushroom Gravy, Roasted Garlic, Parmesan cheese, crumbled Baked Bacon or Air Fryer Bacon, fresh herbs, and chives.
Yes! You can swap the Greek yogurt in this recipe for sour cream if you prefer.
Crockpot Mashed Potatoes
Ingredients
- 5 pounds Yukon gold potatoes or russet potatoes
- 1/2 cup (1 stick) unsalted butter cut into 1/2-inch cubes, divided
- 3/4 cup low sodium chicken broth
- 4 ounces reduced-fat cream cheese softened and cut into cubes
- 1 cup 2% Greek yogurt or full fat; I do not recommend fat free
- 1 tablespoon seasoned salt* plus additional to taste (I used Lawry's)
- 1 teaspoon ground black pepper
- 1/4 cup milk (as needed) I used 1% – use whole milk or half and half for more decadence
Instructions
- Peel the potatoes, then cut them into 1-inch chunks. Place in the bottom of a 6-quart or larger crockpot.
- Dot the potatoes with half of the diced butter (4 tablespoons). Pour the chicken broth over the top.
- Cover the slow cooker and cook on HIGH, until the potatoes are fork-tender, about 3 to 4 hours.
- Remove the lid. Add the remaining butter, cream cheese (I break the softened cream cheese into pieces right over the top), Greek yogurt, seasoned salt, and pepper.
- With a potato masher, mash the ingredients together they until are combined and the potatoes are as smooth or chunky as you like (we keep ours a little chunky). At first, it will look a bit liquidy but will thicken a bit more as you continue and as the potatoes sit. If the mashed potatoes are too thick, add the milk as needed. Taste and adjust seasoning (depending upon your seasoned salt or chicken broth, you may need to add more).
- Recover the slow cooker and turn the slow cooker to “keep warm” until ready to serve.
Notes
- I know 1 tablespoon seems like a lot of seasoned salt, but it’s a lot of potatoes! Feel free to add in increments, especially if using a different brand (I used Lawry’s).
- TO MAKE AHEAD: Up to 1 day in advance, fully prepare the recipe as directed. Let cool completely, cover the slow cooker, and refrigerate it.
- Before serving, return the slow cooker insert to the heating element. Stir and turn the slow cooker to the “keep warm” setting. Once the mashed potatoes are warm, stir again and add splashes of milk as needed to thin them.
- TO STORE: Refrigerate mashed potatoes in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or in the microwave.
Nutrition
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Save that precious oven space with these Instant Pot and crockpot Thanksgiving side dishes.
Hi Erin! I’m game planning Thanksgiving cooking for this year and love the idea of crock pot mashed potatoes! Would it work to pop them in my stand mixer instead of using a hand masher?
Hi Adelyn! I haven’t tried it, but you probably could. I think it might make the end result come out slightly different than the original. If you decide to experiment, let me know how it goes!
Hi Adelyn, can you let us know what you ended up doing? I mashed by hand using a potato masher, then used a large stiff hand whisk with a little extra half and half to get the final texture I wanted because I’ve tried mixers on potatoes – especially Yukon Golds – and found them to end up gummy. Hope your Thanksgiving was a hit, because ours was fantastic! We used this recipe and the amazing kale and brussels sprouts salad because they were both made completely ahead the day before so I could enjoy my guests. AND PEOPLE RAVED! Erin will have some new fans on her hands! :-)
Hi Debbie! Thanks for your feedback and review!
Making these for the second time. They are to die for!
Hi Stefanie! So glad you enjoyed the recipe! Thank you for this kind review!
My potatoes turned brown while cooking. Should I have rinsed them? I used russets because it was what I had on hand. They taste good but are visually unappealing.
Hi S! I’m so sorry to hear that happen, I have not heard of this type of problem before. Rinsing might help, but I can’t say for sure.
I love your site and this recipe! Yum but the pop up ads are such a distraction especially from a mobile device that I had to continually scroll to find the information.
I’m truly sorry for any inconvenience the ads caused you, Denise! I will certainly keep paying close attention to the number of ads and how they load, as I never want them to hinder your ability to view the recipe or the blog post. I do truly appreciate your feedback and apologize again for the inconvenience! Also, there is a quick and convenient “jump to recipe” button that will help you get to the recipe faster and a print button to have the recipe quickly at your fingertips. Hope this helps!