Once you try this Crockpot Mashed Potatoes Recipe, you’ll never want to go back to the stovetop method again! Crockpot garlic mashed potatoes are rich, creamy, and full of flavor. Prep everything in minutes, then let your slow cooker do the work for you!
Crockpot Mashed Potatoes Recipe
This decadent side dish is fit for any special occasion, yet simple enough to make any night of the week.
Whether you are preparing a feast and could use the extra space on the stove, or you’re bringing a dish to a potluck-style dinner, this crock pot mashed potatoes recipe is absolutely perfect.
Ingredient Notes and Substitutions
- Yukon Gold Potatoes – These have a natural buttery flavor and are less starchy than other baking potatoes (like the popular Russet).
They also are higher in moisture, ensuring that any dish doesn’t come out too dry.
- Butter – Dare I say, the most important ingredient in this crockpot mashed potatoes recipe!
Rub the softened stick all over the inside of the crock to prevent sticking, then leave the rest in the bottom to flavor the spuds.
- Heavy Cream and Milk – Add moisture, flavor, and richness! Stick with whole milk if you can.
- Cream Cheese and Sour Cream – Both of these ingredients add tang and even more richness to this crockpot mashed potatoes recipe.
Feel free to use all of one or the other instead of a mixture of both.
- Garlic – A little goes a long way! Mince fresh cloves for the best flavor — you’d need loads of garlic powder to achieve the same intensity.
Tips for Make Ahead Crockpot Mashed Potatoes
- Rinse spuds after chopping.
This removes excess starch which can cause your finished dish to feel gummy.
Place chopped potatoes in a large strainer and run cold water over the pieces, then drain well before pouring them into the crockpot.
- Don’t overmix!
Otherwise, the texture will end up like glue. Stir slowly and gently just until everything is incorporated and evenly distributed.
- Time-saving tip:
You can keep slow cooker garlic mashed potatoes on Warm throughout the day.
Give them a good stir every so often and add more milk as needed for moisture.
- Like yours extra fluffy?
Whip make ahead crockpot mashed potatoes with an electric mixer at half power for about 2 minutes.
Stir, scrape down the sides, then mix again for another minute.
Crock Pot Mashed Potatoes Recipe FAQ
You can if you prefer, but the skins are so thin that you shouldn’t be able to notice the difference. Plus, the skin adds extra buttery flavor to the overall dish!
You sure can! Prepare as directed, then cover your crockpot garlic mashed potatoes and transfer them to the refrigerator overnight.
Transfer them back to the crockpot 2 to 4 hours before you plan on serving. Stir in ½ cup of milk and cook on low, stirring occasionally, until warmed through.
As written, you’ll get 10 to 12 servings from this crockpot mashed potatoes recipe — plenty for any holiday crowd.
Feel free to reduce the ingredients by half if needed, or use leftovers in this cheesy chili casserole!
Storing and Reheating Slow Cooker Garlic Mashed Potatoes
Allow leftovers to cool, then spoon into an airtight container or heavy-duty storage bag.
Crockpot garlic mashed potatoes will keep in the refrigerator for 3 to 5 days or in the freezer for up to 1 month.
Reheat individual servings in the microwave or larger batches on the stove. Avoid stirring, or you’ll end up with that glue-like texture we discussed earlier.
Instead, use a gentle folding method with a fork to ensure your leftovers are warmed evenly through.
With love, from our simple kitchen to yours.
Other Side Dish Recipes
Crockpot Mashed Potatoes Recipe + Video
- 1/2 cup unsalted butter, 1 stick, softened
- 5 pounds Yukon Gold potatoes, washed and cut into 1/2″ pieces
- 1 cup heavy cream
- 1 cup milk
- 8 ounces cream cheese
- 1/2 cup sour cream
- 1 teaspoon finely minced garlic
- 2 teaspoons kosher salt, to taste
- 1 teaspoon fresh ground black pepper
- Butter inside of crock with butter and leave remaining butter on the bottom of the dish. Add potatoes and cover. Cook on high 3 hours or 5-6 hours on low.
- Remove cover, once potatoes are fork tender (meaning they break apart when you put a fork into a potato), add milk and cream. Mash with potato masher until desired consistency is reached. Add remaining ingredients and stir to combine.
- Serve and enjoy!
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published November 2014, updated and republished October 2023
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