Creamy Crockpot Mashed Potatoes Recipe + Video
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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! These creamy potatoes are perfect for Thanksgiving dinner and is one of my all time favorites to make!
Using the slow cooker is such an easy way to not take up stove space! I’m pretty much obsessed with the buttery texture of this perfect side dish – and I’m a big fan of the slow cooker function to make them.
During the holiday season, I don’t have a ton of extra oven space or stove top space, so this is the best mashed potatoes for me because I can make sure that they’re a part of our big meal, using the crockpot for the cooking time.
I’ve made this mashed potato recipe for Thanksgiving Day and Christmas dinner, and the creamy slow cooker potatoes are literally the best part!
I’m so happy to be sharing this easy recipe with all of you because it’s the best thing ever and a game changer for cooking holiday meals.
The recipe card below gives you all the details for the whole mixture, so have fun learning all the tips! This is one of those side dishes that will be your go-to!
Table of Contents
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.
Recipe Video
To see us make slow cooker garlic mashed potatoes from start to finish, watch the video in this post!
Love these make ahead crockpot mashed potatoes?
I’ve got recipes for sweet potato casserole and sausage and herb stuffing that can be prepped in advance and warmed the day of any holiday meal.
Plus, dishes like cranberry sauce or homemade rolls can be ready to go, leaving you more time to spend with your guests!
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.
Enjoy!
With love, from our simple kitchen to yours.
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Creamy Crockpot Mashed Potatoes Recipe + Video
Equipment
- slow cooker Great for soups, roasts, shredded chicken, and more!
- potato masher This one doesn’t get clogged like the kind with holes, and one tap releases anything stuck to the wires.
- quality knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
Ingredients
- 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
Instructions
- 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!
Video
Donna’s Notes
Nutrition
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 2024
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
I can't wait to make these. As much as I love sour cream and cream cheese, it never occurred to me to put them in potatoes. I've been scouring my recipe books and looking at recipes on line and these sound by far the best. Thanks for the recipe; wish me luck!
Terrible taste. Bland and grey color. Will not make these again. I am surprised as other recipes by Slow roasted Ital have been wonderful! I wrote as anonymous only because it wouldn't accept my email id.
Such an easy way to make mashed potatoes, and they’re so creamy and flavorful every time! I like to make this with your kfc gravy recipe.
Can you freeze the leftovers?
This is how I make mine all the time minus the heavy cream but I will use that now. Also I just boil my potatoes and this is very flavorful and creamy. Love it