Easy Crockpot Mashed Potatoes
Crockpot mashed potatoes are our favorite way to make mashed potatoes for Thanksgiving! This make ahead recipe is quick, easy and delicious!
For more Thanksgiving recipes, try my Broccoli Casserole, Stuffing Recipe and easy Dinner Rolls next.
Make Ahead Crockpot Mashed Potatoes
Mashed potatoes are a staple side dish that always have a place on our Thanksgiving table. I love this crockpot mashed potatoes recipe because it saves me from boiling, draining and mashing potatoes on the stove at the last minute. With all that goes into preparing a holiday meal, anything I can get done ahead of time makes Thanksgiving dinner go so much more smoothly!
Why We Love Crock Pot Mashed Potatoes
- Easy recipe. All of the work of cooking and mashing your potatoes can be done right in the crock pot. You don’t need to boil the potatoes on the stove or drain the potatoes after cooking.
- Make ahead convenience. You can mash the potatoes ahead of time and keep them warm in the slow cooker. It couldn’t be easier or more convenient!
- Perfect mashed potatoes. These crock pot mashed potatoes are creamy, buttery and delicious! They’re perfect for serving with my roast Turkey Recipe and Turkey Gravy.
Ever since I found this recipe, this is the only way I make mashed potatoes now! So delicious and low maintenance.
Rebecca
How to Make Crockpot Mashed Potatoes
Prepare potatoes. Scrub them, peel if desired, and cut into 1-inch cubes. Add the potatoes and 1 cup of chicken broth (or vegetable broth) to the slow cooker. The broth won’t cover the potatoes; this is ok.
Slow cook on high for 3-4 hours, until the potatoes are very soft. I’ve found that the high setting works best for this recipe. When I tested these crockpot mashed potatoes on low for 7-8 hours, the potatoes (especially Russet potatoes) had a tendency to turn gray.
Mash and season. Mash the potatoes with a potato masher until they’re smooth, then add butter, salt and pepper. Continue mashing to incorporate, then taste and add more seasoning as needed.
Stir in warmed whole milk, 1/4 cup at a time, until the potatoes are creamy. Whole milk is best for rich, creamy potatoes.
Serve immediately or keep warm in the slow cooker for up to 2 hours. If the potatoes start to dry out before you’re ready to serve them, stir in a little more warm milk.
What kind of potatoes are best for mashed potatoes?
Russet potatoes or Yukon gold potatoes are the best types of potatoes for mashed potatoes. These potatoes are starchy, not waxy, and they produce the best fluffy mashed potatoes. You can use Russets or gold potatoes, or a combination of the two. Russet potatoes make lighter, fluffier mashed potatoes. Yukon golds make richer, more flavorful mashed potatoes.
How many potatoes should I cook per person?
Plan to cook about 1/2 pound of potatoes per person. This recipe calls for 5 pounds of potatoes, so it will serve about 10 adults. I tested this recipe in a 5 quart slow cooker. A double recipe will not fit in a 5-quart slow cooker, but 1 1/2 times the recipe (about 8 pounds of potatoes) would. You can double this recipe and it will fit in a 6 or 7-quart slow cooker.
Recipe Tips
- Warm the milk before adding it to the potatoes. This helps it to incorporate easily and keeps the potatoes hot. You can heat the milk in the microwave or on the stove. Some potatoes are naturally more moist than others, so add milk 1/4 cup at a time until the potatoes are creamy.
- Use plenty of butter. While I try to share mostly healthy recipes, this is one time where you don’t want to go light on the butter. I use one stick of butter for 5 pounds of potatoes. Some recipes call for two full sticks of butter. I recommend starting with one stick, tasting your mashed potatoes, and adding more if needed.
- Recipe variation. You can add 1/4-1/2 cup of sour cream, plain Greek yogurt or cream cheese to this recipe for a tangy flavor.
- Check potatoes for browning. When you cook potatoes in the slow cooker, a few of the potatoes near the edge may brown and crisp where they touch the side of the slow cooker. You can remove these browned edges or leave them in. In my slow cooker on high heat, just a few potatoes near the side browned. If your slow cooker cooks really hot, I recommend checking on your potatoes before the cook time ends and stirring once halfway through. The potatoes are done when they’re very soft.
Easy Crockpot Mashed Potatoes
Ingredients
- 5 pounds Russet or Yukon gold potatoes, peeled and cut into 1-inch pieces
- 1 cup low sodium chicken broth, or vegetable broth
- ½ cup unsalted butter, at room temperature, cut into 8 pieces
- 1 teaspoon salt, or to taste
- ½ teaspoon pepper, or to taste
- 1 cup whole milk, warmed, plus more as needed to make potatoes creamy
- chopped fresh chives, for serving, if desired
Instructions
- Place the potato pieces in the slow cooker. Pour in the broth.
- Cover and cook on high for 3 – 4 hours, until potatoes are very soft and tender. (You can cook on low for 7-8 hours, but the potatoes may gray a little.)
- Use a potato masher to mash the potatoes until smooth. Add the butter, salt and pepper and continue mashing to incorporate.
- Using a wooden spoon or other large spoon, stir in the warm milk, ¼ cup at a time, until potatoes reach desired consistency. Taste and add more salt and pepper if needed.
- Serve immediately or keep warm in the crock pot (set it to keep warm) for up to 2 hours.
Notes
- You can add 1/4-1/2 cup of sour cream, plain Greek yogurt or cream cheese to this recipe for a tangy flavor.
- I tested this recipe in a 5 quart slow cooker. A double recipe will not fit in a 5-quart slow cooker, but 1 1/2 times the recipe (about 8 pounds of potatoes) would. You can double this recipe and it will fit in a 6 or 7-quart slow cooker.
- Some readers have asked about cook times for a half recipe and double recipe. If your slow cooker is filled to capacity, you may need to slightly increase the cook time. If you halve the recipe and your slow cooker is not very full, you may need to reduce the cook time.
I first shared this recipe in November 2018. Post updated in October 2024 with new photos, a step by step video and additional recipe tips.
I love mashed potatoes made in the crockpot! It’s seriously SUCH a time-saver not having to boil them! I love how creamy these look, Kristine! 🙂
Hi Kristine — planning to make these for Thanksgiving, but wanted to confirm the timing. Your recipe says to look these for 3 1/2 to 4 hours on low, but that they can cook on low for 7-8 hours. Is it correct that the lower cooking time is the low setting? Or should they be cooked on high for the lower cooking time? Thanks!
Thank you for catching that! It should say to cook on high for 3 1/2 to 4 hours. I’ve fixed it!
Thank you!!! Can’t wait to try them.
This method worked really well! My potatoes turned out great and I don’t think I will be boiling them ever again. Also, i added rosemary to mine, and used garlic salt in place of regular salt. Super yumm!
I’m so glad you like these! Thanks for letting me know. 🙂
If doubling the recipe, would U want to double the time to cook them also?
You won’t need to double the cook time, but you may need to add some time. I’d guess that a double recipe would take about one extra hour on high.
Ever since I found this recipe, this is the only way I make mashed potatoes now! So delicious and low maintenance ?
Just wondering about the add in’s. When would I add cream cheese, and would I need to leave anything out?
You would add the cream cheese after cooking the potatoes, when you mix in the butter, etc. You don’t need to leave anything out if you’re adding cream cheese.
This was perfect! I halved the recipe using only 4 baking potatoes, and used my small crockpot. I had the tiniest bit of browning (yumm) and no greying at all. I cooked on low for 7 hours. Amazing! Thanks for this recipe!
Made this in a test run before thanksgiving. I’m not a potato person, but my husband is back and said they were great! He tried reheating them another day and said they don’t reheat as leftovers well. HE just microwaved them. Any tips?
I’m glad these turned out well for you! The key is to add a little more warm milk when reheating to make them creamy again, since mashed potatoes tend to dry out over time. You have a few options for reheating methods: (1) In the microwave. (2) In a covered baking dish in the oven at 350 degrees F. (3) In a double boiler (set them in a pot or bowl over another pot of boiling water). You can also boil water, take it off the stove, and put another dish with the mashed potatoes in the hot water. Stir until they are hot, adding a little more milk or butter as needed to make them creamy.
Try adding some cream cheese before mashing. Makes creamy rich potatoes. I also use a hand mixer to mash.
Hello! I would love to add Cream Cheese to these, but am curious on how much to add and how much butter you still add? I am hosting my very first Thanksgiving and hope to use this recipe!
I would start with 1/4 cup of cream cheese and then add more if needed, to taste. I would recommend keeping the amount of butter the same.
I really want to try making this recipe for thanksgiving, but I’ve never thought of using chicken broth. Does this enhance the flavor even more? What if I wanted to just use water?
The broth does make the mashed potatoes even more flavorful, but you can use water and they will still be really good.
Thank you for this recipe and so many other wonderfully helpful ones too! Do you think it would work to leave peel on potatoes? Often I like to do that for extra nutrition.
I think that would work fine. 🙂
If doubling the recipe do you also double the chicken broth?
Yes, double all of the ingredients for a double recipe.
Do you drain the potatoes before mashing them?
No, for this recipe you don’t drain them.
The bag of potatoes I purchased is only 4 pounds. Everything is being downsized these days! Do I need to change the amounts of the other ingredients?? Thanks so much….
I would reduce the broth just a bit, but otherwise you can keep the rest of the ingredients the same.
Hi there! I am working on making these now, but am half-ing the recipe. How do you anticipate that affecting the cook time? Thanks!
They may cook a little faster if the slow cooker is not very full.
Can I not peel the potatoes ?
If you prefer to leave the skins on that’s fine. I hope you enjoy the recipe!
I’m making them today. I have a question – one cup of broth doesn’t cover the potatoes. Is that ok? I’m watching them and waiting for them to discolor.
Yes, it’s ok if the broth does not cover the potatoes.
Making these potatoes for Thanksgiving can’t wait to taste them.
I want to make these or atleast prepare the day before Thanksgiving. Would I prepare as usual, store in fridge then reheat in crockpot on Thanksgiving day? Or would I prepare and cook day before and then mash and add ingredients on Thanksgiving day and serve in crockpot on low or warm??
Hi Melissa,
I recommend making these the day you plan to serve them, otherwise they will likely dry out. Since it’s a crock pot recipe, you can start them cooking earlier in the day and then mash the potatoes up to 2 hours before you plan to serve them, then use the keep warm setting on your slow cooker to keep them warm until serving.
Hi…I’m trying this recipe for thanksgiving this year and I have a smaller slow cooker 3.5 quart. Do you suggest changing the recipe to fit?
Hi Danielle,
When I make this recipe in my 5 quart slow cooker it is decently full so I would scale the recipe down a little for a 3.5 quart. Enjoy!
Will red skin potatoes work with this?
Yes, and you don’t need to peel them.
What size crockpot does this recipe call for?
A 5-6 quart slow cooker is ideal. Otherwise you can scale the recipe up or down, depending on the size of your slow cooker.
I peeled and cut and put in water overnight, drained and used broth the next day. They came out alittle watery. Do you think I should cut down the broth a bit since they were stored in water? Did for potluck last week and want to try again for thanksgiving.
You could try reducing the broth to see if that helps. I’m wondering if the potatoes may have absorbed some water as they were stored. Also, when storing potatoes in water be sure to do so in the refrigerator and not for more than 24 hours.
Quick question…leave the broth in while mashing? Don’t drain the broth? Thanks!!!
That’s correct. You do not need to drain. Enjoy!
Overworking your potatoes doesn’t make them gluey. It is 100% the variety of potato you use. Yellows have a higher starch content and are likely to get gluey regardless. Use a russet and they will absorb the milk and butter and get creamy, not gluey.
I have a BUNCH of left over potatoes. Do you know if they can be frozen to use later?
Yes, they can be frozen. You can scoop serving-sized portions onto a parchment paper-lined baking sheet, freeze for a few hours until they’re frozen through, then transfer to a zip-top bag or airtight container to store in the freezer. Then you can thaw and reheat as needed. 🙂
My potatoes turned out exceptionally wet. I tried to add potato flakes to balance it out, which it did somewhat, but overall, not happy with the end result.
I’m really surprised to hear this. Did you use the full 5 pounds of potatoes and add just 1 cup of broth? I made this recipe again this Thanksgiving and they turned out perfect. I’m sorry you were disappointed with yours.