With no boiling or draining required, crockpot mashed potatoes will become your favorite way to make mashed potatoes, especially on busy days!

Recipe Overview

Why you’ll love it: No muss, no fuss! These mashed potatoes are a cinch to make.

How long it takes: 20 minutes to peel the potatoes, 3 hours to cook
Equipment you’ll need: crockpot
Servings: makes 10 cups

Crockpot mashed potatoes topped with butter.
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You barely have to think about these easy slow cooker mashed potatoes, and they’re just as creamy and perfect as if you made them on the stovetop. They are really kind of amazing.

This recipe is the ultimate shortcut and you’ll find that these mashed potatoes are a lifesaver for weeknight dinners and Sunday dinners alike. They’re great for holiday dinners, too. When your stovetop is already loaded up with other dishes, you’ll be glad you don’t have another big ol’ pot taking up space on your stove.

By the way, if you have an Instant Pot or multi-cooker, you can use it to make mashed potatoes, too. Try my Instant Pot mashed potatoes. They are easy and pretty much fool-proof, and you can cook up to 5 pounds at a time.

About Crockpot Mashed Potatoes

No boil mashed potatoes. Sometimes it seems like it takes forever for a pot of potatoes to come to a boil on the stove. And then they always boil over and make a huge mess on your stovetop! It’s so aggravating. That’s what’s really nice about this recipe! You don’t have to boil the potatoes. You just put the raw potatoes in the slow cooker and let them cook. They never boil over!

Evenly cooked every time. Potatoes cooked in the slow cooker cook evenly, with no crunchy undercooked bits that make lumps in your mashed potatoes. You don’t have to keep checking if they’re cooked through.

No draining required. The potatoes cook in a little bit of broth, which adds extra flavor, too, and then you mash the broth right into the potatoes without draining any extra liquid off. It’s really so easy!

No extra dishes. The potatoes cook in the crockpot, no colander is needed for draining, and you can keep them warm in the crockpot until you’re ready to serve them. That means you only have one dish to wash.

Mashed potatoes in two bowls by a crockpot.


  • Potatoes: This recipe makes a big batch of mashed potatoes. Buy a five pound bag of russet potatoes or Yukon gold potatoes. Both are good choices for mashed potatoes with just the right amount of starch for a smooth, creamy texture.
  • Chicken Broth or Vegetable Broth: The potatoes are cooked in a small amount of broth, just one cup. A 14.5 ounce can of broth is probably your best bet (you’ll have some left over).
  • Garlic: Garlic is totally optional; it depends on whether you like garlic mashed potatoes or not. The recipe calls for one clove but feel free to add more if you love garlic.
  • Salt: At least some salt is needed to season the potatoes. They won’t taste very good without any salt. If you use salty broth, take that into account when adding additional salt.
  • Butter: It’s best if the butter is at room temperature so it mixes into the potatoes more easily. If you prefer, brown the butter before adding it.
  • Sour Cream: Sour cream adds a bit of tanginess and richness.
  • Milk: Use whole milk or 2%, if you can. Skim milk or nonfat milk tend to make mashed potatoes taste watery. No milk in the house? Simply substitute additional sour cream.
Ingredients needed, including potatoes.

How To Make Crockpot Mashed Potatoes

You’ll need a large 6 to 7 quart slow cooker. I usually spray the inside lightly with nonstick spray for easy cleanup.

Prep the potatoes. Next, you have to peel those potatoes. I know, it’s a bunch of them to peel but put some music on and get to work. A vegetable peeler works super well and even kids can handle those, so put the kids to work. A small paring knife is fine, too. As you peel the potatoes, rinse them off and place into a bowl of cold water to keep the potatoes from discoloring.

Mashed potato being peeled.

Cut the potatoes into evenly sized chunks, roughly two inches. You don’t have to measure them. Just try to get them all about the same size so they cook evenly. Little pieces cook fast, larger pieces take longer.

Cut and peeled potatoes.

Put them in the crockpot. Drain the potatoes and put them into the crockpot. Add the broth, minced garlic (if you’re using it), and salt.

Uncooked peeled potatoes in a crockpot.

Cover and cook. Cover the crockpot and select your setting. It takes 3 to 4 hours on High, or 5 to 6 hours on Low.

Cooking Tip

The cut potatoes will brown a bit on the top when they first start cooking since they aren’t submerged in liquid. Don’t stress! It will be okay because once you mash it all together, everything will look just fine.

Check if they’re done. Once the potatoes are fork tender, turn the crockpot off. What does “fork tender” mean? When you poke a fork into the centers of the potatoes, the fork should go in easily, with little resistance. If it feels like they’re hard in the middle yet, cover the pot and continue cooking the potatoes.

Fork in a cooked potato.

Add butter, sour cream, and milk. Don’t drain the potatoes when they are finished cooking. Any leftover broth can be mashed right in. Add the softened butter, sour cream, and milk to the cooked potatoes in the crockpot.

Sour cream and butter added to slow cooker.

Mash. You can mash the potatoes by hand, using a potato masher, or whip them with an electric mixer. It depends how smooth you like your mashed potatoes. You can mash or whip them right in the slow cooker. Isn’t that nice? No colanders or bowls to wash! You gotta love that.

Potatoes being mashed in a slow cooker.

It seems like everyone has a preference regarding mashed potatoes. Some people like them thick and chunky, barely mashed, and some people like them smooth and creamy. If the potatoes don’t seem to have the consistency you love, add a bit more milk or butter until they are just right.

Check the seasoning. Speaking of just right, taste a spoonful of potatoes before you serve them. Add more salt, if needed, and stir in freshly ground black pepper, too, if you like it.

Serve. Garnish your mashed potatoes with chopped chives or sliced green onions, or a pat of butter, if you like. These flavorful potatoes barely need anything to dress them up but if you need a gravy recipe, try this make ahead turkey gravy. You can make it with chicken broth if it isn’t turkey day.

Mashed potatoes go perfectly with Instant Pot pot roast or Instant Pot short ribs. If you have two slow cookers, try this crockpot Italian pot roast or crockpot ham with maple Dijon sauce. These braised lamb shanks are simply amazing.

Mashed potatoes in slow cooker.

Keeping Mashed Potatoes Warm

People often ask me if you can make mashed potatoes ahead of time and keep them warm. That’s one of the advantages of these crockpot mashed potatoes. Once they are mashed, simply set the crockpot on Warm until you’re ready to serve them.

Flavor Options

  • Brown Butter Mashed Potatoes: Take an extra step and brown the butter before adding it to the mashed potatoes. Brown butter gives the potatoes an extra layer of nutty flavor that will have everyone asking for the recipe. The recipe card below has instructions.
  • Roasted Garlic Mashed Potatoes: Omit the minced garlic. When potatoes are finished cooking, add roasted garlic with the butter, sour cream, and milk. Learn how to roast garlic to add mellow garlic flavor to your potatoes, breads, pizza, and more.
  • Mashed Potato Casserole: Turn your mashed potatoes into a spectacular casserole. Try loaded mashed potato casserole with cream cheese, cheddar cheese, bacon, and green onions. So good!
  • Mashed Red Potatoes: Prefer a potato mash with skin? Try mashed red potatoes.
Close up of mashed potatoes.

Make-Ahead Ideas

Get a head start. The potatoes can be peeled up to a day ahead of time. Make sure they are completely submerged in cool water. They can set on the counter overnight.

Freeze for later use. Since this recipe makes a big batch, be sure to check out the freezer ideas below. You can freeze mashed potatoes for future meals.

Storage & Reheating Tips

Refrigerate: Cool leftover mashed potatoes slightly before refrigerating. Cover and use within three days.

Freeze: Mashed potatoes also freeze well. They’ll keep for one month in the freezer in a freezer bag or container. After that, they tend to lose their texture and become watery.

Reheat: Reheat single portions in the microwave at 50% power until warm. Larger amounts can be reheated in the oven. Put the potatoes into a greased oven safe baking pan, add a little extra butter, and cover with foil. Bake at 350°F for a half hour or until heated through (165°F).

More Potato Recipes


Crockpot Mashed Potatoes Recipe

5 from 9 votes
Prep: 20 minutes
Cook: 3 hours
Total: 3 hours 20 minutes
Servings: 10 servings
With no boiling or draining required, crockpot mashed potatoes will become your favorite way to make mashed potatoes, especially on busy days!
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  • 5 pounds potatoes (Russet or Yukon gold)
  • 1 cup reduced-sodium chicken or vegetable broth
  • 1 garlic clove, minced (optional)
  • 1 teaspoon salt, more to taste
  • ¼ cup unsalted butter (see note)
  • ½ cup sour cream
  • ½ cup whole or 2% milk, more as needed
  • Salt and pepper, to taste


  • Peel and wash potatoes and cut into large chunks, roughly 2 inches. Try to keep the size somewhat uniform.
  • Lightly spray a 6- or 7-quart crockpot with nonstick spray. Place potatoes inside. Add broth, optional garlic, and salt; stir. Cover and cook on Low for 5 to 6 hours or High for 3 to 4 hours, stirring once during cooking time.
  • When potatoes are fork tender, don’t drain them. Add butter, sour cream, and milk. Mash using a potato masher. For whipped potatoes, use a hand mixer. Add more milk as needed to achieve desired consistency. Taste and season with salt and pepper, as needed.
  • Leave the mashed potatoes in the slow cooker on warm until ready to serve.


  • Brown Butter Option: When potatoes are nearly done cooking, brown butter in a small pan over medium heat. Hint: Use a light color pan so you can see the color of the butter. Keep cooking, swirling or stirring to prevent burning. Once the melted butter is golden brown in color and smells nutty, remove the pan from heat. Pour the butter into a bowl so it stops cooking and doesn’t scorch, or add it directly to the potatoes before mashing.
  • Optional Add-Ins (stir into potatoes after they are mashed): fresh chopped parsley and/or chives); shredded Parmesan or cheddar cheese.
  • Cooking note: When we tested this recipe, potatoes were fully cooked in 3 hours on High.



Serving: 1cup, Calories: 250kcal, Carbohydrates: 41g, Protein: 6g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 20mg, Sodium: 262mg, Potassium: 1010mg, Fiber: 5g, Sugar: 3g, Vitamin A: 238IU, Vitamin C: 45mg, Calcium: 57mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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5 from 9 votes (6 ratings without comment)

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  1. Missy Fennell says:

    5 stars
    I would love your chicken mashed mashed potato gravy recipe

    1. Rachel Gurk says:

      Thank you so much!

  2. Mandy Pfaller says:

    5 stars
    These potatoes were so easy and delicious! They have just enough stuff in them to make them kind of fancy, and they were the perfect accompaniment to the red wine braised short ribs. I made these for our Christmas dinner, and I loved that these were very hands off leaving me time to be with my family instead of standing in the kitchen all afternoon.

    1. Rachel Gurk says:

      The easiest side! I’m glad you liked them! Thank you for leaving a review :)

  3. Molly says:

    Hello and Happy (upcoming) Thanksgiving! I’ve been reading about mashed potatoes that come out beige in color in crock pots. Has there been any bother of beige potatoes with this recipe?

    1. Rachel Gurk says:

      Hi! They will brown/grey a little on the top but it shouldn’t make the finished result brown.

  4. Cara Wahlgren says:

    5 stars
    These mashies turned out amazing! Love the convenience of prepping the potatoes the night before and then just getting them going the morning of. I also liked that they are a bit healthier because you’re using some broth and milk, instead of all milk. This was a big hit with the family, thanks for posting!

    1. Rachel Gurk says:

      So glad you liked them! Thank you for taking the time to leave a review!

  5. Bonnie McGinnis says:

    What an easy do ahead idea for those big meals! Lots of us mashed potato fans out there :)

    1. Rachel Gurk says:

      Yes! It’s always good to figure out what can be made ahead when you’re cooking a feast.

  6. Brett says:

    As a result of a mistake in semantics (sweet potato vs yam), I had some white sweet potatoes that I needed to use up after thanksgiving. I used that slow cooker mashed potato recipe with the white sweet potatoes and it was one of the most delicious things I’ve ever eaten. Just used sweets instead of regular potatoes. It was incredible.

    1. Rachel Gurk says:

      Thanks for the comment! So happy that you had success with this recipe!