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These creamy crock pot mashed potatoes are the ultimate side dish. Slow-cooking the potatoes until tender and mixing them with butter and sour cream makes them velvety and smooth. You’ll never use the stove top method again!
Need more mashed potatoes? Try boursin mashed potatoes or brown butter mashed sweet potatoes next.
When I’m making a big meal, like Thanksgiving, I like to use my crock pot as often as possible. It frees up oven space and keeps meals warm until you’re ready to serve.
They’re the perfect recipe to catch all the gluten free gravy at Thanksgiving or scoop some up with cottage cheese dinner rolls to complete a meal.
Need another side dish? Try sourdough stuffing, sweet potato casserole with streusel topping, or broccoli casserole next.
Ingredients You Need
Here are the simple ingredients you need to make this crock pot mashed potato recipe. Skip to the recipe card for exact measurements.
- Yukon Gold Potatoes: These have a buttery texture and are perfect for creamy mashed potatoes.
- Vegetable or Chicken Stock: Adds extra flavor as the potatoes cook.
- Fresh Garlic, Sage, and Thyme: Infuses the potatoes with a savory herb flavor.
- Butter: Use salted butter to add richness; browning it enhances the flavor.
- Sour Cream: Adds creaminess and a slight tang.
- Heavy Cream, Whole Milk, or Half-and-Half: Helps you reach your desired consistency.
How to Make Crock Pot Mashed Potatoes
Here are the simple steps, with photos, to make mashed potatoes in the crock pot. Skip to the recipe card for the printable version.
Step 1. Cook the Potatoes. Place the potatoes, garlic, stock, sage, and thyme into the slow cooker. Season generously with salt, cover, and cook on high for 4-6 hours, until the potatoes are tender. Remove herbs and drain the broth.
Step 2. Warm the Butter: Melt the butter in the microwave or in a saucepan and mix with the sour cream and heavy cream.
Step 3. Mash the Potatoes. Add the dairy to the potatoes and lightly mash the potatoes with a potato masher for a rustic texture or use a ricer for smoother results.
Step 4. Taste and Serve: Taste and season with salt and pepper. Serve warm with extra butter, salt, and pepper as desired.
Expert Tips
- Warm the dairy: Adding warm cream and sour cream prevents the potatoes from cooling down and makes for a creamier texture.
- Control the consistency: Add extra cream if you prefer thinner mashed potatoes. Mash less for a chunkier, rustic feel, or go smooth with a ricer.
- Make ahead: Keep the mashed potatoes warm in the slow cooker for up to 3 hours. If making ahead, add extra butter and cream on top without stirring, then mix it in right before serving.
- Keep the potatoes hot: don’t let the potatoes cool for really creamy potatoes, don’t let the potatoes cool before mashing. Mash them as soon as you can after you drain the broth.
Recipe FAQs
Yes, Russet potatoes work well too, though Yukon Golds provide a naturally creamier texture.
Swap butter with vegan butter and use a dairy-free sour cream and cream alternative like cashew cream.
You can boil the potatoes on the stovetop until tender. Cover the potatoes with an inch of water, bring to a boil, and boil for about 10 minutes, until fork-tender. Proceed with the recipe as written!
Make it a Meal
Here are a few other classic recipes whether you’re making them for Thanksgiving dinner or a weekday meal.
Storage and Make-Ahead Tips
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Reheat on the stovetop over low heat, adding a bit of milk or cream to help keep them smooth.
Make-Ahead: Prepare and mash the potatoes, then cover and refrigerate. Reheat in the slow cooker on low with a bit of added cream until warmed through.
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Crock Pot Mashed Potatoes
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Ingredients
- 1 cup vegetable broth or chicken broth
- 5 lbs yukon gold potatoes peeled and cut into 2-inch chunks
- 8 cloves garlic chopped
- 10 sage leaves optional
- 3 sprigs fresh thyme optional
- 1/2 cup salted butter cubed
- 1/2 cup sour cream
- 1 cup heavy cream or half and half
- Kosher salt and fresh cracked black pepper to taste
Instructions
- Add the potatoes, garlic, and broth to the crock pot. Sprinkle generously with salt. Optionally, add sage leaves and fresh thyme on top. Cook on high for 4-6 hours. Discard the herbs and drain the broth from the crock pot.1 cup vegetable broth, 5 lbs yukon gold potatoes, 8 cloves garlic, 10 sage leaves, 3 sprigs fresh thyme, Kosher salt and fresh cracked black pepper to taste
- For really creamy potatoes, press the cooked potato through a potato ricer into a separate bowl then transfer back to the crock pot. You can also use a flat head or traditional potato masher or electric hand mixer, but do not use a food processor or they can become gluey.
- Add the butter to a saucepan or microwave safe bowl and cook over medium heat to melt. Remove from the heat and stir in the sour cream and heavy cream. You can also microwave to melt the butter then stir in the sour cream and heavy cream. Pour the mixture over the mashed potatoes and stir to combine until smooth and creamy. Taste and add salt and pepper as needed.1/2 cup salted butter, 1/2 cup sour cream, 1 cup heavy cream
- Serve right away or set the slow cooker to warm or very low for up to 3 hours (see notes). Taste and adjust seasoning and consistency as needed again before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
