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Creamy mashed potatoes garnished with chopped parsley in a black slow cooker, with a plaid cloth nearby.

Creamy Crockpot Mashed Potatoes

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Crockpot mashed potatoes are a creamy, comforting side dish that’s perfect for easy entertaining. Made with russet potatoes, garlic, butter, and cream, this hands-off slow cooker recipe is ideal for holidays, Sunday suppers, or potlucks. Enjoy fluffy mashed potatoes without the stove stress, just slow cook, mash, and serve!
Course Dinner
Cuisine American
Keyword comfort food, creamy, slow cooker
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 10
Calories 306
Author Gina Dickson

Equipment

Ingredients

  • Cooking spray for greasing the slow cooker
  • 5 pounds russet potatoes
  • 3 to 4 cloves garlic optional
  • 1 teaspoon salt plus more to taste
  • 1/2 teaspoon black pepper to taste
  • 2 ½ cups whole milk
  • 1 cup heavy cream
  • 8 tablespoons butter 1 stick

Instructions

Prepare the Slow Cooker and Potatoes

  • Lightly grease the sides of a 6-quart or larger slow cooker with cooking spray.
    Cooking spray
  • Peel the potatoes and cut them into even 1-inch cubes.
    5 pounds russet potatoes
  • Add potatoes to the slow cooker.
    Chopped raw potatoes are placed inside a black slow cooker, ready for cooking. The slow cooker is viewed from above against a white background.

Add Garlic and Seasoning

  • Peel and mince the cloves of garlic.
    3 to 4 cloves garlic
  • Add them to the slow cooker.
  • Sprinkle in 1 teaspoon salt and black pepper
    1 teaspoon salt, 1/2 teaspoon black pepper

Add Dairy and Cook

  • Pour in milk and stir gently.
    2 ½ cups whole milk
    Diced potatoes in a slow cooker with milk and black pepper, ready to be cooked.
  • Cover and cook on HIGH for 4 to 5 hours, or until the potatoes are very soft and fall apart when a fork is inserted.

Melt Butter and Warm Dairy

  • When the potatoes are done, turn the slow cooker to WARM. You will know they are done when you insert a fork and the start to fall apart.
  • In a saucepan, melt the butter over low heat. Add heavy cream and heat until warm but not boiling.
    8 tablespoons butter, 1 cup heavy cream
    A stick of butter melting in the center of a white enameled pot on a stovetop.

Mash the Potatoes

  • First, discard any browned bits of potatoes from the slow cooker sides.
  • Slowly pour the warm butter and milk mixture into the potatoes, stirring gently as you go. At first, the mixture may seem too loose, but don't worry, the potatoes will quickly absorb the liquid and become creamy.
  • Use a potato masher or an electric hand mixer directly in the slow cooker to blend everything together. Take care not to overmix, overbeating releases too much starch, which can make the potatoes gluey. Mash just until the potatoes are smooth and fluffy with no large lumps.
    A pink electric hand mixer is blending mashed potatoes in a black slow cooker on a white surface.

Taste, Season and Serve

  • Add more salt and pepper to taste.
  • To hold for serving, keep covered on the WARM setting on your crock pot for up to 4 hours.

Notes

Storage and Reheating Instructions
  • Refrigerate: Let the potatoes cool completely, then store in an airtight container in the fridge for up to 4 days. 
  • Reheat: For the creamiest results, warm them slowly on the stovetop with a splash of milk or cream, stirring gently. The microwave works too, just heat in short intervals and stir often.
  • Freezing Not Recommended: Potatoes with dairy can become grainy when thawed.
 

Nutrition

Serving: 1serving | Calories: 306kcal | Carbohydrates: 45g | Protein: 8g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 36mg | Sodium: 286mg | Potassium: 1081mg | Fiber: 3g | Sugar: 6g | Vitamin A: 471IU | Vitamin C: 13mg | Calcium: 136mg | Iron: 2mg
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