Crockpot Mashed Potatoes are a creamy, cheesy side dish made with russet potatoes, garlic, chicken broth, sour cream, butter, milk, and sharp cheddar cheese. The potatoes cook right in the slow cooker, then get mashed until smooth and flavorful.
We love these for holidays, Sunday dinners, potlucks, and busy weeknights because the crockpot helps free up stove space. They’re rich, comforting, and easy to keep warm until it’s time to serve.
Serve these with some of our favorite family dinners like Roast Turkey, Crock Pot Ham, Meatloaf, or Pot Roast for a meal that’s always a hit.
Why you’ll love it + Why it works:
- Hands-Off Cooking: The slow cooker does the work so you can focus on the rest of dinner.
- Loaded with Flavor: Cooking the potatoes in chicken broth, garlic, and a bay leaf gives every bite extra flavor.
- Extra Creamy Texture: Butter, milk, and sour cream create smooth mashed potatoes without becoming gummy.
- Family Favorite: Creamy potatoes with cheddar cheese and sour cream make this side dish one everyone loves.
Crockpot Mashed Potatoes Ingredients
- Russet potatoes (3 pounds): Creates light, fluffy mashed potatoes because of their high starch content. Yukon Gold potatoes can also be used for an even creamier texture.
- Minced garlic (2 teaspoons): Adds savory flavor while cooking with the potatoes. Fresh garlic provides the best flavor, but jarred minced garlic works well too.
- Chicken broth (4 cups): Cooks the potatoes while adding much more flavor than plain water. Low sodium broth is a great option if you want more control over the salt.
- Bay leaf (1): Infuses the broth with subtle savory flavor while the potatoes cook. Be sure to remove it before mashing.
- Milk (¾ cup): Makes the potatoes creamy and smooth. Whole milk creates the richest texture, but 2% milk also works well.
- Butter (3 tablespoons): Adds rich flavor and helps create silky mashed potatoes. We like using salted butter, but unsalted works too.
- Sour cream (½ cup): Adds creaminess and a slight tang that balances the richness of the potatoes.
- Salt (¾ teaspoon): Enhances all of the flavors and brings the potatoes to life.
- Pepper (¼ teaspoon): Adds a little warmth and rounds out the seasoning.
- Shredded sharp cheddar cheese (1 cup): Melts into the potatoes for cheesy flavor and extra richness. Freshly shredded cheese melts the smoothest.
How to Make Crock Pot Mashed Potatoes
PREP. Peel and chop the potatoes into one-inch pieces.
COOK. Add the potatoes and garlic to a slow cooker, and pour the chicken broth over the top. Add the bay leaf and cook on low for 6-8 hours, or on high for 3-4 hours.
MASH. Drain the potatoes, reserving the cooking liquid. Mash the potatoes (with a potato masher) with the milk and butter until mostly smooth (they should be tender and easy to mash). Add cooking liquid as needed to achieve desired consistency.
SEASON + SERVE. Stir in the sour cream, salt, pepper, and cheese. Serve warm and enjoy!
Kristyn’s Recipe Tips
- Cut the potatoes into evenly sized pieces so they cook at the same rate.
- Warm the milk and butter before adding them to help keep the potatoes hot and creamy.
- Mash just until smooth to avoid overworking the potatoes, which can make them gluey.
- Reserve plenty of the cooking liquid since it’s packed with flavor and helps create the perfect consistency.
- Stove top directions. Add the cubed potatoes, chicken broth, garlic, and bay leaf to a large pot. Bring to a boil, reduce the heat, and cook for 15-20 minutes. Complete step 2 as written.
Crockpot Mashed Potatoes Recipe
Video
Ingredients
- 3 pounds russet potatoes
- 2 teaspoons minced garlic
- 4 cups chicken broth
- 1 bay leaf
- ¾ cup milk
- 3 tablespoons butter
- ½ cup sour cream
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 1 cup shredded sharp cheddar cheese
Instructions
- Peel and chop the potatoes into one inch pieces.
- Add the potatoes and garlic to a slow cooker and pour the chicken broth over the top. Add the bay leaf and cook on low 6-8 hours or on high for 3-4 hours.
- Drain the potatoes, reserving the cooking liquid. Mash the potatoes with the milk and butter until mostly smooth. Add cooking liquid as needed to achieve desired consistency.
- Stir in the sour cream, salt, pepper, and cheese. Serve warm and enjoy!
Notes
- Cut the potatoes into evenly sized pieces so they cook at the same rate.
- Warm the milk and butter before adding them to help keep the potatoes hot and creamy.
- Mash just until smooth to avoid overworking the potatoes, which can make them gluey.
- Reserve plenty of the cooking liquid since it’s packed with flavor and helps create the perfect consistency.
- Stove top directions. Add the cubed potatoes, chicken broth, garlic, and bay leaf to a large pot. Bring to a boil, reduce the heat, and cook for 15-20 minutes. Complete step 2 as written.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Recipe FAQ
Make as directed and store in the refrigerator. When ready to serve, simply reheat them in the crockpot on the “warm” setting until heated through. You may need to add a splash of milk or broth to restore the creamy consistency.
Store in an airtight container in the fridge for up to 5 days.
Store in an airtight container in the freezer. Let the potatoes thaw in the fridge overnight before reheating.
Head over to The Baker Upstairs to see more delicious recipes from her!
I’ve been cooking for almost 50 years and I love these potatoes in the crock pot because it frees up a burner on the stove and the fact you can start these 4 hours ahead of time and mash them in the crock pot. When done mashing keeping them covered keeps them nice and hot while bringing the rest of dinner together. I prepare a Thanksgiving and Christmas dinner for 14=16 people and these are a time saver and are delish! I double the garlic for some extra garlicky flavor. 5*****
This is a delicious no fail recipe that is perfect for large gatherings.
How would we double this? Instead of guessing I’d genuinely like to know, please and thank you!
YUM!!!!!!
Love being able to make the mashed potatoes a little bit ahead and keep them warm! Must have for every holiday!
This recipe is a terrific solution for my Thanksgiving dinner. My stove is very croded during the meal preparation. Every burner is in constant use. In the past I have prepared the potatoes on the stove, then transferred to the crockpot to stay warm. Now that I know how to do the whole thing in the crockpot, I have a free burner.
I love this recipe. It saves so much time on the day to have things prepped and ready to go!
Love this! I love that this will keep the mashed potatoes warm since they are in the crockpot 🙂