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–+ servings
A bowl of crock pot mashed potatoes topped with butter and herbs.
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5 from 19 votes

Crockpot Mashed Potatoes Recipe

Crock Pot Mashed Potatoes are creamy, cheesy, and full of flavor, an easy slow cooker side that's perfect for holidays and family dinners.
Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
Course: Side Dish
Cuisine: American
Servings: 8
Author: Kristyn Merkley

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!

Video

Notes

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.
Make ahead of time. 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. Store in an airtight container in the fridge for up to 5 days. 
Freeze. Store in an airtight container in the freezer. Let the potatoes thaw in the fridge overnight before reheating.

Nutrition

Calories: 278kcal | Carbohydrates: 33g | Protein: 8g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 803mg | Potassium: 867mg | Fiber: 2g | Sugar: 2g | Vitamin A: 400IU | Vitamin C: 18.2mg | Calcium: 175mg | Iron: 1.8mg