Slow cooker mashed potatoes deliver the rich, comforting flavors of classic mashed potatoes with minimal effort. With this recipe, you can toss your potatoes in the slow cooker and enjoy creamy mashed potatoes in the evening—no more hovering over the stove at the last minute!
I love the convenience of making slow cooker mashed potatoes during the holidays when I have a million other side dishes to worry about. I can make a big batch and keep them warm in the slow cooker until it’s time to serve.
But they are also good for busy weeknights since I can prepare them in the morning instead of during the hectic rush to get dinner on the table. I consider these “lazy mashed potatoes!”
But the real magic of this recipe lies in the flavor. By cooking the potatoes low and slow, they have time to absorb all the delicious flavors of the garlic and chicken broth. The result is a batch of mashed potatoes that are so rich, flavorful, and downright delicious that you’ll wonder why you ever made them any other way.
Prepare to savor the ultimate comfort food, one spoonful at a time. In this post, I’ll walk you through the step-by-step process of making this easy side dish, along with all my best serving ideas and tips.
Were you looking for more slow cooker side dishes? Try slow cooker banana bread, slow cooker creamed corn and slow cooker sweet potato casserole.
🥘Ingredient Notes
For exact amounts needed see the recipe card below
- Potatoes: I like to use Yukon Gold or Russet potatoes for this recipe. They’re both starchy enough to give mashed potatoes that fluffy, creamy texture we all love.
- Chicken broth
- Milk
- Butter
- Garlic
- Salt
- Pepper
🥣How to Make Slow Cooker Mashed Potatoes
- Start by peeling your potatoes and cutting them into roughly 1-inch chunks. Don’t worry about getting them perfectly even – they’ll all get mashed up anyway.
- Peel your garlic cloves and quickly smash them with the flat side of your knife to release their flavor and aroma.
- Toss the potato chunks and smashed garlic cloves into your slow cooker, then pour the chicken broth. Stir.
- Put the lid on your slow cooker and set it on high for 3-4 hours, or until the potatoes are soft and tender when you poke them with a fork.
- When the potatoes are done cooking, add the milk, butter, salt, and pepper. Use a potato masher or hand mixer to mash everything together until it’s as smooth and creamy as you like.
- Taste and adjust the seasoning as needed. If the potatoes are too thick, add a splash of milk to loosen them up.
🍴Serving Ideas
Mashed potatoes are the perfect side dish for just about any meal. I love serving these with a big ol’ dollop of butter on top and some freshly chopped chives or green onions for a pop of color and flavor.
Serve them with a juicy steak, roasted chicken, or hearty meatloaf. They’re also great with holiday favorites like turkey, ham, or prime rib.
Take your mashed potatoes to the next level by turning them into loaded mashed potatoes! For a decadent side dish, add shredded cheddar cheese, crispy bacon bits, and sour cream.
💭How to Store
Transfer any leftover mashed potatoes to an airtight container and store them in the refrigerator for 3-4 days. When you’re ready to reheat them, pop them in the microwave or a pot on the stove over low heat. You may need to add a splash of milk or broth to loosen them up a bit.
Or use your leftover slow cooker mashed potatoes for one of these classic dishes.
- Shepherd’s Pie: Layer cooked ground beef or lamb with veggies like peas and carrots, then top it all off with a generous layer of mashed potatoes. Bake until bubbly and golden brown on top.
- Potato Cakes: Mix shredded cheese, chopped herbs, and an egg to bind everything together. Form the mixture into patties and fry them in oil or butter until golden brown on both sides.
⭐Tips
Be sure to check out the step by step instructions
- While it’s unnecessary to be precise, try cutting your potatoes into roughly equal-sized chunks. This will help them cook more evenly, resulting in a smoother, creamier mash.
- While Russets and Yukon Golds are my go-to for slow cooker mashed potatoes, try using a combo or mixing in some red or fingerling potatoes for extra texture and flavor.
- Don’t overwork the potatoes. Overworking the potatoes can cause them to become gluey and unappetizing. Stop mashing as soon as they reach your desired consistency. I prefer a hand potato masher instead of a mixer because it is too easy to overwork them with a mixer, especially a stand mixer.
📝Reader Questions
Absolutely! Slow cooker mashed potatoes are the perfect make-ahead side dish. Just cook them as directed, then store them in the fridge or freezer until ready to reheat and serve.
Definitely! If you’re vegetarian or prefer the flavor of vegetable broth, feel free to use it instead of chicken broth. You could also use water, but the broth does add some nice extra flavor.
No slow cooker? No problem! Try my recipe for stovetop mashed red potatoes or Instant Pot mashed potatoes.
To lighten things up, use low-fat milk or chicken broth instead of whole milk and butter. You could also try mashing in steamed cauliflower or parsnips for an extra veggie boost.
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Slow Cooker Mashed Potatoes
Ingredients
- 3 pounds potatoes
- ½ cup chicken broth
- ½ cup milk
- 3 tablespoons butter
- 2 cloves garlic
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Peel the potatoes and dice them into 1-inch chunks.3 pounds potatoes
- Peel the garlic and smash it with the blade of a wide knife.2 cloves garlic
- Put the potatoes in the slow cooker, along with garlic and chicken broth.½ cup chicken broth
- Put the lid on and cook the potatoes on low for 3-4 hours until soft and tender.
- Add the butter, milk, salt, and pepper to the crockpot. Mash the potatoes with a potato masher or hand mixer until they are the desired consistency.½ cup milk, 3 tablespoons butter, 1 teaspoon salt, ½ teaspoon pepper
- Taste the potatoes and adjust the seasoning to taste. If they are too thick, add a little more milk.
Notes
- Try to cut your potatoes into roughly equal-sized chunks. This will help them cook more evenly, resulting in a smoother, creamier mash.
- Don’t overwork the potatoes. Overworking the potatoes can cause them to become gluey and unappetizing. Stop mashing as soon as they reach your desired consistency. I prefer a hand potato masher instead of a mixer because it is too easy to overwork them with a mixer, especially a stand mixer.
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Nutrition Information
Nutrition facts are estimates.
