Crockpot Mashed Potatoes are so easy to make and with this recipe, they are creamy and delicious! Slow cooker mashed potatoes are a great side dish for many meals and are perfect at any time of year!
This Crockpot Mashed potatoes recipe is not at all hard to make, in fact, they are incredibly easy! Once you make them, you will notice that there is nothing like them!
Here we are at the beginning of November and to me, that means slow-cooker season! While I use my crockpot all year round, I depend on it more during the fall and winter season. Today we are making a simple side dish that is wonderful with so many meals!
Today’s recipe is also super inexpensive to make. I like to serve these slow cooker mashed potatoes with steaks, chicken, and pork. You can also add a little garlic or bacon to change these up a bit.
This recipe is also perfect for the holidays. If you like this recipe, be sure to check out these other great potato dishes:
- Baked Sweet Potatoes – Made easily in your oven with no added sugar.
- Potato Wedges – These easy potatoes are perfect with steaks or burgers.
- Easy Scalloped Potatoes – Cheesy potatoes in a wonderful casserole made in the oven.
Ingredients for this recipe!
Potatoes– of course, they are the star of this show. You will want to use Russet Potatoes. Look for potatoes that are free from dark spots. Do not use potatoes that look green – these should be discarded.
Butter – As always, I recommend real butter for a rich taste. I like to use unsalted to control the amount of sodium. You can also use margarine for this recipe.
Milk – You can use half and half, regular milk or 2 %.
Tools for this recipe:
Variations on this recipe:
Top your potatoes with any combination of these:
How to make Crockpot Mashed Potatoes
The full recipe is below, but the steps are simple:
- Cut potatoes
- Cook in the slow cooker
- Mash potatoes.
- Add liquids and blend well.
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Crockpot Mashed Potatoes
- 5 pounds russet potatoes, cleaned and cut into cubes
- 3 cups chicken broth
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 1 package (8 oz) cream cheese, room temperature
- 1 stick (½ cup) unsalted butter
- ½ cup half-and-half or milk
1. Clean and cut potatoes, add to crockpot
2. Pour chicken broth over potatoes
3. Cook on low for 6-7 hours or high for 3-4 hours, or until potatoes are fork tender
4. Remove from crockpot and drain, reserve chicken broth
5. Return to pot and mash with a potato masher
6. Add seasonings, cream cheese and butter
7. Mix until completely combined
8. Gradually add half-and-half and stir until desired consistency, add back in reserved chicken broth as needed
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 230Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 11mgSodium: 474mgCarbohydrates: 43gFiber: 4gSugar: 3gProtein: 7g
- You can peel the potatoes in the morning and store in a bowl in the refrigerator. Make sure to cover potatoes in water before storing the the refrigerator.
- Make-Ahead – potatoes can be cooked the day before serving. When ready to serve, reheat on the stove and continue with steps 6 through 8. Serve immediately
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