Our Crock Pot Mashed Potatoes are perfect for a holiday dinner or any regular weeknight meal! These buttery potatoes are slow cooked in chicken broth, seasoned with fresh garlic, onion powder, salt, and pepper, then made extra creamy with the addition of milk and sour cream. They're rich, creamy, velvety smooth, and so tasty!
Easy Homemade Mashed Potatoes
These Crock Pot Mashed Potatoes are quite possibly the best mashed potatoes I've ever had.
This recipe is made with simple ingredients that yield the most flavorful and creamy potatoes. All you need is your favorite variety of potato, chicken broth, some seasonings, sour cream, milk, then chives or parsley for garnish.
This recipe is great for the holidays, but also makes a great addition to any meal at any time of year. You can't go wrong with a big pot of potatoes!
Tips and Notes
- Potato variety: Feel free to use any type of potato that you prefer. Try Russet potatoes, Yukon gold potatoes, red potatoes, you name it.
- If you're concerned about the potatoes sticking to the crockpot, spray it with a light layer of cooking spray.
- To peel or not to peel. We leave the skin on ours, but it's very obvious that they're mixed into the finished potatoes. If you're worried about texture, consider peeling the potatoes before cooking. Again, make sure you peel the potatoes before cooking. If you don't, the skin disconnects from the potatoes as they're being mashed and it can be difficult, if not impossible, to remove them.
- Cook until fork-tender. You should be able to easily pierce the potatoes with a fork when they're done cooking. Some potato varieties may take slightly longer than others to finish cooking. I recommend checking them, then adding time as needed.
- Play with texture. We like to use a potato masher for a bit of a chunkier potato texture. If you prefer a smooth texture, you can use an electric mixer. However, using an electric hand mixer may run the risk of over-mixing which can create a starchy, gluey texture. Use whatever method works best for you!
- Make them vegetarian. Simply swap the chicken broth out for vegetable broth.
The beauty of mashed potatoes, aside from the fact that they're probably the best way to enjoy potatoes, is that they go with everything! Serve them up with your Thanksgiving dinner or Christmas dinner or whip them up to pair with any main course at any time.
The bonus with using the crockpot for your holiday meal is that it frees up valuable stovetop space for the rest of your holiday meal dishes!
Looking for more delicious sides to serve up for the holidays? Here are more favorites:
To store leftover mashed potatoes, cool completely to room temperature, then store in an airtight container in the fridge for up to 5 days.
To reheat, warm on low on the stove top with a splash of heavy cream or whole milk until heated through. You can also warm single servings in the microwave.
Frequently Asked Questions
Does Soaking Potatoes in Cold Water Make Better Mashed Potatoes?
That depends on your preferences!
Soaking the potatoes in cold water removes some of the excess starch which can help create a fluffier texture. I don't soak my potatoes and they come out delicious, creamy, and fluffy every time.
If you do want to take the extra step, feel free.
Do Mashed Potatoes Keep Well in a Crock Pot?
Yes, but there are a couple of things to keep in mind. According to food safety information from the USDA, if you want make-ahead crockpot potatoes and to use the "keep warm" setting, they must be kept at or above 140°F. Then, within 2 hours of cooking, the potatoes need to be refrigerated.
Recipe Card with Ingredient Amounts and Instructions
- 5 pounds potatoes, diced; peeled or unpeeled (*See note)
- 1 cup low-sodium chicken broth
- 4 garlic cloves, minced
- ½ teaspoon onion powder
- ⅓ cup sour cream, room temperature
- ¼ cup unsalted butter, room temperature
- ¼ cup milk, or heavy cream to thin out the potatoes
- Salt and pepper, to taste
- Freshly chopped chives or parsley for garnish
- Place the diced potatoes into the slow cooker, then pour in the chicken broth.5 pounds potatoes1 cup low-sodium chicken broth
- Add the garlic and onion powder, stir to combine, and cook on LOW for 6-7 hours or HIGH for 3-4 hours.4 garlic cloves½ teaspoon onion powder
- Remove the lid, and use a potato masher to mash the potatoes until smooth. Stir in the sour cream, butter, milk, salt, and pepper.⅓ cup sour cream¼ cup unsalted butter¼ cup milkSalt and pepper
- Garnish with melted butter, chives or parsley and serve warm.
- Scroll up and see the post for tips, FAQs, and storage recommendations.