These slow cooker mashed potatoes have been a staple in our home for as long as I can remember. I’ve made them for years, and they’re still one of those side dishes that gets requested again and again.
They’re rich and creamy with butter, cream cheese, sour cream, garlic, Parmesan, and just enough herbs to give them plenty of flavor. You can serve them with another little pat of butter melting over the top, which is delicious, or cover them with warm gravy. We enjoy them both ways.
I especially love making slow cooker mashed potatoes when I’m cooking a big family dinner. They don’t take up space on the stove, and once they’re ready, I can leave them on warm until it’s time to eat.
Why I Love These Slow Cooker Mashed Potatoes
There are plenty of ways to make mashed potatoes, but this is the kind I come back to because they’re easy and dependable.
Red or Yukon Gold potatoes work especially well because I don’t have to peel them. I just wash them, cut them up, and put everything into the slow cooker. And yes, I usually use jarred garlic. I’m all for saving a step when I can.
The potatoes cook right in the chicken broth with butter, garlic, and seasonings. Once they’re tender, cream cheese, sour cream, and freshly grated Parmesan make them extra creamy and flavorful.
They’re good enough to eat without anything on top, although I’m certainly not going to turn down gravy.
Creamy Slow Cooker Mashed Potatoes Recipe
Ingredients
- 5 pounds red or Yukon Gold potatoes, cut into approximately 1½-inch pieces
- ¾ cup chicken broth or stock
- 4 cloves garlic, minced (I usually use jarred garlic)
- ½ cup butter, cut into pieces
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme
- Salt and black pepper, to taste
- 8 ounces cream cheese, softened
- ½ cup sour cream
- ½ cup freshly grated Parmesan cheese
- Up to ½ cup warm milk, only if needed
Instructions
- Wash the potatoes well and cut them into approximately 1½-inch pieces. You don’t need to peel red or Yukon Gold potatoes unless you prefer them peeled.
- Place the potatoes in a 6-quart slow cooker. Add the chicken broth, garlic, butter, onion powder, parsley, thyme, salt, and pepper. Stir gently and cover.
- Cook on HIGH for approximately 4 hours or LOW for 7 to 8 hours, until the potatoes are very tender and easily pierced with a fork.
- Mash the potatoes directly in the slow cooker with a potato masher.
- Add the softened cream cheese, sour cream, and Parmesan. Gently stir until everything is melted, combined, and creamy.
- If the potatoes are thicker than you’d like, add warm milk a few tablespoons at a time. I usually don’t need much milk, if any.
- Taste and add additional salt or pepper if needed.
- Serve immediately with butter or gravy, or set the slow cooker to WARM until you’re ready to eat.
My Tips for the Best Slow Cooker Mashed Potatoes
Don’t add too much broth. I like starting with ¾ cup because very little moisture escapes from a covered slow cooker. You can always add milk later if the potatoes are too thick.
Make sure the potatoes are completely tender. They should be very easy to pierce with a fork before you start mashing.
Mix the potatoes as much as you like. My family prefers them very smooth and creamy.
Use warm milk if you need it. Adding refrigerator-cold milk can cool everything down. Warm it first and add just a little at a time.
Don’t automatically peel your potatoes. I leave the skins on red and Yukon Gold potatoes. If you’re using Russets, I recommend peeling them first.
Taste before serving. Five pounds of potatoes can handle quite a bit of seasoning, so give them a taste after you’ve added the cream cheese, sour cream, and Parmesan.
Making Ahead, Storing and Reheating
One reason these slow cooker mashed potatoes are so handy for family dinners and holidays is that they don’t have to be finished at exactly the same time as everything else.
Once they’re done, turn the slow cooker to WARM until you’re ready to serve them. If they thicken while they’re sitting, stir in a little warm milk or another pat of butter.
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. The USDA recommends using refrigerated cooked leftovers within 3 to 4 days for food safety. When reheating, add a splash of milk and a little butter if needed to bring back that creamy texture.
You can also freeze them. Let the potatoes cool, place them in a freezer-safe container, and freeze. Thaw them in the refrigerator before reheating, then stir in a little milk, cream, or butter as needed.
These aren’t fancy mashed potatoes, and that’s exactly why I love them. They’re creamy, comforting, easy to make, and they’ve been part of our family meals for as long as I can remember.
Sometimes the recipes we make over and over are the ones most worth writing down.
Making every house feel a little more like home.
