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These Crockpot Mashed Potatoes are an easy homestyle side dish, perfect for any weeknight dinner or a holiday feast. You will never make mashed potatoes any other way!

Around the holidays, we are all looking for ways to free up stove tops and oven space. Take a look at my Instant Pot Thanksgiving Recipes for more ideas. These Crockpot Mashed Potatoes are so much easier than on the stove and just as thick and creamy. You won’t need to bother with boiling the potatoes or fussing around the kitchen – the slow cooker will do all the work for you!

Potato recipes are always great in the slow cooker. Try my Slow Cooker Kielbasa Cheesy Potatoes for another option!

What do I need to get started?

• Yukon Gold Potatoes. I prefer these over russet potatoes for this. The Yukon Golds produce a super dense and creamy. If you don’t want to bother with peeling the potatoes, use Red Potatoes.
• Chicken stock. I always cook my mashed potatoes in chicken stock over water. It adds a little something special to the flavor.
• Salted butter. If you don’t use salted, be sure to add extra salt.
• Heavy cream.
• Mayonnaise. I know how it sounds, but this homestyle ingredient lends a richness to these potatoes.
• Salt and pepper. A lot of it – you can season these however much or little you want.

How to make Slow Cooker Mashed Potatoes

Start by peeling the potatoes and dicing them into one inch cubes. They will cook more evenly and quicker this way. Add the potato cubes to the slow cooker.

Pour the chicken stock over the potatoes and add one stick of butter.

Cover and cook on high for 4-5 hours, or until the potatoes are fork tender. Once the potatoes are cooked, drain them and then add them back to the slow cooker.

Mash with a potato masher until you’ve reached your desired consistency. I prefer super smooth mashed potatoes, but you can make these chunky if you prefer.

Add in the heavy cream, mayonnaise, other stick of butter, salt, and pepper. Keep mixing with the potato masher until they’ve reached your preference.

Set the slow cooker to warm so everyone can come back for seconds and serve with a pat of butter.

Storage and Freezing

Leftovers can be stored in the fridge in an airtight container for up to 3 days. Reheat in the microwave with some butter.

I do not recommend freezing the mashed potatoes. All the dairy doesn’t make it very freezable.

Frequently Asked Questions

Tips and Tricks

• Add some garlic in with the potatoes at the beginning for garlic mashed potatoes.
• Add fresh herbs, such as a sprig of thyme or rosemary, and let that cook with the potatoes. Be sure to remove the sprigs after it’s done cooking!
• Another option for the mayonnaise, it can be replaced with sour cream or cream cheese.

• Mashed Potato Casserole
• Instant Pot Mashed Potatoes
• Instant Pot Mashed Potato Bar
• Instant Pot Mashed Cauliflower
• Best Ever Cheesy Swiss Scalloped Potatoes

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Crockpot Mashed Potatoes

Prep Time: 15 minutes

Cook Time: 5 hours

Total Time: 15 minutes

These Crockpot Mashed Potatoes are an easy homestyle side dish, perfect for any weeknight dinner or a holiday feast. You will never make mashed potatoes any other way!

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Ingredients

• 5lbs yellow potatoes
• 4 cups chicken stock
• 2 sticks salted butter, cut into cubes
• ½ cup heavy cream
• 1 cup mayonnaise
• 1 tsp salt
• 1 tsp white pepper

Instructions

1. Peel and cut the potatoes into 1-inch cubes and add to the slow cooker.
2. Pour in the chicken stock and add 1 stick of the cut butter.
3. Cook on high for 4-5 hours or until the potatoes are fork tender.
4. Drain and add the potatoes back into the slow cooker.
5. Mash the potatoes using a potato masher until smooth or desired consistency.
6. Add in the heavy cream, the other stick of cut butter, mayonnaise, salt, and white pepper.
7. Mix using the potato masher to smooth out any more lumps.
8. Serve immediately.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 499Total Fat: 34gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 62mgSodium: 567mgCarbohydrates: 43gFiber: 4gSugar: 4gProtein: 7g

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