Can You Make Mashed Potatoes in the Slow Cooker?
Yes. The slow cooker softens the potatoes with no pot to watch, then doubles as a warming vessel on the table or counter. That makes it handy for holidays and potlucks, when stove space is limited. You still mash by hand or with a mixer at the end, since the slow cooker itself does not mash.
Ingredients
For about 6 to 8 servings:
- 3 pounds potatoes (Yukon Gold or russet), peeled and cut into 1 to 2 inch chunks
- 1/2 to 1 cup chicken or vegetable broth
- 4 tablespoons butter
- 4 ounces cream cheese, softened (optional, for extra richness)
- 1/2 to 1 cup warm milk or half-and-half, added gradually
- Salt and pepper, to taste
- Garlic or chives, optional
Many recipes combine broth for cooking with dairy for finishing. Cooking in broth adds flavor, but too much will leave you with watery potatoes, so go light.
How to Make Crockpot Mashed Potatoes
- Peel the potatoes and cut them into similar-sized chunks so they cook evenly.
- Add the potatoes to the slow cooker with the broth and a good pinch of salt.
- Cover and cook on low for about 6 to 8 hours or high for about 3 to 4 hours, until a fork pierces them with no resistance.
- Drain most of the liquid, saving a little in case you need to loosen the mash.
- Add the butter and cream cheese, if using, and mash with a hand masher or an electric mixer.
- Stir in warm milk a splash at a time until the texture is right, then season to taste.
Times differ by cooker model and potato size, so start checking early.
How Much Liquid Do You Need?
Slow cookers trap moisture, so you need less liquid than you would on the stove. About 1/2 to 1 cup of broth for 3 pounds of potatoes is a reasonable starting point in many recipes, though it depends on your cooker. The potatoes do not need to be submerged. If your mash turns out thin, mash in a little more potato or let it sit on warm with the lid off for a short time. See our guide to potatoes in the slow cooker for more on liquid and timing.
Mixer or Masher?
A hand masher gives a rustic, chunkier texture. A hand mixer is faster and creamier, but overmixing can turn potatoes gluey, especially with russets. Mix just until smooth. A food processor is best avoided for this reason.
Keeping Them Warm for a Crowd
After mashing, set the cooker to warm or low, cover, and stir occasionally. Mashed potatoes thicken as they sit, so a splash of milk before serving helps. Food safety guidance generally advises not leaving cooked food at room temperature for more than two hours, so keep the cooker on warm rather than switching it off for long periods.
Make Ahead and Leftovers
You can cook and mash the potatoes ahead, refrigerate them, and reheat on the stove or in the microwave with a splash of milk, stirring now and then, then keep them warm in the slow cooker. Refrigerate leftovers promptly in a covered container, and reheat until hot throughout. Mashed potatoes can also be frozen, though the texture may change slightly after thawing, particularly when they contain a lot of dairy.
Variations
- Garlic: Add a few peeled garlic cloves to the pot while cooking, then mash them in.
- Loaded: Stir in cheddar, cooked bacon and green onions at the end.
- Dairy-light: Use broth and a little olive oil in place of butter and cream. Results are less rich but still good.
- Skin-on: Red or Yukon Gold potatoes can be left unpeeled for a more rustic mash.
Troubleshooting
- Gummy potatoes: Usually overmixing. Use a masher or mix briefly.
- Lumpy potatoes: Pieces were uneven or undercooked. Cook longer and mash while hot.
- Bland potatoes: Season the cooking liquid and taste again after mashing, since potatoes absorb a lot of salt.
If you want a cheese-forward side instead, try slow cooker cheesy potatoes.