Crock Pot Mashed Potatoes

These crock pot mashed potatoes are rich, creamy, and very hands-off thanks to slow cooker convenience. Roasted garlic and cream cheese make them extra flavorful and perfect for holidays or easy weeknight dinners!

Easy Crock Pot Mashed Potatoes Recipe

• Incredibly simple with minimal prep! Just dice, dump, and let the crock pot handle the cooking.
• Ultra-creamy, restaurant-style mashed potatoes loaded with roasted garlic and rich, buttery flavor.

Ingredients for Crock Pot Mashed Potatoes

• Garlic: Roasting the garlic adds a sweet, mellow depth that blends beautifully into mashed potatoes. Sub with 6 cloves sauteed minced fresh garlic or a teaspoon of garlic powder instead if you prefer.
• Yukon Gold Potatoes: Naturally creamy and buttery, perfect for mashing. Russet potatoes also work, but may require more cream.
• Chicken Broth: Adds savory flavor and keeps the potatoes moist as they cook. Vegetable broth or water can be used as a substitute.
• Heavy Cream: Creates smooth, velvety potatoes. Half & half or whole milk also work.
• Butter: Adds richness and flavor. Salted or unsalted are both fine. Adjust seasoning accordingly.
• Italian Seasoning: Adds subtle herb flavor. Dried thyme or dried oregano can be used instead.
• Cream Cheese: Makes the potatoes extra creamy with a slight tang. You can substitute sour cream or heavy cream.

How to Make Crock Pot Mashed Potatoes

Add diced potatoes to a 7-quart crock pot. Pour in chicken broth, heavy cream, and a few large pinches of salt. Stir to combine. Scatter diced butter over the top. Cover and cook on high for 3–4 hours, until potatoes are fork-tender.

While the potatoes are cooking, roast the garlic. Allow to cool, mash with a fork, and set aside. Once potatoes are soft, add roasted garlic, Italian seasoning, cream cheese, and a few big pinches of salt and pepper.

Use an electric mixer to mash and combine, adding more heavy cream as needed. Season to taste with salt and pepper.

Top with fresh chives and serve warm alongside my easy braised chuck roast!

Tips for Making Crock Pot Mashed Potatoes

• It’s okay to skip the roasted garlic if you don’t have the bandwidth. Substitute with 6 cloves of sautéed, freshly minced garlic or 1 teaspoon of garlic powder instead.
• Dice potatoes as uniformly as possible so they cook at the same rate.
• Don’t skip salting early. Seasoning the liquid flavors the potatoes from the inside out.
• You’ll know the potatoes are done when you stir them and they start to fall apart a bit.
• Add more heavy cream as needed at the end until the texture is perfect.
• An electric mixer makes them extra fluffy, but a potato masher or potato ricer works too.

Make-Ahead Instructions

• These mashed potatoes are one of my favorite make-ahead sides for the holidays or as part of meal prep before a busy week!
• Prepare potatoes fully, then cool and refrigerate for up to 48 hours.
• Follow reheating instructions below.

Storing Leftovers

Store mashed potatoes in an airtight container in the fridge for up to 4 days.

Freezing Crock Pot Mashed Potatoes

• Freeze in a freezer-safe container or bag for up to 2 months.
• Thaw overnight in the fridge for best texture.

Reheating Crock Pot Mashed Potatoes

• Do not reheat mashed potatoes in a crockpot or slow cooker. It takes too long to heat them to a safe temperature, which gives bacteria time to grow.
• Reheat mashed potatoes gently on the stovetop or in the microwave with a splash of cream or broth.
• Stir often until smooth and heated through.
• Season to taste with salt and pepper before serving.

Serving Suggestions

• honey glazed crock pot ham
• Dutch oven pot roast
• slow cooker country style ribs
• oven braised chuck roast
• braised beef short ribs

Try these easy side dishes next!