Slow Cooker Mashed Potatoes

Making Mashed Potatoes in the Slow Cooker will change your Thanksgiving!

If you’ve never made mashed potatoes in a Crockpot before, let me tell you: it’s a game-changer. The fact that you can just throw it all in there, cook, mash the potatoes right in the slow cooker base, and then add butter and milk all in one dish with minimal effort is the best ever, especially on a busy day like Thanksgiving where you’re prepping and making multiple things!

And bonus points, because it’s made in a slow cooker, you get your stovetop burners back to be able to make other things for your big holiday meal. And even more bonus points, the mashed potatoes stay warm in the slow cooker until mealtime!

I LOVE this recipe. Even my picky preschooler loves this recipe (which says a lot since he actually doesn’t usually like mashed potatoes or anything “mushy”). And I get so many compliments on this recipe at every holiday gathering. These really are the best mashed potatoes on the internet!

TIP: Pair these potatoes with my Herb Butter Roasted Turkey for the best Thanksgiving dinner!

Crockpot Mashed Potatoes Ingredients

These Crockpot mashed potatoes come with a delicious (but totally optional) cranberry and mushroom sauce. Feel free to serve it on the side, or you can make just the cranberry sauce component or mushroom sauce component on its own.

Mashed Potatoes

• Russet Potatoes
• Water
• Garlic Cloves – Feel free to use store-bought minced garlic to save time!
• Salt/Pepper
• Unsalted Butter
• Whole Milk

Note: You can easily make this recipe dairy-free by using vegan butter and unsweetened cashew milk (or oat milk)!

Cranberry & Mushroom Sauce (optional)

• Baby Bella Mushrooms
• Olive Oil
• Shallot
• Salt
• Cranberries – Fresh or frozen.
• Red Wine – Cabernet, merlot, or Bordeaux are great options for savory cooking!
• Sugar
• Dried Sage/Thyme
• Unsalted Butter

How to Make Crockpot Mashed Potatoes

Slow cooker mashed potatoes are a lifesaver for holiday meals or any time you want creamy, flavorful mashed potatoes without hovering over a stovetop! All you’ll need is a programmable slow cooker and about 15-20 minutes of prep time to get started. Here’s how to make easy Slow Cooker Mashed Potatoes:

1. Prep the Potatoes: Start by peeling and dicing the potatoes into 1-inch pieces, then add them to the slow cooker along with water, garlic, salt, and pepper.
2. Cook in the Slow Cooker: Set your slow cooker to HIGH and cook for about 3 hours, stirring a few times. This lets the potatoes get nice and soft while infusing them with garlic flavor.
3. Mash and Add Ingredients: Once the potatoes are tender, add the butter and warm milk, then mash until creamy and smooth.
4. Optional Cranberry Mushroom Sauce: If you want to add a little extra something, the cranberry mushroom sauce is a delicious way to bring in a festive touch. It’s savory, a little tangy, and complements the mashed potatoes beautifully!

Tips

• Using vegan butter and unsweetened nut milk, like cashew milk or oat milk, for a diary-free version.
• Use russet potatoes for a fluffy, creamy texture. Avoid over-mashing to prevent gummy potatoes.
• After mashing the potatoes, taste and adjust the salt if needed.
• A handheld potato masher gives a great texture for this recipe. Avoid using a blender or food processor, as it can make mashed potatoes too dense!

RELATED: 15+ Healthy Thanksgiving Sides

How to Keep Mashed Potatoes Warm in Crockpot

To keep your mashed potatoes warm without drying them out, reduce your slow cooker’s setting to WARM once they’re finished. Add a few pats of butter on top to keep them moist, then cover the slow cooker. Stir occasionally, and if they seem too thick, add a splash of warm milk to maintain a creamy consistency.

Variations

Garlic Herb Mashed Potatoes: Add a teaspoon of rosemary or thyme when you add the garlic for an herby twist.

Cheesy Mashed Potatoes: Stir in 1 cup of shredded cheddar or Parmesan after mashing for a cheesy, comforting flavor.

Cream Cheese Mashed Potatoes: For extra creaminess, add 4 ounces of cream cheese along with the butter and milk. It’s perfect for a richer texture!

Vegan Mashed Potatoes: Substitute the butter with vegan butter and use unsweetened almond or oat milk instead of whole milk.

RELATED: Last Minute Thanksgiving Dinner Ideas

How to Store

Refrigerate: Store leftovers in an airtight container in the fridge for up to 3-4 days. Let the potatoes cool completely before transferring them to the container.

Freeze: You can freeze mashed potatoes! Just scoop portions into airtight freezer bags or containers, flatten them for easy stacking, and freeze for up to 2 months. Thaw in the fridge overnight before reheating.

You’ll Also Love: Organizing Thanksgiving Leftovers

Reheating Mashed Potatoes in a Slow Cooker

Reheating mashed potatoes in a slow cooker is easy and keeps them tasting freshly made! Place the mashed potatoes in your slow cooker with a splash of milk to loosen them up. Add a little extra butter if you want to help the consistency from drying out! Cook on LOW for about 1-2 hours, or until warm, stirring occasionally. Add more warm milk as needed to keep them creamy!

Reheating in the Microwave

If you’re short on time, the microwave is a great option for reheating mashed potatoes! Transfer the potatoes to a large microwave-safe bowl, then mix in a splash of milk and pat of butter. Cover with a damp paper towel to keep them from drying out. Microwave on medium power in 1-minute increments, stirring in between, until they’re warmed through.

Holiday Recipes You’ll Love

• Mini Pumpkin Pies
• Chicken Spinach Artichoke Stuffed Shells
• Mini Apple Pies
• Butternut Squash Mac & Cheese
• Creamy Garlic Mashed Red Potatoes
• Pecan Pie Bars

More Thanksgiving Side Dishes

• Roasted Butternut Squash Quinoa Salad
• Vegan Green Bean Casserole
• Roasted Pumpkin Salad
• Baked Mixed Vegetable Casserole
• Roasted Brussels Sprouts With Goat Cheese

Mashed Potatoes (Slow Cooker) FAQs