Crockpot Mashed Potatoes Recipe

Slow Cooker Mashed Potatoes in a bowl with cranberry mushroom sauce.

Crockpot Mashed Potatoes Recipe

I've been making these Slow Cooker Mashed Potatoes for YEARS and they're still one of my favorite holiday side dishes! This hands-off, set-it-and-forget-it method is one of the easiest ways to make mashed potatoes and they turn out absolutely perfect every single time. Savory, buttery, garlicky, and fluffy mashed potatoes (with an optional mushroom cranberry sauce) that's SO good. If you're looking for the best Thanksgiving mashed potatoes, this recipe will become your go-to!

Course Main Course, Side Dish

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 15

Cook Time 3

Total Time 3 15

Servings Servings

Calories 461kcal

Author Christine McMichael

Equipment

Slow Cooker

Ingredients

Mashed Potatoes

5 pounds russet potatoes
1 1/2 cups water
2 cloves garlic, peeled
2 teaspoons salt
1/2 teaspoon pepper
5 Tablespoons unsalted butter
2 cups whole milk

Red Wine Cranberry & Mushroom Sauce (optional)

1 pound baby bella mushrooms
2 Tablespoons olive oil
1 small shallot
1 teaspoon salt divided
1/2 cup fresh cranberries or frozen
2 cups red wine
2 Tablespoons sugar
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
2 Tablespoons unsalted butter

Instructions

Slow Cook the Potatoes

Peel, wash, and dice the potatoes into 1-inch pieces and place into a slow cooker with the water.
Peel and mince the garlic cloves, then add them into the slow cooker.
Cook the potatoes and garlic on HIGH for 3 hours, stirring a few times throughout the process.

Make the Mushroom & Cranberry Sauce (optional)

30 minutes before the potatoes are done cooking, start making the Red Wine Mushroom and Cranberry Sauce.
Wash, dry, and remove the stems from the mushrooms. Slice the mushrooms and set aside.
Add 2 tablespoons of oil to a pan on medium heat. While the oil heats up, dice the shallot into small pieces.
Add the mushrooms and shallots into the pan and toss to coat in oil. Add in 1/2 teaspoon of the salt and stir. Cook for 5-7 minutes, stirring occasionally.
Remove the mushrooms and shallots from the pan and set aside.
To the same pan the wine, cranberries, remaining salt, sugar, sage, and thyme. Simmer on medium heat.
After 5 minutes use the back side of a large cooking spoon to smash the cranberries. Stir, and continue to cook for an additional 10-15 minutes.
Add the butter to the sauce and stir until completely incorporated.
Let cool and set aside.

Finish Mashed Potatoes

Check to see if the potatoes are tender. If they are ready, add the butter, salt, pepper, and whole milk into the slow cooker.
Gently mash the potatoes using a potato masher.
Place a scoop of potatoes on a plate or in a bowl and add the mushrooms and a spoonful of the sauce to the top. Serve & enjoy!

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