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Crock-Pot Mashed Potatoes with cream cheese and sour cream are a GAME CHANGER if you're cooking for a crowd! This no-boil potato recipe is freezer-friendly too.
I've made this creamy mashed potatoes recipe thousands of times. Really. It was a standard side dish at our make-ahead meal kitchens.
But gone are the days of boiling potato after potato and transferring each one to yet another pot to clean.
Now, I do everything in the slow cooker, and I'm never looking back. It's so easy to do. And valuable stove and oven space is freed up when cooking a big meal.
You can still freeze the leftovers, just like we did at the stores. Or get ahead. Make-ahead mashed potatoes with cream cheese and sour cream reheat beautifully. It's the perfect strategy for a stress-free dinner. Win. Win. Win.
Top them with bacon, chives, parsley, or the other ideas below, and they truly become the ultimate crock-pot mashed potatoes.
Use the following ingredients to make the best crock-pot mashed potatoes you've ever tasted! Pictured below are the ingredients that will be mixed in once the potatoes are cooked.
- Best potatoes: Yukon gold potatoes are the gold standard for mashed potatoes. Steer clear of waxy red potatoes (which require too much mashing) and Russet potatoes (which don't like water and are too starchy.)
- Broth: Vegetable or chicken broth keeps the potatoes moist while they slow cook. It makes them very flavorful, too. Be mindful of the salt content, which will adjust the flavoring of the final dish.
- Cream cheese: This ingredient provides a rich, creamy texture. Opt for full fat for the very best taste.
- Sour cream: Adds tanginess to the mashed potatoes. It balances out the richness of the butter and cream cheese. Greek yogurt is a healthy alternative.
- Butter: It's a must for creamy potatoes and adds rich flavor.
- Salt and pepper: We used a minimal amount because the broth contains salt and varies based on the type used. Taste and adjust the final amount.
- Garlic powder or onion powder is optional. Some people love a hint of garlic, while others prefer the mildness of onion.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
Directions with Pictures
Follow these steps to make creamy mashed potatoes in a crockpot:
Step 1 - Prepare and Cook Potatoes
Peel and chop about 5 pounds of potatoes into small pieces, about 1 inch in size. Leave a little skin on the potatoes for a rustic look!
Place potatoes in the bottom of a crock-pot. Pour 1-½ cups of vegetable broth over the top of the potatoes, cover, and cook on high for 3-4 hours or low for 6-7 hours.
The exact cooking time will vary based on your appliance. The potatoes are fork-tender when they are done.
Remove excess liquid from the crock with a ladle, if desired. However, you don't need to remove any of it. It adds to the creaminess.
Step 2 - Mash Potatoes
Turn the crock-pot off or down to warm while you work with the potatoes. Roughly mash the potatoes with a potato masher or fork.
Warning: Don't use a food processor for this step, or the mixture will become gummy or the consistency of glue.
Step 3 - Mix in Other Ingredients
Add sour cream, cream cheese, butter, salt, and pepper to the crock. Using an electric hand mixer, combine the ingredients on low just until they are a creamy consistency. Don't over-mix.
Step 4 - Serve
Serve creamy mashed potatoes straight from the slow cooker or transfer them to a serving dish. Turn the crock-pot to warm if you're not serving them right away.
Top with extra pats of butter and garnish with chopped chives or parsley.
Can you freeze mashed potatoes?
If you happen to have leftover mashed potatoes, freeze them in a tin with a lid or an airtight container. For best results, use within 2 months of freezing.
When you are ready to enjoy them, defrost the potatoes in the refrigerator for about 24 hours. Stir and top with a few pats of butter. Bake uncovered for approximately 30 minutes in a 350°F oven.
In fact, freezing mashed potatoes made in the crock-pot is a perfect make-ahead strategy!
Store leftover mashed potatoes in an airtight container in the refrigerator for 3-5 days. Use a microwave, stovetop, or oven to reheat them. If they seem dry, mix in a bit of milk or butter to restore their creaminess.
Keeping mashed potatoes warm in a crock pot is a great idea, especially if serving them for a holiday meal. Turn the slow cooker to the warm setting, and add a little extra butter on top to help prevent them from drying out. Keep the lid on and stir occasionally to prevent sticking. This method is best for 2 hours and no more than 4 hours.
To keep mashed potatoes moist and creamy, stir in additional dairy, such as melted butter or a splash of milk or cream.
Customize this creamy crock-pot mashed potato recipe:
- Add roasted garlic, garlic salt, or garlic powder.
- Top with crumbled bacon.
- Stir in fresh herbs, such as chives, green onion, rosemary, or parsley.
- Mix in caramelized onions.
- Sprinkle with cheddar or Parmesan cheese.
- Use sweet potatoes instead of white potatoes.
- For an even creamier texture, add a splash of milk or heavy cream.
- Make this recipe vegan by using the appropriate products.
You may also enjoy Crock-Pot Butternut Squash - just plop the WHOLE squash in a slow cooker and make mashed butternut squash.
More Holiday Side Dishes
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Crock-Pot Mashed Potatoes with Cream Cheese
- 5 Pounds Yukon Gold potatoes peeled and cut into 1-inch pieces
- 1 ½ cups vegetable broth or chicken broth; The salt content will impact the final dish. Adjust the added salt as necessary.
- 1 cup sour cream
- 4 ounces cream cheese cut into cubes
- 6 tablespoons butter divided
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder or onion powder (optional)
- Chopped chives or parsley (optional)
- Place cubed potatoes into a slow cooker and pour broth over the top of the potatoes.
- Cook potatoes on high setting for 3-4 hours or low for 6-7 hours. Potatoes should be fork-tender.
- Spoon some liquid out of the crock, if desired.
- Mash potatoes with a fork or potato masher then add sour cream, cream cheese, ¼ cup butter, salt, pepper, and garlic or onion powder (if using) to the crock pot.
- Use beaters on low to mix just until a creamy consistency. Do not overmix or they will become gummy.
- Taste and add additional salt and pepper if necessary. Top with chopped chives or parsley, if using, and serve with extra pats of butter.
This recipe was originally posted on November 12, 2013, and has been updated to improve the reader experience.