Crock-Pot Mashed Potatoes with Cream Cheese

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If you are cooking for a crowd, then Crock-Pot Mashed Potatoes with Cream Cheese and Sour Cream are a GAME CHANGER! You don’t have to boil the potatoes first and there’s only one pot to clean. And, if you happen to have leftovers, we’ll show you how to freeze them!

Crock Pot Mashed Potatoes with cream cheese and sour cream in bowl and topped with chopped scallions

I’ve made creamy mashed potatoes thousands of times. Really.

It was a standard option at our make-ahead meal kitchen around the holidays. Not only are they a staple of Thanksgiving, Christmas and Easter holiday dinners, but they also perfectly complement entrees like Gourmet Meatloaf with Sundried Tomatoes, Crock-Pot Beef and Vegetables, and so many other dishes. We’ve even served them on top of a meatloaf cupcake to look like icing!

I always have pans stowed away in the freezer for special occasions.

Gone are the days of boiling potato after potato and transferring each one to yet another pot to clean. Now, I make everything in the slow cooker and I’m never going back. It’s soooo easy to do. Valuable stove and oven space is freed up by using the slow cooker. And, you can still freeze the leftovers.  Win. Win. Win.

These crock-pot mashed potatoes with cream cheese also have sour cream and butter. They are creamy and dreamy.

Top them with bacon, green chives or parsley and they truly become ultimate slow cooker mashed potatoes.

Steps to Make Crock-Pot Mashed Potatoes with Cream Cheese

To make mashed potatoes in a crock-pot, follow these steps:

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! We used Yukon gold potatoes which are the gold standard for mashed potatoes. Steer clear of waxy red potatoes (require too much mashing) and Russet potatoes (don’t like water, too starchy.)

Pour 1 and 1/2 cups of vegetable broth over the top of the potatoes, cover and cook on high for about 4 1/2 hours. Chicken broth is ok to use too.

The potatoes will be fork tender when they are done. Remove some of the liquid from the crock with a ladle, if desired. There’s no need to go crazy removing every last drop of liquid. It adds to the creaminess.

Peeled and Cubed Potatoes in Crock Pot

Turn the crock-pot off or down to warm while you work with the potatoes. Roughly mash the potatoes with a masher or fork and then add sour cream, cream cheese, butter, salt and pepper to the crock. Using beaters, mix the ingredients just until they are a creamy consistency. Don’t over mix.

Warning: Don’t use a food processor for this step either or the mixture will become the consistency of glue.

Potatoes being mashed in crock-pot

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 the right away.

Top with pats of butter and garnish with chopped chives or parsley if desired. Garnish with fresh chopped chives or parsley and extra pats of butter.

Slow cooker mashed potatoes with cream cheese and sour cream in bowl with butter and garlic holder in background

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 them in the refrigerator for about 24 hours.  Top with a few pats of butter and then bake uncovered for approximately 30 minutes in a 350 degree F oven.

In fact, freezing mashed potatoes made in the crock-pot is a perfect make-ahead strategy!

Mashed Potatoes in tin that goes in freezer with lid that is labeled

Creamy Slow Cooker Mashed Potatoes Recipe Variations

Make this recipe vegan by using the appropriate products. Check out our Allergy Friendly Food Products guide if you need product suggestions.

Other options:

  • Add roasted garlic, garlic salt or garlic powder
  • Top with crumbled bacon, chives or green onion or parsley
  • Stir in Caramelized Onions.
  • Sprinkle with cheddar or Parmesan cheese.
  • Make with sweet potatoes instead of white potatoes.

Need more inspiration? Check out more recipes that take mashed potatoes to a whole new level by Taste of Home.

You may also enjoy Crock-Pot Butternut Squash – just plop the WHOLE squash in a slow cooker and make mashed butternut squash.

Please rate this recipe and tag @DinnerMom or #DinnerMom on social media. We love to see what you are cooking up!

Crock-Pot Mashed Potatoes with Cream Cheese

Make a big batch of these crock-pot creamy mashed potatoes because you can freeze the leftovers. A delicious recipe that is perfect for entertaining.
Prep Time30 mins
Cook Time4 hrs 30 mins
Total Time5 hrs
Course: Side Dish
Cuisine: American
Servings: 18 1/2 cup servings
Calories: 127kcal


  • 5 Pounds Yukon Gold potatoes peeled and cut into 1 inch pieces
  • 1 1/2 cups vegetable broth or chicken broth
  • 1 cup light sour cream or vegan substitute
  • 4 ounces light cream cheese or vegan substitute
  • 1/4 cup + 2 tablespoons butter or vegan substitute
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • Chopped chives or parsley optional


  • Place cut potatoes into a slow cooker and pour broth over the top of the potatoes.
  • Cook potatoes on high setting for 4 and 1/2 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 and add sour cream, cream cheese, 1/4 cup butter, salt and pepper to the crock pot.
  • Use beaters to mix just until a creamy consistency.
  • Top with chopped chives or parsley, if using, and serve with extra pats of butter.


Freeze mashed potatoes in a covered tin or air tight container. When you are ready to enjoy the potatoes, defrost in the refrigerator for 24 hours. Top with a few pats of butter. Bake in a 350 degree F oven for about 30 minutes. Stir to incorporate butter and top with chopped chives or parsley, if using.


Calories: 127kcal | Carbohydrates: 17g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 281mg | Potassium: 563mg | Fiber: 3g | Vitamin A: 195IU | Vitamin C: 14.4mg | Calcium: 66mg | Iron: 4.1mg
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  1. I would never have thought to make mashed potatoes in a crock pot OR freeze them! Thanks for a great idea.

  2. this is great idea! thanks for sharing!

  3. Looks wonderful, exactly what I was looking for Thanksgiving!

  4. This is great, I’m going to use this recipe for Thanksgiving. How big is the crockpot you used and should I make a bigger batch – we have 8 people coming? I was thinking of doubling the recipe and freezing whatever is left over – would I need a second crockpot or was there plenty of leftover space?

    • Hi! I used a 5 quart slow cooker. And, it should be enough for 8 people…but, some people do love their potatoes. πŸ™‚ Unless you have a bigger crock-pot, I would suggest using a second one to make a double batch. You can definitely freeze the leftovers!

  5. Hey, do you drain the potatoes after cooking before mashing?

  6. Thanks for sharing such a great recipe and beautiful photo! I loved featuring it in my Slow Cooker Sides roundup ( This is definitely a recipe I will be trying soon!

  7. Peggy Tyner says

    Can you double or triple this recipe and would you change the cooking time? Thanks for the info

    • Hi! You can double or triple the recipe, so long as you have a larger crock pot too! The one used was 5 1/2 quarts. I don’t think you would need to adjust the cook time with a bigger crock pot. Thanks for your comment! πŸ™‚

  8. Made this for Thanksgiving and doing it again for Easter. It’s my favorite way to make mashed potatoes and keep them warm!

  9. All I have is Russett potatoes…will this recipe still work? I know you said they are too starchy but it there something I can do to still make this recipe work?

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