Crock Pot Creamy Mashed Potatoes – No Boiling!

If you are cooking for a crowd, then Crock Pot Creamy Mashed Potatoes are a game changer! You don’t have to boil any potatoes and there is only one pot to clean. And, if you happen to have leftovers, we’ll show you how to freeze them!

Crock Pot Creamy Mashed Potatoes Recipe

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 and Christmas holiday dinners, they also perfectly complement entrees like Sun-Dried Tomato Mozzarella Meatloaf, Crock Pot Beef and Vegetables and so many other dishes. We’ve even served them on top of a meatloaf muffin to look like icing!

I always have a pan stowed away in the freezer for that special occasion.

Gone are the days of boiling potato after potato and transferring them 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 dreamy.

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

How to Make Crock Pot Creamy Mashed Potatoes

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!

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. The potatoes will be fork tender when they are done. Remove some of the liquid from the crock with a ladle, if desired.

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.

Peeled and Cubed Potatoes in Crock Pot

Serve creamy mashed potatoes straight from the slow cooker or transfer them to a serving dish. 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.

Crock Pot Mashed Potatoes with Cream Cheese

Can you freeze mashed potatoes?

If you happen to have leftover mashed potatoes, freeze them in a tin with a lid or an air tight 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!

Peeled and Cubed Potatoes in Crock Pot

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
  • Sprinkle with cheddar cheese.
  • Make with sweet potatoes instead of white potatoes.
Crock Pot Creamy Mashed Potatoes Recipe
Print
Crock Pot Creamy Mashed Potatoes
Prep Time
30 mins
Cook Time
4 hrs 30 mins
Total Time
5 hrs
 
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.
Course: Side Dish
Cuisine: American
Servings: 18 1/2 cup servings
Calories: 127 kcal
Ingredients
  • 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
Instructions
  1. Place cut potatoes into a slow cooker and pour broth over the top of the potatoes.
  2. Cook potatoes on high setting for 4 and 1/2 hours or low for 6-7 hours. Potatoes should be fork tender.

  3. Spoon some liquid out of the crock, if desired.

  4. 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.

  5. Use beaters to mix just until a creamy consistency.
  6. Top with chopped chives or parsley, if using, and serve with extra pats of butter.
Recipe Notes

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.

 

 

Nutrition Facts
Crock Pot Creamy Mashed Potatoes
Amount Per Serving
Calories 127 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 3g 15%
Cholesterol 14mg 5%
Sodium 281mg 12%
Potassium 563mg 16%
Total Carbohydrates 17g 6%
Dietary Fiber 3g 12%
Protein 4g 8%
Vitamin A 3.9%
Vitamin C 17.5%
Calcium 6.6%
Iron 22.7%
* Percent Daily Values are based on a 2000 calorie diet.

Creamy Slow Cooker Mashed Potatoes

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Comments

  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!

    http://thestoryofayna.blogspot.com/

  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. 🙂 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 (http://holleygrainger.com/slow-cooker-side-dish-recipes/). 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! 🙂

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