9 Easy Crockpot Mashed Potato Recipes

I’ve always loved the simplicity of mashed potatoes—creamy, buttery goodness that pairs perfectly with just about any meal. But as someone who cherishes both flavor and convenience, I’ve found a deep appreciation for the crockpot mashed potato technique.

Using a slow cooker not only saves time but also keeps your stovetop free, making it ideal for busy kitchens, whether it’s a weeknight dinner or a festive holiday gathering. What makes it even more enjoyable is the variety of recipes you can whip up with just a few tweaks, from classic to loaded, ensuring you can cater to any palate and occasion.

Let’s dive into these 9 easy crockpot mashed potato recipes that have not only saved me countless times but also delighted every guest I’ve served them to.

1. Classic Crockpot Mashed Potatoes

Nothing beats the comfort of classic mashed potatoes, especially when they’re made effortlessly in a slow cooker. This recipe is a staple at my dinner table, often bringing back memories of big family dinners where these potatoes were the star side dish.

What sets this version apart is its simplicity, focusing on bringing out the natural flavor of the potatoes. With just a few basic ingredients, you can create a dish that’s unbelievably creamy and satisfying, making it a must-have in your culinary repertoire.

Ingredients

• 5 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces
• 1½ cups low-sodium chicken broth
• ¼ cup unsalted butter, cut into slices
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon kosher salt
• Dash of ground black pepper
• ½ cup heavy cream (at room temperature)

Instructions

1. Combine the potatoes, chicken broth, butter, garlic powder, onion powder, salt, and black pepper in a large slow cooker.
2. Cover and cook on high for 4 to 4½ hours or low for 6-8 hours, until the potatoes are fork-tender.
3. Drain any excess broth. Use a hand mixer or potato masher to mash the potatoes until smooth.
4. Stir in the heavy cream until fully incorporated and creamy. Adjust salt and pepper to taste.
5. Serve warm with optional garnishes like chopped parsley or a drizzle of melted butter.

2. Crockpot Garlic Mashed Potatoes

Garlic infused mashed potatoes are a delight for those who love a bit of zest and warmth in their dishes. This garlic mashed potato recipe became a hit at one of my family gatherings when everyone just couldn’t stop asking for seconds.

The aromatic garlic combined with the creamy texture of the potatoes creates a perfect harmony of flavors that’s hard to resist.

Ingredients

• 5 pounds Russet or Yukon gold potatoes, peeled and cut into 1-inch pieces
• 3 cups low-sodium chicken broth
• 3-4 cloves garlic, smashed
• ½ cup unsalted butter, cut into slices
• 1½ teaspoons salt
• ½ teaspoon ground black pepper
• ½ cup heavy cream (at room temperature)

Instructions

1. Place the potatoes, chicken broth, and smashed garlic in a slow cooker.
2. Cover and cook on high for 4 hours or low for 6-8 hours, until the potatoes are tender.
3. Drain the broth completely.
4. Add butter, salt, pepper, and heavy cream. Mash the potatoes until smooth using a hand mixer or potato masher.
5. Taste and adjust seasoning, if needed. Serve warm.

3. Crockpot Cheesy Mashed Potatoes

Cheese lovers, this one is for you! Cheesy mashed potatoes have always been a favorite in my family, transforming a simple side into a decadent treat.

The addition of cream cheese and cheddar is a game changer, bringing both creaminess and sharpness to the table. It’s a comforting dish that feels like a warm hug, especially on colder days or during holiday feasts.

Ingredients

• 5 pounds Russet or Yukon gold potatoes, peeled and cut into 1-inch pieces
• 3 cups low-sodium chicken broth
• ½ cup unsalted butter, cut into slices
• 8 ounces cream cheese, softened and cut into cubes
• ½ cup shredded cheddar cheese
• 1½ teaspoons salt
• ½ teaspoon ground black pepper
• ½ cup heavy cream (at room temperature)

Instructions

1. Place the potatoes and chicken broth in the slow cooker. Cover and cook on high for 4 hours or low for 6-8 hours, until the potatoes are tender.
2. Drain any excess broth.
3. Add the butter, softened cream cheese, salt, black pepper, and heavy cream. Mash until smooth and creamy.
4. Stir in the shredded cheddar cheese until fully melted and incorporated.
5. Serve immediately, garnished with extra cheddar if desired.

4. Crockpot Loaded Mashed Potatoes

Loaded mashed potatoes take comfort food to the next level with the addition of bacon and cheese—two ingredients that can make any dish better. This recipe was an instant hit during a backyard BBQ, where the smoky bacon flavors complemented the creamy potatoes perfectly.

For those who love the extra indulgence, this dish offers everything from creamy to savory in every bite.

Ingredients

• 5 pounds Russet or Yukon gold potatoes, peeled and cut into 1-inch pieces
• 3 cups low-sodium chicken broth
• ½ cup unsalted butter, cut into slices
• 8 ounces cream cheese, softened and cut into cubes
• ½ cup shredded cheddar cheese
• ¼ cup crumbled cooked bacon
• ¼ cup sliced green onions
• 1½ teaspoons salt
• ½ teaspoon ground black pepper
• ½ cup heavy cream (at room temperature)

Instructions

1. Add the potatoes and chicken broth to the slow cooker. Cover and cook on high for 4 hours or low for 6-8 hours, until tender.
2. Drain any excess broth.
3. Add butter, softened cream cheese, salt, black pepper, and heavy cream. Mash until smooth and creamy.
4. Stir in the shredded cheddar cheese until melted.
5. Top with crumbled bacon and sliced green onions before serving. Garnish with extra bacon and green onions, if desired.

5. Crockpot Pesto Mashed Potatoes

Pesto adds a punch of flavor and a lovely green hue to traditional mashed potatoes, offering a unique twist that’s both vibrant and refreshing.

I’ve found that this version is a hit at springtime gatherings, providing a fresh and herbaceous take that’s perfect for pairing with grilled meats or fish. The pesto mashed potatoes not only taste great but also bring a surprising element to your usual meal spread.

Ingredients

• 5 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces
• 1½ cups low-sodium chicken broth
• ¼ cup unsalted butter, cut into slices
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon kosher salt
• Dash of ground black pepper
• ½ cup heavy cream (at room temperature)
• 2 tablespoons basil or kale pesto (store-bought or homemade)

Instructions

1. Place the potatoes, chicken broth, butter, garlic powder, onion powder, salt, and pepper in a slow cooker.
2. Cover and cook on high for 4 to 4½ hours or low for 6-8 hours, until the potatoes are tender.
3. Drain any excess liquid. Mash the potatoes with a hand mixer or potato masher until smooth.
4. Stir in the heavy cream and pesto until fully combined.
5. Serve immediately. Drizzle with a little extra pesto and garnish with fresh basil, if desired.

6. Crockpot Herb-Infused Mashed Potatoes

Whenever I want to add a touch of elegance to my mashed potatoes, I turn to fresh herbs. Whether it’s rosemary, thyme, or sage, the infusion of these fragrant herbs takes these potatoes to a whole new level of gourmet.

These herb-infused mashed potatoes remind me of Thanksgiving dinners, where the air is filled with rich aromas that welcome you to the table with a promise of home-cooked goodness.

Ingredients

• 5 pounds Russet or Yukon gold potatoes, peeled and cut into 1-inch pieces
• 3 cups low-sodium chicken broth
• ½ cup unsalted butter, cut into slices
• Fresh herbs: a few sprigs of rosemary, thyme, or sage (tied with kitchen twine)
• 1½ teaspoons salt
• ½ teaspoon ground black pepper
• ½ cup heavy cream (at room temperature)

Instructions

1. Add the potatoes, chicken broth, and fresh herbs to the slow cooker. Cover and cook on high for 4 hours or low for 6-8 hours, until the potatoes are fork-tender.
2. Remove the herbs and drain the broth completely.
3. Add butter, salt, pepper, and heavy cream. Mash until smooth and creamy.
4. Garnish with freshly chopped herbs before serving.

7. Crockpot Sour Cream Mashed Potatoes

The tangy richness of sour cream mashed potatoes is a delightful surprise for anyone tired of the same old version. This was an accidental discovery when I ran out of heavy cream one evening, and sour cream was the only thing left in the fridge.

It turned out to be a deliciously creamy alternative that added just the right amount of tang to the flavor profile, making it a beloved variant in my household.

Ingredients

• 5 pounds Russet or Yukon gold potatoes, peeled and cut into 1-inch pieces
• 3 cups low-sodium chicken broth
• ½ cup unsalted butter, cut into slices
• 8 ounces sour cream (at room temperature)
• 1½ teaspoons salt
• ½ teaspoon ground black pepper
• ½ cup heavy cream (at room temperature)

Instructions

1. Place the potatoes and chicken broth in the slow cooker. Cover and cook on high for 4 hours or low for 6-8 hours, until tender.
2. Drain any excess broth.
3. Add butter, sour cream, salt, black pepper, and heavy cream. Mash until smooth and creamy.
4. Taste and adjust seasoning as needed. Serve warm.

8. Crockpot Zesty Ranch Mashed Potatoes

When I first tried these zesty ranch mashed potatoes, it was an instant hit with everyone who loves a bit of tang and spice in their meals.

The ranch dressing not only gives the potatoes a cool, creamy texture but also an unexpected twist that livens up the traditional side dish. It’s a great option for casual get-togethers or potlucks where you want to impress with minimal effort.

Ingredients

• 5 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces
• 1½ cups low-sodium chicken broth
• ¼ cup unsalted butter, cut into slices
• ½ cup Greek Yogurt Ranch Dressing (or regular ranch dressing)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon kosher salt
• Dash of ground black pepper

Instructions

1. Combine the potatoes, chicken broth, butter, garlic powder, onion powder, salt, and pepper in the slow cooker.
2. Cover and cook on high for 4 to 4½ hours or low for 6-8 hours, until tender.
3. Drain any excess liquid. Mash the potatoes until smooth.
4. Stir in the Greek Yogurt Ranch Dressing until fully combined. Serve immediately.

9. Crockpot Cream Cheese Mashed Potatoes

The addition of cream cheese in mashed potatoes creates an incredibly smooth and velvety texture that’s hard to beat.

These cream cheese mashed potatoes have become a go-to for me when I want something both indulgent and easy. They’re the type of side dish that’s destined for holiday tables, adding a rich and creamy component that beautifully complements roasted meats and vegetables.

Ingredients

• 5 pounds Russet or Yukon gold potatoes, peeled and cut into 1-inch pieces
• 3 cups low-sodium chicken broth
• ½ cup unsalted butter, cut into slices
• 8 ounces cream cheese, softened and cut into cubes
• 1½ teaspoons salt
• ½ teaspoon ground black pepper
• ½ cup heavy cream (at room temperature)

Instructions

1. Place the potatoes and chicken broth in the slow cooker. Cover and cook on high for 4 hours or low for 6-8 hours, until tender.
2. Drain any excess broth.
3. Add butter, softened cream cheese, salt, black pepper, and heavy cream. Mash until completely smooth.
4. Serve warm. Taste and adjust seasoning, if needed.

Final Thoughts

Exploring these 9 easy crockpot mashed potato recipes has not only expanded my culinary skills but also made meal preparations much more efficient and enjoyable.

Whether you’re a fan of the classic approach or enjoy experimenting with flavors and textures, these recipes are incredibly versatile and forgiving. I encourage you to experiment with different flavors and ingredients to create your own signature mashed potatoes.

Cooking with a crockpot makes it convenient and time-saving, allowing you to focus on other dishes or simply relax while your mashed potatoes come to perfection. Enjoy the process, and may your meals be ever so delightful!