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Holiday Cooking | November 7, 2014

Slow Cooker Mashed Potatoes

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Slow Cooker Mashed Potatoes

If you are like me, no matter the size of your kitchen, when Thanksgiving rolls around, it never seems big enough. There are never enough cooking surfaces, oven space or counter space to fit all of the dishes you are hoping to serve piping hot, at the same time for your Thanksgiving feast.


So many dishes, so little space.
Enter the humble and oft forgotten slow cooker. Dump the potatoes in, add a little water and salt. and in about 4 hours. BAM. You’re in business.

Slow Cooker Mashed Potatoes
Slow Cooker Mashed Potatoes

It really is that simple.
Why didn’t I think of this years ago??
Why doesn’t my keypad have multiple emojis so I can insert the – bewildered, embarrassed, and now totally happy emoji face parade??!! I’m sure you can picture those faces.
Happy days are here again my friends.
One less dish to keep warm on the stove or in the oven!
Happy cooking.
Here’s a fantastic gravy recipe to go with your mashed potatoes- Simple Pan Gravy

Slow Cooker Mashed Potatoes
5 from 2 votes

Slow Cooker Mashed Potatoes

Author abountifulkitchen


  • 5 lbs red potatoes scrubbed, cut into fourths (I leave the peels on)
  • 3/4 cup water
  • 2 teaspoons salt
  • 1/2- 3/4 cup butter cut into tablespoons
  • half and half about 1 1/2 -2 cups
  • 1 cup sour cream optional
  • pepper and more salt if needed


  1. Place potatoes in large 6-7 quart slow cooker or crock pot. Pour in water. Sprinkle salt over potatoes.
  2. Place lid on slow cooker and set on high heat. Don’t lift the lid! Cook for about 4 hours.

Leaving the insert (bowl) in the slowcooker do the following:

  1. Do not drain the potatoes. Place the butter in with the potatoes. Using a potato masher, mash the potatoes and butter together. Add the half and half (about 1 1/2 cups). Continue to mash until desired consistency. Add the remaining 1/2 cup of half and half, if needed. Add sour cream (if using) and mix well. Taste and add more salt and a little pepper if desired.
  2. Turn the heat to warm and keep warm until ready to serve for up to two hours. If needed, just before serving, add additional milk or half and half and fold the potatoes

Recipe Notes

-Do not over mix, or beat the potatoes for a long time with a mixer. The potatoes will take on a gluey type texture. It is almost impossible to over mix the potatoes with a potato masher. If you don’t have one, I highly recommend buying one. I’ve had mine for at least 25-30 years, and it’s still going strong.

Click on the photo below to order yours for just a few dollars:

Slow Cooker Mashed Potatoes

35 thoughts on “Slow Cooker Mashed Potatoes

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Recipe Rating

    1. Hi Shae, I like russets the very best. But often, I have red potatoes in my home, so I used those for this recipe. I also like the red flecks of potato in my mashed potatoes. I'm not a fan of Yukons for mashed potatoes.

    1. Trev and Shan,
      Are russets available? Russets make awesome mashed potatoes. As the reader above you suggested, many people like Yukons. They are not my favorite. I think almost any type of potato will work. If you want to test the recipe out, just boil a single potato, peel and then mash with a little butter and half and half and test out the texture. Let us know what you decide! I have family in Okinawa and Tokyo. Such a beautiful country!

  1. I did a trial run of these yesterday and they were perfect. I used russet and peeled them and they turned out great. What a fabulous time saver for the big day!

      1. Michelle,
        Russet and white potatoes or red are the best potatoes for mashing. If you’re preparing for Thanksgiving, here’s my updated
        How to Host Thanksgiving 101, with recipes my family loves! It includes a 6 day countdown, helping make preparing for Thanksgiving less stressful. Hope you enjoy!

  2. I just found out we will be hosting!! I was looking at recipes for slow cooker potatoes….but didn't really "trust" that they were divine. Seeing the recipe on your blog made my heart so happy today, I trust every recipe you list!!!! I have loved every single thing I have made!!! And I grew up in Farmington and live in WA now–but just knowing you are close to home makes me love reading your blog even more….thanks so much!!!!

    1. Christy,
      If you fill a slow cooker with mashed potatoes, and you have a lot of other sides (for holiday meals) this recipe safely serves 15-20.

  3. I made these today for Easter dinner and they were perfect! I can’t believe how much easier they are than my normal go about with mashed potatoes. Thank you!

    1. Sarah, I love this recipe as well! It is hard to go back to any other method/recipe after you’ve made these! Thanks for your thoughtful comment 🙂

    1. Vicki, Are you talking about powdered milk or an alternative milk such as coconut or almond milk?? I recommend sticking with half and half!

    1. Yes, this recipe works well with Russets! I suggest removing most of the skin.
      Happy Thanksgiving,

  4. Si, can I cook potatoes in crockpot and wait til the next day to mash? Would you just warm up again in crockpot? I need to save time.

  5. I tried these (double recipe with peeled russets) and the potatoes and the top browned really badly. The end result tasted pretty off – any ideas?

  6. I have a small family. Would I need to make any adjustments to this recipe (e.g., cooking time) if I make half the amount?

  7. These have become a Sunday dinner staple. I love learning from you and thank you for helping me feed my family

  8. 5 stars
    These have been a game changer for Thanksgiving! The red potatoes are delicious and it’s sooo nice not having to peel them. Cooking them in a Crockpot is brilliant and I will never go back! It saves so much time and precious stove space. You will not regret trying these!

    I have also tried both ways, and was surprised to find I prefer them without sour cream. Once the potatoes are prepared, I like to add extra pats of butter to the top and let them melt while waiting to serve. Yum!