Slow Cooker Mashed Potatoes are velvety rich. This easy dish requires no boiling, just simply chop & season and let the slow cooker do the rest!

The result is smooth and flavorful potatoes which are the perfect side to any turkey dinner. They can easily be prepped ahead of time and kept warm in the crock pot until serving!

Mashed Potatoes with parsley in the slow cooker


Crock Pot Mashed Potatoes

A hearty meal is just never complete without warm mashed potatoes. What’s better than mashed potatoes, you may be wondering? Mashed potatoes made in a slow cooker!

Just imagine creamy potatoes with melted butter to complement your meal with very little work and only one dish. Can you say, heck yeah?! Add in a bit of sour cream, cheese, or whatever you fancy making these creamy crock pot mashed potatoes the star of your meal!

Uncooked Potatoes with seasonings in the slow cooker

Slow Cooker Mashed Potatoes

These potatoes are perfect to serve with an easy swiss steak, or slow cooker salisbury steaks! In fact, these are the perfect side to your next a big turkey dinner since you don’t need to worry about boiling the potatoes and these are prepped well ahead of eating. This means  that when you’re in the crazy hectic last minutes of getting your turkey carved and your gravy ready, these are waiting and ready in the slow cooker.

If they’re done a little early, just set your slow cooker to warm and they’ll be perfect.

Potatoes in the slow cooker being mashed

How to Make Slow Cooker Mashed Potatoes

The best potatoes to use are red, white or yellow because of their smooth texture and buttery flavor! I’ve also successfully tested this recipe with russet potatoes (remember to peel them).

To make these creamy, add a splash of milk or heavy cream if needed (depending on the type of potato, you may not need it). I use Homemade Chicken Stock but you can use canned or even vegetable broth for the initial cooking, the results will still be amazing.

Whatever taste and texture you prefer can easily be incorporated into this recipe!

Mashed Potatoes with seasonings in the slow cooker

More Classic Potato Recipes You’ll Love

Mashed Potatoes with parsley in the slow cooker
4.85 from 216 votes↑ Click stars to rate now!
Or to leave a comment, click here!

No Boil Slow Cooker Mashed Potatoes

Slow Cooker Mashed Potatoes are velvety rich. This easy dish requires no boiling, just simply chop & season and let the slow cooker do the rest! The result is smooth and flavorful potatoes which are the perfect side to any turkey dinner.
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 10 servings


  • 5 pounds potatoes red, yellow or white
  • ¾ cup chicken broth
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ cup butter
  • ¼ cup sour cream
  • 1 tablespoon fresh parsley
  • 2 tablespoons cream cheese optional
  • salt & pepper to taste
  • milk or cream to taste


  • Peel potatoes and cut into chunks.
  • Place potatoes, broth, garlic powder and onion powder into a 4QT slow cooker.
  • Cook on high 3-4 hours or low 6-7 hours, stirring every hour or so or until tender.
  • Using a hand masher, mash potatoes until smooth. Stir in butter, sour cream, parsley and cream cheese if using. Season with salt & pepper to taste. Add warmed milk or cream to reach desired consistency if needed. 
  • Serve or keep on warm until serving.


4.85 from 216 votes

Nutrition Information

Calories: 195 | Carbohydrates: 28g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 142mg | Potassium: 966mg | Fiber: 5g | Vitamin A: 250IU | Vitamin C: 27.6mg | Calcium: 80mg | Iron: 7.4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish
Cuisine American

Like our recipes?
Follow us on Pinterest!

Follow us on Pinterest


, , , ,

Recipes you'll love

About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
See more posts by Holly

Follow Holly on social media:

pinterest facebook twitter instagram

Free eBook!

Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!

You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.

latest & greatest

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. I’ve done this three times, really good. Added bonus of a bowl of soup with the liquid left after taking out the potatoes.

  2. You have cream or milk in the ingredients, but no mention of it in the video or in your cooking instructions? When do you add it?

    1. To make these creamy, add a splash of milk or heavy cream if needed (depending on the type of potato, you may not need it). The milk or cream is to make the potatoes the consistency that you prefer. If you enjoy thicker mashed potatoes, you may not add any milk or cream (or just a small amount), or if you like them a bit more smooth and creamy, you can add more cream or milk. Hope that helps!

  3. Hi there.. can I double the recipe? I am going to ask the same question on the crock pot stuffing page too :)5 stars

    1. It should be okay to double Faye, but you will want to make sure your slow cooker is maximum 3/4 full and there is enough liquid. I’d suggest you make it earlier because it may need extra time and if it’s done early you can set it to warm to keep hot for serving.

  4. Easiest mashed potato recipe! I used russet potatoes and cooked on high for about 3 hours – I stirred every hour. Also easy to tweak the flavor how you want – I added extra garlic and more milk at the end when I was stirring it all together.5 stars

  5. Wonderful, especially when you have a small kitchen and limited stovetop area. I wish 5lbs would feed my family dinners. That would feed 3-4 of my mashed tater loving family. But no worries, I have a big crockpot. Thank you so much for the recipe.5 stars

  6. Comment only: what did I do wrong? I have used so many of your recipes with great success; and they’ve become “go-tos”. I did increase the potatoes slightly and upped the broth proportionately, but the potatoes turned brownish. I went ahead and mashed with the butter, sour cream etc, but they were barely edible, and tasted funny. Is it the broth? If the broth I used? Could I have used water instead?

    1. Hey Marianne, sorry to hear that happened. Potatoes turn brown when exposed to oxygen so that could be the culprit. We stir them every hour or so in the crockpot to keep them coated in broth and help prevent this browning. As for the taste, I am not sure what happened. It could be the flavor of the broth you used or maybe the potatoes were starting to turn bad. Hope that helps!

  7. I have made these for the past 3 years and am now the “mashed potatoes queen”. No one else is allowed to make them but me hahaha! Definitely a home run!

  8. Using the slow cooker to make mashed potatoes is genius! Such a foolproof way to get the job done. These were so creamy and full of flavour, I’ll never go back to boiling potatoes again.5 stars

  9. These mash potatoes look really good and I will definitely make this as a side dish! Thank you for sharing this recipe, I cant wait to try this out!5 stars