Creamy Slow Cooker Mashed Potatoes

Name: Slow Cooker Mashed Potatoes
Prep time: 15 min
Cook time: 250 min
Total time: 265 min
Ingredients: 3 pounds Yukon Gold potatoes (peeled and cut into 1½-inch chunks); 1½ cups low-sodium beef broth; 1 teaspoon fine sea salt (plus more to taste); ½ teaspoon freshly ground black pepper; ½ teaspoon garlic powder; ½ teaspoon onion powder; ½ cup whole milk (warmed, plus more as needed); ¾ cup finely ground Parmesan cheese; 2 tablespoons extra-virgin olive oil; 2 tablespoons chopped fresh chives or parsley; Freshly cracked black pepper (for serving)

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It’s time to dust off your crockpot and make these creamy Slow Cooker Mashed Potatoes! My little trick is to cook the Yukon Gold potatoes in beef broth for extra flavor, then mash them with Parmesan cheese, warm milk, and a little olive oil. They turn out so creamy and delicious, with hardly any effort!

A slow cooker filled with creamy mashed potatoes topped with chives.

Recipe Overview

Skill Level

Beginner

Prep Time

15 mins

Cook Time

4 hrs 10 mins

I’m a big fan of mashed potatoes; they’re the perfect side for homemade meatloaf, roasted turkey, or a nice, juicy marinated steak. The creamy, fluffy texture is perfect for soaking up flavorful juices or gravy, and it’s easy to make a large batch with minimal effort to serve my whole family.

Holiday cooking can be a bit hectic and when it comes to Thanksgiving day, there’s never enough space on the stove for getting all the sides cooked, so delegating one recipe to the slow cooker makes my life a lot easier. These mashed potatoes are one those sides that I love to make in the crockpot as it not only removes one of the steps from the recipe (no need to drain the potatoes!), it’s also ideal for keeping the potatoes warm until I’m ready to serve.

Key Ingredients

You’ll find the full ingredient list and measurements in the recipe card further down the post.

ingredients for slow cooker mashed potatoes.

Yukon gold potatoes: A great all-rounder potato with a golden color and creamy, buttery taste. I think they’re the best potato to use for mashing, but you can use other all-rounder or starchy potatoes instead.

Beef broth: My secret ingredient for the most delicious mashed potatoes is using beef broth as the cooking liquid instead of plain water. Make sure you use a low-sodium broth; otherwise, the potatoes can become too salty.

Whole milk: Used for loosening the mashed potatoes into a creamy puree. I like whole milk for its richness, since we’re not adding any butter. Skim or part-skim milk (or unsweetened non-dairy milk) also works well, but it will be less rich.

Parmesan cheese: This adds a delicious, savory, cheesy flavor. I definitely recommend grating the cheese yourself, as pre-grated parm won’t melt into the potatoes as well.

Olive oil: Adds a little extra richness to the potatoes and a nice savory flavor. Unsalted butter is a good swap here if you don’t have any olive oil.

Tips for the Best Mashed Potatoes

Cut the potatoes into even chunks: This helps them all cook at the same rate, so you don’t end up with a lumpy mash.
Don’t over-mash: Potatoes can become gluey and sticky when overworked. Mash until lump-free, but stop as soon as you reach your desired smoothness.
Use warmed milk: Warming the milk keeps the mashed potatoes warm instead of cooling them once you add it. You can also add things like rosemary or a crushed garlic clove to the milk as it warms, infusing it with flavor (just remember to strain them out before using the milk in the mash).
Taste and season: Potatoes are notorious for soaking up salt and tasting bland as a result. Make sure you taste the potatoes once they’re mashed and season with salt as needed. I also sometimes add a tiny bit of lemon juice to enhance the flavor without making it too salty.
For the smoothest mashed potatoes, use a ricer: Pass the cooked potatoes through a potato ricer instead of using a potato masher. This gives you smooth, fluffy mashed potatoes without making them gummy or gluey.

How to Make Slow Cooker Mashed Potatoes

Add to the slow cooker

Add the potatoes to the slow cooker along with the beef broth, salt, black pepper, garlic powder, and onion powder. Stir to combine.

Cover and cook on HIGH for 3-4 hours or LOW for 6-7 hours, until the potatoes are completely tender and easily fall apart when pierced with a fork.

Check the potatoes toward the end of cooking. There should be a relatively small amount of flavorful broth remaining in the bottom. Do not drain it.

process shot to add broth over the potatoes in a slow cooker and then mashing it.

Mash until creamy

Mash the potatoes directly in the slow cooker, incorporating the remaining beef broth from the bottom of the crockpot.

Add the warmed whole milk, Parmesan, and olive oil. Continue mashing just until creamy and well combined.

If you’d like a softer consistency, add another splash of warm milk, 1-2 tablespoons at a time.

Taste and adjust the salt and pepper. Keep in mind that the Parmesan and beef broth both contribute saltiness.

process shot to add milk and parmesan cheese in the mashed potatoes and mixing it.

Warm briefly then serve

Cover and let the mashed potatoes sit on WARM for 5-10 minutes. This gives the Parmesan time to melt completely into the potatoes.

Finish with chopped chives or parsley and plenty of freshly cracked black pepper.

a slow cooker filled with mashed potatoes and topped with chives.

Recipe Notes

Make it vegetarian: Swap the beef broth for low-sodium vegetable broth or nutritional yeast, or add a splash of soy sauce for extra savory flavor.

Make it indulgent: Swap the whole milk for heavy cream and use unsalted butter in place of the olive oil.

Add extra fiber: Blend a 14-oz can of drained, rinsed white beans into a puree (in a blender or with a stick blender), then stir them into the finished mash.

Storage: Store cooled leftovers in an airtight container in the fridge for up to 4 days. Alternatively, freeze for up to 3 months (thaw overnight in the fridge before reheating).

Reheating: Reheat in a pot over medium-low heat with a splash of milk, water, or broth. Stir often until steaming hot. You can also microwave individual portions until piping hot throughout.

A spoon scooping up slow cooker mashed potatoes topped with chives.

Questions I Get Asked a Lot

What are the best types of potato for mashing?

Choose starchy potatoes like Russets or all-purpose potatoes like Yukon Golds. Both work well for making creamy, fluffy mashed potatoes.They will mash up easily to make a soft and fluffy mash. Avoid waxy or baby potatoes as these have dense flesh which doesn’t mash as easily.

Do I have to peel the potatoes first?

Usually, you peel potatoes when making mashed potatoes to get a smooth, fluffy texture. If you’re a fan of chunkier mashed potatoes and like the skins, you can leave them on.

Can I make mashed potatoes ahead of time?

Yes, you can mash the potatoes, let them cool, and store them in an airtight container in the fridge for up to 3 days before reheating.

Why are my potatoes gluey?

Potatoes can become gluey if you overmix or over-mash them. Avoid using an immersion blender, food processor, or regular blender to mash potatoes because they can quickly turn gummy. Instead, use a potato masher or potato ricer for smooth, fluffy mashed potatoes.

Can I make these dairy-free?

Yes, you can omit the parmesan and swap the whole milk for unsweetened, unflavored non-dairy milk (e.g., cashew milk).

More Thanksgiving Sides

Thanks so much for being here and for cooking with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and a ⭐️ rating below.