Rustic Crockpot Mashed Potatoes
Creamy, buttery, and effortless — these Crockpot Mashed Potatoes are the perfect make-ahead side dish for Thanksgiving, Christmas, or any cozy meal. With just four simple ingredients and minimal prep, your slow cooker does all the work for smooth, delicious mashed potatoes everyone will love.
Servings 8
Equipment
- Slow Cooker
Ingredients
- 3 lbs potatoes - skin on Yukon gold or a combo of Yukon and Russet. If using Russet then you need to peel those.
- ¼ C butter
- ½ C water
- 1 t salt
- ¼ t pepper
- 1 ½ C milk or heavy cream - warmed
Instructions
- Prep: Lightly coat the slow cooker with olive oil or nonstick spray.
- Chop: Rinse potatoes. Leave skins on Yukon Golds; peel Russets. Cut into 1½-inch pieces.
- Cook: Add potatoes, butter, water, salt, and pepper. Cover and cook on high 3–4 hours or low 7–8 hours, until fork-tender. Stir half way through cooking but do this quickly as to not let out too much heat.
- Mash: Add warmed milk or cream. Mash or beat until creamy (don’t overmix). Adjust salt and pepper to taste and serve warm.
Notes
For the creamiest texture, always warm the milk or cream before mixing it in — it blends more smoothly and keeps your mashed potatoes fluffy instead of gummy.
Ways to Use Leftover Mashed Potatoes
- Make shepherd’s pie with seasoned ground beef and veggies
- Turn into crispy potato cakes or waffles
- Use as a topping for potato-crusted quiche
- Stir into creamy potato soup for extra richness
- Roll into croquettes or bake into a casserole