Slow Cooker Mashed Potatoes (Creamy, No Boiling)

When you’re cooking a big holiday dinner, stove space is gold.

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Every burner is busy with gravy, vegetables, and sauces, and the last thing you need is a giant pot of boiling potatoes. That’s where these slow cooker mashed potatoes save the day.

The potatoes cook right in the slow cooker in flavorful chicken broth. No boiling and no babysitting. Then you mash them right in the crock with butter, cream cheese, sour cream, and garlic until they’re ultra-creamy, rich, and smooth. Best of all, the slow cooker keeps them warm for hours, so they’re ready whenever dinner is.

They’re perfect for Thanksgiving, Christmas, Sunday roasts, or any time you want the creamiest mashed potatoes with the least effort.

Serve them alongside my tender Mississippi Pot Roast for the ultimate comfort-food dinner.

Why You’ll Love These Mashed Potatoes

No boiling. The slow cooker does it all.
Frees up your stovetop. It’s a lifesaver for holiday meals.

Extra creamy. Butter, cream cheese, and sour cream make them rich and velvety.
Flavorful. Cooking in chicken broth seasons the potatoes from the inside out.
Stays warm for hours. Keep them on the warm setting until serving.

Make-ahead and freezer-friendly. Prep them days in advance.
Feeds a crowd. It makes 8 generous servings.

Ingredients You’ll Need

Potatoes (4 lb / 1.8 kg): Yukon Gold or russet, peeled and cut into 2-inch (5 cm) chunks.
Chicken broth (4 cups / 950 ml): Or water. Use enough to cover the potatoes.
Butter (8 tablespoons / 115 g), divided: 2 tablespoons for cooking, 6 for mashing.

Kosher salt (1 tablespoon): For the cooking liquid.
Cream cheese (4 oz / 115 g), softened
Sour cream (½ cup / 120 g)
Garlic (4 cloves, minced)
Cream or milk (as needed): About ¼–½ cup, to reach your favorite texture.
Salt and black pepper: To taste.
Chopped chives (optional): For garnish.

Which Potatoes Are Best?

Yukon Gold potatoes are naturally buttery and creamy, with a golden color. They make dense, velvety mashed potatoes. Russet potatoes are starchier and lighter, so they make fluffier, airier mash. You can’t go wrong with either, or use a mix of both. Yukon Golds have a lovely buttery flavor that’s made for mashed potatoes.

Cut them evenly. Uniform 2-inch chunks cook at the same rate, so you won’t end up with lumps.

How to Make Slow Cooker Mashed Potatoes

Step 1: Load the slow cooker

Put the potato chunks in a 6-quart (5.5 L) slow cooker. Pour in enough chicken broth to completely cover the potatoes. Add 2 tablespoons of the butter and the kosher salt.

Optional: For a mellower garlic flavor, add the garlic now so it cooks with the potatoes.

Step 2: Cook

Cover and cook on high for 3–4 hours or on low for 6–8 hours, until the potatoes are very tender and fall apart when pierced with a fork.

Step 3: Drain

Carefully drain off the cooking liquid. Use a lid held slightly ajar, or scoop the potatoes into a colander and return them to the slow cooker.

Save some broth. Keep about 1 cup of the cooking liquid in case you want to thin the potatoes later.

Step 4: Mash

Add the remaining 6 tablespoons of butter, the softened cream cheese, sour cream, and garlic (if you didn’t add it earlier). Mash with a potato masher, or beat with an electric hand mixer, right in the slow cooker until smooth and creamy.

Step 5: Adjust and season

Add cream or milk a splash at a time until the potatoes reach your favorite consistency. Season to taste with salt and pepper.

Step 6: Keep warm and serve

Turn the slow cooker to warm and keep the potatoes there until you’re ready to serve. Garnish with chopped chives and an extra pat of butter.

Tips for the Creamiest Mashed Potatoes

Soften the cream cheese first so it blends in smoothly without lumps.

Use warm dairy. Warm the milk or cream slightly so it doesn’t cool the potatoes.
Don’t overmix. Beat just until smooth. Overmixing can make potatoes gluey.
Mash while hot. Hot potatoes mash much more easily and smoothly.

Season generously. Potatoes need plenty of salt to taste their best.
Stir occasionally on warm to keep them from drying out around the edges.

Troubleshooting

My mashed potatoes are gluey. They were overmixed, usually with an electric mixer running too long or on too high a speed. Mix just until smooth, or use a hand masher for a fluffier result.

They’re too thick. Stir in a little warm milk, cream, or the reserved broth until they loosen up.

They’re too thin. Leave the lid off on the warm or low setting for 20–30 minutes, stirring occasionally, to let some moisture evaporate.

They’re lumpy. The potatoes weren’t fully cooked, or the chunks were uneven. Make sure they’re fork-tender before draining.

The edges are drying out. Stir them every 30 minutes on the warm setting, and add a pat of butter or a splash of milk.

Easy Variations

Loaded mashed potatoes: Stir in crispy bacon, shredded cheddar, and green onions.
Roasted garlic: Swap the fresh garlic for a whole head of roasted garlic.

Herb: Add fresh thyme, rosemary, or parsley.
Parmesan: Stir in ½ cup of freshly grated Parmesan.
Ranch: Add 1 tablespoon of dry ranch seasoning.
Lighter: Use Greek yogurt instead of sour cream, and milk instead of cream.
Skin-on: Scrub the potatoes well and leave the skins on for rustic mashed potatoes.
Vegetarian: Use vegetable broth or water instead of chicken broth.

Make Ahead and Freezing

Make ahead (up to 2 days): Prepare the mashed potatoes completely, then cool and store them in an airtight container in the fridge.

To reheat: Transfer the potatoes straight from the fridge to the slow cooker. Add a few tablespoons of butter or milk, then cook on low for 3–4 hours, stirring occasionally, until hot all the way through. Keep on warm until serving.

Freezing: Freeze the mashed potatoes in an airtight freezer container for up to 3 months. Thaw overnight in the fridge, then reheat as above. Cream cheese and sour cream help them reheat beautifully without turning grainy.

Food safety: Don’t leave mashed potatoes made with dairy at room temperature for more than 2 hours.

Storage and Reheating Leftovers

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Microwave: Reheat portions for 1–2 minutes, stirring halfway, with a splash of milk.

Stovetop: Warm over low heat with a little milk or butter, stirring often.

Oven: Bake in a covered dish at 350°F (175°C) for 20–30 minutes.

What to Serve with Mashed Potatoes

These creamy potatoes go with almost any main dish:

Pot roast or beef stew. Try my Mississippi Pot Roast.

Beef stroganoff. My Gordon Ramsay Beef Stroganoff is perfect spooned over them.
Roast turkey, chicken, or ham for the holidays.
Juicy chicken breast. Pair them with my Melt-in-Your-Mouth Chicken Breast.

Building a holiday menu? Add my Sweet Potato Casserole with Marshmallows and Cheesy Green Bean Casserole for the classic trio.

Frequently Asked Questions

Can I make mashed potatoes in a slow cooker without boiling them first?

Yes. That’s the whole point. The potatoes cook in broth right in the slow cooker, with no boiling needed.

Do I have to drain the potatoes?

Yes. Drain the cooking liquid before mashing, or they’ll be watery. Save a cup in case you need to thin them later.

How long can I keep mashed potatoes warm in the slow cooker?

Up to 2–3 hours on the warm setting. Stir occasionally and add a splash of milk if they start to dry out.

Can I use water instead of broth?

Yes. Just make sure the potatoes are fully covered. Broth adds more flavor, so season a little more generously with water.

What size slow cooker do I need?

A 6-quart (5.5 L) slow cooker works best for 4 lb of potatoes.

Can I make them ahead for Thanksgiving?

Yes. Make them up to 2 days ahead and reheat in the slow cooker on low for 3–4 hours.

Can I freeze mashed potatoes?

Yes, for up to 3 months. The cream cheese and sour cream help them freeze and reheat well.