Mashed potatoes that cook themselves while you get everything else done? That’s the dream. This slow cooker version turns out silky, buttery potatoes with almost no effort, freeing up your stove and your time.

You toss everything in, let the heat work its magic, then mash to your perfect texture. The result is rich, comforting, and reliable—every time. Whether it’s a weeknight or a holiday, this recipe keeps things calm and delicious.

Why This Recipe Works

Slow cooking gently steams the potatoes, which helps them stay fluffy rather than waterlogged.

The butter and broth cook with the potatoes, so flavor builds from the start. Keeping the heat low and steady prevents gluey texture and gives you a natural creaminess. A final stir of warm dairy brings everything together into a smooth, luscious mash.

Plus, you can keep the potatoes warm in the slow cooker without drying them out.

What You’ll Need

5 pounds russet or Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
1 cup low-sodium chicken or vegetable broth (for flavor and moisture)
8 tablespoons (1/2 cup) unsalted butter, cut into pieces
1 cup whole milk or half-and-half, warmed
1/2 cup sour cream (optional but recommended for extra creaminess)
1 1/2 to 2 teaspoons kosher salt, plus more to taste
1/2 teaspoon black pepper
Optional add-ins: 2–3 cloves garlic (minced), 1/4 cup cream cheese, chopped chives, grated Parmesan

How To Make Slow Cooker Mashed Potatoes

Prep the potatoes: Peel and cut the potatoes into even chunks about 1 1/2 inches wide. This helps them cook at the same rate and mash smoothly.
Load the slow cooker: Add the potatoes, broth, butter, 1 1/2 teaspoons salt, and pepper to the slow cooker. If you’re using garlic, add it now.
Cook low and slow: Cover and cook on Low for 4–5 hours or on High for 2 1/2–3 hours, until the potatoes are very tender when pierced with a fork.
Warm the dairy: Gently warm the milk (or half-and-half) on the stovetop or in the microwave.
Warm dairy blends more easily and keeps the potatoes from tightening up.
Mash right in the pot: Turn the slow cooker to Warm. Use a potato masher to crush the potatoes and incorporate the butter and broth. For extra-smooth potatoes, switch to a hand mixer on low, but avoid overmixing.
Add the creaminess: Stir in the warm milk and sour cream.
Start with 3/4 cup milk, then add more until the texture is creamy but not loose. Taste and adjust salt and pepper.
Finish and serve: Top with a few extra pats of butter, and sprinkle with chives if you like. Serve straight from the slow cooker or transfer to a warm bowl.
Keep warm (optional): You can hold the potatoes on Warm for up to 2 hours.
Stir occasionally and add a splash of warm milk if they thicken.

How to Store

Refrigerate: Cool leftovers and store in an airtight container for up to 4 days.
Freeze: Freeze in freezer-safe bags or containers for up to 2 months. Flatten bags for quicker thawing.
Reheat: Rewarm gently on the stove over low heat or in the microwave, stirring often. Add a splash of milk, cream, or broth to bring back the creaminess.

Benefits of This Recipe

Hands-off cooking: Frees your stovetop and oven for other dishes—great for holidays and big meals.
Consistent texture: Slow heat cooks evenly, so you get tender, fluffy potatoes without guesswork.
Easy to scale: Double the recipe for a crowd or halve it for a small dinner.
Make-ahead friendly: Holds well on Warm, and leftovers reheat beautifully.
Customizable: Works with different dairy options and flavor add-ins.

What Not to Do

Don’t overmix: Using a high-speed mixer or food processor can make the potatoes gluey.
Gentle mashing is best.
Don’t skip warming the dairy: Cold milk can seize the starch and create a dense texture.
Don’t underseason: Potatoes need salt. Taste as you go, especially after adding dairy.
Don’t cut uneven chunks: Different sizes cook unevenly and lead to lumps.
Don’t leave on Warm too long without stirring: The edges can dry out. Stir and add a splash of milk if needed.

Variations You Can Try

Garlic-Parmesan: Add 3 cloves minced garlic at the start.
Stir in 1/2 cup grated Parmesan with the dairy.
Brown Butter: Brown the butter on the stove until nutty and golden, then add it during mashing for deep flavor.
Herb and Chive: Fold in 2 tablespoons chopped chives and 1 tablespoon fresh thyme or parsley before serving.
Extra Tangy: Swap sour cream for 1/3 cup cream cheese and a splash of buttermilk.
Dairy-Free: Use plant-based butter and unsweetened almond or oat milk. Vegetable broth keeps it flavorful.
Loaded Style: Top with cheddar, crisp bacon, and green onions. Serve with a dollop of sour cream.
Roasted Garlic: Mix in a head of roasted garlic for mellow sweetness and depth.

FAQ’s For Slow Cooker Mashed Potatoes

Which potatoes are best for slow cooker mashed potatoes?

Russet potatoes make the fluffiest mash, while Yukon Golds give a naturally creamy, buttery texture. You can use a mix to get the best of both.

Can I leave the skins on?

Yes. Leaving skins on adds texture and nutrients, especially with Yukon Golds. Just scrub well and cut evenly.

Do I have to use broth?

No, but broth adds flavor and moisture. If you prefer, use water and season a bit more, or replace part of the milk with broth for a lighter mash.

How do I keep them warm for a party?

Set the slow cooker to Warm and cover. Stir every 30–45 minutes and add a splash of warm milk if they thicken. They’ll hold nicely for up to 2 hours.

What if my mashed potatoes are too thick?

Stir in warm milk, a little at a time, until you reach your desired texture. Keep seasoning in mind and add a pinch of salt if needed.

Can I make them ahead?

Yes. Make up to 2 days ahead, refrigerate, and reheat in the slow cooker on Low with 1/4–1/2 cup milk, stirring occasionally. Finish with a pat of butter before serving.

Why did my potatoes turn gluey?

Overmixing is the usual culprit.

Mash gently and avoid high-speed blending. Also be sure to use starchy or all-purpose potatoes and warm dairy.

Is sour cream necessary?

No, but it adds tang and richness. You can swap in cream cheese, Greek yogurt, or skip it and use a bit more milk and butter.

Can I double the recipe?

Yes, if your slow cooker is large enough. Keep the ratios the same and add 30–45 minutes to the cook time if the pot is very full.

What’s the best way to make them extra smooth?

Use Yukon Golds, mash thoroughly with a masher, then finish with a hand mixer on low for 30–60 seconds. Add warm dairy gradually until silky.

Wrapping Up

These Creamy Slow Cooker Mashed Potatoes are simple, reliable, and perfect for feeding a crowd without stress. You get rich flavor, a velvety texture, and a totally hands-off cooking process.

Keep the method as-is or make it your own with garlic, herbs, or brown butter. Once you try them, they’ll become your go-to side for busy dinners and big gatherings alike.