These scrumptious Crockpot Mashed Potatoes are so easy to make with half the effort, but still loaded with tons of flavor! The easiest, creamiest and cheesiest mashed potatoes you will ever make.
I love the idea of making mashed potatoes in a Crockpot, especially for entertaining guests. When time and space are of the essence, it’s nice to just toss all the ingredients into the Crockpot and let it do all the work.
We love our mashed potatoes in this house! I’ve made them so many different ways before. With just milk and butter, with cream cheese, sometimes I even add a raw egg in it. The bottom line is: the creamier and cheesier they are, the better.
Before You Start
- Choose the Right Potatoes: Opt for starchy varieties like Russet, Yukon Gold, or red skin potatoes. They break down more easily and give you a smooth, creamy mash.
- Cut Even-Sized Pieces: Aim for similar-sized cubes so the potatoes cook at the same rate.
- Season as You Go: Start with a modest amount of salt and pepper. You can always add more later, ensuring your final dish isn’t oversalted.
- Keep Dairy Close: Have your butter, sour cream, and Parmesan cheese measured out and ready. Stirring them in right after mashing locks in that creamy goodness.
Ingredients You’ll Need
- Potatoes – Opt for starchy varieties like Russet, Yukon Gold, or red skin potatoes. Cube your potatoes about 1-1.5 inch in size to make sure they’re cooked all the way through.
- Chicken broth – Opt for low sodium or no sodium added so you can control the salt in your dish. Veggie broth will work too. I always use low-sodium.
- Milk – While my favorite it 2%, whatever you have handy will do. Even cream!
- Garlic powder – Use as much or as little as you like.
- Salt and pepper – Season to taste.
- Butter – I use unsalted butter, but you can use salted butter but you’ll have to adjust the salt in the dish.
- Parmesan cheese – This is my secret ingredient! Other options could be Grana Padano, Gruyere, or white cheddar.
- Chives – A fresh, green garnish that adds the perfect mild onion flavor.
How To Make Crockpot Mashed Potatoes
Load the Crockpot
Add 3.5 pounds of cleaned, cubed potatoes to your slow cooker. Pour in 1 cup of low-sodium chicken broth, 1 cup of 2% milk, and sprinkle with 1 teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon pepper. Stir gently to coat all the potatoes.
Slow Cook Until Tender
Cover the slow cooker with its lid and set it to cook on High for about 3½ to 4 hours, or until the potatoes are fork-tender.
Mash and Add Butter
Once the potatoes are tender, add 4 tablespoons of unsalted butter directly into the pot and mash everything with a potato masher. You can also use a hand mixer if you prefer a smoother consistency.
Stir in Sour Cream and Parmesan
Mix in ½ cup sour cream and 1 cup grated Parmesan cheese (about 3 oz) until fully combined. Taste and adjust seasoning with more salt or pepper, if needed. Finally, sprinkle 2 tablespoons of chopped chives on top and serve the mashed potatoes hot.
Frequently Asked Questions (FAQs)
1. How long do these Crockpot Mashed Potatoes stay fresh?
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stovetop or in the microwave, adding a splash of milk if needed to restore creaminess.
2. Can I freeze leftover mashed potatoes?
Yes! Let the mashed potatoes cool completely, then transfer them to a freezer-safe container or bag. They can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
3. How should I reheat frozen mashed potatoes?
Reheat thawed mashed potatoes on the stovetop or in the microwave, stirring frequently. Add a little milk or butter during reheating to bring back the creamy texture.
4. Will the texture change after freezing?
The texture may become slightly less fluffy after freezing. To improve creaminess, stir in some milk or sour cream while reheating.
5. Do I need to peel the potatoes before cooking?
Peeling is optional. Peeled potatoes create a smoother mash, while leaving the skins on adds extra texture and nutrients to the dish.