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A close-up shot of the black slow cooker on the white marble cooktop, with a serving spoon resting inside. The mashed potatoes are warm, fluffy, and perfectly smooth, ready to be served and enjoyed.

Crockpot Mashed Potatoes Recipe

These Crockpot Mashed Potatoes are rich, creamy, and effortlessly delicious. Slow-cooked to perfection, they require no boiling, making them the easiest way to get ultra-smooth, buttery mashed potatoes every time!
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 10
Course: Side Dish
Cuisine: American
Calories: 558
Ingredients Equipment Method

Ingredients
  

  • Butter or cooking spray for coating the slow cooker
  • 5 pounds russet potatoes
  • 3 to 4 cloves garlic optional
  • 1 teaspoon kosher salt plus more as needed
  • Freshly ground black pepper optional
  • 3 to 3 1/2 cups whole milk half-and-half, or a mixture of whole milk and heavy cream, divided
  • 8 tablespoons 1 stick unsalted butter

Equipment

  • Slow cooker (Crockpot)
  • Potato peeler
  • Knife & cutting board
  • Potato masher or hand mixer
  • Measuring cups & spoons

Method
 

  1. Peel and chop the russet potatoes into equal-sized chunks.
    A close-up shot of a wooden cutting board on the white marble cooktop, with peeled russet potatoes chopped into equal-sized chunks. A chef’s knife rests beside a few whole garlic cloves, all prepped and ready to be added to the slow cooker.
  2. Coat the slow cooker with butter or cooking spray to prevent sticking.
    A close-up shot of a black slow cooker on the white marble cooktop, with a silicone brush spreading melted butter evenly on the interior surface. The slow cooker is being coated to prevent sticking and enhance flavor.
  3. Add potatoes, garlic (if using), salt, and half of the milk/cream mixture.
  4. Cover and cook on low for 4-5 hours or high for 2-3 hours, until fork-tender.
    A close-up shot of the black slow cooker covered with a glass lid on the white marble cooktop. The potatoes are slowly cooking, with steam slightly fogging the lid, indicating they are softening and absorbing flavors.
  5. Add butter and remaining milk/cream, then mash until smooth and creamy.
    A close-up shot of the black slow cooker on the white marble cooktop, with a stick of butter melting over the tender potatoes. The remaining milk and cream mixture is being poured in, getting ready for the mashing process.
  6. Season with salt and black pepper to taste.
  7. Keep warm in the crockpot until ready to serve.
  8. Optional: Stir in cheese, roasted garlic, or fresh herbs for extra flavor.
    A close-up shot of the black slow cooker on the white marble cooktop, with a serving spoon resting inside. The mashed potatoes are warm, fluffy, and perfectly smooth, ready to be served and enjoyed.