I love how these slow cooker mashed potatoes turn out incredibly creamy and rich with almost no effort. When I first made them, I was surprised by how much they tasted like classic homemade mashed potatoes, even though I barely touched them while they cooked. This recipe has become my favorite side dish for holidays, family dinners, and busy days when I want something comforting without standing at the stove.
Why You’ll Love This Recipe
I like this recipe because it saves me time and space in the kitchen. I simply add everything to the slow cooker and let it work its magic. The potatoes cook gently, absorbing flavor from the broth and dairy, which gives them a smooth texture and deep, savory taste. I also love how flexible this recipe is, since I can keep the potatoes warm until serving or easily adjust the creaminess.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
5 pounds Yukon Gold potatoes, peeled and quartered
1 cup chicken broth
8 ounces cream cheese, softened
1/2 cup unsalted butter, cut into pieces
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
1/4 to 1/2 cup milk, as needed for consistency
2 tablespoons fresh chives or parsley, finely chopped
Directions
I start by peeling and quartering the potatoes so they cook evenly. I place them directly into my slow cooker and pour the chicken broth over the top. Next, I add the cream cheese and scatter the butter pieces over the potatoes. I sprinkle in the garlic powder, onion powder, salt, and black pepper.
I cover the slow cooker and cook the potatoes on low for 6 to 8 hours, or on high for 3 to 4 hours, until they are very tender and easily pierced with a fork. Once they are fully cooked, I mash the potatoes using a potato masher or an electric mixer on low speed. If the mashed potatoes feel too thick, I slowly add milk until I reach the texture I like.
I taste the potatoes and adjust the seasoning if needed, then finish them with fresh chives or parsley before serving.
Servings And Timing
This recipe makes about 8 to 10 servings.
Preparation time is about 15 minutes.
Cooking time ranges from 3 to 8 hours depending on the slow cooker setting.
Variations
I sometimes swap the chicken broth for vegetable broth when I want a vegetarian option. For extra flavor, I like adding roasted garlic, shredded cheddar cheese, or a bit of sour cream after mashing. When I want a richer version, I replace some of the milk with heavy cream.
Storage/Reheating
I store leftover mashed potatoes in an airtight container in the refrigerator for up to 4 days. To reheat, I warm them gently in the microwave or on the stovetop, stirring in a splash of milk or broth to bring back their creamy texture. I can also reheat them in the slow cooker on low or warm.
FAQs
Can I use russet potatoes instead of Yukon Gold?
Yes, I can use russet potatoes, but I find Yukon Golds give a creamier texture and more buttery flavor.
Can I make these potatoes ahead of time?
I often make them a day in advance and reheat them when needed. They reheat very well with a little added milk.
How do I keep mashed potatoes warm for serving?
I leave them in the slow cooker on the warm setting and stir occasionally to keep them smooth.
Can I freeze mashed potatoes?
I can freeze them in airtight containers for up to 2 months. I thaw them in the refrigerator before reheating and add milk or butter to refresh the texture.
What’s the best way to mash them?
I prefer a potato masher for a classic texture, but I sometimes use an electric mixer on low speed for extra smooth potatoes.
Conclusion
These slow cooker mashed potatoes are one of my favorite comfort food recipes because they are easy, creamy, and full of flavor. I love how they free up my time while still delivering a side dish that feels completely homemade. Whether I’m cooking for a crowd or just my family, this recipe never disappoints.
These Slow Cooker Mashed Potatoes are ultra‑creamy, rich, and full of flavor with minimal effort. Let the slow cooker do the work for tender potatoes that taste shockingly homemade, perfect for holidays, family dinners, or busy days.
Total Time:3 hours 15 minutes – 8 hours 15 minutes
Yield:8–10 servings
Ingredients
5 pounds Yukon Gold potatoes, peeled and quartered
1 cup chicken broth (or vegetable broth for vegetarian)
8 ounces cream cheese, softened
1/2 cup unsalted butter, cut into pieces
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
1/4 to 1/2 cup milk, as needed for consistency
2 tablespoons fresh chives or parsley, finely chopped (optional garnish)
Instructions
Peel and quarter the potatoes so they cook evenly.
Place the potatoes in the slow cooker and pour the chicken broth over them.
Add the softened cream cheese and scatter the butter pieces over the potatoes.
Sprinkle in garlic powder, onion powder, salt, and black pepper.
Cover and cook on low for 6–8 hours or on high for 3–4 hours, until potatoes are very tender and easily pierced with a fork.
Mash the potatoes using a potato masher or an electric mixer on low speed.
If the potatoes are too thick, slowly add milk until desired consistency is reached.
Taste and adjust seasoning if needed. Garnish with fresh chives or parsley before serving.
Notes
Swap chicken broth for vegetable broth to make this vegetarian.
Add roasted garlic, shredded cheddar, or sour cream after mashing for extra flavor.
Replace part of the milk with heavy cream for richer potatoes.
Keep on warm in the slow cooker and stir occasionally to maintain creaminess before serving.
Add extra milk or broth when reheating to refresh the texture.
