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Easy Crockpot Mashed Potatoes for a Crowd: Best Recipe

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These ultra-creamy, hands-off crockpot mashed potatoes are perfect for holidays and potlucks. Made with Yukon Gold potatoes, butter, cream cheese, and chicken broth, they cook low and slow for a rich, smooth texture without boiling or draining.

Ingredients

Scale
  • 5 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 1 cup low-sodium chicken broth (or vegetable broth for vegetarian)
  • 1/2 cup unsalted butter, cut into cubes
  • 4 ounces cream cheese, softened and cut into pieces
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 cup whole milk or heavy cream, warmed
  • 2 cloves garlic, minced (optional)
  • 1/4 cup sour cream (optional)
  • Fresh chives or parsley, chopped (optional, for garnish)
  • 1/4 cup grated Parmesan cheese (optional)

Instructions

  1. Prep the potatoes: Peel 5 pounds of Yukon Gold potatoes and cut them into 1-inch chunks. Rinse the chunks in cold water to remove excess starch, then drain well.
  2. Layer in the slow cooker: Place the potato chunks in a 6-quart slow cooker. Pour 1 cup of low-sodium chicken broth over the top. Scatter 1/2 cup of cubed unsalted butter and 4 ounces of softened cream cheese pieces over the potatoes. Sprinkle with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Do not stir.
  3. Cook on low for 4 to 5 hours or on high for 2.5 to 3 hours. The potatoes are done when a fork slides into the largest chunk with zero resistance.
  4. Mash the potatoes: Turn off the slow cooker. Use a potato masher to mash the potatoes right in the pot until desired consistency. For ultra-smooth potatoes, use a hand mixer on low speed for 30 to 60 seconds, being careful not to overmix.
  5. Adjust the consistency: Warm 1/2 cup of whole milk or heavy cream in the microwave for 30 seconds. Pour it into the potatoes and stir gently with a rubber spatula. Add more warm milk a tablespoon at a time if needed. Taste and adjust salt and pepper.
  6. Keep warm until serving: Switch the slow cooker to the ‘warm’ setting. Cover and let the potatoes sit for up to 2 hours, stirring occasionally. If they thicken too much, stir in a splash of warm milk before serving.

Notes

Don’t skip rinsing the potatoes to remove excess starch. Cut even 1-inch chunks for uniform cooking. If potatoes look watery after mashing, let them sit uncovered on warm for 15-20 minutes to thicken. Make ahead: cook a day ahead, refrigerate, and reheat in slow cooker on low for 1-2 hours with a splash of milk.

Nutrition

Keywords: crockpot mashed potatoes, slow cooker mashed potatoes, easy mashed potatoes, holiday side dish, creamy mashed potatoes, Yukon Gold mashed potatoes

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