If you’ve hosted Thanksgiving, then you know that oven space is prime real estate. Let your other appliances help! These Crockpot Mashed Potatoes are outrageously creamy (is there any other way?), and the slow cooker makes for easy serving and less oven juggling.
This recipe for crockpot mashed potatoes is based on the mashed potatoes my mom makes every Thanksgiving.
The ingredients of the original recipe (based off of the Pioneer Woman) are, in my mom’s words, you don’t want to know.
Today’s crockpot version is based on my mom’s, in combination with my top-rated, lightened up Instant Pot Mashed Potatoes.
They aren’t healthy per se (because let’s be honest—no one wants healthy mashed potatoes on Thanksgiving), but they are more balanced.
- As someone who must have at least one round of everything (Healthy Sweet Potato Casserole, Cornbread Stuffing, Cranberry Orange Sauce, etc.), I appreciate that these don’t send me immediately over the edge.
- The insider knowledge that they use healthy swaps (like Greek yogurt instead of sour cream) makes me feel even better about going back for a second scoop!
How to Make Crockpot Mashed Potatoes
Yes, these slow cooker mashed potatoes have a (slightly) lighter ingredient list but I pinky promise you, they still taste outrageously decadent!
They’re just what you need for your holiday spread.
The Ingredients
- Potatoes. The must-have Thanksgiving side dish. I prefer to make crockpot mashed potatoes with Yukon gold, because their buttery taste and creamy texture gives mashed potatoes a more decadent taste without the need for (as) much butter.
- Butter. This is the holidays after all! It gives the mashed potatoes classic, craveable flavor.
- Chicken Broth. Chicken broth adds extra savory goodness to the mashed potatoes.
- Cream Cheese. For extra rich and creamy mashed potatoes with a hint of tang. If you’ve only had crockpot mashed potatoes without cream cheese before, prepare to be a crockpot mashed potatoes cream cheese convert!
- Greek Yogurt. High in protein and calcium, Greek yogurt is a healthier alternative to crockpot mashed potatoes with sour cream. It provides the same creamy tang that sour cream would.
- Seasoned Salt. A simple way to add robust, salty flavor to the potatoes.
- Milk. Use as needed to reach your desired mashed potato consistency. I used 1%, but you can use any milk you have on hand.
The Directions
- Peel and cut the potatoes. Place them in a slow cooker.
- Add half of the butter, then pour in the broth.
- Cook on HIGH for 3 to 4 hours.
- Add the remaining ingredients (except the milk).
- Mash until everything is combined. Add milk as needed to thin the potatoes.
- Keep in the slow cooker on “warm” or serve.
How to Cook Mashed Potatoes in Advance
One of the most helpful things you can do for yourself is to use this recipe for make ahead crockpot mashed potatoes.
The more you do in advance, the smoother the day will flow.
- To Make Ahead. Up to 1 day in advance, fully prepare the recipe as directed. Let cool completely, cover the slow cooker, and refrigerate it.
- Before serving, return the slow cooker insert to the heating element. Stir and turn the slow cooker to the “keep warm” setting. Once the mashed potatoes are warm, stir again and add splashes of milk as needed to thin them.
- To Store. Refrigerate mashed potatoes in an airtight storage container for up to 4 days.
- To Reheat. Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or in the microwave.
What to Serve with Crockpot Mashed Potatoes
Recommended Tools to Make this Recipe
The Best Slow Cooker
My go-to appliance for hands-free cooking. Use it for crockpot mashed potatoes or any of my other slow cooker recipes.
Whether you are hosting or attending the feast this year, crockpot sides will be your BFF.
And being the person that brings the mashed potatoes period? That makes you everyone’s BFF!
Frequently Asked Questions
For vegan crockpot mashed potatoes, swap the chicken broth for water. Use dairy-free milk and vegan substitutes for the butter, Greek yogurt, and cream cheese.
(For an easy vegan holiday side, don’t miss my Mashed Butternut Squash.)
You can put so many things on top of mashed potatoes, but here are a few of my favorites: gravy (the classic), Parmesan cheese, crumbled bacon, fresh herbs, and chives.
Yes! You can swap the Greek yogurt in this recipe for sour cream if you prefer.
- 5 pounds Yukon gold potatoes or russet potatoes
- 1/2 cup 1 stick unsalted butter cut into 1/2-inch cubes, divided
- 3/4 cup low sodium chicken broth
- 4 ounces reduced-fat cream cheese softened and cut into cubes
- 1 1/2 cups 2% Greek yogurt
- 1 1/2 teaspoons seasoned salt (such as Lawry’s), plus additional to taste
- 1/2 teaspoon ground black pepper
- 1/4 cup milk (I used 1%), plus additional as needed – use whole milk or half and half for more decadence
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Peel the potatoes, then cut them into 1-inch chunks. Place in the bottom of a 6-quart or larger crockpot.
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Dot the potatoes with half of the diced butter (4 tablespoons). Pour the chicken broth over the top.
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Cover the slow cooker and cook on HIGH, until the potatoes are fork-tender, about 3 to 4 hours.
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Remove the lid. Add the remaining butter, cream cheese (I break the softened cream cheese in pieces right over the top), Greek yogurt, seasoned salt, and pepper.
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With a potato masher, mash the ingredients together they until are combined and the potatoes are as smooth or chunky as you like (we keep ours a little chunky). At first, it will look a bit liquidy but will thicken a bit more as you continue and as the potatoes sit. If the mashed potatoes are too thick, add the milk as needed. Taste and adjust seasoning (depending upon your seasoned salt or chicken broth, you may need to add more).
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Recover the slow cooker and turn the slow cooker to “keep warm” until ready to serve.
- TO MAKE AHEAD: Up to 1 day in advance, fully prepare the recipe as directed. Let cool completely, cover the slow cooker, and refrigerate it.
- Before serving, return the slow cooker insert to the heating element. Stir and turn the slow cooker to the “keep warm” setting. Once the mashed potatoes are warm, stir again and add splashes of milk as needed to thin them.
- TO STORE: Refrigerate mashed potatoes in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or in the microwave.
Serving: 1(of 10)Calories: 310kcalCarbohydrates: 42gProtein: 10gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 33mgPotassium: 1011mgFiber: 5gSugar: 4gVitamin A: 383IUVitamin C: 45mgCalcium: 95mgIron: 2mg
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More Sides That Don’t Use the Oven
Save that precious oven space with these Instant Pot and crockpot Thanksgiving side dishes.
