Make Ahead Crockpot Mashed Potatoes Recipe

I made Crockpot Mashed Potatoes that people actually fought over at Thanksgiving and I’m still smug about it.

I’m obsessed with my Crockpot Mashed Potatoes because they let me enjoy dinner instead of fussing by the stove. I adore the way the Best Mashed Potatoes come out, creamy and a little rustic, always crowd-pleasing.

I crave that silky mouthfeel and the honest hit of butter that makes every forkful shut up and sing. But it’s really the texture that hooks me, not the hype.

And I’ll confess, I reach for russet potatoes because they mash clean and soak up flavor like champs. No frills, just stupidly good potato that everyone fights over.

Bring it to any table now.

Ingredients

• Basically, starchy potatoes give that fluffy, cozy texture you’ll spoon up.
• Plus, whole milk makes the mash creamy without being too heavy.
• Heavy cream adds richness so the potatoes feel indulgent and smooth.
• Butter brings buttery comfort and that silky mouthfeel everyone loves.
• Cream cheese adds tang and a velvety, slightly tangy creaminess.
• Sour cream gives a bright tang and keeps things luscious and mellow.
• Garlic adds a warm, mellow bite that wakes up the potatoes.
• Kosher salt seasons everything so the taste really comes together.
• Freshly ground pepper gives a mild heat and little flavor pops.
• Broth keeps things moist and adds savory depth if you want it.
• Plus, chopped chives add color and a mild oniony finish.

Ingredient Quantities

• 4 to 5 lb russet potatoes (about 8 medium)
• 1 cup whole milk
• 1/2 cup heavy cream
• 8 tbsp unsalted butter (1 stick), softened
• 4 oz cream cheese, softened
• 1/2 cup sour cream
• 3 cloves garlic, minced
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1/2 cup low sodium chicken or vegetable broth (optional)
• 2 tbsp chopped fresh chives for garnish

How to Make this

1. Peel the potatoes and cut into 1 to 1 1/2 inch chunks so they cook evenly; toss them in cold water to remove excess starch and drain.

2. Place the potato chunks in the crockpot, add the minced garlic, sprinkle the 2 tsp kosher salt and 1 tsp black pepper over them, then pour in 1/2 cup low sodium chicken or vegetable broth if using; the liquid helps steam them, but they don’t need to be covered.

3. Cook on HIGH for 3 to 4 hours or LOW for 5 to 6 hours until the potatoes are fork tender; check at the shorter time since crockpots vary.

4. While potatoes cook, soften the butter, cream cheese and let the milk and heavy cream come close to room temp so they incorporate easier; you can gently warm the milk so it doesn’t cool the mash.

5. When potatoes are done, remove about a cup of cooking liquid and set aside, then mash the potatoes in the crockpot with a potato masher or use a hand mixer on low; don’t overmix or it gets gluey.

6. Add the softened butter, cream cheese, sour cream, and about half the milk and heavy cream; continue mashing and add more milk/cream or reserved cooking liquid until you reach a creamy consistency you like.

7. Taste and adjust seasoning with more salt and pepper if needed; if the potatoes are too rich, thin slightly with the optional broth or more milk.

8. To keep warm for a party, set crockpot to the WARM setting and stir every 20 to 30 minutes to prevent a crust forming on top; cover with a clean kitchen towel before replacing the lid to trap moisture.

9. Make ahead option: cool the mashed potatoes completely, store in an airtight container in the fridge up to 3 days. Reheat in the crockpot on LOW for 1 to 2 hours, stirring occasionally, and add a splash of milk or broth if they seem dry.

10. Before serving stir in a final pat of butter if you want extra shine, sprinkle 2 tbsp chopped fresh chives on top for garnish, and serve hot.

Equipment Needed

1. Large crockpot or slow cooker (6 to 7 quart)
2. Chef’s knife for peeling and chopping potatoes
3. Cutting board (sturdy, non slip if you got one)
4. Potato masher or hand mixer (either works fine)
5. Measuring cups and spoons
6. Rubber spatula or wooden spoon for stirring and scraping
7. Small bowl and whisk or fork for softening/combining dairy
8. Ladle or large spoon plus a heatproof container to hold reserved cooking liquid

FAQ

Make Ahead Crockpot Mashed Potatoes Recipe Substitutions and Variations

• Russet potatoes: swap with Yukon Golds for a naturally creamier, buttery texture; they mash smoother so you might need a bit less butter or cream.
• Whole milk / heavy cream: use half and half or evaporated milk for a richer feel without as much fat, or unsweetened almond or oat milk if you want dairy free but add a pat of vegan butter for flavor.
• Unsalted butter: replace with light olive oil or a vegan margarine if you’re avoiding dairy; olive oil gives a nice savory note but don’t add as much as butter or it’ll taste oily.
• Cream cheese / sour cream: plain Greek yogurt works great for tang and creaminess, use the same amount but drain it a bit if it’s very loose; mascarpone is an indulgent swap if you want extra richness.

Pro Tips

1) Rinse the cut potatoes until the water runs mostly clear so they dont get gummy. Let them sit in cold water while you prep other stuff, that strips extra starch and helps them mash nicer.

2) Warm the milk and cream a bit before adding so they blend in smooth and dont cool the potatoes down. Also fold in the dairy slowly and stop mashing as soon as it looks creamy, overworking will make it gluey.

3) Save a cup of the crockpot cooking liquid before you drain it. That starchy liquid is magic for thinning the mash without watering down the flavor, and you can always add a bit at a time till the texture feels right.

4) If you want party ready potatoes, keep the crockpot on WARM and stir every 20 to 30 minutes. Put a clean towel between the lid and pot to trap steam so you dont get a crust on top, and add a final pat of butter right before serving for shine.