Crock Pot Mashed Potatoes

With no peeling or boiling it doesn’t get easier than this Crock Pot Mashed Potatoes recipe! It’s perfect for busy weeknights or holiday dinners. Just cube the potatoes, place in slow cooker with butter, season with salt, pepper and garlic and slow cook. When they are done cooking, mash and mix in your cream cheese, milk and shredded Parmesan cheese. Top with butter and enjoy these rich mashed potatoes!

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It’s amazing how many ways there are to make potatoes. You can have them plain, shredded, loaded up – you name it, there is a way for everyone!

For our family, no holiday is complete without creamy, delicious mashed potatoes, and there’s no easier way to make them than in your crock pot!

They are great anytime, of course, but for Thanksgiving, Christmas, and Easter, I LOVE that I can save space on the stove and make them in the slow cooker.

It’s so easy, and they turn out perfectly every time. Serve them with all your favorite holiday main dishes like baked ham and roast turkey!

Why This Recipe Works

• If you’ve never made them in a crock pot, you will love this recipe! It’s so much easier and it frees you up to work on other dishes – something I appreciate when making a big holiday dinner.
• I’m showing you how to make them super creamy and rich. Once you try them you won’t go back to any other way of making them!
• No peeling, no boiling, and no stress! That’s what I love best about this easy recipe.

I am all about making dishes in my crock pot – it saves my sanity! If you’re looking to make things easier for the holidays this year, you have got to try this recipe.

Best Potatoes to Use

I love to use Yukon golds because they have a buttery flavor and are really creamy when you mash them. You can also use russets too!

You don’t have to peel them – the skins are thin and tender once they’re cooked, so you can make it easy and skip the peeling. Or, feel free to peel them – I’ve done it both ways!

The Secret for the Creamiest Mashed Potatoes

For me, the difference between okay mashed potatoes and amazing ones is cream cheese. When you use cream cheese, you get a side dish that is so creamy and rich – it’s my secret ingredient!

The cream cheese also adds a little bit of a tangy flavor. It offsets the richness from the butter, so you get the most delicious mashed potatoes.

How to Cook Potatoes in a Crock Pot

Instead of boiling them on the stove, you can cook them in your slow cooker, and it’s so easy.

Place the cubed potatoes in the crock pot. Top them with butter, pepper, salt, and garlic.

Cook them on high for four hours, or you can cook them on low for six to seven hours. Resist removing the lid while they’re cooking – you will need to add more time every time you take the lid off. They don’t need to be stirred, so just leave them, and once they are fork-tender, they’re ready!

Make the Mashed Potatoes

Once they’re tender, remove the lid and add the cream cheese and Parmesan cheese. Use a hand mixer to mash everything together.

While you’re mixing, slowly add the milk until it reaches your desired consistency. You can keep them in the slow cooker on the warm setting until you’re ready to serve them!

How to Make Them Ahead

Sometimes it’s nice to have one less thing to worry about the day of a holiday dinner! So, you can make this recipe a day ahead to make life a little easier.

• Prepare them as instructed, except only add half of the butter.
• Once they are prepared, cool them and store them in an airtight container in the refrigerator.
• To warm them up, place them back in the crock pot the next day (I do this at least an hour or two before serving them). Keep them on low and, once they’re hot, add the rest of the butter and stir until it’s melted and mixed in.

Or, try my make-ahead mashed potatoes recipe if you want to skip the slow cooker!

Once you try these creamy crock pot mashed potatoes, you won’t go back to the old way of making them again. They are the best side dish for all your holiday main dishes or any time you’re craving a comforting side dish!

More Terrific Recipes!

• Smashed Potatoes are a quick and easy side dish made with garlic butter and Parmesan cheese!
• Make a batch of cheesy Scalloped Potatoes for your next holiday dinner. They are a classic side that everyone loves!
• Hasselback Potatoes are a fun side dish that’s easy to make! My version has a delicious combination of cheese and bacon.

Love this recipe? Be sure and comment below and leave a 5-star rating! I know you’ll love this delicious recipe as much as we do!

You can find more deliciousness on Instagram @julieseatsandtreats or #julieseatsandtreats !!

Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!

 

4.29 from 21 votes

Crock Pot Mashed Potatoes

Creamy, crich mashed potatoes loaded with flavor from butter, garlic and cream cheese that are made in your slow cooker!

Prep:20 minutes mins

Cook:4 hours hrs

Total:4 hours hrs 20 minutes mins

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12

servings

Ingredients

• ▢ 5 lbs Yukon Gold Potatoes cubed, peeled (optional)
• ▢ 1/2 c. butter
• ▢ 1/4 tsp pepper
• ▢ 1/2 tsp salt
• ▢ 1 bulb garlic crushed
• ▢ 8 oz pkg cream cheese, cubed
• ▢ 1 c. shredded Parmesan cheese
• ▢ 3/4 c. milk or less

Instructions

• Place cubed potatoes on the bottom of slow cooker. Top with butter, pepper, salt and garlic. Cook on low 6-7 hours or high 4 hours or until potatoes are cooked through.
• Place cream cheese and Parmesan cheese in crock pot with potatoes. Mash potatoes with hand mixer, slowly adding milk until potatoes reach desired consistency. Place sliced butter on top of potatoes if desired.

Tips

BEST POTATOES TO USE

I love to use Yukon golds because they have a buttery flavor and are really creamy when you mash them. You can also use russets too!

You don’t have to peel them – the skins are thin and tender once they’re cooked, so you can make it easy and skip the peeling. Or, feel free to peel them – I’ve done it both ways!

HOW TO MAKE THEM AHEAD

• Prepare them as instructed, except only add half of the butter.
• Once they are prepared, cool them and store them in an airtight container in the refrigerator.
• To warm them up, place them back in the crock pot the next day (I do this at least an hour or two before serving them). Keep them on low and, once they’re hot, add the rest of the butter and stir until it’s melted and mixed in.

Nutrition Information

Calories: 375kcal (19%), Carbohydrates: 35g (12%), Protein: 13g (26%), Fat: 21g (32%), Saturated Fat: 12g (75%), Cholesterol: 61mg (20%), Sodium: 547mg (24%), Potassium: 866mg (25%), Fiber: 4g (17%), Sugar: 3g (3%), Vitamin A: 695IU (14%), Vitamin C: 37mg (45%), Calcium: 279mg (28%), Iron: 2mg (11%)

© Julie's Eats & Treats ®

We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.