Slow Cooker Mashed Potatoes

Easy and flavorful slow cooker mashed potatoes, a perfect side dish for any holiday or large event.

Slow Cooker Mashed Potato Recipe from

Now that Halloween is over, even if there is still plenty of candy to eat, we can move on to all things Thanksgiving! When it comes to food and holidays, Thanksgiving is hands down the best. Carbs, pie, meat. All good. You know that question about what you’d eat for your last meal? Mine would totally be Thanksgiving. Pile my plate high with white meat, stuffing, corn, rolls and creamy mashed potatoes. And I’ll do my absolute best to of course save room for pie, because that’s just necessary… apple pie of course. Not that I don’t like pumpkin food, I do. But you know apple pie holds the key to my heart.

As much as I love Thanksgiving, it takes a lot of work to pull off. There’s SO much timing involved. If you’re a list maker like I am, it’s not quite as bad but can still get pretty hectic at times. In the oven, out of the oven and what’s on the stovetop next? Let’s make one thing a ton easier… the potatoes!

Slow Cooker Mashed Potato Recipe from

Instead of taking up a whole burner for your potatoes, instead use your slow cooker. Not only will your slow cooker do most of the work for you, if you so choose, you can serve the potatoes in the slow cooker too! It’ll keep your potatoes warm for hours, which means you don’t have to worry about timing and reheating them just before dinner is served.

This large batch recipe for slow cooker mashed potatoes is creamy and flavorful. If you’re like me and want them extra smooth and lump free, be sure to use a potato ricer to remove all of those pesky lumps. If you like some lumps, forego the ricer or only rice part of the potatoes.

This slow cooker recipe for mashed potatoes is a must make for your Thanksgiving dinner. Stress less, enjoy your family and food more.

Slow Cooker Mashed Potato Recipe from

Slow Cooker Mashed Potatoes

Easy and flavorful slow cooker mashed potatoes, a perfect side dish for any holiday or large event.
Prep Time35 minutes
Cook Time4 hours
Total Time4 hours 35 minutes
Course: Side Dish
Cuisine: American
Keyword: Slow cooker
Servings: 10 plus


  • 5 lb russet potatoes
  • 1 1/2 C vegetable or chicken broth
  • 2 C water
  • 2 tsp salt
  • 1 1/2 tsp pepper
  • 3/4 C unsalted butter melted
  • 3/4 C milk warm
  • 1/4-1/2 C sour cream
  • Chives for topping optional


  • Peel and cube potatoes into 1-inch pieces. Place in a large stockpot and cover with water. Allow potatoes to sit for at least 30 minutes, may be prepped and allowed to sit overnight.
  • Drain and rinse potatoes. Add potatoes to a 6 quart slow cooker with broth and water. Cook on high for 4 hours or until potatoes are fork tender.
  • Drain potatoes. Depending on the consistency desired, potatoes may be returned to slow cooker immediately and mashed or for a smooth consistency, press potatoes through a potato ricer. Season with salt and pepper. Add butter and milk. Mix well with the whisk attachment of an immersion hand blender. Add sour cream until desired consistency is reached.
  • Serve immediately or utilize the warm setting on your slow cooker, cover and keep warm for up to 2 hours. Stir prior to serving. Potatoes may be transferred to another serving dish or served from the bowl of the slow cooker.


Serves roughly 10-12.
An original recipe from Baked by Rachel

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41 Responses to “Slow Cooker Mashed Potatoes”

  1. #
    Carla — November 1, 2013 at 7:24 am

    Thanks for this recipe. All the last minute stuff at Thanksgiving can really get you in a dither. I am going to try it this year!

    • #
      Rachel — November 1, 2013 at 7:20 pm

      Enjoy! It sure will make life easier :)

  2. #
    Michele @ Flavor Mosaic — November 1, 2013 at 8:32 am

    I love using the slow cooking for the mashed potatoes and other side dishes at Thanksgiving, especially when using slow cooker liners. It makes Thanksgiving cooking and clean up so easy. This looks like an excellent recipe. I’m pinning this to my Thanksgiving board. Thank you for sharing.

    • #
      Rachel — November 1, 2013 at 7:20 pm

      Thanks you Michele :)

  3. #
    Laura (Blogging Over Thyme) — November 1, 2013 at 8:38 am

    Brilliant!! (Now I just need a slow cooker, haha). I can imagine this saving so much time, such a great idea for the upcoming holidays.

    • #
      Rachel — November 1, 2013 at 7:21 pm

      Oh you need one! They’re such a great small appliance to own.

  4. #
    Tieghan — November 1, 2013 at 8:42 am

    This is a great idea!! Perfect to save room on the stove! :)

    • #
      Rachel — November 1, 2013 at 7:21 pm

      Definitely! Thanks Tieghan :)

  5. #
    Liz @ The Lemon Bowl — November 1, 2013 at 9:01 am

    I love the idea of doing this in the slow cooker!!

    • #
      Rachel — November 1, 2013 at 7:21 pm

      Thanks Liz! :)

  6. #
    Pamela @ Brooklyn Farm Girl — November 1, 2013 at 9:50 am

    I never made mashed potatoes in a slow cooker but I can imagine how great of a idea it would be, I can’t wait to try it!

    • #
      Rachel — November 1, 2013 at 7:21 pm

      I hope you like it! :)

  7. #
    Megan {Country Cleaver} — November 1, 2013 at 10:17 am

    Okay this is brilliant!! I never thought of making them in aslow cooker!!

    • #
      Rachel — November 1, 2013 at 7:21 pm

      Thanks Megan :) Now you’ll have to try it too!

  8. #
    Laura @ Laura's Baking Talent — November 1, 2013 at 11:45 am

    what a fun idea! Definitely want to try… never enough burners during thanksgiving :)

    • #
      Rachel — November 1, 2013 at 7:22 pm

      It’s always such a juggling act! This should help :)

  9. #
    Julie — November 1, 2013 at 12:28 pm

    Have you frozen the potatoes? Are they just as good fresh then frozen.. Maybe that would save me some time for other meal ideas..

    • #
      Rachel — November 1, 2013 at 7:24 pm

      I have not personally but they should reheat well. Make them a day or two ahead and reheat prior to serving – add additional butter or milk the day of if needed.

  10. #
    Jennifer @ Mother Thyme — November 1, 2013 at 5:11 pm

    Mashed potatoes are my favorite part of Thanksgiving! Love this slow cooker recipe. Definitely a time and space saver! :)

    • #
      Rachel — November 1, 2013 at 7:24 pm

      Thanks Jennifer! :)

  11. #
    Stephanie @ Eat. Drink. Love. — November 2, 2013 at 2:05 am

    This is a great idea, Rachel! I feel like I need like 4 ovens to get though Thanksgiving!

  12. #
    Cathy Pollak ~ Noble Pig — November 2, 2013 at 10:10 am

    Absolutely love this idea!!!

  13. #
    Averie @ Averie Cooks — November 2, 2013 at 6:56 pm

    Rachel they’re so smooth and creamy and PERFECT! They’re the most beautiufl mashed potatoes I’ve ever seen. Smooth, white food, with no texture…a food photographers worst nightmare (okay mine) and you nailed it. Like, best I’ve ever seen. Pinned!

    • #
      Rachel — November 3, 2013 at 7:11 am

      Aww thanks so much Averie! :)

  14. #
    Winnie — November 2, 2013 at 8:13 pm

    These “mashies” look phenomenal. Totally trying this!

    • #
      Rachel — November 3, 2013 at 7:11 am

      Thanks Winnie!

  15. #
    Nancy Long — November 3, 2013 at 8:35 am

    why can I not cut and paste your recipes – don’t want to print it out – always cut and paste into word

    • #
      Rachel — November 3, 2013 at 10:20 am

      I have that option disabled due to theft/copyright issues. There is a free option for you to save recipes you like to an online recipe box. Many of your favorite sites and blogs participate so they’ll be stored all in one location. Click the save button next to the recipe and you should be prompted to sign up for an account or login.

  16. #
    Erin — November 4, 2013 at 2:05 am

    Let me start by saying that I am a slow cooker newbie and don’t know all the ins and outs of slow cooking. If I’m expecting around 18 people, is it possible to double the recipe? Or would that push the limits of my slow cooker and/or not allow the potatoes to cook properly?

    • #
      Rachel — November 4, 2013 at 6:47 am

      You would need to use two slow cookers for that amount of potatoes.

  17. #
    Nutmeg Nanny — November 8, 2013 at 9:33 pm

    I can’t get enough of slow cooker recipes :) I am so excited to try this one! Thanks :)

  18. #
    Sabrina — November 22, 2013 at 3:18 pm

    What would happen if I used regular butter and not unsalted? To be honest… I have never used unsalted butter! ha — but I am super excited to use this recipe for our friends Thanksgiving tomorrow! And I am gonna toss some fresh parsley in there too :)

    • #
      Rachel — November 24, 2013 at 11:19 am

      If using salted butter use less salt and taste prior to adding more. Using unsalted butter allows you to control the amount of salt in the dish.

  19. #
    Jessica — November 25, 2013 at 10:41 pm

    Rachel can you tell me the ingredient amounts if I’m only cooking for 6 people. How much water, milk,sour cream Etc…. Thank you the cockpot version sounds great. Jessica

    • #
      Rachel — November 26, 2013 at 7:11 am

      I would simply cut the ingredients in half. Depending on portion size you may or may not still have some leftovers.

  20. #
    Jessica — November 27, 2013 at 2:59 pm

    Can you tell me if they sit in the water overnight if making ahead. You mentioned at least 30 minutes. Thanks

    • #
      Rachel — November 27, 2013 at 4:16 pm

      I haven’t let them sit that long personally, but you could certainly prep the potatoes ahead and let them sit overnight. Just be sure that all potatoes are covered by water and to change the water when adding the potatoes to the slow cooker. Don’t reuse the starchy water. Good luck and enjoy! :)

  21. #
    Kassie Wagner — November 27, 2013 at 8:52 pm

    These potatoes turned out AMAZING!!! <3 it

    • #
      Rachel — November 29, 2013 at 11:38 am

      So glad you enjoyed them! :)

  22. #
    Laurie — December 7, 2015 at 7:32 am


    What does the water do? I found a similar recipe before Thanksgiving that did not soak the potatoes in water. Chicken broth was what the potatoes cooked in and was not drained. The rest of the ingredients were similar although I did not compare exact measurements. I am just curious how it is different with the water and draining part?

    • #
      Rachel — December 7, 2015 at 8:01 am

      Soaking the potatoes removes some of the starch, which will help prevent gummy potatoes. If you soak them, you’ll notice a film forms on the top of the water, this is what you’re removing.

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