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These amazing homemade Crockpot Mashed Potatoes are perfectly rich and creamy, full of great flavor with fresh herbs, and so simple to make in the slow cooker! Creamy mashed potatoes are the perfect side dish addition to any meal or at any Holiday dinner table.
My favorite way to use up leftover mashed potatoes is inside this super creamy & delicious Leftover Mashed Potato Soup.
Crockpot Mashed Potatoes Recipe With Fresh Herbs
This is the easiest mashed potatoes because you basically set-it-and-forget-it and let the crockpot do all the work. You’ll end up with creamy potatoes that are sure to be a hit – whether it’s for a weeknight dinner or part of your holiday feast – crock pot mashed potatoes can be served anytime.
Slow cooking potatoes makes the perfect mashed potatoes because they get ultra tender and soft, and you end up with an amazing buttery flavor and fluffy potatoes.
I love making this mashed potato recipe for Thanksgiving day because it utilizes a slow cooker which means it frees up precious stove space! Maybe to make this amazing No Mushroom Green Bean Casserole or Stove Top Stuffing.
Simple Ingredients Needed
- Russet Potatoes : I highly recommend using russet potato when making mashed potatoes. They are starchy, low in moisture, and break down easily for smooth mashed potatoes.
- Chicken Broth or Vegetable Broth : Chicken stock can also be used. I always use the full salt versions because the slow cooker tends to mute flavors with the longer cook time, so the little extra salt helps with that.
- Garlic Cloves : Use fresh garlic cloves that have been minced or pressed, use chopped garlic from a jar, or garlic paste.
- Fresh Thyme
- Fresh Rosemary
- Fresh Parsley : Use the flat-leaf parsley and not the curly leaf parsley for this recipe.
- Kosher Salt & Black Pepper
- Butter : You can use salted butter or unsalted butter, whichever you prefer. I always use salted butter for everything and I still add the full 1 teaspoon salt, you can add more or less salt (if wanted) depending on if you’re using salted or unsalted butter.
- Cream Cheese : For the best creamy texture and rich taste use full-fat cream cheese. Cream cheese is the “secret ingredient” to the best mashed potatoes, which is also why this recipe for Cream Cheese Mashed Potatoes is super popular!
- Whole Milk : Make sure the milk is warmed so it blends in more easily. For a richer tasting mashed potato you can also use half and half or heavy cream.
How To Make The Best Mashed Potatoes In The Slow Cooker (Printable Recipe Card)
Put the peeled potatoes & cut potatoes into the crockpot.
Pour the chicken or vegetable broth over the potatoes.
Add in the garlic, thyme, rosemary, parsley, salt, and pepper to the crockpot. Stir to combine.
Cover the crockpot with the lid and cook on LOW heat for 6-8 hours or HIGH heat for 3-4 hours. The potatoes are done when they are super tender and easily pierced with a fork.
Once the potatoes are cooked, add the cubed butter and cubed cream cheese into the crockpot.
Using a potato masher, or handheld electric mixer, mash the potatoes until they reach your desired consistency. Be careful not to over mix as this can make the potatoes gluey.
Gradually add the warmed milk to the mashed potatoes, stirring gently until it’s fully incorporated and the potatoes are creamy. You may not need all of the milk, depending on your preferred texture.
Taste the mashed potatoes and add additional salt and/or pepper if needed. Serve the mashed potatoes hot. Enjoy!
How To Store Leftover Mashed Potatoes
Place the mashed potatoes inside an airtight container in the refrigerator for up to 3-4 days.
Serving Suggestions
There are so many ways to serve mashed potatoes. Here are some ideas to get you started.
- Thanksgiving Dinner – Mashed potatoes at the Thanksgiving dinner table is a no brainer and you pretty much have to have them!
- Christmas Dinner – Creamy mashed potatoes are basically a necessity at any holiday dinner table.
- Pork Chops : I always make mashed potatoes when I make this super tender, fall apart pork – Crockpot Cream of Mushroom Pork Chops. Or try Crockpot Pork Chops and Gravy, the gravy is perfect for drizzling over the mashed potatoes.
- Meatloaf : Mashed potatoes + meatloaf is so delicious and the perfect comfort food. Try this Lipton Onion Soup Meatloaf, Cracker Barrel Meatloaf, or BBQ Meatloaf.
- Steak : Serve alongside a grilled steak, serve with this recipe for Homemade Salisbury Steak, Slow Cooker Salisbury Steak Meatballs (so good over mashed potatoes), or with Crockpot Steak Bites.
Recipe FAQ’s
What Is The Best Potato To Use For Mashed Potatoes?
Russet potatoes are the best potato variety to use for mashed potatoes. The high starch content and low moisture content allows them to break down easily, absorb the dairy products well, and helps to create a fluffy texture when mashed. Another popular variety of mashed potatoes are Yukon Gold potatoes – many people prefer the buttery flavor and golden color of the Yukon Golds. Although Russets will give you the creamiest mash, Yukon Golds can be used if wanted. Avoid waxy potatoes like red potatoes and fingerling potatoes which have a low starch content, won’t absorb dairy well, and won’t break down easily for a creamy mash (you end up with a chunkier mash).
What If I Don’t Have Fresh Herbs?
The flavor of fresh herbs really makes these potatoes delicious and I highly recommend using them. However, dried herbs can be used in a pinch. Use one-third of the amount specified in the recipe if using dried herbs since dried herbs are more concentrated.
How Can I Prevent The Mashed Potatoes From Becoming Gluey?
Avoid over-mixing and mash the potatoes gently just until they reach your desired consistency. I also recommend using a potato masher instead of a hand mixer, which can help maintain the fluffy perfect texture and help you avoid over-mixing.
Can I Make The Crockpot Mashed Potatoes Ahead of Time?
The mashed potatoes can be made ahead and stored in the refrigerator for up to two days. Reheat them in the microwave, on the stove top, or place them back into the slow cooker on LOW or the WARM setting. You may need to add a little additional milk or butter if needed to keep them a creamy consistency once reheated. The potatoes also do well place on the warm setting once they’re cooked – so if they are ready before dinnertime, just switch it over to warm for up to several hours.
More Potato Recipes You’ll Love
- Ranch Potatoes
- Twice Baked Potato Casserole
- Roasted Rosemary Potatoes
- Meringue Topped Sweet Potato Casserole
- Taco Potatoes
- Cheesy Funeral Potato Casserole
- Cheesy Potato Bacon Casserole
Crockpot Mashed Potatoes
Equipment
Ingredients
- 3 pounds Russet potatoes (peeled and cut into 1-inch chunks)
- 1 cup chicken or vegetable broth
- 4 cloves garlic (minced or pressed, chopped from jar, or paste)
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1/2 cup (1 stick) butter cubed
- 4 ounces full-fat cream cheese cubed
- 1/2 cup warmed whole milk
- additional salt & pepper (to taste, if needed)
Instructions
- Put the peeled potatoes & cut potatoes into the crockpot.3 pounds Russet potatoes
- Pour the chicken or vegetable broth over the potatoes.1 cup chicken or vegetable broth
- Add in the garlic, parsley, thyme, rosemary, salt, and pepper to the crockpot. Stir to combine.4 cloves garlic, 1/4 cup chopped fresh parsley, 2 tablespoons chopped fresh thyme, 1 tablespoon chopped fresh rosemary, 1 teaspoon kosher salt, ½ teaspoon black pepper
- Cover the crockpot with the lid and cook on LOW heat for 6-8 hours or HIGH heat for 3-4 hours. The potatoes are done when they are super tender and easily pierced with a fork.
- Once the potatoes are cooked, add the cubed butter and cubed cream cheese into the crockpot.1/2 cup (1 stick) butter, 4 ounces full-fat cream cheese
- Using a potato masher, or handheld electric mixer, mash the potatoes (gently!) until they reach your desired consistency. Be careful not to over mix as this can make the potatoes gluey. *I recommend using a potato masher which help avoid over-mixing.
- Gradually add the warmed milk to the mashed potatoes, stirring gently until it's fully incorporated and the potatoes are creamy.*You may not need all of the milk, depending on your preferred texture.1/2 cup warmed whole milk
- Taste the mashed potatoes and add additional salt and/or pepper if needed. Serve the mashed potatoes hot. Enjoy!additional salt & pepper
Notes
Nutrition
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