Crockpot Mashed Potatoes

hero shot for mashed potatoes with fresh herbs made in the crockpot

These amazing homemade Crockpot Mashed Potatoes are perfectly rich and creamy, full of great flavor with fresh herbs, and so easy to make in the slow cooker! Creamy mashed potatoes are the perfect side dish addition to any meal or at any Holiday dinner table.

Course Side Dish

Cuisine American

Keyword crockpot mashed potatoes, homemade mashed potatoes with fresh herbs

Prep Time 25

Cook Time 8

Total Time 8 25

Servings

Calories 242kcal

Author Jessica - Together as Family

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

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.

Can I Make Them 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.

Don't Over-Mix : 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.

Use Russet Potatoes For Best Results : 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.

Nutrition