Easy Slow Cooker Mashed Potatoes

These slow cooker mashed potatoes are super easy! Cook and mash right in the crock pot for the perfect make-ahead side everyone will love.

These slow cooker mashed potatoes are so easy to make and perfect for busy holidays. Everything cooks right in the crock pot, so there's no need to boil or drain. You can even keep them warm or reheat them in the slow cooker.

This simple recipe makes it easy to prep a classic side dish ahead of time for Thanksgiving dinner. With creamy Yukon Gold potatoes, buttery flavor, and a splash of milk, these mashed potatoes turn out perfectly smooth and delicious every time.

Looking for more mashed sides? Try my creamy cauliflower celery root mash or this truffle mashed cauliflower recipe.

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Ingredients you'll need

Just a few simple ingredients go into this easy slow cooker side.

• Potatoes - I use Yukon Gold potatoes for this recipe. Look for larger ones since they're quicker and easier to peel.
• Stock - Chicken stock adds great flavor, but you can use vegetable stock or broth if you prefer.
• Milk - I like cashew milk for its creamy, mild flavor, but any milk you have will work.
• Ghee - Melted ghee gives it that rich, butter flavor.
• Salt - If your stock is salted, start with a little less and adjust at the end.

Kitchen tools

These simple tools make the process even easier.

• Slow cooker - A slow cooker with a keep warm function makes it easy to serve or reheat without overcooking.
• Potato masher - A dual or double-layer masher works great since it breaks up and rices the potatoes at the same time.
• Wooden spoon - Perfect for stirring everything together and folding in the milk at the end.

How to make mashed potatoes in slow cooker

This couldn't be easier. Everything cooks right in the crock pot from start to finish.

Peel the potatoes and cut into 1-inch chunks. Add the cubed potatoes, stock, ghee, and salt to the slow cooker. Stir to combine.

Cook on high for 3-4 hours, until the potatoes are fork tender.

Use a potato masher to mash to your preferred consistency. Stir in milk until smooth.

Taste and add more salt if needed. Thin with a little more stock or milk if you like a creamier texture.

Serve garnished with chives, extra flaky salt or fresh cracked black pepper.

Variations

It's easy to change things up with a few simple additions.

• Garlic - Squeeze in roasted garlic cloves before mashing.
• Cheesy - Blend in goat cheese, parmesan, or cheddar cheese after mashing. Add crumbled bacon for a loaded version.
• Extra creamy - Mix in a splash of heavy cream, sour cream or cream cheese.
• Rustic - Skip peeling if you like. Yukon Golds have thin skins, and you can mash them well for a more rustic texture.

Storing and reheating leftovers

Leftover mashed potatoes will keep in the fridge for 3-4 days. Let them cool, then store in an airtight container.

To reheat, place them back in the crock pot on low with a splash of milk or stock and stir occasionally until warmed through.

You can also reheat on the stove or in the microwave, adding a little extra liquid to bring back the creamy texture.

More slow cooker sides

If you're looking for more easy sides, these slow cooker recipes are perfect for holiday prep.

• This slow cooker butternut squash soup is smooth and simple to make. Just add everything to the crock pot and blend when it's done.
• Sweet potatoes cook up soft and tender in the slow cooker. You can serve them whole, mashed, or prep them ahead to use in other recipes like sweet potato casserole.
• Crock pot butternut squash is an easy, hands-off way to cook squash until it's perfectly tender.

These slow cooker mashed potatoes are a great hack for busy holidays or family dinners. They're simple, comforting, and perfect make ahead recipe for a crowd. Once you try them, you may never go back to stovetop mashed potatoes again.