Crockpot Mashed Potatoes

The fork should slip through a potato chunk without a push, and the slow cooker gets you there while you tend to other things. I make these Crockpot Mashed Potatoes…

By Ava
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October 14, 2026
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Reading time: 8 min

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The fork should slip through a potato chunk without a push, and the slow cooker gets you there while you tend to other things. I make these Crockpot Mashed Potatoes when I want a generous bowl of creamy mash without keeping a pot of boiling water on the stove. The potatoes cook right in chicken broth, so there’s no pot to drain and no extra step before mashing.

Russets are a good fit here: once they’re tender, they mash up light and fluffy, while butter, warm milk, and sour cream bring the richness. I add the butter before the dairy and use a hand masher rather than chasing a perfectly smooth texture. The finished potatoes are creamy with just enough body to hold their shape on the spoon.

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Kitchen Note

A potato masher gives these the right texture without turning them pasty. Stop when they’re mostly smooth; a few small lumps are better than working the potatoes until they’re gluey.

Save these Crockpot Mashed Potatoes for a hands-off batch of creamy, buttery mash made right in the slow cooker.

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Why These Potatoes Cook in Broth Instead of a Pot of Water

There’s no draining step here. The potatoes cook covered with chicken broth and salt, and the broth stays in the slow cooker when it’s time to mash. That means the cooking liquid is already part of the potatoes rather than water you pour away at the sink. It also gives the mash a savory base before the butter and dairy go in.

The proportion matters: the potatoes need to be cut into even 1-inch chunks, and the covered cooker gives them time to become tender in the broth. Adding extra liquid at the start can leave you with a looser mash, because there’s no draining to correct it later. Keep the lid in place while the potatoes cook; lifting it lets heat escape and can stretch out the cooking time. The fork test is more useful than the clock alone, since the chunks need to be very tender before you mash them. Once they’re ready, the broth and potato starch come together as you mash, giving the butter and dairy a creamy base to finish.

What the Russets, Broth, and Dairy Each Bring to the Mash

Russet potatoes — Their fluffy, starchy texture is what makes this mash light rather than dense. Peel them and cut them into even chunks so they soften at a similar rate. Yukon Golds work as a swap, though the mash will be creamier and a little less fluffy.
Chicken broth — It seasons the potatoes as they cook and stays in the slow cooker for mashing. A standard broth is fine; use vegetable broth in the same amount for a vegetarian version, with a slightly different savory taste.
Unsalted butter — It adds richness without bringing extra salt, which lets the kosher salt in the cooker do its job. Butter quality matters less than using it unsalted if you want the seasoning to stay predictable.
Whole milk — Whole milk makes the mash creamy without making it as heavy as a richer pour-in dairy option. If you use 2% milk instead, expect a slightly less rich result; warm it before stirring it in so it blends readily.
Sour cream — This adds a gentle tang along with creaminess, so the potatoes don’t taste flat under all that butter. Plain Greek yogurt can stand in for it in the same amount, with a similar tang and a slightly firmer texture.
Black pepper — It gives the creamy potatoes a little warmth. Ground pepper from the pantry works well; use a fine grind if you’d rather not notice flecks in the finished mash.

From Slow-Cooked Chunks to Creamy Mashed Potatoes

Start with Even Potato Chunks

Put the peeled, 1-inch potato chunks into a 6-quart slow cooker with the chicken broth and kosher salt, then stir to combine. Try to keep the pieces close in size; smaller chunks can soften sooner while larger ones remain firm. The broth won’t cover the potatoes, and that’s expected. Cover the cooker before starting the heat.

Cook Until a Fork Slides In Easily

Cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours. Check a few pieces with a fork: they should be very tender and easy to pierce, not merely soft at the edges. If a chunk resists, give the potatoes more time on the same setting and check again. Mashing before they’re tender leaves firm bits that won’t disappear into the finished potatoes.

Mash with Butter, Then Stir in the Dairy

Warm the milk in the microwave until just warm, about 45 seconds. Add the butter pieces to the slow cooker and mash the potatoes with a potato masher until mostly smooth. Stir in the warm milk, sour cream, and black pepper until creamy; scrape through the mixture so you don’t leave a pocket of sour cream at the bottom. Cover and let the potatoes stand for 5 minutes before serving.

Three Easy Ways to Adapt These Crockpot Mashed Potatoes

Make the Potatoes Vegetarian

Replace the chicken broth with the same amount of vegetable broth. The potatoes will still cook in the slow cooker, with a less chicken-forward savory flavor; the butter, milk, and sour cream remain in the dish.

Use Yukon Golds for a Denser, Creamier Mash

Swap in the same weight of peeled Yukon Gold potatoes and keep the chunks the same size. They make a naturally creamier, less fluffy mash than russets, so stop mashing once the texture is mostly smooth.

Trade Sour Cream for Plain Greek Yogurt

Stir in the same amount of plain Greek yogurt instead of sour cream. It keeps a pleasant tang, though the mash will feel a little firmer and less lush; choose plain, unsweetened yogurt so it doesn’t change the flavor.

Storage and Reheating

Refrigerator: Refrigerate leftovers within 2 hours and keep them for 3 to 4 days. They’ll firm up as they chill.
Freezer: Freeze in an airtight container for up to 1 month for best texture. Thaw overnight in the refrigerator; the potatoes may be a little less smooth after freezing.
Reheating: Warm gently in the microwave or in a saucepan, stirring often, until the potatoes reach 165°F. If they’ve thickened, stir in a splash of milk; high heat can scorch the bottom before the center warms through.

Questions That Come Up When Making Slow Cooker Mashed Potatoes

Can I leave the skins on the potatoes?+

You can, but the result will be more rustic, with bits of peel throughout instead of a smooth-looking mash. Scrub the potatoes well and cut them into even chunks so the pieces cook consistently.

Can I use an electric mixer instead of a potato masher?+

I stick with a hand masher for this batch. An electric mixer works the potatoes much faster and can make them gummy before you get the creamy texture you want.

Can I make these without the sour cream?+

Yes. Leaving it out makes the potatoes less tangy and a little less creamy, but the butter and milk still give them a rich texture. Stir the remaining ingredients in as usual and taste before serving.

Can I double this batch in the same slow cooker?+

I wouldn’t double it in the same 6-quart cooker. A much deeper pile of potatoes can heat and soften unevenly, so make a second batch in another slow cooker rather than crowding this one.

How do I prep the potatoes ahead without them turning brown?+

Peel and cut them, then keep the pieces submerged in cold water in the refrigerator until you’re ready to load the slow cooker. Drain them well before adding the broth and salt so you don’t bring extra water into the cooker.