Let’s just say it: slow cooker mashed potatoes are a total lifesaver come Thanksgiving. You know that moment when the oven’s full, the stove’s got three pans on it, relatives lurking around asking if they can “help,” and you just want five minutes without a potato disaster? Yep, this recipe’s for those moments. I swear these spuds come out creamier than anything I had even at a five-star restaurant in Chicago (yes, dramatic, but hear me out). You pop everything in, forget about them, and, magically, the creamiest-ever Crock Pot mashed potatoes are waiting. So simple. So fluffy. So ready when you are. 
Benefits of Crock Pot Mashed Potatoes
First, let me gush a little about the benefits of Crock Pot mashed potatoes. The slow cooker, or crock pot, seriously beats boiling. There’s no babysitting a pot so it doesn’t boil over onto the stovetop. You just—well, you just dump, wait, and mash. And there’s more. The flavors seem to mingle better in a slow cooker. It’s like the potatoes absorb all that buttery, garlicky goodness while they’re hanging out in there. One time, I even left them in on low for a smidge too long (whoops) and guess what? They didn’t dry out or turn weird, just got tastier. Crock pot magic, right? Another thing: you free up precious oven and stove space, so you can make more epic sides. For our house, getting these potatoes going frees me up to try showstoppers like this classic beef stew perfect in the slow cooker. No stress, more flavor, and… no more watery potatoes. 
Essential Ingredients
Okay, onto what you actually need. Not much. You’ll want:
- About 5 pounds of Yukon Gold potatoes (trust me, they get buttery and tender)
- Unsalted butter (don’t skimp here, go big or go home)
- Cream cheese, a block
- Heavy cream (not milk—this is Thanksgiving, go for it)
- Kosher salt and fresh black pepper
- A few cloves fresh garlic (optional, but makes everything better)
- Chopped chives, for color and zing
I’ve tried mixing in a little sour cream or swapping in russets for part of the yukons, and both were fine. But really, Yukon Golds are the ticket. Basic. Classic. Filling. That’s it! 
Cooking Instructions (No Boil Needed)
So here’s the lowdown for making the creamiest-ever Crock Pot mashed potatoes—no boiling, no fuss. First, peel your potatoes (leave some skin if you’re into that, I sometimes do for “rustic charm”), then chunk them up. Toss those in your slow cooker with the butter, salt, and garlic if you’re using it. Pour in a splash of heavy cream, maybe a third cup just to get things started.
Put the lid on and let ‘em go on HIGH for 3-4 hours, or LOW for 6-7, until they’re tender enough that a fork basically falls into them. The smell in the house will have people lurking nearby. Then, mash everything right in the crock pot. Toss in the cream cheese, a little more cream, and mash until fluffy. If the potatoes seem dry, add another splash of cream. Salt and pepper to taste. Stir in chives last if you like (kids will pick them out, but that’s life). It’s hands-off. Honestly, you’ll find more detailed steps and a video over at my easy crockpot chicken and potatoes recipe if you want to check technique, but trust me—this mash method is solid.
How to Keep Them Creamy
Here’s where things get dicey in other recipes. People ask: How do I keep my mashed potatoes creamy in the slow cooker? Easy. Fat is your friend. That cream cheese? It’s the pillow that keeps your spuds soft. And don’t be afraid of adding more cream if it’s looking thick. Just stir it in little by little so you don’t go from fluffy to soup.
If you’re holding warm for a while, switch the slow cooker to “keep warm”—don’t turn it off. Throw a pat of butter on top before shutting the lid to help prevent a dry skin from forming. Oh, and give a gentle stir every so often if you can.
I’ve tried the method in one of those “quick fix” online hacks, but nothing beats this low-and-slow approach. Trust your senses! I once tried less fat and… yeah, glue city.
“Best mashed potatoes I ever made, and so so easy,” texted my Aunt Betty last year. “I’ll never go back to boiling.” Proof right there.
Make-Ahead & Reheat Tips
If you’re like me and don’t want last-minute chaos (who does?), these mashed potatoes are your pal. Make ‘em a day ahead. Let them cool, then spoon into a big airtight container. When you’re ready to reheat, pop them back in the slow cooker on LOW, adding a little extra splash of cream or milk to loosen them up. Stir every so often, and you’re golden.
Honestly, they still taste amazing the next day, maybe even richer. I sometimes sneak a spoonful cold (don’t judge). If you want to warm a smaller portion, microwave works—just use short bursts and stir in between. Perfect for leftovers. If you need something to serve with, I highly recommend this classic chicken and dumplings in the slow cooker. Cozy comfort food for real.
FAQs
Q: Can I leave the skins on?
A: Yep, totally. I do that sometimes for a bit of texture.
Q: Can I use milk instead of cream?
A: Sure, but they’ll be a little less rich. Up to you!
Q: Will these get gummy if overmixed?
A: If you use a hand mixer, go slow. Mashing by hand is the safest bet.
Q: Can I add roasted garlic?
A: Yes, and you absolutely should if you love a good garlic kick.
Q: How about making it dairy-free?
A: You could try using a dairy-free butter and a little unsweetened cashew cream. Won’t be quite the same, but it works in a pinch.
Serve ‘Em Like a Pro
Try these serving suggestions to step it up:
- Sprinkle fresh chives or parsley on top for a pop of color.
- Swirl in extra butter right before serving.
- Set out a bowl of crispy bacon bits and let people help themselves.
- Serve with slow cooker classics like healthy turkey chili in the slow cooker when the weather really turns chilly.
People will be coming back for seconds, I promise.
Give These Creamy Spuds a Whirl!
So there you go, my favorite way to get those dreamy, cloud-like mashed potatoes on Thanksgiving (or, honestly, any Sunday dinner). To recap: Crock Pot mashed potatoes don’t need babysitting. No boiling. No burning. Just rich, tender goodness that keeps everyone happy. Try them once and you’ll skip the kettle forever.
If you want to see another take or dive deeper into technique, I totally recommend this Slow-Cooker Mashed Potatoes Recipe (Rich & Creamy) | The Kitchn—they explain the basics so well. Or keep exploring creamy creations, and for other cozy meal ideas when winter rolls around, have a look at this hearty beef barley stew slow cooker comfort. Give it all a try and tell me if your crew fought over the last spoonful like mine did. You’ve got this—happy mashing! 
Creamy Slow Cooker Mashed Potatoes
- Total Time: 255 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Easy and creamy mashed potatoes made in a slow cooker, perfect for Thanksgiving or any family dinner.
Ingredients
- 5 pounds Yukon Gold potatoes
- 1 cup unsalted butter
- 8 ounces cream cheese
- 1 cup heavy cream
- 1 tablespoon kosher salt
- 1/2 teaspoon black pepper
- 4 cloves fresh garlic (optional)
- Chopped chives (for garnish)
Instructions
- Peel the potatoes and cut them into chunks.
- Place the potatoes in the slow cooker with butter, salt, and garlic (if using).
- Add a splash of heavy cream (about 1/3 cup).
- Cover and cook on HIGH for 3-4 hours or LOW for 6-7 hours, until tender.
- Mash the potatoes right in the crock pot, adding cream cheese and more cream as needed until fluffy.
- Season with salt and pepper to taste, and stir in chives if desired.
Notes
For creamier potatoes, add additional cream if they seem dry. Keep on ‘warm’ setting to maintain consistency.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 65mg
