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Easy Crockpot Mashed Potatoes

by Contributing Author

You don’t have to stand in front of the stove to make last-minute mashed potatoes when hosting a holiday gathering. Let your crockpot do all the work! Crockpot mashed potatoes are easy to prepare and can be kept warm so you can serve them whenever you need them.

Why I Love Crockpot Mashed Potatoes

There’s a lot to think about when you’re hosting a gathering at home. Anytime you can make something easier and require less work in the kitchen, that’s the best!

With Crockpot Mashed Potatoes, you can prep your staple side dishes ahead of time and forget about them until dinner is served. It really doesn’t get easier. These potatoes are creamy with just the right amount of texture and flavor. You will love them!

A bowl full of crockpot mashed potatoes with a pat of chives and butter on top

Ingredients for crockpot mashed potatoes

These potato ingredients are really basic, but there are plenty of ways to modify them to suit your needs.

  • potato – Yukon Gold potatoes are considered ideal for mashing as their thickness and creaminess make for a classic dense mashed potato. If you want a lighter, fluffier mashed potato, Russet has a higher starch content for a pillow-soft texture.
  • chicken broth – We recommend using chicken broth to add rich flavor and moisture.
  • butter – Use unsalted butter and add salt later to taste.
  • greek yogurt – Fatty yogurt adds creamy richness to potatoes. It’s delicious with a little sourness. You can substitute sour cream for Greek yogurt, but I like the added protein and calcium that Greek yogurt adds.
  • milk – Using a higher percentage of milk fat will give you the same richness as high fat yogurt.
  • salt and pepper
Ingredients for crockpot mashed potatoes including russet potatoes, greek yogurt, butter, chicken broth, milk, salt and pepper

Variation of mashed potatoes

No need to stick to the basics! You can create all kinds of flavor combinations.

  • red skin potatoes, sour cream, rosemary
  • yellow potatoes, yogurt, garlic, dillweed
  • russet potatoes, cream, thyme, sage
  • sweet potato, milk, sea salt, maple syrup
Close up of a bowl of mashed potatoes with chives, potato skins and butter on top

How to make crockpot mashed potatoes

  1. Rub potatoes. You can leave the skins on for a rustic mashed potato or peel them for a smooth texture.
  2. Quarter the potatoes and place them in the crockpot. Pour the chicken broth over the potatoes.
  3. Cover and simmer for 3 hours on high heat and 6 hours on low heat. It’s done when it’s as soft as a fork.
  4. Add butter, Greek yogurt, salt and pepper. Mash the potatoes. Add more milk if needed if the potatoes are too thick. Season with more salt and pepper to your liking.
Crockpot mashed potatoes, chopped potatoes, crockpot potatoes with ingredients, crockpot mashed potatoes photo enhancement

Equipment to help make crockpot mashed potatoes

potato crusher – If you prefer to have it with mashed potatoes, this will give it a thicker texture.

immersion blender – Use for creamy textures.

crockpot – This is my favorite crockpot and it’s perfect for this recipe.

Crockpot mashed potatoes with chives and butter on a black crockpot

Can mashed potatoes be kept warm in a crockpot?

Yes! This is one of the biggest reasons to make mashed potatoes in a crockpot. Keep the crockpot on low heat for up to 3 hours without drying out. It’s so great to make it ahead of time so you have time to work on other parts of your meal.

How many servings of mashed potatoes can you make with this?

This recipe calls for 10 medium russet potatoes or 5 pounds of potatoes. Approximately 10-12 servings, each serving counts as 1 cup of mashed potatoes. If you know your guest really loves mashed potatoes, he’ll likely make two cups each, so consider this when deciding how many to make.

A 6-quart crockpot can hold about 10 pounds of potatoes. So you can double this recipe using just one crockpot.

Close up of melted butter and mashed potatoes being lifted by a spoon from a white bowl

Can you make these dairy free?

Can’t eat dairy products? no problem! Soup works similarly to milk. Potatoes contain a lot of starch to give them a creamy texture. Soups add moisture and flavor. Replace the butter with a little extra virgin olive oil or simply skip the added fat.

Instead of Greek yogurt, you can make vegan yogurt like coconut yogurt or almond milk yogurt.

Crockpot mashed potatoes in a white bowl with butter on top and green onions and black pepper in the background

Tips for making the best crockpot mashed potatoes ever

use the right potatoes

Yukon Gold and Russet are considered the best potatoes for making mashed potatoes.Using waxy potatoes, like red and white potatoes, tend to be sticky when mashed.

cut potatoes into large pieces

Cutting the potatoes into smaller pieces allows liquid to get into the potatoes, which usually reduces the flavor of the mashed potatoes.

avoid salt

Starchy foods need more salt to bring out their flavor, so it’s okay to add more than you normally would.

more favorite potato recipes

Crockpot mashed potatoes in a white bowl with chives and butter on top, a blue and white napkin in the background
  • Ten Moderate maroon potatoes 5 pounds
  • 3/4 cup chicken soup low sodium
  • Four tablespoon butter, unsalted
  • 1 cup plain greek yogurt 2% or more fat
  • 1/4 cup milk Use 2% or whole for richer
  • 2 tea spoon sea ​​salt taste more
  • 1 tea spoon cracked black pepper
  • Rub potatoes. Peel the skins if they are thick, or leave them on if you prefer a more rustic style of mashed potatoes.

  • Place the potatoes in the bottom of a large (6-quart) crockpot. Pour the chicken broth over the potatoes.

  • Cover and simmer for 3 hours on high heat and 6 hours on low heat. Potatoes should be softened with a fork. Once those are done, remove the lid.

  • Add butter, Greek yogurt, salt and pepper. Mash the potatoes using a potato masher (for a chunkier texture) or a hand blender (for a smoother texture). If the potatoes are too thick, add more milk if needed. Season with more salt and pepper to taste.

  • Serve immediately or place the potatoes in the crockpot and keep warm for up to 3 hours.

calorie: 224kcal | | carbohydrate: 40g | | protein: 7g | | thick: Fiveg | | saturated fat: 3g | | Polyunsaturated fat: 0.3g | | Monounsaturated fat: 1g | | Trans fat: 0.2g | | cholesterol: 14mg | | sodium: 587mg | | potassium: 934mg | | fiber: 3g | | sugar: 2g | | Vitamin A: 157IU | | Vitamin C: 12mg | | calcium: 61mg | | iron: 2mg

Natalie Monson

I am a registered dietitian, mother of four, a food lover and a strong promoter of healthy habits. Here you’ll find delicious, fruit- and veg-rich recipes, tips to help your kids eat better and more intuitively, and tons of resources to feed your family.

Learn more about Natalie

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