Slow Cooker Mashed Potatoes

When you first combine the milk and potatoes, the potatoes won’t be completely covered by the liquid. The butter will eventually melt, and as the potatoes heat up they will release their own liquid eventually covering the potatoes.

  • Prep time: 20 minutes
  • Slow Cooker time: 3 hours, 30 minutes
  • Yield: 8 to 10 servings


  • 5 pounds russet potatoes, peeled and cut into 1/2-inch cubes
  • 1 3/4 cups heavy cream
  • 1/4 cup water
  • 1 1/2 sticks (12 tablespoons, 6 ounces) unsalted butter, cut into 1/2-inch cubes
  • 2 teaspoons kosher salt
  • Chopped chives, to garnish (optional)

Special equipment:


1 Combine the potatoes, cream and water to the slow cooker. Stir to coat. Dot the top of the potatoes with butter and sprinkle with the salt.

Slow Cooker Mashed Potatoes

2 Cover and cook on high for 3 1/2 hours.

Slow Cooker Mashed Potatoes

3 Mash the potatoes: Mash with a potato masher for chunkier potatoes, use a ricer, or whip with a hand mixer. Add more salt or pepper to your liking and serve.

Slow Cooker Mashed Potatoes

Slow Cooker Mashed Potatoes Slow Cooker Mashed Potatoes

Potatoes are best if served soon after mashing them, however:

Holding Potatoes on "Warm": Mashed potatoes can be held on the "warm" setting of your slow cooker for up to two hours or so without noticeable loss of flavor or texture. However, note that the color does begin to deepen the longer you hold them.

Reheating Potatoes Later: Reheated mashed potatoes are always a bit tricky since the potatoes seem absorb more butter and cream. Plan on adding a little more butter and cream the next day as the potatoes warm – just eyeball it (too much cream and butter is rarely a problem!). Once warmed, whip the potatoes with a hand mixer for about 45 seconds to recreate your desired consistency.

Click on the comments you'd like to print with your recipe. Grayed out comments will not print.


  • Betty Haniotakis

    I’m with Ellen , though I mash the potatoes with a potato masher, and then keep them warm in my 4or 5 liter slow-cooker. They’re always delicious. I use my 7 liter slow cooker for dressing, as I prefer not to cook it in the turkey. Finally, I have my smallest slow cooker to keep the gravy warm..

  • Laura

    I’ve made mashed potatoes before in the slow cooker. The first time they came out great! The second time they came out like glue. What’s the secret?

    • Emma Christensen

      Hi, Laura! Probably the type of potatoes and how your mashed them. We like yukon golds for mashed potatoes, and then mash them by hand or with a potato masher. Mashing with a blender or hand mixer can sometimes make potatoes gluey. Good luck!

      • Laura

        I use russet potatoes both times, so I don’t understand why they came out well the first time and not the second. Also, I do only mash potatoes by hand with a potato masher. I’ll try yukon golds next!

        • Emma Christensen

          So weird! Sometimes potatoes can vary in amount of starch, even within the same kind of potato, but… still weird. I’m sorry! Gluey potatoes are never what you want! Hopefully you’ll have better luck next time!

  • Michelle

    Anytime I’ve made anything with potatoes in the slow cooker they’ve turned out grey and disgusting – anyone know what the problem is? I’ve tried baked potatoes, potatoes in stews, etc – always grey and gross.

  • Alida @My Little Italian Kitchen

    I have never tried this. It definitely looks easy and delicious. Thank you I will try this for sure.

  • Dawn

    Love this idea! I always make my sweet potato casserole in one of my Crock Pots, so why I never thought to make the mashed taters that way, I cannot say. Thank you!

  • Mike

    Um…the slow cooker has several priorities higher than mashed potatoes in my kitchen on Thanksgiving. (Just how many crock pots do you have? And how many do you recommend?)

  • Brooklyn Murtaugh

    I would never have thought to cook mashed potatoes in a slow cooker, but it’s kind of genius!

  • Marta @ What should I eat for breakfast today

    Mashed potatoes is sth I love. It’s so Polish and each dinner should include them hahaah.

  • Ellen

    I make the mashed potatoes my usual way (with a ricer) but always use the slow cooker to keep them warm for large dinners like Thanksgiving. Works great!