Crockpot Mashed Potatoes
When the largest potato piece gives way easily to a fork, the slow cooker has done its job. That simple check matters more than guessing from the clock, especially when…
Tip: save now, cook later.When the largest potato piece gives way easily to a fork, the slow cooker has done its job. That simple check matters more than guessing from the clock, especially when the pieces aren’t all exactly alike. I make Crockpot Mashed Potatoes when I want a hands-off side that doesn’t need a pot of boiling water or a draining step.
The potatoes cook with chicken broth in the slow cooker, then the butter and cream go right in with them. I like that the whole batch stays in one pot from start to finish. Yukon Golds bring a naturally creamy texture, and you can mash them smooth or leave a little texture, depending on what you’re in the mood for. Either way, the finished potatoes are rich, savory, and easy to bring straight to the table.
Kitchen Note
I stop mashing as soon as the potatoes reach the texture I want. A few visible soft pieces make a lovely slightly chunky mash, and pressing past that point can turn the potatoes gluey.
Save these Crockpot Mashed Potatoes for a hands-off side with creamy Yukon Golds and a mash you can leave smooth or a little chunky.
Why One-Inch Potato Pieces Keep the Batch Even
Slow cookers are forgiving, but they can’t make a tiny piece and a large piece soften at the same pace. Cutting the peeled potatoes into one-inch pieces gives them a more even start. If the pieces vary widely, the smaller ones can become very soft while the largest still resist a fork, which makes the final mash harder to get consistent.
Take a moment to cut the potatoes into similar-sized chunks before they go into the cooker. You don’t need ruler-perfect cubes; just avoid leaving a few oversized pieces among much smaller ones. This is especially useful when the potatoes are different shapes, since a long potato can produce a mix of small ends and bulky centers. Even pieces make it easier to judge doneness and give the whole batch a more uniform texture.
What Yukon Golds, Broth, and Cream Bring to the Mash
- Yukon Gold potatoes — Their naturally creamy, buttery character suits a mash that’s rich without being fluffy and dry. Choose firm potatoes without soft spots; peeling and cutting them into even pieces helps them cook at the same pace. Russets work in a pinch, but they make a starchier, fluffier mash.
- Low-sodium chicken broth — It gives the potatoes savory depth as they cook, without making the finished dish taste as though it’s been seasoned only with salt. A low-sodium version leaves more room to control the final seasoning. For a vegetarian version, use low-sodium vegetable broth instead; the result will have a lighter, less chicken-forward flavor.
- Unsalted butter — Butter adds richness and a familiar buttery aroma. Unsalted butter lets the kosher salt stay in control; salted butter also works, but its salt level varies, so taste before adding any extra salt.
- Heavy cream — Cream gives the mash its smooth, lush finish. Whole milk can replace it in the same amount for a lighter result, though the potatoes won’t be quite as rich and may feel less velvety.
- Black pepper — It adds gentle warmth that balances the cream and butter. Freshly ground pepper has a more pronounced aroma, but ordinary ground black pepper works well here too.
From Slow-Cooked Potatoes to a Creamy Mash
Load the Slow Cooker
Put the peeled, one-inch potato pieces in a 6-quart slow cooker. Add the low-sodium chicken broth and kosher salt. Cover the cooker before turning it on so the potatoes cook in the enclosed heat.
Cook Until a Fork Slides Through
Cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours. Start checking the largest potato piece when you’re nearing the end of the time range. It should be fork-tender, with no firm center resisting the fork; if it’s still firm, the potatoes need more cooking before you mash.
Add the Dairy and Mash
Once the potatoes are fork-tender, add the butter pieces, heavy cream, and black pepper to the slow cooker. Mash the potatoes right in the cooker until they’re smooth or slightly chunky, whichever texture you prefer. If you’re aiming for a smooth finish, press out the remaining lumps without beating the mixture aggressively.
Easy Swaps for a Different Table
Make the Potatoes Vegetarian
Replace the low-sodium chicken broth with low-sodium vegetable broth. The potatoes will still cook in the same way, with a gentler savory flavor and no chicken broth.
Make a Dairy-Free Batch
Use dairy-free plant-based butter in place of the unsalted butter and unsweetened, unflavored oat creamer in place of the heavy cream, using the same amounts. The mash stays creamy, with a mild oat note instead of the richness of dairy cream.
Use Whole Milk for a Lighter Finish
Swap the heavy cream for the same amount of whole milk. The potatoes will be less rich and a little less velvety, but the milk still loosens the mash as you work it.
Storage and Reheating
- Refrigerator: Store in an airtight container for 3 to 4 days. The potatoes will firm up as they chill.
- Freezer: Freeze portions in airtight containers for up to 1 month for the best texture. Thaw in the refrigerator before reheating; the potatoes may need a good stir to become creamy again.
- Reheating: Warm gently in a saucepan over low heat or in the microwave, stirring as they heat. Stir in a splash of heavy cream if they seem stiff, and heat to 165°F. Avoid high heat, which can make the edges dry before the middle is hot.
Questions That Come Up With Crockpot Mashed Potatoes
Crockpot Mashed Potatoes
Ingredients
Equipment
Method
- Place the potatoes in a 6-quart slow cooker.
- Add the chicken broth and salt.
- Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the potatoes are fork-tender.
- Add the butter, heavy cream, and black pepper to the slow cooker.
- Mash until smooth or slightly chunky.