Crockpot Mashed Potatoes

4 from 3 votes

The easiest way to make mashed potatoes for a crowd. They're smooth, creamy, and you can keep them warm in the crockpot until dinner’s ready.

Prep Time15

Cook Time5

Total Time5 15

Course: Side Dish

Cuisine: American

Keyword: crockpot mashed potatoes, crockpot mashed potatoes recipe, easy mashed potatoes, holiday sides, how to cook potatoes in the crockpot, how to cook potatoes in the slow cooker, Mashed Potatoes, no boil mashed potatoes, slow cooker mashed potatoes, slow cooker mashed potatoes recipe, slowcooker mashed potatoes, thanksgiving side dish

Servings: people

Author: Alyssa Rivers

Ingredients

5 pounds peeled and diced Russet or Yukon Gold potatoes ½-1-inch dice
1 cup water
1 cup warm half and half
½ cup melted unsalted butter
1 ½ teaspoon salt
½ teaspoon ground black pepper

Instructions

Add 5 pounds peeled and diced Russet or Yukon Gold potatoes and 1 cup water to a 5-quart crockpot. Cover and cook for 4-5 hours on LOW, until the potatoes are very soft.
Add 1 cup warm half and half, ½ cup melted unsalted butter, 1 ½ teaspoon salt, and ½ teaspoon ground black pepper to the soft potatoes, then use a hand masher, hand mixer, or potato ricer to mash the potatoes to your desired consistency. Season with additional salt and pepper to taste. Switch the crockpot to the WARM setting before covering and keeping warm for up to 2 hours.

Video

Notes

Keeping Warm:

Keep mashed potatoes warm in the crockpot for up to 2 hours.
Add extra half & half, ¼ cup at a time, if they thicken as they sit.

Storing:

Cool completely, then store in an airtight container in the fridge for up to 5 days.

Make Ahead:

Peel and chop potatoes up to 24 hours in advance.
Place in a large bowl, cover with cold water (at least 1 inch above potatoes), and cover with plastic wrap.
Refrigerate until ready to cook.
Drain well and pat dry with a clean kitchen towel before adding to the crockpot.

Nutrition

QR code

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