This easy creamy no boil Crockpot Mashed Potatoes recipe frees up oven space without sacrificing flavor. They are so delicious!
If you like this recipe, check out my mom’s Party Potatoes recipe next!
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I’ve been wanting to create a good Crockpot mashed potatoes recipe for years! And I finally have. All you need is five pounds of potatoes, one can of chicken broth, some butter and one cup of half and half. No liquid to drain. Just mash them right in the slow cooker when ready to serve. The flavor and texture of these mashed potatoes is just right. They are a creamy, decadent perfect side dish. And these mashed potatoes are mostly hands-off. Which is especially helpful when preparing a big Thanksgiving day meal or Christmas dinner.
More potato recipes
Ingredients for slow cooker mashed potatoes
- Potatoes – I’ve tested this recipe with russet potatoes. I’m not sure if yukon golds would be a good choice. They have a waxy texture that might not work with this method of cooking. You don’t drain the liquid. Mashing the russets in the cooking liquid (because of their starchy content) yields fluffy mashed potatoes. Which is what I was hoping for.
- Chicken Broth – Just one can is plenty of liquid for a 5 pound bag of potatoes. The chicken broth helps to enhance the rich, buttery flavor of these mashed potatoes.
- Butter – I used just one stick of melted butter to slow cook the potatoes. I dotted the top with a few pats of butter, but found two whole sticks of butter was overdoing it.
- Half and Half – Just one cup gives the potatoes a creamy, velvety texture. FYI, half and half contains half the calories as heavy cream.
- Salt – Two teaspoons of salt give these potatoes the perfect amount of flavor.
Instructions for fluffy potatoes
Wash and peel the potatoes. Cut them into bite sized pieces. Melt a stick of butter in a glass measuring cup. Add the can of chicken broth and salt. Gently pour the liquid over the potatoes. Stir to combine. Slow cook on high power for 3-4 hours or on low power for 7-8 hours. Potatoes are finished cooking when they are easily pierced with a fork.
Pour in one cup of half and half. It will look like too much liquid, but trust the process! Use a potato masher to mash the potatoes right in the slow cooker insert. Once they are smooth, cover and keep on the warm setting in the Crock-Pot until ready to serve. Dot the top with extra pats of butter if desired.
For complete instructions, keep scrolling to the bottom of this post. For my free, printable recipe card.
Serving suggestions
I’m so excited to make these for the first time this Thanksgiving. Here’s some of the recipes I’ll be serving with them –
Storage directions
Store any leftover mashed potatoes in an airtight container. They will stay fresh in the refrigerator for 3-4 days. Or in the freezer for up to one month.
Kitchen tools
- Use a 6-quart Crock-Pot for this recipe
- Pyrex measuring cup set for microwaving and measuring
- The set of magnetic measuring spoons I use all the time
Crock Pot Mashed Potatoes
Equipment
- 1 6-quart Slow Cooker (Crock-Pot)
Ingredients
- 5 lbs russet potatoes
- 14.5 oz chicken broth
- 12 tbsp butter
- 1 cup half and half
- 2 tsp salt
Instructions
- Wash and peel the potatoes. Cut them into bite-sized pieces.
- Add the potatoes to a 6-quart slow cooker insert.
- Melt one stick of butter in a large, glass measuring cup. Add the chicken broth and salt to the melted butter.
- Pour the liquid over the potatoes and mix to combine.
- Cover the slow cooker and cook on high power for 3-4 hours, or on low power for 7-8 hours.
- Potatoes are done when they are pierced easily with a fork.
- Pour in one cup of half and half. Use a potato mashed to mash the potatoes until smooth. Trust the process! When you add the half and half it will look like too much liquid. But as you mash the potatoes, it will absorb.
- Dot the top of the finished mashed potatoes with more butter, if desired.
- Keep the potatoes warm in the slow cooker until ready to serve.
Nutrition
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