Say goodbye to boiling and hello to effortless mashed potatoes with this slow cooker crockpot recipe! If you're looking for a stress-free way to make creamy, fluffy mashed potatoes, this method is a game-changer. Perfect for busy weeknights or holiday gatherings, these no-boil mashed potatoes are cooked to perfection right in your crockpot—no extra pots, pans, or stovetop time needed. Let the slow cooker do the work while you focus on the rest of your meal!
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Table of Contents
Brandi's Key Ingredients
- Potatoes
- Broth
- Butter
- Sour Cream or Plain Greek Yogurt
- Buttermilk
- Onion Powder, Garlic Powder, Salt
What Type of Potatoes to Use
Yukon Gold or Russet potatoes are the best choices for mashed potatoes. Yukon Gold potatoes have a naturally buttery flavor and smooth texture, making them perfect for creamy mashed potatoes. Russet potatoes are starchy and yield fluffy mashed potatoes. You can also use a combination of both for the perfect blend of creaminess and fluffiness!
Red potatoes have a waxy texture, which results in a slightly denser and creamier mash compared to starchy varieties like Russets. They hold their shape well, so the mashed potatoes will be a bit chunkier, making them great if you prefer a more rustic texture.
How to Season the Potatoes
Potatoes are bland on their own. Spices and salt are a must. I love to use garlic powder, onion powder, salt, and pepper.
Other spices I love to add from time to time are smoked paprika, Cajun Seasoning, or Creole seasoning for extra flavor and a twist.
Do You Leave the Skin on the Potatoes
If you're using red potatoes or Yukon Gold potatoes, their thin skins can be left on for added texture, color, and nutrients, giving the mashed potatoes a more rustic look and feel.
However, if you're aiming for a smoother, creamier texture, or if you're using Russet potatoes with thicker skins, it's often better to peel them before cooking. Ultimately, it's a personal choice based on the texture and appearance you prefer!
The skin has lots of nutrients, so it’s beneficial.
How to Make No Boil Slow Cooker Crockpot Mashed Potatoes
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Add diced potatoes and broth to the slow cooker.
- Slow cook until the potatoes are soft and tender.
- Open the slow cooker. Do not drain the broth the potatoes were cooked in. Mash the potatoes with a potato masher.
- Add buttermilk (or cream or milk), sour cream or Greek yogurt, and spices. Stir until combined.
Cook Time/How Long to Cook
Cook on High for 3-4 hours or Low for 6-7 hours. Cook until the potatoes are soft and tender. It takes 3 hours for me.
Do Not Overwork the Potatoes
Once the potatoes are cooked it's time for mashing. Be careful not to over work the potatoes and mash them more than necessary. This will cause them to become gluey and gummy. Potatoes contain starch, and when they're mashed or mixed too vigorously the starch granules break down too much, releasing excess starch.
This creates a sticky, undesirable texture instead of the light and fluffy mashed potatoes you're aiming for. To avoid overworking them, use a gentle hand when mashing, and use a potato masher to achieve the perfect consistency.
How to Prevent Soupy Potatoes
After cooking the potatoes in the Crockpot, make sure to thoroughly drain any excess water or broth. Let the potatoes sit in the colander for a few minutes to ensure all liquid is removed. Cook the potatoes until just fork-tender. Overcooking them can cause them to absorb too much water, leading to a mushy or soupy texture. Mash the potatoes while they’re still hot. Cold or cooled potatoes can release more water when mashed, leading to a runnier consistency.
What Type of Milk or Cream to Use
My favorite ingredient is buttermilk. Buttermilk has lactic acid that will result in creamy and fluffy mashed potatoes. It's a game-changing ingredient. My second favorite is heavy whipping cream. Either of these can be substituted with half and half or milk.
Half and half and milk aren't as thick and rich as buttermilk or cream, so the use of it will alter the texture of the potatoes.
Ideas for Add-ins and Substitutions
- Grated Parmesan cheese
- Cream Cheese
- Cheddar or gouda cheese
- Green Onions
- Roasted Garlic
- Herbs (fresh parsley, thyme, chives, or rosemary)
- Caramelized onions
- Bacon
- Horseradish
- Dijon Mustard
- Truffle oil
- Mashed roasted vegetables (carrots, parsnips)
- Sautéed mushrooms
- Paprika
- Breadcrumbs
- Chili Flakes or Hot Sauce
How to Keep the Potatoes Warm in the Crockpot
If you plan to serve these immediately or the same day, leave them in the Crockpot on the Keep Warm Setting. If you are reheating them from cold, add them to the slow cooker on High until warm. Then switch it to the Keep Warm setting until you plan to serve.
Can You Make Them Ahead?
If you are preparing mashed potatoes for the holiday or any big event you may be overwhelmed. Determining what can be made in advance is a game changer. You can make this dish a couple of days in advance and it will also free up your oven and stove with the use of the slow cooker.
Once mashed, allow the potatoes to cool slightly and transfer them to an airtight container. Store the mashed potatoes in the refrigerator for up to 2-3 days before serving.
How to Store/How Long Will They Last in the Fridge
Store the potatoes in the fridge tightly covered and sealed. For best results, serve within 2 days, but they will last in the fridge for 3-4 days.
How to Reheat
On the day you plan to serve, return the mashed potatoes to the crockpot and set it on low for 2-3 hours, stirring occasionally until heated through. Add a bit of milk or butter to refresh the texture if needed.
Freezer Tips
You can freeze these tightly sealed and they are best when used within a month. After that, they will start to get freezer burned and form ice crystals. Defrost overnight in the fridge.
Gravy Recipes
Turkey Gravy From Drippings
Yellow Gravy Without Drippings
More Slow Cooker Crockpot Recipes
Slow Cooker Crockpot Candied Sweet Potatoes
Slow Cooker Crockpot Collard Greens
Slow Cooker Crockpot Bone In Turkey Breast
Slow Cooker Crockpot Oxtail
Slow Cooker Crockpot Neck Bones
Slow Cooker Crockpot Black Eyed Peas
Slow Cooker Crockpot Cheeseburger Soup
Slow Cooker Chili Mac
Slow Cooker Crockpot Chicken Fajitas
Slow Cooker Crockpot Gumbo
Slow Cooker Crockpot Cheesy Potatoes
Pair this with my KFC Famous Bowls recipe and Slow Cooker Crockpot Beef Roast.
No Boil Slow Cooker Crockpot Mashed Potatoes
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Equipment
Ingredients
- 3 pounds potatoes Peeled or leave the skin on if you wish. I used russet potatoes. See notes.
- ½ cup broth Chicken or vegetable.
- 2 tablespoons butter
- ½ cup plain Greek yogurt or sour cream
- ½ cup buttermilk See notes for substitution.
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- salt and pepper to taste
Instructions
- Add the diced potatoes and broth to the slow cooker.
- Cook on High for 3-4 hours or Low for 6-7 hours. Cook until the potatoes are soft and tender. It takes 3 hours for me.
- Open the slow cooker. Do not drain the broth the potatoes were cooked in. Mash the potatoes with a potato masher.
- Add the buttermilk (or cream or milk), sour cream or Greek yogurt, and spices. Stir until combined.
- Taste repeatedly and add additional salt and spices as needed.
- If making ahead, when reheating, you may have to add additional butter and/or milk to bring the potatoes back to life.
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Monica O says
So good and so easy! And not having to worry about boiling over, etc was the best. These were so fluffy, buttery, and amazing! Highly recommend and will be using Brandi's method moving forward 🤗
staysnatched says
That’s what I love about them!
Adairea says
Amazing! I needed a good mashed potato recipe for my Easter meal and came right to the site. Easy to make while preparing other foods, and they were so bomb. Definitely using this method going forward!
staysnatched says
Glad to hear it!
Heather says
3 hours and they are perfect. I only finished them with 1/2 cream, 2 Tb butter, salt and pepper. I think they’re better than boiled! Thank you!
staysnatched says
Yay! So glad you think so.
Heather says
@staysnatched, do you think I can do 5 pounds this way? I'm planning for thanksgiving. Otherwise, I'll just use two of my slow cookers.