Slow Cooker Creamy Mashed Potatoes
They're just like my classic recipe, but totally hands off!
By Ree Drummond
Jump to recipe
Yields:
10 - 12
Prep Time:
20 mins
Total Time:
4 hrs 30 mins
When it comes to comfort food, nothing—and I mean nothing—beats a big bowl of creamy mashed potatoes. And these slow cooker mashed potatoes just might be my favorite way to make them, especially during the holidays or whenever I’ve got a full house. They’re rich, buttery, and unbelievably smooth, but the real beauty is that the slow cooker does most of the work for you.
With russet or Yukon gold potatoes, plenty of butter, cream cheese, and half-and-half, this recipe delivers that fluffy texture everyone loves in my classic creamy mashed potatoes. The potatoes cook low and slow right in the slow cooker, soaking up seasoned salt and cream as they become perfectly tender. Once they’re falling apart, you simply mash them right in the pot and stir in even more butter (because why not?), cream cheese, black pepper, and a splash more half-and-half until they’re just the way you like them.
These easy slow cooker mashed potatoes free up precious stove space and stay warm for hours, making them perfect for Thanksgiving, Christmas, or any big family dinner. Top them with a pat of butter and watch them disappear—seconds are practically guaranteed.
Can you make mashed potatoes in a slow cooker?
Yes! Slow cooker mashed potatoes are an easy, hands-off way to make perfectly creamy potatoes. The potatoes cook directly in the slow cooker with half-and-half, butter, and seasoned salt until tender, then they’re mashed with cream cheese and more butter for a smooth, fluffy finish.
What are the best potatoes for slow cooker mashed potatoes?
Russet potatoes and Yukon gold potatoes both work really well here. Russets create light and fluffy mashed potatoes, while Yukon golds give a slightly creamier, richer texture. You can even use a combination of both!
Can you make slow cooker mashed potatoes ahead of time?
These mashed potatoes can be made up to 2 days ahead and refrigerated once cooled. Leftovers can be stored in the fridge for up to 4 days.
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Ingredients
- 5 lb. russet or Yukon gold potatoes, peeled and cut into 1-inch pieces
- 2 tsp. seasoned salt, plus more to taste
- 2 cups half-and-half, plus more as needed
- 3/4 cup (1 1/2 sticks) salted butter, cubed and at room temperature, plus more for topping
- 1 (8-ounce) block cream cheese, cubed and at room temperature
- 1 tsp. black pepper
Directions
- Step 1Place the potatoes in a 6-quart slow cooker. Season with 1 teaspoon seasoned salt. Pour 1¾ cups of the half-and half over the potatoes. Dot with 4 tablespoons of the cubed butter. Cover and cook, giving the potatoes a stir after about 3 hours if you’re around, until the potatoes are very tender and falling apart, 4 to 5 hours on the high setting or 6 to 8 hours on the low setting.
- Step 2When the potatoes are very tender, turn the slow cooker to the warm setting. Use a potato masher to break up the potatoes. Add the cream cheese, pepper, and the remaining 8 tablespoons butter, ¼ cup half-and-half, and 1 teaspoon seasoned salt. Stir until the cream cheese is melted and everything is combined. Taste and add more salt if necessary. Add more half-and-half, 1 tablespoon at a time, until the desired mashed potato consistency is achieved. Top with butter before serving.
Tip: Reheat leftovers gently in the slow cooker on the low or warm setting, stirring occasionally and adding additional half-and-half as needed to loosen the texture.
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