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Perfect Crockpot Mashed Potatoes for a Crowd

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These creamy, slow-cooked mashed potatoes are completely hands-off, stay warm for hours, and are perfect for feeding a crowd. No boiling, no draining, just set it and forget it for the most flavorful mashed potatoes you’ll ever make.

Ingredients

Scale
  • 5 pounds Yukon Gold potatoes (about 8–10 medium)
  • 1 cup whole milk
  • 1 cup low-sodium chicken or vegetable broth
  • 4 tablespoons unsalted butter, cubed
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 2–3 cloves garlic, smashed
  • 4 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 2–3 tablespoons additional butter (optional)
  • Fresh chives or parsley for garnish (optional)

Instructions

  1. Peel and cut the potatoes into 1 to 1.5-inch chunks. Rinse in cold water to remove excess starch and drain well.
  2. Place potato chunks in a 6-7 quart slow cooker. Add smashed garlic cloves, salt, and pepper. Pour in milk and broth. Dot with 4 tablespoons cubed butter. Do not stir.
  3. Cook on low for 6-7 hours or on high for 3-4 hours, until potatoes are fork-tender.
  4. Carefully pour off most of the cooking liquid into a measuring cup, leaving about 1/4 cup in the pot.
  5. Add softened cream cheese and sour cream to the potatoes.
  6. Mash with a potato masher for a rustic texture or use a hand mixer on low for smoother potatoes. Do not overmix.
  7. Taste and adjust seasoning with salt and pepper. Stir in additional 2-3 tablespoons butter until melted and glossy. If too thick, stir in some reserved cooking liquid.
  8. Switch crockpot to ‘warm’ setting to keep potatoes warm for up to 2 hours. Garnish with fresh chives or parsley before serving.

Notes

For best results, use Yukon Gold potatoes. Do not overfill the crockpot; if doubling the recipe, use two crockpots. Resist lifting the lid during cooking. Warm dairy ingredients before adding to prevent graininess. Potatoes can be made a day ahead and reheated in the crockpot on low for about 2 hours, adding a splash of milk or broth. Leftovers keep in the refrigerator for up to 5 days or can be frozen for up to 3 months.

Nutrition

Keywords: crockpot mashed potatoes, slow cooker mashed potatoes, mashed potatoes for a crowd, creamy mashed potatoes, easy mashed potatoes, potluck mashed potatoes, Thanksgiving mashed potatoes

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