Mouthwatering Crockpot Mashed Potatoes

Thanksgiving and Christmas dinners used to stress me out. I’d be running around the kitchen trying to time everything perfectly, and my mashed potatoes always ended up lumpy or cold by the time we sat down to eat. Then I discovered I could make them in my crockpot and free up both my stovetop and my sanity.

Crockpot mashed potatoes are a total game-changer for holiday cooking. You can make them hours ahead, and they’ll stay warm and creamy until you’re ready to serve. Plus, you get back a burner for gravy or green beans or whatever else needs last-minute attention. I usually get these going in the afternoon while I’m prepping other dishes.

The best part? They come out smooth and buttery every single time. No more standing over a hot pot of boiling water or racing to mash potatoes before they get cold. Just set it and forget it until dinner’s ready.

What Kind of Potatoes Should I Use?

Both Yukon gold and russet potatoes work great for crockpot mashed potatoes, but they’ll give you slightly different results. Yukon golds are naturally buttery and creamy, so they make for a smoother, richer mash with less effort. Russets are starchier and fluffier, which some people prefer for that classic mashed potato texture. You can even mix the two types if you want the best of both worlds. Whichever you choose, just make sure to peel them evenly and cut them into similar-sized chunks so they cook at the same rate in the slow cooker.

Options for Substitutions

This recipe is pretty forgiving, so here are some swaps you can make based on what you have:

• Yukon gold potatoes: Russet potatoes work great too – they’ll give you fluffier mashed potatoes, while Yukon golds are a bit creamier. Red potatoes can also work, though they have a slightly different texture.
• Greek yogurt: If you don’t have Greek yogurt, sour cream is a perfect substitute in the same amount. Regular yogurt works too, but Greek yogurt or sour cream gives you that tangy flavor and thick consistency.
• Cream cheese: You can use full-fat cream cheese instead of reduced-fat, or skip it entirely and add an extra 1/4 cup of Greek yogurt or sour cream for creaminess.
• Chicken broth: Vegetable broth works just as well, or you can use the water you boiled the potatoes in for extra potato flavor.
• Seasoned salt: Don’t have Lawry’s? Just use regular salt and add a pinch of garlic powder and onion powder to get that seasoned flavor.
• Milk: Any milk works here – whole milk, half and half, or even heavy cream will make them richer. For dairy-free, try unsweetened almond milk or oat milk.

Watch Out for These Mistakes While Cooking

The biggest mistake with crockpot mashed potatoes is adding all your liquid at once, which can make them watery and thin – start with just the chicken broth and cream cheese, then add the Greek yogurt and milk gradually until you reach your preferred consistency.

Overcooking is another common issue that leads to gluey, paste-like potatoes, so check them after 3-4 hours on low heat and mash them as soon as they’re fork-tender rather than letting them sit for too long.

To get the creamiest results, make sure your cream cheese is fully softened before adding it to the crockpot, and when mashing, use a potato masher or hand mixer on low speed – over-mixing or using a food processor will release too much starch and turn your potatoes gummy.

For extra insurance against bland potatoes, taste and adjust your seasoning at the end since the flavors can mellow during the long cooking time.

What to Serve With Mashed Potatoes?

Mashed potatoes are the perfect side dish for just about any protein you’re serving for dinner. They pair beautifully with roasted chicken, grilled steak, pork chops, or meatloaf – basically anything with a good gravy or sauce that can pool into those creamy potatoes. I love serving them alongside roasted vegetables like green beans, broccoli, or glazed carrots to round out the plate. For a cozy weeknight meal, try them with pot roast or slow-cooked beef tips, letting all those rich juices soak right in.

Storage Instructions

Store: These mashed potatoes keep really well in the fridge for up to 4 days in an airtight container. They’re actually one of those dishes that taste even better the next day once all the flavors have had time to meld together!

Freeze: You can freeze these for up to 2 months in a freezer-safe container. Just know that the texture might be slightly different when you thaw them out, but they’ll still be creamy and delicious. Let them thaw in the fridge overnight before reheating.

Reheat: Warm them up in the microwave with a splash of milk or broth, stirring every minute or so until heated through. You can also reheat them in the crockpot on low for about an hour, adding a bit of liquid if they seem dry. Stir occasionally to make sure they heat evenly.

Preparation Time	15-20 minutes
Cooking Time	180-240 minutes
Total Time	195-260 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2400
• Protein: 52-62 g
• Fat: 75-90 g
• Carbohydrates: 325-350 g

Ingredients

For the potatoes:

• 5 lb Yukon Gold potatoes (or russet, cut into 2-inch chunks for even cooking)

For the mash mixture:

• 1/2 cup unsalted butter, cubed, divided (I use Kerrygold for richness)
• 1 cup 2% Greek yogurt (avoid fat-free, adds creaminess without excess fat)
• 1 tbsp seasoned salt (I use Lawry’s)
• 1/4 cup milk (1% or higher, for adjusting consistency as needed)
• 4 oz light cream cheese, softened and cubed (room temperature for smooth blending)
• 1 tsp black pepper (freshly ground preferred)
• 3/4 cup low-sodium chicken broth

Step 1: Prepare Potatoes and Build the Crockpot Base

• 5 lb Yukon Gold potatoes, peeled and cut into 2-inch chunks
• 1/4 cup unsalted butter, cubed
• 3/4 cup low-sodium chicken broth

Peel the Yukon Gold potatoes and cut them into 2-inch chunks—this size ensures even cooking and prevents smaller pieces from turning mushy.

Place the cut potatoes directly into your crockpot.

Cube half of the butter and scatter it over the potatoes, then pour the chicken broth over everything.

The broth will gently steam the potatoes while the butter begins infusing them with flavor.

Step 2: Cook Potatoes Until Completely Tender

• potatoes and liquid from Step 1

Cover the crockpot and cook on HIGH for 3-4 hours until the potatoes are completely fork-tender.

You want them soft enough to mash easily but not falling apart.

Start checking around the 3-hour mark by piercing a piece with a fork—if it breaks apart with no resistance, they’re ready.

This long, gentle cooking develops a subtle sweetness in the potatoes.

Step 3: Add Richness with Butter, Cream Cheese, and Yogurt

• 1/4 cup unsalted butter, cubed
• 4 oz light cream cheese, softened and cubed
• 1 cup 2% Greek yogurt

Once the potatoes are tender, add the remaining cubed butter, softened cream cheese, and Greek yogurt directly to the hot potatoes.

The heat will soften the cream cheese and butter, making them easier to blend.

I prefer using room-temperature cream cheese because it blends more smoothly without creating lumps—cold cream cheese can sometimes resist mixing and leave streaks in your potatoes.

The Greek yogurt adds creaminess and tangy richness without making the dish heavy.

Step 4: Mash and Season to Perfection

• potato mixture from Step 3
• 1 tbsp seasoned salt
• 1 tsp black pepper, freshly ground

Using a potato masher, break down the potatoes into your desired consistency—I recommend leaving them slightly chunky rather than completely smooth for the best texture.

Mash thoroughly to incorporate the butter, cream cheese, and yogurt throughout.

Add the seasoned salt and freshly ground black pepper, stirring well to distribute the seasonings evenly.

Taste a spoonful and adjust the salt if needed—remember that seasoned salt already contains salt, so go easy when tasting and adding more.

Step 5: Adjust Consistency and Serve

• 1/4 cup milk, as needed

If your mashed potatoes seem too thick, gradually add the milk in small splashes (start with a tablespoon) while stirring gently until you reach your preferred consistency.

Since crockpots vary in how much liquid they retain, you may not need all the milk—it’s easier to add more than to remove excess.

Keep the potatoes on the crockpot’s WARM setting until ready to serve, which prevents them from cooling and allows flavors to meld.