There’s something undeniably comforting about a bowl of mashed potatoes—the kind that melts in your mouth with a buttery, velvety smoothness. But what if I told you the secret to achieving that restaurant-quality texture isn’t elbow grease or endless stirring, but your trusty crockpot?
Inspired by the slow-simmered pommes purée of French cuisine and the rich, cream-laden mashed potatoes found across the American South, this method gives you all the indulgence with none of the stress.
The beauty of crockpot mashed potatoes lies in the gentle heat. Just like Italian risotto benefits from slow, steady absorption, letting your potatoes bathe in warm cream and butter for hours allows the starches to break down into something lusciously smooth.
Pair it with a hearty Crockpot Tortellini Soup for a cozy, carb-lover dream, or serve it alongside a rich, smoky Ham Soup for the ultimate comfort food experience. It’s the closest you’ll get to Michelin-starred mashed potatoes—with minimal effort.
What’s So Great About This Dish?
- Hands-Free Perfection – No boiling, draining, or babysitting a pot. The crockpot does the work, and you get silky, dreamy potatoes every time.
- Next-Level Texture – Slow cooking means the potatoes absorb every bit of flavor, resulting in ultra-creamy, never-gluey mashed potatoes.
- Global Meets Southern Comfort – Inspired by the French technique for pommes purée but made easy with a crockpot, this dish balances refinement with down-home comfort.
- Crowd-Pleasing & Foolproof – Whether it’s a holiday feast or a casual weeknight dinner, this recipe is nearly impossible to mess up—perfect for beginners and pros alike.
- Make-Ahead Friendly – Need to free up stove space? You can keep these mashed potatoes warm for hours without sacrificing texture.
Slow Cooker Mashed Potatoes Recipe
Equipment
- Slow cooker
- Measuring cups
- Cutting board
- Knife
- Potato Masher (or Ricer, or Hand Mixer)
Ingredients
- 2 tsp kosher salt
- 1¾ cups heavy cream
- 5 lbs russet potatoes peeled and cut into 1/2-inch cubes
- ¼ cup water
- Chopped chives to garnish, optional
- 1½ unsalted butter cut into 1/2-inch cubes
Instructions
- To begin, place the potatoes in the slow cooker and cover with water.
- Cook on high for 3 1/2 hours until the potatoes are tender.
- After cooking, drain any excess water.
- Mash the potatoes with a potato masher for a chunkier texture, or use a ricer or hand mixer for a smoother consistency.
- Add salt, pepper, and any other seasonings to taste.
- For extra creaminess, stir in butter and cream.
- Dot the top with more butter and sprinkle with salt.
- Serve immediately for the best texture, but you can keep the potatoes on the “warm” setting for up to two hours.
- If reheating later, you may need to add extra butter and cream, and then whip the potatoes for a smooth finish.
Notes
- For smoother potatoes, use a ricer or hand mixer.
- If holding on “warm,” be aware the color may darken over time.
- Reheat mashed potatoes with a little added butter and cream for the best consistency.
| Nutrition | Value |
| Calories | 484kcal |
| Carbohydrates | 50g |
| Fibre | 5g |
| Fat | 29g |
| Protein | 7g |
| Cholesterol | 84g |
