Crock Pot Mashed Potatoes

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When I prepare a big meal, I try to use my slow cooker as much as possible to free up the upper space of the oven and stove. I often make corn with slow cooker cream, slow cooker glazed carrots, and this ultra creamy clay pot mashed potato.

Mashed potatoes are a must for any special occasion. These clay pot mashed potatoes are my all-time favorites as they require minimal preparation work but they always come out perfectly. You will make everyone ask you for the recipe!

How to make mashed potatoes with a clay pot?

For a smooth, creamy mashed potato over low heat, start with peeled and diced Russet potatoes. Place the potatoes in a pot with chicken stock. The potatoes and the broth are cooked together for a few hours until the potatoes absorb a little broth and soften. Drain the remaining broth and add butter, cream cheese, cream and seasonings. Smash everything until the potatoes are smooth and creamy. Give the potatoes a pinch of chopped parsley and serve and enjoy.

Tips for Slow Cooker Mashed Potatoes

  • Cut the potatoes into pieces of similar size. This helps ensure that all the potatoes finish cooking at the same time.
  • You can use a potato masher, a hand mixer, or a richer paddle to make potatoes. Don't use a food processor, it will make the potatoes gummy.
  • Mashed potatoes can be made up to 3 days before you plan to serve them. Reheat the potatoes on the stove or in the oven.
  • You can freeze mashed potatoes for up to 2 months in an airtight container.

Crock Pot variations of mashed potatoes

These potatoes are great as they are, but you can add other flavors to customize to your liking.

  • Garlic Potatoes: Feel free to add minced fresh garlic or whole roasted garlic cloves to the potatoes as they cook in the slow cooker.
  • Sour Cream: Use sour cream instead of cream cheese for a different flavor profile.
  • Mix-Ins: Add other flavorings like chives, grated cheese, or diced cooked bacon. You can mix them with the mashed potatoes or sprinkle them on top.

What is the best potato to puree?

The best mashed potatoes are starchy potatoes like Russet and Yukon Gold potatoes. I personally like to use Russet potatoes for that classic mashed potato flavor. However, you can get good results with Yukon Gold potatoes or even a mix of Russet potatoes and Yukon Gold potatoes. Avoid red potatoes and fry, which are more waxed and are not pureed.

How is mashed potatoes stored?

I store any leftover mashed potatoes in an airtight container in the refrigerator or freezer. Sometimes when I prepare these potatoes in advance, I put them in a covered saucepan. I just put the saucepan in the oven to heat the potatoes just before we're ready to eat.

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This recipe makes it easy to have a tasty and creamy mashed potato. Give it a try, you'll be amazed at how good mashed potatoes can taste with so little effort.

More side dishes recipes that you will love

  • Baked Beans
  • Cheesy Separate Bread
  • Broccoli Mac and Cheese
  • Fried corn
  • Zucchini stuffed boats

Crock Pot Mashed Potatoes

These clay mashed potatoes are diced Russet potatoes that are simmered in the slow cooker, then mashed with butter and cream cheese for a decadent and delicious garnish. Mashing potatoes in the slow cooker is so easy, you'll never use the stovetop again!

Preparation time: 20 minutes Cook time: 4 hours Total time: 4 hours 20 minutes

Servings: 10 Calories: 323kcal


  • 5 pounds russet potatoes, peeled and cut into 1-inch pieces
  • 3 cups chicken broth
  • 1/2 cup butter, sliced
  • 8 ounces cream cheese, softened and diced
  • 1 1/2 teaspoons of salt
  • 1/2 teaspoon of pepper
  • 1/2 cup thick cream
  • 2 tablespoons of chopped parsley


  • Place the potatoes and the chicken stock in a clay pot.
  • Cover the slow cooker and cook on high for 4 hours or low for 6-8 hours, until the potatoes are tender.
  • Drain the broth from the clay pot.
  • Add the butter, cream cheese, salt, pepper and heavy cream to the slow cooker. Use a potato masher to puree until smooth and creamy.
  • Sprinkle with parsley, then serve.


Calories :: 323kcal | Carbohydrates: 43 g | Protein: 7g | Fat: 18g | Saturated Fat: 13g | Cholesterol: 66mg | Sodium: 777mg | Potassium: 1042mg | Fiber: 3g | Sugar: 2g | Vitamin A: 763 IU | Vitamin C: 18mg | Calcium: 66mg | Iron: 2mg

Crock Potatoes Pot

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