Slow Cooker Mashed Potatoes Recipe

Easy, creamy Slow Cooker Mashed Potatoes made with garlic-herb butter. A comforting, make-ahead side dish that’s perfect for Thanksgiving, Christmas, or cozy family dinners.

Prep Time10

Cook Time4

Total Time4 10

Servings: servings

Calories: 169kcal

Author: Stephanie Wilson

Ingredients

5 pounds potatoes like red, yellow, or white (russets)
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3/4 cup water or broth
1/2 cup butter plus 2 tablespoons, divided
1 sprig fresh rosemary
3-4 sprigs fresh thyme
2 garlic cloves smashed
1/4 cup milk or cream to taste
1/4 cup sour cream
2 tablespoons fresh chives snipped

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Instructions

Cook the Potatoes

Peel and chop the potatoes into 1-inch pieces. In the bottom of a 4-quart slow cooker, add the potatoes, 2 tablespoons of cubed butter, 1/2 teaspoon salt, onion powder, and garlic powder. Add 3/4 cup of water (or broth), cover, and cook on HIGH until the potatoes are fork tender, about 3-4 hours or on LOW for 6-7 hours. Stir several times during cooking.

Herb Infused Butter

Melt 1/2 cup butter in a small saucepan over low heat. Add the smashed garlic cloves, and sprigs of rosemary and thyme. Let the herbs steep in the melted butter for a few minutes while the potatoes finish cooking. Remove garlic cloves and the herb sprigs. Set aside.

Mash the Potatoes:

Using a potato masher, smash the potatoes until they are smooth. Add the milk and sour cream to the potatoes; add more as necessary. Mix in the herb-infused butter and season to taste with salt and pepper. Garnish with chives.

Notes

Instant Pot: If you want to save yourself time and cook the potatoes in the Instant pot, simply place the chopped potatoes in the Instant Pot (affiliate link), cover with water (about 4 cups), and cook on the steam setting for 12 minutes. Drain and continue with the recipe.
Potatoes: Russet or Yukon Gold potatoes work best for creamy, fluffy mashed potatoes. Russets create a lighter texture, while Yukon Golds give a naturally buttery flavor.
Water: Add just enough water to cover the bottom of the slow cooker (about 1 cup). Too much can make the potatoes watery.
Butter: For the richest flavor, use real butter — salted or unsalted both work. Stir some in while mashing, then drizzle the rest over the top before serving.
Milk or Cream: Start with 1 cup, adding more as needed for a smooth, creamy texture. Warm the milk slightly before adding if you prefer an extra silky mash.
Garlic and Herbs: Fresh rosemary, thyme, or a couple of garlic cloves add savory depth as the potatoes cook. Remove the herbs before mashing for a clean flavor.
Keep Warm Tip: Once mashed, switch the slow cooker to Warm, add a few pats of butter on top, cover, and stir occasionally to keep the potatoes fluffy until ready to serve.
Make Ahead: Prepare and mash the potatoes up to 2 days in advance. Reheat in the slow cooker or oven with a splash of milk to refresh the texture.
Freezing: Mashed potatoes freeze surprisingly well! Cool completely, portion into airtight containers, and freeze for up to 1 month. Reheat gently with a little extra butter or cream.

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