Slow Cooker Mashed Potatoes Ultimate Way. This ain’t your Grandma’s Mashed Potatoes!
The mashed potatoes use a Slow Cooker. They are easy to whip up. And easier to serve.
No reason to wait until the end of the meal prep to finish up all the last minute details.
Use cream cheese, heavy whipping cream, peppercorns and other herbs of your choice.
Your guests will love the surprise flavor and texture of the mashed potatoes.
And don’t forget the gravy!!
Slow Cooker Mashed Potatoes Ultimate
Ingredients
- 2 pounds russet potatoes
- 3/4 Cup Water Cold
- 1/2 cup heavy whipping cream
- 4 ounces cream cheese cut into chunks
- 4 tablespoons (1/2 stick salted butter)
- 11/2 teaspoons coarse sea or kosher salt
- 11/2 teaspoons coarsely cracked black peppercorns
- 1/2 cup finely chopped fresh chives or herbs of choice
Instructions
Ultimate Mashed Potatoes:
- Peel the potatoes and give them a good rinse under running water. Cut them into quarters, place them in the slow cooker and cover them with the 3/4 cups cold water. Cook on low 5-6 hours.
- Just before you are ready to serve, prepare the sauce. In a small saucepan pour the cream and add the cream cheese, butter, salt and peppercorns. Simmer over medium heat, uncovered, whisking occasionally, until the cream bubbles, the cheese softens and becomes smooth and the butter melts, 5 to 8 minutes. Set aside.
- When ready to serve, use a potato masher and fluff them very thoroughly with a fork when completely mashed. Pour the pepper-speckled cream over the potatoes and sprinkle with the chives. Fold together with a spatula just until the liquid is incorporated. Don’t overmix it. Serve while hot.
Notes
- Add 1/2 cup finely chopped fresh basil leaves just before you fold the liquid into the potatoes.
- As you boil the potatoes, add 3 or 4 large garlic cloves and a small onion, coarsely chopped. Rice them all together for an earthy base.
- Toast 3 or 4 dried red chiles (such as chile de arbol; stems discarded and seeds left intact) and a tablespoon of coriander seeds in a tablespoon of oil in a small skillet over medium-high heat. Once the chiles blacken slightly and the coriander seeds are reddish brown, 2 to 3 minutes, transfer them, oil and all, to a mortar and pound the mix to blend. Fold this into the cream as it simmers instead of the peppercorns.
- Toast a jalapeño or two over an open flame, holding them with tongs and turning them around to blister the skin on all sides. Discard the stems and add the chiles to the potatoes as they boil. Do not discard the seeds from the jalapeños; mashed potatoes are an excellent medium for modulating the heat of the capsaicin in the chiles. Rice the potatoes and chiles together for a pleasant green color and some smoky heat.
Nutrition
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Conversion Information We get a lot of requests to help with conversions especially between various countries like Canada, the U.K. and Australia. These tables should help you make those conversions. For your convenience we have included a Conversion Chart.
Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.
I am Marilyn Lesniak. Writer, Photographer and Chief Bottle Washer behind the scenes at Marilyn's Treats. Follow me to my kitchen. 
I’m going to try your recipe for Thanksgiving dinner. The more side dishes I can do in the Crock Pot the better. Thanks for sharing on Sunday’s Best.
You are going to asked a few times what your secret ingredient is. Enjoy your suprise. Let me know how the mashed potatoes are recieved!
This is a great recipe for any day of the year, but especially for Thanksgiving. I think I will try it this week! Pinning!
Have a great week,
Kippi
Thank you Kippi for the pin! I hope you like these mashed potatoes!! Enjoy your week.
I love the cream cheese in this – Thanks for sharing at the What’s for Dinner party. Have a great weekend.
Thank you so much Helen for stopping by. Enjoy your weekend!
I wish I could have given this one a 5+. These certainly are not my grandmother’s mashed potatoes or even mine. Love the mix of herbs. Using the slow cooker frees up a stove eye when preparing a big meal. TFS.
Thank you again Clearissa. I love these mashed. They are so fluffy and flavorful. Thank you for your kindness and thoughts. I am sorry it is taking me so long to answer comments. (And sorry some of these may be generic as I am tiring easily do to meds.) Enjoy your week and thanks for stopping by!
Hi Marilyn, I too love making mashed potatoes in the crock pot during the holidays when I know that I don’t have much stove room.
Exactly Julie! And I dont have to worry about them getting cold while I do last minute tasks. Enjoy and have a wonderful week!
Perfect for Thanksgiving!!! Thanks for sharing at Reader Tip Tuesday.
We can’t wait to see what you have to share at this week’s party. xo
You are welcome Jodie. See you next week.
These sound amazing! I absolutely love potatoes, and I can’t wait to try these. Thanks so much for sharing the recipe!
I am glad you like the mashed potato recipe Amy. I sure hope you get to enjoy it.
Mashed Potatoes in the Crock Pot sound like my kind of dream! Thanks!
Thanks for linking up @LiveLifeWell!
Blessings,
Amy
Yes, Amy. Crock pot mashed potatoes are perfect when you are cooking for a large meal. Enjoy your week.
Gotta give this one a try. I tried one a few years ago and didn’t care for the texture, but these look yum!! Thanks for sharing with SYC.
hugs,
Jann
I liked the russets in this. They cooked up better and mashed easier for me. Thanks.
I didn’t knew about it. would love to try this for sure. Thanks
I hope you enjoy the potatoes! Enjoy your weekend!
Oh wow, I love this idea. I have put potatoes in the crockpot before, but they turned brown (years ago). Still tasted good, but the family wasn’t pleased, ha ha. I’m definitely going to try your method!
I have had that happen when I make beef stew in the crock. I doubt you can fix that. These potatoes are wonderful in the pot and when you are doing a huge meal you don;t have to keep a close eye on them. Enjoy!
I LOVE this Marilyn. If I can put it in a crock pot – I will. This is going to be great for Thanksgiving this year 🙂 Thanks for sharing on To Grandma’s House We Go! Thanks for sharing on To Grandma’s House We Go!
I am glad you like them Chas. Make sure you have the corrected instructions. I inadvertantly used my stove top info when I broke this recipe out. They had been written together. Enjoy!
I don’t see in the directions where it says to use the slow cooker?…. am I missing something?
Thanks! In my hurry to break up this 3 piece recipe I added the wrong instructions to these mashed potatoes. I have fixed them now. I appreciate your attention!!! Have a great week.
You’re welcome. No problem… my day job is— proofreader : ). I suppose if I try these I should drain the water from the crockpot before mashing the potatoes, just like normal. Hmm, I think I might stick with the regular way. The pepper cream cheese sauce sounds really good!
Since you only use 3/4 cup of water, the potatoes aren’t swimming in it and it is absorbed. I make these potatoes when I need the space in my kitchen for other dishes I am making. For holidays and such. Keeps me from having to stop and take care of them while I am busy elsewhere. (Since I make these a few ways that is why I left out the slow cooker part. I was writing from memory. I know not to do that.)
Oh, I thought it said to cover them with water. Ok. Yes, sounds like a good idea when you’re busy.
II have always loved my slow cooker, but the longer I blog, the more I love it. Thank you for the slow cooker mashed potato recipe.
I totally understand Amy. While blogging I have learned so many unusual ways to use my crock pot. They save me space on the top, heat in the kitchen, and spots to place the dish. Anything that helps is good! Enjoy.
Anytime I can use my slow cooker is a good day. Found you on Grandma’s Brief Link Party
Thanks for the visit Candy. I love my crock pot year round! Enjoy.
I use the same method but the browning sauce has me curious. Your gravy looks perfect my friend xo
The browning sauce just adds color and veggie seasonings to the gravy. I use it in turkey when it looks too light. A trick my grandma taught me!
I love using my slow cookers especially if I have a lot of dishes to prepare. The ingredients are not the same as my mashed potatoes but certainly worth trying 🙂
Thanks Judith. My daughter-in-law subs cauliflower and that is a delicious dish. I hope you enjoy any way you make it. Enjoy your evening!
Slow cooker goodness! Thanks for sharing at the What’s for Dinner party.
Thanks Helen. I would never fire my slow cooker! It is such a hard worker. Enjoy your evening!
I do a version of this in the oven, but doing it in a slow cooker would save space in my oven on those big feast occasions!
Yes, doing it in the slow cooker frees up oven space as well as keeping them warm and moist. It is great for familt get togethers. Enjoy!
This is an ultimate mashed potato recipe. I’m going to give it a try!
Thanks MaAnna for the comment! Enjoy your evening.