Crock Pot Creamy Mashed Potatoes
Free up stove space with Crock Pot Creamy Mashed Potatoes. An easy, hands-off side dish that’s perfect for Thanksgiving and family dinners.
If you’re looking for an easy side dish for Thanksgiving or any dinner, this is the recipe for you. These Crock Pot Creamy Mashed Potatoes are so simple to make and complement any entrée. This is my favorite way to make mashed potatoes because it saves one extra stove-top burner! I find this incredibly helpful, especially during the holidays, when you’re cooking so many different things, and your stove-top is full. Since you won’t be boiling any water on the stove top, you’ll have plenty of extra space to make a large spread for the family. I have tried and tested this method of cooking potatoes, and I swear by it. Save this recipe for later so you can make it for Thanksgiving, Christmas, and any holiday dinner where you want homemade mashed potatoes.
Craving more? Find more top-loved potato recipes here and Thanksgiving recipes here.
CROCK POT CREAMY MASHED POTATOES
Now, I know that every family has their own special way of preparing mashed potatoes. Some with lumps, others with a smooth texture. Some people like to leave the peels on their spuds, while some families prefer not having any potato skin in the mashed goodness. Also, do you use a blender once everything is ready, or an actual potato masher from your utensil drawer? The best part about this recipe is that, however your family cherishes making them, this will only make it easier to enjoy. Peeled and diced cubes of potatoes are placed in a large crockpot. With the addition of butter, salt, pepper, other seasonings, and spices, along with cream cheese, you can add some festive flair to your family’s favorite side dish.
Find my expert tips on how to make crockpot creamy mashed potatoes below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected. ❤️
Why You’ll Love This Homemade Creamy Mashed Potatoes Recipe:
- Hands-off Side Dish: Let the crock pot do all the work while you focus on other dishes. Set it and forget it!
- Rich & Creamy Texture: Butter and cream cheese make every bite smooth, fluffy, and indulgent, like all mashed potato recipes should be.
- Elevates Any Holiday Dinner: Saves valuable stove space for your other Thanksgiving favorites and pairs perfectly with turkey, ham, or any holiday main dish.
- Customizable Texture: Add more or less milk to get your ideal level of creaminess.
- Classic Comfort Food: Comforting, flavorful, and guaranteed to be the first dish gone!
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Ingredients
- 5 pounds Russet or Yukon Gold Potatoes
- 3/4 cup butter, cut into small cubes, divided
- 3 cups water
- 1 teaspoon seasoned salt (I use the Lawry’s brand)
- 1/2 teaspoon black pepper
- 1 package (8 ounces) cream cheese, softened
- 3 to 4 Tablespoons milk
Instructions
Peel and then cut potatoes into 1-inch pieces. Rinse cut potato pieces in cold water.
Grease a large (6 to 8-quart) crock pot with non-stick cooking spray. Place the cut potatoes into the crockpot. Season with salt and pepper. Pour in the 3 cups of water, and then dot the tops of potatoes with only 1/4 cup of the butter.
Turn the crockpot on high. Cover with a lid and cook potatoes for at least 4 to 5 hours. Potatoes are ready when they are fork-tender.
Carefully, drain the hot water from the crock pot, keeping the cooked potatoes inside. (Or you can drain in a colander and then put potatoes back in the crock pot.)
Mash potatoes with a potato masher until smooth. You can also use an electric hand mixer.
Add the remaining butter, cream cheese, and milk. (Add milk depending on how thin or thick you like your mashed potatoes.)
Continue to mash until there are no lumps left, and all the butter and cream cheese are combined. Season potatoes with more salt and pepper, if desired. Serve and enjoy!
Servings
Serves 10, but feel free to double or triple to feed a larger crowd.
Storage and Reheating
Store leftover mashed potatoes in an airtight container in the refrigerator for up to 4 days, or freeze for up to 1 month. Reheat on the stovetop over low heat or in the crock pot on low for 2–3 hours, adding a splash of milk or butter to restore creaminess. For a quicker option, microwave in 1-minute intervals, stirring between each. If frozen, thaw in the refrigerator overnight before reheating and stir well to bring back the smooth, creamy texture.
Holly’s Tips for The Best Crock Pot Creamy Mashed Potatoes:
- Don’t Skip Rinsing: Rinsing the cut potatoes removes excess starch, preventing them from turning gluey.
- Cook Until Fork-Tender: Undercooked potatoes won’t mash smoothly, so make sure they’re soft all the way through.
- Mash While Hot: Warm potatoes absorb butter and cream cheese better, creating a silky finish.
- Keep Them Warm: Set your crock pot to warm for up to 2 hours before serving. Stir occasionally and add a splash of milk if needed.
- Reheat Gently: Low and slow reheating helps maintain their creamy texture without drying them out.
- Make It Your Own: Fold in sour cream or heavy cream for ultra-creamy, indulgent potatoes. If you want to boost the flavor, mix in roasted garlic, caramelized onions, or chopped fresh herbs like parsley, rosemary, or chives. Want it cheesier? Stir in shredded cheddar, Parmesan, or Monterey Jack for rich, cheesy mashed potatoes.
Frequently Asked Questions:
Yes! While Russet and Yukon Gold potatoes are best for creamy mashed potatoes, you can also use red potatoes for a chunkier, more rustic texture.
Peeling is optional. If you prefer a smoother texture, peel them before cooking. Leaving the skins on adds extra flavor and nutrients and gives your mashed potatoes a more rustic feel.
Yes, you can make them up to two days in advance. Store in an airtight container in the fridge, then reheat in the crock pot on low for 2–3 hours, adding a splash of milk or butter to keep them creamy.
Yes! Simply replace the cream cheese with sour cream, Greek yogurt, or heavy cream for a slightly different flavor and texture.
A 6 to 8-quart crock pot works best for this recipe since it can hold 5 pounds of potatoes comfortably and allow them to cook evenly.
Crock Pot Creamy Mashed Potatoes are naturally gluten-free since potatoes, butter, milk, and cream cheese don’t contain gluten. To keep the recipe completely safe, use a gluten-free seasoned salt (such as Lawry’s), avoid cross-contamination with utensils or dishes that have touched gluten, and double-check any add-ins like bacon bits, gravy, or cheese blends to ensure they’re gluten-free.
Similar Recipes
Craving something similar? Try my Garlic Parmesan Mashed Potatoes and Gravy next.
Craving red potatoes? My Garlic Parmesan Roasted Potatoes are bursting with Parmesan cheese and garlic in every bite.
Looking for a classic side dish? My Potatoes au Gratin are thinly sliced potatoes covered in cream, garlic, and Monterey Jack cheese, baked to perfection.
Wanting a simple party appetizer? My Twice Baked Potatoes are loaded with cheese, bacon, and green onion. These potatoes also make a great side dish!
Need something more filling? My Cheesy Broccoli Twice-Baked Potatoes are a winning combo of cheddar cheese, broccoli, and creamy ranch is stuffed inside each potato.
Have you made this Creamy Mashed Potatoes recipe? 🥔
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #MashedPotatoes #CrockPotRecipes #LifeInTheLofthouse
Crock Pot Creamy Mashed Potatoes
Ingredients
- 5 pounds Russet or Yukon Gold Potatoes
- 3/4 cup butter, cut into small cubes divided
- 3 cups water
- 1 teaspoon seasoned salt (I use the Lawry's brand)
- 1/2 teaspoon black pepper
- 1 package (8 ounces) cream cheese, softened
- 3 to 4 Tablespoons milk
Instructions
- Peel and then cut potatoes into 1-inch pieces. Rinse cut potato pieces in cold water.
- Grease a large (6 to 8 quart) crock pot with non-stick cooking spray. Place the cut potatoes into the crock pot. Season with the salt and pepper. Pour in the 3 cups water, and then dot the tops of potatoes with only 1/4 cup of the butter.
- Turn crock pot on high. Cover with lid and cook potatoes for at least 4 to 5 hours. Potatoes are ready when they are fork tender.
- Carefully, drain the hot water from crock pot, keeping the cooked potatoes inside. (Or you can drain in a colander and then put potatoes back in the crock pot).Mash potatoes with a potato masher until smooth. You can also use an electric hand-mixer.Add the remaining butter, cream cheese and milk. (add milk depending on how thin or thick you like your mashed potatoes)
- Continue to mash until there are no lumps left, and all the butter and cream cheese is combined. Season potatoes with more salt and pepper, if desired. Serve and enjoy!
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Oh I am so trying this! How easy! Thanks Holly 🙂
You will love them! So easy and they are amazing! 🙂
FFor Christmas
For Christmas Yummy in the Tummy
You can freeze mashed potatoes also. I do it all the time. They are watery when you defrost; just dump out the water before you mix them up again. Thanks for all your great recipes! I made the Lemon Chicken in the Crock Pot last night and we are having leftovers for lunch today. So yummy!
Maegan, that’s good to know. I’ve never froze mashed potatoes. Glad you enjoyed the lemon chicken! We love that one 🙂
I tried the way you said. Perfection. Thank you so much, Holly!
Those look delicious! I love having leftover potatoes for Shepherds Pie!
YES! I need these right now.
These potatoes look so dreamy Holly! I love making mashed potatoes in the slow cooker – so easy! I ADORE the cream cheese in this recipe 🙂
What a great way to make mashed potatoes! I’ve got to try it this weekend 🙂
Not only did you make these in a crock pot…you added a bar of cream cheese. You’re my hero!! YUM!
Haha Kristi!! I love me some cream cheese and they make these potatoes amazing 🙂
I’ve never thought of doing mashed potatoes in the crock pot but what a great idea! I love that it frees up a burner on the stove and the cream cheese makes these sound delicious!
Oh, I’ve never tried them in the crockpot! I will have to try this soon; great idea Holly!
Love this idea! Can u cook these overnight for 12 hrs & get Good results? Thinking of doing this for the holidays. Thanks for any info if anyone has done this. : )
Do you think this would work the same with cauliflower
Its cooking in my crockpot for dinner! yum cant wait to try it!
Thanks for the Mashed potato recipe. I am the cook in the house and agree any burner saved at the holidays is a plus.
I want to try this for Thanksgiving! How many people does the 5 lb bag serve? Can I do 7-8 lbs and cook longer?
Absolutely gorgeous and recipe looks delish!
I made these today. They turned out perfectly. The whole family – from grandkids to great Grandpa all enjoyed them.
How many servings will 5 lbs of potatoes prepared this way offer?
How many servings does this recipe make?
I would say this roughly serves about 10 people 🙂
How long do they stay warm in crockpot?
I’ve made theses potatoes several times now and love them! Making them today, Christmas Eve with ham, candied butternut squash and roasted asparagus
Yummy potatoes. Loved using the crockpot which allowed me to be doing other things. Thanks for sharing.
Yes ma’am! I tried making this recipe. Tasted the potatoes and they were so good pre-mashed, I cooked them a little longer and served them as in (not mashed). everyone loves them. making them again today. thanks for the recipe!
I never knew you could make mashed potatoes in the crock pot, so I was extra impressed with this recipe! Delicious mashed potatoes! So creamy with the cream cheese.