Homestyle Crockpot (No-Boil) Mashed Potatoes

The best, creamy mashed potatoes, made in the slow cooker for the ultimate hassle-free side dish! Perfect for Thanksgiving or a busy weeknight!

Forget boiling mashed potatoes and taking up precious stove-top space on a busy holiday, let the crockpot do the work for you!

Creamy and rich, these mashed potatoes are heavy on the flavor and light on the work... with no boiling!  Truly the BEST way to make homestyle mashed potatoes for a weeknight dinner or holiday meal! #thanksgiving #sidedish #mashedpotatoes #potatoes #crockpot #slowcooker #noboil

This is one of those recipes I’ve been meaning to get up here on the blog for a while now, but I kept working on getting it just right.  I know what you’re thinking… it’s mashed potatoes… they’re hard to get wrong.  But there’s so many things that can lead to mashed potatoes being just so-so, and not truly the BEST.  I’ll dive into some of those things below.


Technically it all comes down to personal preference, but my favorites are russets or yukon golds.  Beyond them just being my favorite potatoes in general, they’re starchier, which make for very fluffy and smooth mashed potatoes.  Waxier varieties, like red or white potatoes usually need more mashing to get as creamy, which can sometimes make the mashed potatoes gluey or pasty.

Mashed potatoes in crockpot


They sure can!  You can make the mashed potatoes by boiling them or making this crockpot variety, then cool them completely and refrigerate in an airtight container.  This can be done 1-2 days ahead of time.  The day you want to serve them, you have a couple of options to reheat them:

  • Crockpot – add mashed potatoes to slow cooker, cover and cook on LOW for 3 hours, stirring a few times.  Right before serving, dollop with a little bit of butter and stir.
  • Oven – add mashed potatoes to pan, and bake at 375 for 30-45 minutes, stirring once or twice.  Add additional butter or cream if needed before serving.

Crockpot mashed potatoes on spoon


Around 3-4 hours is what I’ve successfully done without the potatoes drying out too much.  Plenty of time to last through a hearty holiday meal!


The rule of thumb is around 1/2 lb of potatoes per person.  So this recipe uses 5 lbs of potatoes and serves 10 people.  If you have huge potato lovers you’ll be serving, you might want to go with 3/4 lb per person.

Homestyle mashed potatoes in wooden bowl


The sky is the limit!

  • Horseradish and caramelized onions
  • Add in a bit of roasted garlic
  • Add in different cheeses
  • Add in different herbs
  • Or go for loaded mashed potatoes with sour cream, cheddar, bacon and chives!

Loaded mashed potatoes in black bowl


My all-time favorite is my Glazed Chipotle Meatloaf, but lately I’ve been loving this Shredded Italian Beef over mashed potatoes.  I also like to serve some Roasted Vegetables or Cheesy Brussesls Sprouts alongside as well.


  • Use starchier potatoes.  Like I mentioned earlier, they make for the fluffiest and creamiest mashed potatoes.
  • When adding liquids to cooked potatoes (like heavy cream), make sure they’re at least at room temperature, or warmed if you have the time.  Adding cold liquids to hot potatoes can cool the potatoes down.
  • Season the potatoes well.  A lot of people under-salt their mashed potatoes.  Start with 1/2 tsp of kosher salt, then take a quick taste.  Add more salt, a pinch at a time, tasting in between until they’re just right.  When in doubt, ask a family member to take a quick taste too.

Forkful of mashed potatoes



  • Crockpot – I love this brand, and the fact that it locks down for travel is great if you’re headed somewhere else for the holidays!
  • Potato Masher – I didn’t think I needed a new potato masher until I tried this one.. it’s truly amazing!

Creamy and rich, these mashed potatoes are heavy on the flavor and light on the work... with no boiling!  Truly the BEST way to make homestyle mashed potatoes for a weeknight dinner or holiday meal! #thanksgiving #sidedish #mashedpotatoes #potatoes #crockpot #slowcooker #noboil

Homestyle Crockpot (No-Boil) Mashed Potatoes

The best, creamy mashed potatoes, made in the slow cooker for the ultimate hassle-free side dish!
5 from 9 votes
Prep Time 15 mins
Cook Time 4 hrs
Total Time 4 hrs 15 mins
Servings 10 servings
Calories 445


  • 5 lbs. russet potatoes, - peeled and chopped into 1 inch pieces
  • 32 oz chicken broth - (reduced sodium is best)
  • 1 cup unsalted butter (2 sticks), - divided
  • 8 oz cream cheese, - softened and cubed
  • 1/4 cup heavy cream, - room temperature
  • 1/2 tsp onion powder - (optional)
  • 1/2 tsp garlic powder - (optional)
  • salt and pepper, to taste


  • Grease sides of slow cooker insert lightly with butter, then add chopped potatoes.  Top with onion powder and garlic powder, then pour in chicken broth.
  • Cube 1 of the sticks of butter and place cubes around the tops of the potatoes.  Cover and cook on HIGH for 3 1/2 - 4 hours. 
  • Drain potatoes then place back in the crockpot.  Add remaining stick of butter (cubed), cream cheese, heavy cream and salt and pepper.  Start with 1/2 tsp of kosher salt and 1/4 tsp pepper and adjust from there.
  • Use a potato masher to mash potatoes until mashed to your desired consistency, using a bit more heavy cream if needed.
  • Serve right away, or cover and set to WARM setting for a few hours.



  • All slow cookers cook a little differently, so to tell if your potatoes are done cooking, open the lid and pierce a potato chunk with a fork.  You're looking for the fork to slide into the potato easily.
  • Yukon gold potatoes can be used instead of russets.
  • Waxier potatoes like red or white potatoes have the potential to become a bit gluey when mashed, so use at your discretion.
Tried this recipe?Mention @the_chunky_chef or tag #thechunkychef!

If changing the recipe serving quantity, the recipe plugin will change the ingredient values for you, but it does NOT change the written instructions, those are manually added and not subject to a slider/button. You will have to extrapolate that multiplication to any amounts listed in the instructions.

For example: if an ingredient calls for 4 cups, and you doubled the recipe, it will automatically change to 8 cups. In the instructions, if I say “use 4 cups of cheese”, you will have to realize that since you doubled it, you use 8 cups, not 4


Creamy and rich, these mashed potatoes are heavy on the flavor and light on the work... with no boiling!  Truly the BEST way to make homestyle mashed potatoes for a weeknight dinner or holiday meal! #thanksgiving #sidedish #mashedpotatoes #potatoes #crockpot #slowcooker #noboil

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15 comments on “Homestyle Crockpot (No-Boil) Mashed Potatoes”

  1. made these a few times for holidays and larger gatherings. Always a hit, and the best part is that I can make a couple of days beforehand and then just throw in the slow cooker and not have to worry about it. I love the richer flavor cooking the potatoes in chicken broth does for the what can usually be just a boring dish. Highly recommend and so simple!

  2. How can I make this recipe without the cream cheese? I know that sounds crazy because I’m sure they are amazing with it.. just trying to do less dairy. 

    • You could always use a dairy-free cream cheese, or you could try just omitting it and seeing how the texture is. If they’re dry, you could add more butter or cream. Although without testing and retesting it myself, I can’t say for certain if that would work. If you try it, I’d love to know how it turns out!

  3. I made these a day ahead of Thanksgiving. I reheated for 3 hrs. in the crockpot on low and added a little bit more butter on top. Perfect!!!!!

  4. I’ve made this recipe twice now and it turned out flawlessly both times!! I didn’t have the garlic or onion on hand either time but it makes no difference to me. My coworkers just made me hand out copies of this recipe (:

  5. Can I make ahead and freeze this?

    • I haven’t tested it, and normally wouldn’t recommend freezing potatoes, as it can change the texture. With enough fat (the dairy and butter), it could work though, so use your best judgement on freezing these. They do hold up well in the refrigerator for several days.

  6. These look so creamy and delicious! Love the loaded version. 🙂

  7. This mashed potato looks SO good! Can’t wait to give this a try!

  8. I really need to utilize my slow cooker more, these look wonderful!

    • Hello, I saw this was posted a while back, but I just came across it now… I made these last night and really good. Will make again… But I was wondering can I use milk instead of heavy cream.. I always don’t have heavy cream on hand, I usually have everything else… Would it make a difference to use milk?

  9. Looks so yummy! I love how creamy these potatoes are, so excited to try this recipe!

  10. These potatoes look so creamy! They would be great for the holidays!

  11. This is so great to still have this must have dish without taking up precious stove top space during holiday cooking! They look so creamy!!