These Slow Cooker Mashed Potatoes are creamy, fluffy and made without boiling or draining the potatoes first. Everything cooks in one pot, then you mash the potatoes directly in the slow cooker before stirring in the creamy ingredients.
For me, the biggest reason to make mashed potatoes in the slow cooker isn't that ordinary mash is difficult. It's that when I am making a roast dinner, and especially Christmas dinner, there never seems to be enough room on the hob. Something always needs the same pan or hob ring at exactly the same time.
This method gets the potatoes completely out of the way. Put them in the slow cooker with stock, garlic and rosemary, leave them to cook and then mash them right there in the pot. They can then stay warm while you finish the gravy, carve the turkey and get everything else onto the table.
If you are in the US, you might know these as crockpot mashed potatoes. Either way, they are a brilliant hands-off side dish for Christmas, Thanksgiving, a Sunday roast or anytime you are cooking for a crowd.
Recipe update: This recipe was originally published on 23 November 2020 and was fully retested in October 2026 to check the cooking time and ingredient quantities. The original recipe still worked well, but I've expanded the instructions, tips and FAQs.
For more mash recipes, try our easy microwave mashed potatoes, easy Instant Pot mashed potatoes or our mixed vegetable mash.
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Jump to:
- Why You'll Love Them
- Recipe Overview
- Ingredients and Substitutions
- Do the Potatoes Need to be Covered in Liquid?
- How to Make Mashed Potatoes in the Slow Cooker
- HIGH or LOW - Which is best?
- How to Keep Mashed Potatoes Warm in a Slow Cooker
- Can You Make Slow Cooker Mashed Potatoes Ahead of Time?
- How to Reheat Mashed Potatoes
- Slow Cooker Mashed Potatoes Variations
- Serving Suggestions
- Storage
- Dannii's Top Tips
- Troubleshooting Guide
- Frequently Asked Questions
- More Potato Recipes
- Recipe
- Feedback
Why You'll Love Them
- No boiling or draining - the potatoes cook directly in a small amount of stock.
- Frees up hob space - especially useful for Christmas, Thanksgiving and big roast dinners.
- Easy for a crowd - this recipe makes 8 generous portions.
- Loads of flavour - the potatoes absorb garlic, rosemary and vegetable stock as they cook.
- Creamy without being too heavy - milk, crème fraîche, butter and mature cheddar make the finished mash rich and smooth.
- Can be kept warm - ideal when the rest of dinner isn't quite ready at the same time.
Recipe Overview
- Prep: 10 minutes
- Cook: 4 hours on HIGH or around 7 hours on LOW
- Serves: 8
- Difficulty: Easy
- Best for: Christmas, Thanksgiving, Sunday roast dinners and feeding a crowd
- Method: No boiling and no draining
- Texture: Creamy and fluffy
- Flavour: Garlic, rosemary, butter and mature cheddar
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Potatoes - Floury or starchy potatoes make the best mash. In the UK, Maris Piper, King Edward, Rooster and Désirée are all good choices. Russet or Yukon Gold potatoes are good options in the US.
We used Rooster potatoes. Whatever variety you use, cut them into evenly sized chunks so they soften at roughly the same time. - Vegetable stock - The potatoes cook in a relatively small amount of stock rather than being covered in water. Because most of that flavour stays in the potatoes instead of being drained away, use a good-quality stock that you like the taste of. Reduced-salt stock is useful if you are cooking for younger children or want more control over the final seasoning.
- Milk - Whole milk gives the best creamy texture, although semi-skimmed will work too. For an even richer mash you could use a little cream. I like to add the milk after the potatoes have been mashed so I can control the final consistency.
- Garlic - Two cloves give the potatoes a gentle garlic flavour as they slowly cook. Add more if you want a stronger garlic mash.
- Rosemary - Fresh rosemary works really well with a roast dinner. Thyme is a good alternative.
- Crème fraîche - This adds creaminess with a little tang. Sour cream is an easy substitute, particularly if you are in the US. Greek yogurt can also be used for a lighter alternative.
- Butter - Mashed potatoes and butter are always going to be good friends. We use salted butter, then taste before adding any additional salt.
- Cheddar - Mature cheddar adds lots of flavour without needing a huge amount. Parmesan also works well, or you can stir through a couple of tablespoons of cream cheese for an extra-creamy version.
More ways to adapt this recipe can be found in the Variations section below.
Do the Potatoes Need to be Covered in Liquid?
No. This is one of the main differences between making mashed potatoes on the hob and making them in a slow cooker.
You only need 375ml of stock for 1.5kg of potatoes in this recipe. The liquid will not cover all of the potatoes and that is absolutely fine.
A slow cooker holds onto steam and moisture rather than allowing it to evaporate quickly. The potatoes also release some moisture as they cook.
By the end there should not be a pan full of liquid to drain away. The remaining flavourful stock gets incorporated as you mash the potatoes.
How to Make Mashed Potatoes in the Slow Cooker
- Add the potatoes: Put the peeled and evenly chopped potatoes into the slow cooker. Add the vegetable stock, garlic cloves and rosemary. Mix everything together.
- Slow cook: Put the lid on and cook for 4 hours on HIGH or around 7 hours on LOW, stirring three times during cooking.
Work quickly when you stir and replace the lid straight away so that the slow cooker doesn't lose too much heat.
The potatoes are ready when they are completely tender and a knife or fork slides through them without resistance.
Don't start mashing potatoes that are still slightly firm - that is one of the easiest ways to end up with lumpy mash.
- Remove the rosemary and mash: Remove and discard the rosemary sprigs.
- Mash the potatoes directly in the slow cooker until they reach your preferred consistency.
A potato masher is ideal. If you prefer really smooth mashed potatoes, you can use a potato ricer.
Avoid using a food processor or blender, as overworking potatoes can release too much starch and give them a gluey texture.
- Make them creamy: Add the milk, butter, crème fraîche and grated cheddar.
- Stir gently until the butter and cheese have melted and everything is creamy and combined.
- Taste and season with more salt and pepper, if needed.
If the mash is thicker than you would like, add a small splash of warm milk and gently stir it through.
HIGH or LOW - Which is best?
Both work, so choose the setting that fits around the rest of your meal.
Cook the potatoes for around 4 hours on HIGH or 7 hours on LOW.
I find HIGH works well when making them for a big roast dinner because I can get the potatoes started late morning and have them ready well before everything needs serving.
Whichever setting you use, go by the potatoes rather than just the clock. Slow cookers can vary considerably, so they are done when the potatoes are completely fork tender.
If they still feel firm, give them another 20-30 minutes and check again.
How to Keep Mashed Potatoes Warm in a Slow Cooker
This is one of my favourite reasons for making mash this way.
Once the mashed potatoes are finished, switch the slow cooker to its WARM setting, put the lid back on and keep them hot until you are ready to serve.
For the best texture, I aim to serve them within around 1-2 hours rather than leaving them all afternoon.
Give them a gentle stir before serving. If they have thickened, stir through a small splash of warm milk and a little extra butter.
Slow cookers vary, including their WARM settings, so the potatoes should remain properly hot rather than just lukewarm.
This takes so much pressure off a roast dinner. There is no trying to mash potatoes while gravy is bubbling over and someone is asking when dinner will be ready.
Can You Make Slow Cooker Mashed Potatoes Ahead of Time?
There are two ways to get ahead.
If you simply want to prep the potatoes in advance, peel and chop them, cover them completely with cold water and store them in the fridge. Drain them thoroughly before adding them to the slow cooker.
This helps stop the cut potatoes from oxidising and turning grey or brown.
If you want to make the entire dish ahead of time, cook and mash the potatoes, cool them quickly and refrigerate them. Our Make Ahead Mashed Potatoes post has more advice about preparing mash in advance and freezing it.
How to Reheat Mashed Potatoes
For food safety, I wouldn't use the slow cooker to bring fridge-cold leftover mashed potatoes slowly back up to temperature.
Instead, reheat the mash thoroughly in the microwave, oven or on the hob until steaming hot throughout.
Add a splash of milk and a little butter as it reheats because chilled mashed potatoes tend to thicken.
Once piping hot, you can transfer the mash to a preheated slow cooker and use the WARM setting to keep it hot until serving.
Slow Cooker Mashed Potatoes Variations
The garlic, rosemary and cheddar version is our favourite, especially with a roast dinner, but there are plenty of ways to change it.
For garlic mashed potatoes, add another couple of garlic cloves or stir through some roasted garlic before serving.
Swap rosemary for thyme or chives for a different herb flavour.
Replace the cheddar with Parmesan for a saltier, slightly nuttier flavour.
For extra creamy mash, add a couple of tablespoons of cream cheese.
For something more indulgent, stir through some cooked chopped bacon with the cheese. Try my air fryer bacon recipe.
A little wholegrain or Dijon mustard also works particularly well when serving the mash with beef or sausages.
Serving Suggestions
For Christmas or Thanksgiving, serve slow cooker mashed potatoes with our easy roast turkey breast, air fryer turkey, air fryer stuffing balls and plenty of easy onion gravy.
They are also delicious with our perfect roast chicken for a Sunday dinner.
For something a little different over the festive season, they work really well with honey roast duck too.
For an easy comfort-food dinner, mash is perfect underneath slow cooker sausage casserole or slow cooker chicken chasseur. Obviously, if you are cooking both components in slow cookers at the same time you will need two appliances, but both are brilliant combinations if you have them available.
Storage
Fridge: Cool leftover mashed potatoes as quickly as possible and transfer them to an airtight container. Store in the fridge and use within 48 hours.
Freezer: Mashed potatoes freeze well, especially when they contain butter and other creamy ingredients. Portion into freezer-safe containers and freeze for up to a month for the best texture.
Defrost: Defrost overnight in the fridge.
Reheat: Reheat until steaming hot throughout in the microwave, oven or on the hob. Stir through a little extra milk and butter if needed. Only reheat leftovers once.
Dannii's Top Tips
- Cut the potatoes into even-sized pieces so they cook at the same rate.
- Make sure the potatoes are completely fork tender before mashing.
- You do not need enough stock to cover the potatoes.
- Mash the potatoes directly in the slow cooker - there is no need for another pan.
- Use a masher or potato ricer, rather than a food processor or blender, to avoid gummy potatoes.
- Add the creamy ingredients after the potatoes have cooked and been mashed.
- Add extra milk gradually. It is easy to loosen thick mash but much harder to rescue mash that is too runny.
- If adding extra milk at the end, warming it first helps keep everything hot.
- Replace the lid quickly whenever you stir because lifting it releases a lot of heat.
- If your mash is ready early, use the WARM setting rather than continuing to cook it on LOW or HIGH.
- Taste before adding extra salt, as both the stock, butter and cheese can already contain plenty.
- If prepping peeled potatoes ahead, keep them submerged in cold water in the fridge rather than leaving them exposed to air.
Troubleshooting Guide
| Problem | Likely cause | Fix |
|---|---|---|
| Potatoes are still hard | They need longer or the pieces weren't evenly sized | Cook for another 20-30 minutes and check again |
| Mash is lumpy | The potatoes weren't completely tender before mashing | Only mash when a fork slides through easily |
| Mash is gluey or gummy | The potatoes were overworked | Use a masher or ricer and mix only until combined |
| Mash is too thick | The potatoes absorbed more liquid than expected | Stir in warm milk a little at a time |
| Mash is too loose | Too much extra liquid was added | Leave it for a few minutes to thicken before adding anything else |
| Potatoes look slightly beige | Stock and slow cooking can deepen their colour | Don't overcook and avoid leaving peeled potatoes exposed to air before cooking |
| Edges are catching | Your slow cooker may run hotter | Stir quickly during cooking and add a small splash of stock if needed |
| Mash has thickened while keeping warm | Potatoes continue absorbing moisture | Stir through a little warm milk and butter before serving |
Frequently Asked Questions
Yes. There is no boiling or draining in this recipe. The raw chopped potatoes cook directly in the slow cooker with a small amount of stock.
Floury or starchy potatoes make the fluffiest mash. Maris Piper, King Edward, Rooster and Désirée are good UK choices. Russet and Yukon Gold potatoes work well in the US.
No. Slow cookers retain moisture, so the potatoes do not need to be submerged as they would when boiling them on the hob.
Yes, although it depends on the variety of potato and the texture you prefer. Thin skins soften more easily. For the smoothest, fluffiest mashed potatoes I prefer to peel them.
Yes. Once they are completely soft, remove the rosemary and mash them directly in the slow cooker. Then add the milk, butter, crème fraîche and cheese.
Only if your slow cooker is large enough. Avoid packing the cooker too full because the potatoes may cook unevenly. A larger quantity will probably take longer too, so judge doneness by texture rather than simply doubling the cooking time.
We used a 4.5L slow cooker for this recipe.
Yes. Check that your stock is vegan, then use your preferred dairy-free milk, butter alternative, dairy-free crème fraîche and vegan cheese. Add the milk gradually because different alternatives vary in consistency.
Cut potatoes oxidise when exposed to air, so don't peel and chop them hours in advance and leave them uncovered. If prepping ahead, keep them submerged in cold water in the fridge and drain before cooking. The stock and long cooking time can also give slow cooker mashed potatoes a slightly more golden or beige colour than potatoes boiled in plain water. This doesn't affect the flavour.
More Potato Recipes
If you've tried these slow cooker mashed potatoes, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy and use the hashtag #hungryhealthyhappy too.
Recipe
Easy Slow Cooker Mashed Potatoes
Recipe Video
Ingredients
- 1.5 kg (3 ⅓ lb) of Potatoes - peeled and evenly chopped
- 375 ml (1 ½ cups) of Vegetable stock (low salt)
- 2 Garlic cloves
- 3 sprig of Fresh rosemary
- 150 ml (⅔ cups) of Whole milk
- 3 tablespoons of Reduced fat crème fraîche
- 40 g (¼ cup) of Butter
- 60 g (½ cup) of Cheddar cheese - grated
- ¼ teaspoon of Fine sea salt
- ½ teaspoon of Ground black pepper
Instructions
- Add the potatoes: Put 1.5 kg of Potatoes (peeled and chopped) into the slow cooker. Add 375 ml of Vegetable stock (low salt), 2 Garlic cloves and 3 sprig of Fresh rosemary. Mix everything together.
- Slow cook: Put the lid on and cook for 4 hours on HIGH or around 7 hours on LOW, stirring three times during cooking.
- Remove the rosemary and mash: Remove and discard the rosemary sprigs.
- Mash the potatoes directly in the slow cooker until they reach your preferred consistency.
- Make them creamy: Add 150 ml of Whole milk, 40 g of Butter, 3 tablespoons of Reduced fat crème fraîche and 60 g of Cheddar cheese (grated).
- Stir gently until the butter and cheese have melted and everything is creamy and combined.
- Taste and season with ¼ teaspoon of Fine sea salt and ½ teaspoon of Ground black pepper, if needed.
Recipe Notes
- Cut the potatoes evenly so they cook at the same rate.
- The stock does not need to cover the potatoes.
- Do not mash until the potatoes are completely tender.
- Use a potato masher or ricer rather than a food processor.
- Add the milk, butter, crème fraîche and cheese after cooking.
- Add any extra milk gradually so the mash doesn't become too loose.
- Different slow cookers vary, so use potato tenderness rather than the clock alone.
- Keep the lid off for as little time as possible when stirring.
- If making these for young children, consider using reduced-salt stock.
- Keep finished mash hot on the WARM setting rather than continuing to cook it on HIGH or LOW.
Nutritional Information
Where nutritional information is provided, it is approximate and calculated using online tools. Values can vary depending on the ingredients and brands used, but we endeavour to be as accurate as possible.
All timings are a guide and may vary depending on the ingredients, equipment and, where relevant, the appliance used. Changing the serving size may also affect the time needed.
Sara says
Looks delicious and I definitely want to try it, but I've got two questions: do you mash the potatoes in the CrockPot? and do you add milk, butter and cheese once the CrockPot has ended cooking or while the heat is still on? Thanks for clarifying :-)
Dannii says
Yes, I mash everything in the slow cooker. The milk, butter and cheese is step 3, after the potatoes have cooked.
Sara says
Thanks :-)
Stephanie says
Mashed potatoes are my favorite side dish, so I just had to try it in the slow cooker. These are delicious and I can't wait to make them again. They are so easy!
Danielle Wolter says
This just made my day. What an easy simple way to cook potatoes while you are doing all the other stuff!
Amanda Wren-Grimwood says
Such a great idea and I love that you can leave the skins on too.
Helen @ family-friends-food.com says
These potatoes look so delicious - I love rosemary! Great to be able to make them without having to use space on the stove.
Angela says
So delicious and creamy!
Michelle says
Perfectly creamy, and I love that it frees up the stove-top for all of the other cooking!
Erika says
These mashed potatoes look so creamy and delicious! Love the slow cooker version too!
Gina says
I've never really thought to make mashed potatoes in the slow cooker but this method seems super easy and love that it frees up stove space!
Chris Collins says
I'm always looking for new potato recipes so this is a winner for me! Thanks for sharing :)
Charla says
I have always roasted my potatoes to but love the idea of slow cooking mashed potatoes instead
Shashi at Savory Spin says
I adore potatoes - they are my comfort food - and your mashed potatoes are potatoes done right!
Kylie says
Yum! This is perfect for when you've already got the oven on, the stove filled with things and no space left for the spuds!