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Crockpot Mashed Potatoes – Creamy, Easy & Make-Ahead Recipe

Crockpot Mashed Potatoes Cream Cheese

These creamy, rich mashed potatoes made in the slow cooker are perfect for stress-free weeknights or holiday feasts. The secret? Butter, cream cheese, and a hands-off cooking method that brings unbeatable flavor and texture.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 pounds potatoes Russet or Yukon Gold, peeled and chopped
  • 4 tbsp butter cut into pieces
  • 1 tsp salt or to taste
  • 1/2 cup water or broth
  • 4 oz cream cheese softened
  • 1/2 cup milk or heavy cream warmed
  • 1/2 tsp pepper or to taste
  • 2 cloves garlic optional, minced

Equipment

  • Slow Cooker
  • Potato Masher

Method
 

  1. Peel and chop potatoes into uniform chunks for even cooking.
  2. Add potatoes, butter, salt, garlic (if using), and water or broth to the slow cooker.
  3. Cover and cook on high for 3–4 hours or low for 6–7 hours until potatoes are tender.
  4. Drain excess liquid if needed. Mash potatoes directly in the slow cooker using a masher.
  5. Stir in softened cream cheese and warm milk. Mix until creamy and smooth. Add pepper to taste.
  6. Switch to 'warm' setting and cover until ready to serve. Stir occasionally and add a splash of milk if needed to keep creamy.

Notes

You can double the recipe for larger gatherings. Store leftovers in the fridge for up to 3 days or freeze for future meals. To reheat, use the slow cooker on low with added milk for moisture.