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bowl of crockpot mashed potatoes topped with butter and fresh parsley with two spoons for serving. Casserole dish of brussels sprouts casserole sitting in background
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Crockpot Mashed Potatoes

These Crockpot Mashed Potatoes are the best I have ever had! Creamy, buttery, and made completely in the slow cooker. This is the perfect simple holiday side dish.
Prep Time5 minutes
Cook Time4 hours
Total Time4 hours 5 minutes
Servings: 10 servings
Calories: 260kcal
Author: Lisa Longley

Ingredients

  • 5 pounds Yukon gold potatoes scrubbed, peeled, and cut into 1-inch pieces (2267.96 grams)
  • 1 1/2 cups chicken broth (340.1 grams or 354.9 ml)
  • 1/4 cup unsalted butter (56.5 grams or 4 tablespoons)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • dash ground black pepper
  • 1/2 cup heavy cream (113.5 grams or 118.3 ml)

Instructions

  • In a large slow cooker, combine the potatoes, chicken broth, butter, and seasonings.
    5 pounds Yukon gold potatoes, 1 1/2 cups chicken broth, 1/4 cup unsalted butter, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon kosher salt
  • Cook on high for 4 to 4 1/2 hours until the potatoes fall apart easily when pressed with a fork.
  • Blend the potatoes with a mixer right in the slow cooker until smooth. Then stir in the heavy cream and serve warm.

Nutrition

Serving: 1cup | Calories: 260kcal | Carbohydrates: 40g | Protein: 5g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 265mg | Potassium: 979mg | Fiber: 5g | Sugar: 2g | Vitamin A: 322IU | Vitamin C: 45mg | Calcium: 39mg | Iron: 2mg