Crockpot Mashed Potatoes

When the slow cooker lid comes off, the potatoes should give easily to a fork, with no pot of boiling water waiting to be drained. That’s what makes Crockpot Mashed…

By Riley • November 1, 2026 • Reading time: 8 min

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When the slow cooker lid comes off, the potatoes should give easily to a fork, with no pot of boiling water waiting to be drained. That’s what makes Crockpot Mashed Potatoes useful when the stovetop is already busy: the potatoes cook right in the cooker with chicken broth and salt, then get mashed in the same pot.

Russets turn soft and fluffy, while warm butter and milk blend in without cooling the potatoes down. I cut them into even pieces so they cook at the same pace, then mash with a potato masher until creamy. The result is a cozy bowl of buttery potatoes with a little savory depth from the broth.

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Kitchen Note

Cut the potatoes into pieces close to the same size. When a few chunks are much larger than the rest, they can still feel firm in the middle while the smaller ones are ready to mash.

Save these Crockpot Mashed Potatoes for a hands-off side with fluffy russets and buttery, savory flavor.

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Why Crockpot Mashed Potatoes Don’t Need a Draining Step

Boiled potatoes usually go from the pot to a colander before you mash them. Here, the potatoes cook in a measured amount of chicken broth, and you mash them right in the slow cooker. That means you don’t have to lift a heavy pot of hot water or risk pouring flavorful cooking liquid down the drain.

The covered cooker holds in moisture as the potatoes soften. The broth and salt coat the pieces during cooking, and any liquid left in the bottom stays with the potatoes when you mash. That’s also why it’s worth sticking to the listed amount of broth instead of adding extra by guesswork: too much liquid can leave the finished mash loose. Check tenderness with a fork before you start mashing; if a piece resists in the center, it needs more time.

Once the potatoes are tender, use a hand masher and work in the warm butter-milk mixture gradually. You’ll be able to stop when the texture looks creamy, rather than trying to correct a mash that’s turned soupy. There’s no separate saucepan to wash, either.

Russets, Broth, and Butter: What Each One Does

Crockpot Mashed Potatoes fluffy creamy texture

Russet potatoes — Their starchy texture makes a fluffy mash. Peel them and cut them into even 1-inch pieces so they soften at a similar rate; smaller scraps can turn soft before the larger chunks are fork-tender.
Low-sodium chicken broth — It gives the potatoes a savory base while leaving room to control the salt yourself. A basic store-brand broth works well here; choose low-sodium so the finished potatoes don’t become overly salty as the broth cooks with them. Vegetable broth works in its place for a vegetarian version, though the flavor will be less chicken-forward.
Unsalted butter — Butter brings richness and helps the mash taste full without adding more salt. There’s no need for a specialty brand; use butter you like eating, and keep it unsalted so the seasoning stays easier to adjust.
Whole milk — Its fat and moisture help the potatoes turn creamy. Warm it with the butter before mixing it in; cold milk can cool the potatoes and make it harder to blend everything smoothly.
Kosher salt and black pepper — Salt seasons the potatoes as they cook, and pepper brings a gentle savory bite. If you use a different kind of salt, remember that crystal size affects how much fits in a spoon.

How to Cook the Potatoes Without Losing Their Texture

Cut and Coat the Russets

Peel the russets and cut them into 1-inch pieces. Add them to a 6-quart slow cooker with the chicken broth and kosher salt, then toss so the pieces are coated. Keep the pieces close in size; uneven chunks cook unevenly and make it harder to mash everything at once. Cover the cooker before you start the cooking time.

Cook Until a Fork Slides In Easily

Cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours. The potatoes are ready when a fork slides into a piece without a firm center. Slow cookers can vary, so use tenderness as your cue rather than relying only on the clock. If the fork meets resistance, cover the cooker and continue cooking until the potatoes soften.

Warm the Butter and Milk

Combine the butter and whole milk in a microwave-safe measuring cup. Microwave for 45 to 60 seconds, until the butter has melted and the milk is warm. Keep an eye on the mixture as it heats; you want it warm and blended, not bubbling over. Warming it separately lets it incorporate more easily into the hot potatoes.

Mash, Season, and Let the Potatoes Rest

Mash the potatoes in the slow cooker with a potato masher, gradually mixing in all of the warm butter-milk mixture and the black pepper. Keep mashing until the potatoes look creamy, but don’t keep working them once the larger lumps are gone; overworking russets can make the texture gluey. Cover the cooker and let the potatoes rest for 10 minutes before serving. That short pause gives the finished mash a chance to settle in the warm cooker.

Three Ways to Change the Flavor or Fit a Diet

Make the Potatoes Vegetarian

Replace the chicken broth with the same amount of vegetable broth. The potatoes will still cook in the slow cooker as usual, with a slightly different, more vegetable-forward savory note; choose a low-sodium broth to keep the seasoning balanced.

Make a Dairy-Free Batch

Use a neutral plant-based butter and unsweetened, unflavored oat milk in place of the dairy butter and whole milk. Warm them together before adding them to the potatoes. The mash will be a little less rich, and this change doesn’t make the dish vegetarian unless you also replace the chicken broth.

Fold in Roasted Garlic

For a deeper, mellow garlic flavor, mash soft roasted garlic into the potatoes along with the warm butter-milk mixture. Roasted garlic blends in more smoothly than raw garlic and adds sweetness without changing the slow-cooker method.

Storage and Reheating

Refrigerator: Refrigerate leftovers within 2 hours and keep them covered for 3 to 4 days. The potatoes will firm up as they chill.
Freezer: Freeze cooled portions in airtight containers for up to 1 month for best quality. Thaw overnight in the refrigerator; the texture may be a little less smooth after freezing.
Reheating: Warm gently in the microwave, stirring between intervals, or in a saucepan over low heat. Stir in a small splash of milk if the potatoes seem too thick, and reheat leftovers to 165°F; high heat can scorch the bottom before the center is hot.

Questions That Come Up While the Slow Cooker Is Running

Can I use Yukon Gold potatoes instead of russets?+

Yes. Use the same weight and cut them into 1-inch pieces, then cook until fork-tender. Yukon Golds make a denser, naturally creamier mash, while russets give you a fluffier result.

How do I keep the potatoes from turning gluey?+

Use a hand potato masher and stop once the potatoes are creamy. A blender or food processor works the starch much more aggressively, which can leave russets stretchy and gummy instead of fluffy.

Can I use salted butter instead of unsalted?+

Yes, but salted butter adds seasoning on top of the kosher salt and broth. Reduce the added salt, then taste the potatoes after mashing and adjust only if they need it.

How do I handle potatoes that are still firm when the cook time ends?+

Keep the lid on and continue cooking until a fork slides into the center easily. Slow cookers and potato piece sizes can vary, so tenderness matters more than hitting the earliest time in the range. Don’t mash firm chunks; they’ll leave hard bits in the finished potatoes.