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Crockpot Mashed Potatoes

Crockpot mashed potatoes cook hands-off in a 6-quart slow cooker until fork-tender. Yukon golds mash into a smooth, creamy side with butter and warm milk.
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Prep Time 15 minutes
Cook Time 7 hours 3 minutes
Total Time 7 hours 18 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb Yukon gold potatoes peeled and cut into 1-inch pieces
  • 1 cup water
  • 1 tsp kosher salt
  • 0.5 cup unsalted butter cut into pieces
  • 0.75 cup whole milk
  • 0.25 tsp black pepper

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Put the potatoes in a 6-quart slow cooker, pour in the water, and sprinkle with the salt.
  2. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the potatoes are easily pierced with a fork.
  3. Drain the potatoes in a colander, then return them to the slow cooker.
  4. Warm the milk in a small saucepan over low heat until steaming, about 2 to 3 minutes.
  5. Add the butter, warm milk, and pepper to the potatoes.
  6. Mash until smooth and creamy.

Notes

For the smoothest texture, mash while the potatoes are hot and add the warm milk. Refrigerate leftovers for 3 to 4 days; freezer-friendly for up to 2 months. For a dairy-free variation, use plant-based butter and unsweetened, unflavored oat milk.