The potatoes should give way to a fork without crumbling into a pot of water; that’s the point where a slow cooker makes mashed potatoes feel easy instead of like another burner to manage. I use Yukon Golds here because they mash into a creamy base, and these Crockpot mashed potatoes cook right in a small amount of chicken broth. There’s no separate pot to drain and no rush to get the potatoes back to the table while they’re hot.
The slow cooker handles the hands-off cooking, then the potatoes get mashed right in the crock with butter and warm half-and-half. I like that the final texture is easy to control: stop when you still want a few soft pieces, or keep mashing for a smoother bowl. The result is rich without needing a complicated method, and the potatoes stay warm in the slow cooker while you finish getting dinner on the table.
Kitchen Note
Bake, Serve, Wear the Vibe 👕
Editor-picked tees our Oven To Fork readers love.
We may earn from qualifying purchases at no extra cost to you.
After mashing, leave the potatoes covered for the full 5 minutes before serving. That short pause lets the butter and warm half-and-half settle through the mash, so the first scoop is as cohesive as the last.
Save these Crockpot mashed potatoes for a hands-off side dish with creamy Yukon Golds and a texture you can make your own.
Why These Potatoes Don’t Need a Pot of Water to Drain
Most stovetop mashed potatoes cook in a large pot of water, then get drained before you add the butter and dairy. Here, the potatoes cook covered in the slow cooker with a modest amount of chicken broth instead. The lid holds the cooking moisture close, and there’s no pot of water to pour away once the potatoes are tender. That broth stays in the crock, carrying its savory flavor into the mash.
Mashing everything right in the slow cooker is more than a convenient shortcut. You can work the cooking liquid into the potatoes instead of discarding it, and the butter and half-and-half add richness without needing extra liquid. If you’re used to draining potatoes until they look dry, don’t do that here. The broth is part of the cooking base, not something to pour off before mashing.
Why Yukon Golds and Low-Sodium Broth Matter in the Crock
- Yukon Gold potatoes — Their naturally creamy flesh makes a smooth, rich mash without relying on a large amount of dairy. Standard grocery-store potatoes work well; peel them and cut the pieces evenly so they soften at a similar pace. Russets can work in a pinch, but the finished texture will be lighter and less buttery.
- Low-sodium chicken broth — The broth gives the potatoes a savory base, while low sodium leaves room for the kosher salt added to the cooker. A carton from the grocery store is perfectly suitable. For a vegetarian version, use low-sodium vegetable broth in its place; it keeps the cooking liquid similar but brings a less poultry-forward flavor.
- Unsalted butter — Unsalted butter lets the salt level stay predictable, since salt is added before cooking. Use butter you like the taste of, but there’s no need to seek out a specialty brand. If salted butter is all you have, the finished potatoes will taste saltier, so taste before adding any extra seasoning.
- Half-and-half — It brings more richness than milk without making the mash as heavy as using cream. Whole milk can stand in one-for-one for a lighter result. Whatever you use, warming it before it goes into the crock helps it blend into the hot potatoes smoothly.
Let the Fork, Not the Clock, Call the Potatoes Done
Load the cooker with evenly cut potatoes
Peel the Yukon Golds and cut them into 1-inch pieces. Add the potatoes, chicken broth, kosher salt, and black pepper to a 6-quart slow cooker, then stir to distribute the seasoning. Pieces cut to a similar size soften more evenly, so avoid leaving a few oversized chunks among small ones. The potatoes don’t need to be submerged in broth.
Cook covered until a fork slides through
Cover the slow cooker and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours. The potatoes are ready when they’re very tender and a fork passes through without resistance. Don’t start mashing while a few pieces still feel firm in the center; they’ll leave stubborn lumps in the finished potatoes. Slow cookers can vary, so use that fork test along with the time range.
Warm the half-and-half gently
Pour the half-and-half into a microwave-safe measuring cup and warm it for 45 to 60 seconds. You want it warm, not boiling, so check it before adding it to the cooker. Add the warm half-and-half and the butter to the potatoes. Warming the dairy keeps it from cooling the hot potatoes as it blends in.
Mash in the crock and finish covered
Use a potato masher to work the potatoes until they reach the texture you like. Press through any larger pieces, but stop once the mash is where you want it; you don’t need to keep working it after that. Cover the slow cooker and let the potatoes stand for 5 minutes before serving. The covered rest gives the mash a moment to settle.
Two Ways to Change the Texture or Make Them Dairy-Free
Leave the skins on for a rustic mash
Scrub the Yukon Golds well and leave the peels on before cutting them into 1-inch pieces. The mash will have flecks of skin and a more rustic, substantial texture instead of the smooth finish you get from peeled potatoes. The cooking method stays the same, though you may notice more texture as you mash.
Make the mash dairy-free
Replace the butter one-for-one with unsalted plant-based butter, and replace the half-and-half one-for-one with plain, unsweetened oat milk. Warm the oat milk before adding it. The potatoes will be less rich than the dairy version, but they’ll still mash into a soft, creamy side dish.
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for 3 to 4 days. The mash will firm up as it chills.
- Freezer: Freeze in an airtight freezer-safe container for up to 1 month. Thaw in the refrigerator; the texture may be a little less smooth after freezing.
- Reheating: Warm covered in the microwave in short intervals, stirring between each, or reheat gently in a saucepan. Heat leftovers to 165°F, and don’t use the slow cooker to bring cold potatoes back up to temperature.
Questions That Come Up While the Crockpot Potatoes Cook
Crockpot Mashed Potatoes
Ingredients
Equipment
Method
- Place the potatoes, chicken broth, salt, and pepper in a 6-quart slow cooker and stir to combine.
- Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the potatoes are very tender when pierced with a fork.
- Warm the half-and-half in a microwave-safe measuring cup for 45 to 60 seconds, until warm but not boiling.
- Add the butter and warm half-and-half to the slow cooker.
- Mash the potatoes with a potato masher until they reach your preferred texture.
- Cover and let stand for 5 minutes before serving.
