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Crockpot Mashed Potatoes
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4 from 2 votes

Crockpot Mashed Potatoes

Easy and convenient mashed potatoes made in the crockpot.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 10
Calories 305kcal
Author Christin Mahrlig


  • 5 pounds russet potatoes
  • 2 cups water
  • 3/4 cup chicken broth, can use all water
  • 2 teaspoons salt
  • 3 tablespoons salted butter, melted
  • 1 stick butter, cut into 1 tablespoon size pieces
  • 1/2 cup sour cream
  • 2 tablespoons minced chives
  • 1/2 teaspoon garlic powder
  • 1 teaspoon ground pepper


  • Bring water, broth, and salt to boil in a small saucepan.
  • While that is coming to a boil, peel and slice the potatoes into 1/4-inch rounds. If water comes to a boil before you are done, just turn the heat down. You don't want to expose the potatoes to air for long once they are peeled because they will turn brown.
  • Place potato slices in the crockpot and pour boiling water mixture on top. Stir to coat potatoes.
  • Brush the potatoes on top with melted butter. Press a piece of parchment paper that is slightly larger than the crockpot on top of the potatoes and tuck edges down to hold in place.
  • Cover and cook on HIGH until all the potatoes are tender, about 4 hours.
  • Discard parchment paper. Sprinkle the butter pieces on top of the potatoes. Use a potato masher to mash potatoes until smooth.
  • Mix in the sour cream, chives, garlic powder, and pepper. Taste for seasoning and add extra salt if desired.


Calories: 305kcal