Easy Crockpot Mashed Potatoes

These Crockpot Mashed Potatoes are irresistibly fluffy and creamy with a subtle garlicky touch, making them an effortless holiday side that almost cooks itself. Using the crockpot means you can set it and forget it until the potatoes are perfectly tender, freeing you up to focus on other dishes or enjoy your guests.

I first made this recipe when hosting a big family gathering and it was a hit with everyone including picky eaters. It has since become my go to side dish when I want something delicious but low fuss.

Ingredients

• Three pounds russet potatoes or Yukon Gold: For creaminess and ideal texture. Russets give fluffier mashed potatoes while Yukon Golds offer a naturally buttery flavor.
• Four cups water: To cook the potatoes gently in the crockpot. Using water rather than boiling them on the stove helps prevent gumminess.
• One teaspoon chicken bouillon: To concentrate flavor and add savory depth. Look for a good quality bouillon to avoid overly salty or artificial taste.
• Half teaspoon garlic powder: Gives subtle garlicky warmth that complements the potatoes perfectly. Fresh garlic can be too strong here.
• Four ounces cream cheese: Adds richness and smoothness making the potatoes ultra creamy. Make sure it is softened for easy mixing.
• Four tablespoons butter: Bring classic buttery flavor and a silky sheen. Unsalted is best so you control the salt level.
• Half teaspoon apple cider vinegar: Balances the richness with mellow acidity and brightens up the flavor.
• Salt and pepper: Added to taste to season perfectly.

Instructions

Slicing the Potatoes:

Peel and slice the potatoes evenly rather than cutting into large chunks. Thin slices ensure the potatoes cook uniformly and mash smoothly without becoming gummy.

Setting up the Crockpot:

Place the sliced potatoes in the crockpot and cover with about 1 to 2 inches of water, roughly 4 cups. This allows them to cook through gently over several hours.

Cooking the Potatoes:

Set the crockpot on high for four hours. Check after three hours by piercing a slice with a fork; it should be soft and tender. This slow cook method ensures fluffy texture without boiling away the starch.

Straining and Reserving Liquid:

Strain the water from the cooked potatoes but reserve half a cup of the starchy potato cooking liquid. This liquid will be used to create a flavorful broth.

Preparing the Flavorful Broth:

To the reserved potato water add one teaspoon of chicken bouillon and stir to dissolve completely. This concentrated broth will add a savory depth to your mash.

Adding Seasonings and Cream Cheese:

Return the strained potatoes to the crockpot. Add garlic powder, cream cheese, butter, and apple cider vinegar. The cream cheese and butter will melt into the warm potatoes creating that velvety richness.

Mashing:

Using a potato masher or hand masher, mash everything together adding the chicken bouillon broth a little at a time until you reach your desired creamy consistency.

Final Seasoning and Serving Prep:

Taste your mashed potatoes and season with salt and pepper as needed. Then set the crockpot on warm to keep the potatoes ready to serve. Whenever a buttery film forms on top, simply stir it back in for smooth creamy texture.

My favorite part of this recipe is the apple cider vinegar which brightens the rich flavors and prevents the potatoes from tasting heavy. I remember serving these at a holiday dinner where even the potato skeptics went back for seconds. It’s definitely my comfort food secret weapon.

Storage Tips

Store cooled mashed potatoes in an airtight container in the refrigerator for up to three days. Reheat gently in the microwave or on the stovetop with a splash of milk or broth to restore creaminess.

Ingredient Substitutions

For dairy free, use a vegan cream cheese and plant based butter alternative for equally creamy results. Use vegetable bouillon instead of chicken bouillon for a vegetarian or vegan option. Fresh minced garlic can replace garlic powder but add it during the last hour of cooking to avoid harsh flavors.

Serving Suggestions

Serve garnished with chopped fresh parsley or chives for a pop of color and freshness. These mashed potatoes pair beautifully with roast chicken, turkey, or beef. Top with crispy fried onions or crumbled bacon to add texture and extra flavor.

These crockpot mashed potatoes are an easy, make ahead holiday side that stays warm and creamy. Save the reserved potato cooking water to adjust texture and flavor when reheating.

Common Questions About Recipes

→ What type of potatoes work best for this dish?

Russet or Yukon Gold potatoes are ideal as they break down smoothly and yield a fluffy texture.

→ Why slice potatoes instead of chunking them?

Slicing helps them cook evenly and prevents a gummy texture in the final mash.

→ What is the purpose of reserving potato cooking water?

The starchy water is mixed with chicken bouillon to create a flavorful broth that enhances creaminess.

→ Can this dish be kept warm in the crockpot after cooking?

Yes, setting the crockpot to warm keeps the potatoes ready to serve and maintains their texture.

→ How can I adjust seasoning for taste?

Salt, pepper, garlic powder, and apple cider vinegar can be modified to suit your preference.