Slow Cooker Creamy Mashed Potatoes

I seriously use my slow cooker a couple of times a week . . . I wouldn’t be able to survive without it! However, usually I use it for my main dish and it wasn’t until recently that I discovered that you can make awesome side dishes in your slow cooker too!
These mashed potatoes were seriously some of the creamiest and most flavorful that I have ever had. I think that my letting them slow cook for a couple of hours, the flavors have time to really soak in and they are delicious. My family raved about them all week. I will definitely be using this recipe for Thanksgiving- it would be so nice to make the potatoes earlier in the day and know that they will be perfect by dinner time!


Serves: 8

Slow Cooker Creamy Mashed Potatoes

10 minPrep Time

3 hrCook Time

3 hr, 10 Total Time

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  • 5 pounds red potatoes, cut into chunks
  • 1 tablespoon minced garlic, or to taste
  • 3 cubes chicken bouillon
  • 1 (8 ounce) container sour cream (lite or fat-free is fine)
  • 1 (8 ounce) package cream cheese, softened (lite or fat-free is fine)
  • 1/4 cup butter
  • salt and pepper to taste


  1. In a large pot of lightly salted boiling water, cook the potatoes, garlic, and bouillon until potatoes are tender but firm (about 15 minutes). Drain, reserving water. In a bowl, mash potatoes with sour cream and cream cheese, adding reserved water as needed to attain desired consistency.
  2. Transfer the potato mixture to a slow cooker, cover, and cook on Low for 2 to 3 hours. Just before serving, stir in butter and season with salt and pepper to taste.

Recipe adapted from AllRecipes

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14 Responses to “Slow Cooker Creamy Mashed Potatoes”

  1. Want to step this recipe up just a notch?!?! I make these same potatoes all the time (Just this Sunday, in fact, for company, with our prime rib roast). I add a half packet of dry ranch dressing mix!!! Just adds one more dimension of YUM!!! I have not put them in the crock pot, but will for sure be doing that step from now on when I am entertaining so I am not mashing the potatoes and giving away all my secrets to deliciousness, while my guests are all sitting around the kitchen watching (critiquing, eww...Why are you putting cream cheese in the potatoes?? Because they are AMAZING - that's why!!!! And, of course they agree once they eat them!
  2. It's just as easy to make mashed potatoes in the crock from start to finish, rather than using the pot only to warm and meld the flavors after fixing the potatoes on the stovetop. I cut mine into a medium dice, toss them into the crock with 1/4 cup of water, cook on high for three hours or so, and they are ready to mash. I've never added cream cheese, tho I often use sour cream, butter, and milk at this point, and let it all meld for however long it takes for supperime to arrive, lol, on low or warm. I can try adding the cream cheese and see what happens, as your combo here sounds lovely.
  3. I plan on trying this sometime this week. I hate having to whip up the mashed potatoes just as the turkey or ham is coming out of the oven to settle for its little rest before carving, because as you know that is when all the other side dishes are ready also, lol. So if these taste as good as they look they will become a new staple item in our busy household.

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