Description

These Make Ahead Crockpot Mashed Potatoes are a creamy, flavorful side dish perfect for preparing in advance. Using Yukon Gold potatoes cooked slowly in broth and blended with a warm mixture of cream, butter, and garlic, this recipe ensures tender, rich mash without the fuss of stovetop cooking. Ideal for busy days or holiday meals, the slow cooker does the hard work while you enjoy creamy, perfectly seasoned potatoes with minimal effort.

Ingredients

Scale

Potatoes and Broth

5 pounds Yukon Gold potatoes, cut into 1-inch pieces
1 cup chicken or vegetable broth
1 teaspoon salt, plus more to taste

Cream Mixture

1 cup heavy whipping cream
1/2 cup butter (1 stick)
4 cloves garlic, minced

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Instructions

Prepare the Slow Cooker: Add the broth and salt to your slow cooker and turn the heat to high to start warming the liquid.
Prep the Potatoes: Wash and cut Yukon Gold potatoes into roughly 1-inch pieces. You can peel them if desired, but keeping the skin adds texture and nutrients. Add the potatoes into the Crockpot with the broth.
Cook the Potatoes: Stir the potatoes gently to distribute salt and broth, cover the slow cooker, and cook for 3 to 3.5 hours, or until potatoes are tender when pierced with a fork.
Warm the Cream Mixture: While the potatoes finish cooking, combine the heavy cream, butter, and minced garlic in a small saucepan. Heat over medium heat until the butter melts and the garlic infuses the mixture, about 5 minutes. Do not boil.
Mash the Potatoes: Once potatoes are tender, mash them directly in the Crockpot without draining the broth to retain moisture. Gradually add the warm cream mixture while mashing, stirring gently to avoid overworking the potatoes and creating a gluey texture.
Season and Serve: Taste and adjust seasoning by adding more salt and pepper as needed. If serving later, use the Crockpot’s “keep warm” setting, stirring occasionally before serving to maintain creaminess and heat.

Notes

Using Yukon Gold potatoes gives a naturally creamy texture; russets can be used but may be fluffier.
Do not over-mash potatoes to avoid gummy texture.
Leaving potato skins on adds flavor and nutrients but peel if preferred.
This recipe can be made ahead and kept warm in the Crockpot for several hours.
Adjust the amount of broth if you prefer thicker or thinner mashed potatoes.