Do I need to add water or boil the potatoes first?

No, and that is the beauty of this method. The potatoes cook in just one cup of broth with no pre-boiling and no draining, absorbing the liquid as they soften. Adding extra water is the number one cause of watery slow cooker mashed potatoes, so resist the urge.

Why did my slow cooker mashed potatoes turn out gummy?

Gumminess comes from overworked starch, almost always from an electric mixer or food processor. Mash gently by hand and stop while a few small lumps remain. Cold dairy also contributes, so always warm the milk and use room temperature cream cheese. Russet potatoes turn gummy faster than Yukon Golds, which is another reason this recipe specifies Yukons.

Can I use Russet potatoes instead of Yukon Gold?

You can, but expect a different result. Yukon Golds hold their shape during the long cook and mash into a naturally creamy, buttery texture. Russets absorb more liquid and break down faster, so reduce the broth to 3/4 cup and watch them closely after 3 hours on HIGH. For the fluffiest, most foolproof result, Yukon Golds win.

How long can mashed potatoes stay on the warm setting?

Up to 2 hours for the best quality, staying safely above 140F the whole time. Stir every 30 minutes and add a splash of warm milk if the surface looks dry. Beyond 2 hours the texture starts to suffer even though the food remains safe, so time your cook to finish within 2 hours of serving.

Can I make these slow cooker mashed potatoes ahead and reheat them?

Absolutely, with one critical rule: reheat to steaming (165F) on the stovetop or in the microwave first, and only then transfer to the slow cooker on warm for serving. The USDA advises against reheating directly in the slow cooker because it warms food too slowly through the bacterial danger zone. Made this way, they taste freshly mashed.

Slow Cooker Mashed Potatoes: Creamy & Easy

Ingredients

Scale

5 pounds Yukon Gold potatoes, peeled and cut into 1 1/2 inch chunks
4 cloves garlic, peeled and smashed
1 cup low sodium chicken broth, or vegetable broth
1 teaspoon kosher salt, plus more to taste
1/2 cup unsalted butter, cut into pieces
8 ounces cream cheese, softened and cut into cubes
3/4 cup whole milk or half and half, warmed
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh chives, for serving
Flaky sea salt, for serving (optional)

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Instructions

Peel and chunk the potatoes evenly; rinse briefly under cold water.
Load a 6 quart slow cooker with potatoes, garlic, broth, and salt; stir once.
Cover and cook on HIGH 3 to 4 hours or LOW 6 to 7 hours until completely tender; do not lift the lid.
Warm the milk until steaming.
Mash directly in the cooker with a hand masher until mostly smooth; never use an electric mixer.
Stir in the butter and cream cheese until melted, about 2 minutes.
Add warm milk a splash at a time until the ideal consistency is reached.
Season with pepper and more salt to taste.
Hold on warm up to 2 hours, stirring every 30 minutes.
Serve topped with chives, melted butter, and flaky salt.

Author: Zakaria Lazar
Prep Time: 20 minutes
Cook Time: 4 hours