Recipe By BWAYE
Published Feb 14th
Slow Cooker Mashed Potatoes
Prep 15m Cook 3h 15m Additional - Ready In 3h 30m
Servings 8 servings Calories 470.4

These are melt in your mouth mashed potatoes, and what could be better than potatoes in the slow cooker?

Recipe Ingredients

  • 5 pounds red potatoes, cut into chunks
  • 1 tablespoon minced garlic, or to taste
  • 3 cubes chicken bouillon
  • 1 (8 ounce) container sour cream
  • 1 (8 ounce) package cream cheese, softened
  • ½ cup butter
  • salt and pepper to taste

Cooking Directions

  1. 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. 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.

Nutrition Facts

  • Calories 470.4
  • Carbohydrate 47.9 g
  • Cholesterol 74 mg
  • Fat 27.7 g
  • Fiber 4.2 g
  • Protein 8.8 g
  • Saturated Fat 17.2 g
  • Sodium 702.9 mg
  • Sugar 3.5 g

Chef's Notes

Please note the differences in yield when using the magazine version of this recipe. 


  1. Very good potatoes but rather heavy vs light and fluffy. 4 stars for ease, originality and time management. Especially loved the idea of the terry cloth submitted by a reader. Makes perfect sense!
  2. These were not a hit at our house. Hubby said it was too rich, my 7 year old (who loves mashed potatoes) wouldn't eat them and I didn't really like the cream cheese taste. I think I'll stick to my regular recipe but use the slow cooker idea. Thanks anyways.
  3. Very nice recipe! I make this recipe with light sour cream and light cream cheese. My husband tasted the potatoes before I added any butter and he said they were great as they were and since we were going to be serving them with gravy adding butter would make it too rich. I'll be making - Read more ...
  4. Using sour cream and/or cream cheese in these mashed potatoes was nothing new to me. I've always used one or the other or both but I also always use either russet or Yukon Gold potatoes rather than red skinned. What intrigued me was the idea (duh) of making them ahead of time and then reheating - Read more ...
  5. These were fabulous! Everyone from Thanksgiving wanted the recipe. Followed exactly but next time I think I will cut the butter in half. Heres a hint to keep the potatoes from getting soggy in the crock. Lay a clean terry kitchen towel across the top of the crock then put the lid on. The towel - Read more ...
  6. YUM! Tasty but not overwhelming. It was so nice to be able to make these in the afternoon and load them into the crockpot to wait for my company to arrive later that evening. The only thing I'll change next time is to stir them periodically, since they seemed to brown around the edges by - Read more ...
  7. This recipe makes AWESOME garlic mashed potatoes when you use the Garlic and Herb Cream Cheese plus add garlic salt, oregano, and 1 cup of an Italian Cheese Blend - we were in heaven!! Thanks so much for a great idea... I will never make any other mashed potatoes again (whether I make Garlic or - Read more ...
  8. Oh my gosh...these potatoes were awesome! And so incredibly easy. Really a great "make ahead" recipe. I made this in the morning and then put it in the slow cooker later in the afternoon so it was ready for dinner. I used red potatoes with the skin on and they were great! I too skipped - Read more ...
  9. Made potatoes the night before, warmed them up a little in microwave, then put them in crockpot for a few hours. Worked out very nice and everyone said how nice it was to have hot mashed potatoes through the whole meal. Served it with BBQ ribs. Very good,will try it next Thanksgiving for sure!
  10. Very easy to prepare, and even easier to eat. The flavors in this dish combined very well, and tasted like no other mashed potato dish I've ever had. And it STAYED HOT throughout the whole meal, which is a rarity for any kind of mashed potato dish that I've ever fixed. One slight problem was - Read more ...