Crock Pot Mashed Potatoes

Fall and cooler temperatures are here, so I’m completely in comfort food zone. The prospect of soups, chili, and cozy autumn suppers is enough to make me excited about the season.

Potatoes are one of my favorite comfort foods and I make them at least once or twice a week.  Naturally they’re great in the summertime (hello, grilled potato salad), but I love them even more in the cold months when I crave good soul-warming food.

The most requested potato dish in my house is mashed potatoes, which is why I’ve created so many variations here on the blog.

My yukon gold mashed potatoes are my go-to recipe, but my Instant Pot mashed potatoes are even easier and require less water!

These Slow Cooker Mashed Potatoes are the hands off approach to our favorite side. They make my life so much easier on Thanksgiving, Christmas, and any time my family asks for them. 🙂

Why you’ll love this recipe:

• Buttermilk mashed potatoes are creamy and slightly tangy with the flavors of garlic and rosemary.
• This is a “set it and forget it” recipe, so it’s perfect for the holidays or busy weeknights.
• Recipe requires just 7 basic ingredients, and may be customized with your favorite milk, herbs or spices.
• It’s an easy side dish that’s naturally gluten-free.

Recipe ingredients

You don’t need many ingredients to make perfect mashed potatoes in the slow cooker. I kept the ingredients list simple, yet they’re packed with flavor.

Ingredient notes

• Potatoes. I prefer using Yukon Gold potatoes to make mashed potatoes as they’re very creamy in texture. You may certainly substitute them with russet potatoes if you don’t have any on hand.
• Buttermilk. The buttermilk provides a nice, tangy flavor and creaminess. The buttermilk may also be substituted with heavy cream, half and half or whatever milk you have on hand.
• Chicken stock. You may substitute vegetable stock or water to make this dish vegetarian.
• Garlic. Cooking fresh cloves of garlic with the potatoes mellows the flavor substantially.
• Rosemary. You may use fresh or dried rosemary, or sub with your favorite herbs.

How to make slow cooker mashed potatoes

This buttermilk mashed potatoes recipe is about as easy as it gets. Once the potatoes have been chopped up, it’s just a matter of placing everything in the slow cooker and walking away.

Pro tip: All slow cookers are different, so the first time you try making mashed potatoes in your slow cooker you should keep a close eye on them.  I suggest checking for doneness after 3 hours on low and even stirring them occasionally.  Also, add a bit more liquid if it evaporates too quickly.

1. Grease your slow cooker with cooking spray.  Place the peeled and chopped potatoes, stock, garlic, and salt into the slow cooker and stir.
2. Cook on low for about 4-6 hours or until tender. Add the warmed buttermilk slowly, followed by the butter and rosemary, and mash with a potato masher until the potatoes reach the desired consistency, then season with salt and pepper, to taste. 

Recipe FAQs

What to serve with this recipe

These slow cooker buttermilk mashed potatoes are extremely versatile and pair well with your favorite weeknight dinners or holiday recipes.

• Blackened salmon
• Oven baked pork chops
• Roasted turkey
• Slow cooker ham
• Spatchcock chicken
• Spatchcock turkey

And don’t forget the homemade turkey gravy!

Recipe notes

• Pro tip: All slow cookers are different, so the first time you try making mashed potatoes in your slow cooker you should keep a close eye on them.  I suggest checking for doneness after 3 hours on low and even stirring them occasionally.  Also, add a bit more liquid if it evaporates too quickly.
• I’ve only cooked my potatoes on low and wouldn’t advise cooking them over high heat unless you’re prepared to check them often to prevent scorching.
• Warm the buttermilk prior to adding to the hot potatoes to prevent curdling.  It should be a bit warmer than lukewarm, not hot.
• No buttermilk? It’s easy to make your own! Simply add a tablespoon of fresh lemon juice to regular milk and let stand for 10 minutes, or sub with whole milk, half and half or heavy cream.
• Customize these buttermilk mashed potatoes by adding your favorite herbs and spices.