Crock Pot Mashed Potatoes
These Crock Pot Mashed Potatoes are creamy, delicious, and layered with the flavors of garlic, rosemary, and tangy buttermilk! They’re an easy gluten-free side dish that the entire family will love!
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. Naturally they’re great in the summertime, 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 creamy Crock Pot 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.
They’re incredibly delicious, with layers of flavor from the tangy buttermilk, garlic, and fresh rosemary. Don’t be surprised if they become your new favorite side dish. 🙂
Why you’ll love this recipe
- Crock Pot mashed potatoes made with buttermilk turn out super creamy and slightly tangy.
- This is a “set it and forget it” recipe, so it’s perfect for the holidays or busy weeknights.
- The 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 Crock Pot. I kept the ingredients list simple, yet they’re packed with flavor.
- Potatoes. I prefer using Yukon Gold potatoes to make mashed potatoes as they’re very creamy in texture. You may 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.
- Butter. I prefer using unsalted butter and then add table salt to taste.
See the recipe card below for the full list of ingredients and quantities.
How to make mashed potatoes in the Crock Pot
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 Crock Pot 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.
See the recipe card below for full instructions.
- Grease your slow cooker with cooking spray. Place the peeled and chopped potatoes, stock, garlic, and salt into the slow cooker and stir.
- Cook on low for about 4-6 hours or until tender.
- Add the warmed buttermilk slowly, followed by the butter and rosemary.
- Mash with a potato masher until the potatoes reach the desired consistency, then season with salt and pepper, to taste.
Recipe FAQs
The potatoes in the photo above are yukon gold potatoes, which are the only variety that I use for mashed potatoes.
You can certainly use russets, but if you’ve never tried yukon golds I encourage you to do so. They have a wonderful creamy texture that makes the best mashed potatoes!
Yes! To prepare make ahead mashed potatoes in a Crock Pot, prepare them up to a few hours in advance. Keep them on the “warm” setting, and do keep a close eye on them to prevent burning as all slow cooker temperatures vary.
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.
Warming the buttermilk prior to adding to the hot potatoes helps to prevent curdling. You want the buttermilk to be a bit warmer than lukewarm, but not hot.
What to serve with this recipe
These slow cooked buttermilk mashed potatoes are extremely versatile and pair well with your favorite weeknight dinners or holiday recipes.
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.
- 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 Crock Pot buttermilk mashed potatoes by adding your favorite herbs and spices.
- Note that this recipe calls for a 6-quart Crock Pot. You can make this recipe with a larger Crock Pot, but do not try to fit the potatoes into a smaller one.
More potato side dishes you’ll love
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Crock Pot Mashed Potatoes
Equipment
Ingredients
- 3 lbs. yukon gold potatoes peeled and chopped into 1″ cubes
- 3/4 cup low sodium chicken stock may substitute with vegetable stock or water
- 3 cloves garlic smashed
- 1 teaspoon salt plus more to taste
- 1 1/4 cup buttermilk warmed slightly (not hot) (I used 1 1/4 cups)
- 4 tablespoons unsalted butter softened
- 1 tablespoon freshly chopped rosemary or 1 teaspoon dried
Instructions
- Grease your slow cooker with cooking spray. Place the potatoes, stock, garlic, and salt into the slow cooker and stir. Cook on low for about 4-6 hours or until tender.3 lbs. yukon gold potatoes, 3/4 cup low sodium chicken stock, 3 cloves garlic, 1 teaspoon salt
- Add the warmed buttermilk slowly, followed by the butter and rosemary, and mash with a potato masher until the potatoes reach the desired consistency. Season with salt and pepper to taste.1 1/4 cup buttermilk, 4 tablespoons unsalted butter, 1 tablespoon freshly chopped rosemary
- Serve immediately or keep on warm in the slow cooker until ready to serve. Enjoy!
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.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
19 Comments on “Crock Pot Mashed Potatoes”
We started to have cooler weather and then bam! It’s back to being hot and humid! Boooo – I want to wear my fall boots! 🙂 haha ANYWAY. I really need to try making mashed potatoes in the slow cooker – I LOVE mashed potatoes but agree that they can be high maintenance (and therefore I only make them on Thanksgiving lol). Must try this!
The weather is all kinds of crazy here too! Thanksgiving taters are definitely being made in the slow cooker this year!
What a good idea to cook the potatoes in the slow cooker! I love mashed potatoes and haven’t had them in awhile. They will have to be on my menu sometime this fall!
Thanks Nicole! I wish I’d have tried this a LONG time ago!
These mashed potatoes look irresistible! I love that you can make them in the slow cooker!
Thank you Balvinder!
I’m very excited about fall and the coming holidays! These potatoes look amazing! I can eat a huge bowl of them! Pinning to try them!
Thanks so much Mira!
Ooh these mashed potatoes look incredible, Marcie! Love those Yukon gold potatoes. 🙂
Thank you Alyssa! I won’t use any other type of potato for mashed potatoes…yukon golds are the best!
I vote YES to new boots, always :). And yes to these potatoes too! I love mashed potatoes and how perfect would this recipe be for Thanksgiving? Adding it to my Thanksgiving sides list!
The problem is that I always find more than one pair that I want…we’ll see what happens! Thanks Kelsie and this is definitely on my Thanksgiving menu!
Hahahaha! Fall boots will DEFINITELY cheer you up! A few days ago I started shopping for boots online as a way to cope with fall coming, and let me just say, it helped! 😉 I say you go get yourself a fabulous pair or two! You deserve it! Anyways, these taters look amazing, Marcie!! There is nothing quite like ultra creamy mashed potatoes and I just want to go swimming in these! SO GOOD! I love that you used the slow cooker too! These are a must try! Cheers, friend! <3
I need to get out and check out boots — I know it will help! haha Thanks so much Cheyanne!
I’ve been obsessed with potatoes lately too! They are so good this time of year. I feel like they got a bad rep at some point because of the carbs but potatoes are actually really good for you. Plus when they’re this easy to make, I could eat them every night! 🙂
I always love potatoes and I think they get a bad rap too! Thanks so much Sarah!
Fall boots always cheer me up, as does anything made in the slow cooker, especially when it’s potatoes! You are reminding me that it’s been way too long since I’ve made mashed potatoes, so I’m loving the texture and flavor of this dish. It definitely captures the essence of fall!
Thank you Gayle!
Thanks Gayle, and I can’t wait to get some new boots! 🙂