Crock-Pot Mashed Potatoes with cream cheese and sour cream are a game changer when you’re feeding a crowd. This no-boil, one-pot slow cooker recipe saves stove and oven space, reheats beautifully, and is freezer-friendly for make-ahead meals.
I’ve made this creamy mashed potatoes recipe dozens of times — it was a staple at our make-ahead meal kitchens. Mashed potatoes are a must for holiday dinners like Thanksgiving, Christmas, and Easter, and they pair perfectly with main dishes such as meatloaf or turkey tenderloin.
Instead of boiling and transferring potatoes between pots, cook them entirely in the slow cooker. It’s simple, hands-off, and ideal when you need to free up kitchen space for a large meal.
Leftovers freeze well, making these mashed potatoes a practical make-ahead option. Reheat from frozen or refrigerated and refresh with a little butter or milk for the best texture. Top with bacon, chives, or parsley to make them extra special.
Ingredients
These are the ingredients you’ll combine once the potatoes are cooked. For best texture use Yukon Gold potatoes.
- Potatoes: Yukon Golds give the creamiest result. Avoid waxy reds and very starchy Russets for this method.
- Broth: Vegetable or chicken broth adds flavor and keeps the potatoes moist while slow cooking. Watch the salt level in store-bought broth and adjust salt at the end.
- Cream cheese: Adds richness and smooth texture; full-fat works best.
- Sour cream: Brings a mild tang that balances the richness. Greek yogurt can be substituted.
- Butter: Essential for flavor and creaminess.
- Salt and pepper: Season to taste after accounting for the broth’s saltiness.
- Garlic or onion powder (optional): A small amount enhances the flavor if you like.
The recipe card below includes exact amounts, step-by-step instructions, and nutrition information.
Directions with Pictures
Follow these simple steps to make creamy crock-pot mashed potatoes.
Step 1 – Prepare and Cook Potatoes
Peel and cut about 5 pounds of Yukon Gold potatoes into roughly 1-inch pieces. Leaving a little skin on a few pieces creates a rustic texture if you like.
Place the potatoes in the slow cooker and pour 1½ cups of vegetable or chicken broth over them. Cover and cook on high for 3–4 hours or low for 6–7 hours, until the potatoes are fork-tender. Cooking times vary by appliance.
If there’s extra liquid when the potatoes are done, you can remove some with a ladle, though leaving a bit helps keep the mash creamy.
Step 2 – Mash Potatoes
Turn the slow cooker off or set to warm. Use a potato masher or fork to roughly mash the potatoes in the crock. Avoid food processors or high-speed blenders here — they can make the potatoes gummy.
Step 3 – Mix in Other Ingredients
Add 1 cup sour cream, 4 ounces cream cheese (cubed), about ¼ cup of the butter (reserve the rest to top), 1 teaspoon salt, ¼ teaspoon pepper, and ½ teaspoon garlic or onion powder if using. Use an electric hand mixer on low to combine until smooth and creamy — do not over-mix.
Step 4 – Serve
Serve directly from the slow cooker on the warm setting, or transfer to a serving bowl. Garnish with extra pats of butter and chopped chives or parsley.
Can you freeze mashed potatoes?
Yes. Store leftovers in airtight containers or covered tins and freeze for up to two months for best quality. Thaw in the refrigerator about 24 hours before reheating. To reheat, place in a 350°F oven uncovered for about 30 minutes, stir, and add pats of butter or a splash of milk to refresh the texture.
More FAQ
Store leftovers in an airtight container for 3–5 days. Reheat on the stovetop, in the microwave, or in the oven. If they’re dry, stir in a bit of milk or butter to restore creaminess.
Yes. Keep them on the warm setting with the lid on and add a few pats of butter to prevent drying. Stir occasionally. Best kept warm for 2 hours, up to 4 hours at most.
Stir in extra dairy like melted butter, milk, or cream. Cover the dish or keep them warm in the slow cooker with the lid on.
Variations
Customize these mashed potatoes to suit your taste:
- Add roasted garlic, garlic salt, or garlic powder.
- Top with crumbled bacon for extra flavor.
- Stir in fresh herbs such as chives, green onion, rosemary, or parsley.
- Fold in caramelized onions for sweetness and depth.
- Sprinkle grated cheddar or Parmesan cheese on top.
- Use sweet potatoes instead of white potatoes for a different twist.
- For an extra-smooth result, add a splash of milk or heavy cream.
- Make a vegan version with plant-based butter, cream cheese, and dairy-free sour cream.
More Holiday Side Dishes
Frozen Cauliflower Mash – Easy, Creamy Recipe-
Make-Ahead Oven Baked Stuffing
-
Low-Sugar Cranberry Sauce Recipe
-
Sautéed Baby Carrots with Garlic
Would you like more easy, healthy, carb-conscious recipes?
📋 Recipe
Crock-Pot Mashed Potatoes with Cream Cheese
Ingredients
- 5 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 1½ cups vegetable or chicken broth
- 1 cup sour cream
- 4 ounces cream cheese, cut into cubes
- 6 tablespoons butter, divided
- 1 teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder or onion powder (optional)
- Chopped chives or parsley for garnish (optional)
Instructions
- Place cubed potatoes into the slow cooker and pour the broth over them.
- Cook on high for 3–4 hours or low for 6–7 hours, until potatoes are fork-tender.
- Remove some liquid with a ladle if desired, or leave it for extra creaminess.
- Mash the potatoes with a fork or potato masher. Add sour cream, cream cheese, ¼ cup butter, salt, pepper, and garlic or onion powder if using.
- Use beaters on low to mix just until creamy. Do not overmix or the potatoes will become gummy.
- Taste and adjust seasonings. Top with chopped chives or parsley and serve with extra pats of butter.
Notes
Refrigerator storage: Keep in an airtight container for 3–5 days. Reheat on the stovetop, in the microwave, or in the oven. Add milk or butter if they dry out.
Freezer storage: Freeze in a covered tin or airtight container for up to 2 months. Thaw in the refrigerator 24 hours, top with butter, and bake at 350°F for about 30 minutes until heated through, stirring to incorporate butter. Garnish as desired.
Nutrition
Carbohydrates: 21 g |
Protein: 3 g |
Fat: 8 g |
Saturated Fat: 4 g |
Sodium: 171 mg
This recipe was originally posted on November 12, 2013, and has been updated to improve the reader experience.