Ultimate Crock Pot Mashed Potatoes

January 28, 2012

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I do not think I can put into words how much I adore this recipe. If you are looking for simple and yummy mashed potatoes then this recipe is for you. I have tweaked this recipe to the point where I maximize flavor and minimize calories and fat! This recipe makes A TON!!!!

What You Need

  • 5 Pounds of Russet Potatoes
  • 1 garlic clove minced
  • 1 1/2 cups chicken broth
  • 1/4 cup butter, cut into small cubes chunks
  • 1 1/4 cup light  sour cream
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/3 cup milk, warmed
  • 2 ounces of light cream cheese ( really makes a difference)

What To Do

Peel Potatoes and Cube – I try and get 12 cubes per potato.

Get your crock pot out and set it to high. Put – Potatoes – Chicken Broth – and Butter into the Crock Pot

Cook for 4.5 hours

Roughly Mash Potatoes – then add garlic, sour cream, salt, pepper, milk, and cream cheese and finish mashing

Enjoy!

Ultimate Crock Pot Mashed Potatoes
 
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Very Easy To Make and Extremely Yummy - you really cannot go wrong with this dish.
Ingredients
  • 5 Pounds of Russet Potatoes
  • 1 garlic clove minced
  • 1½ cups chicken broth
  • ¼ cup butter, cut into small cubes chunks
  • 1¼ cup light sour cream
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • ⅓ cup milk, warmed
  • 2 ounces of light cream cheese
Instructions
  1. Peel Potatoes and Cube - I try and get 12 cubes per potato.
  2. Get your crock pot out and set it to high. Put - Potatoes - Chicken Stock - and Butter into the Crock Pot
  3. Cook for 4.5 hours
  4. Roughly Mash Potatoes - then add garlic, sour cream, salt, pepper, milk, and cream cheese and finish mashing
  5. Enjoy!

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{ 105 comments… read them below or add one }

Lindsey January 28, 2012 at 2:17 pm

I just LOVE that Mr. Savvy’s cutting board catastrophe is evident in all of your fabulous recipe photos. Too cute!

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Caroline January 28, 2012 at 3:33 pm

Do you cook the crock pot on high or low?

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Budget Savvy Diva January 28, 2012 at 3:47 pm

High – It really makes the potatoes super easy to mash

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Dana T. January 28, 2012 at 5:17 pm

Since I work 8 hours a day, do you think they’d turn out the same if I threw them on low for the time I was gone?

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Budget Savvy Diva January 28, 2012 at 5:44 pm

I would try it out Dana – though I would make larger chunks of potatoes

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Jillian April 27, 2012 at 5:47 pm

Don’t forget to line it with crock pot liner so it doesn’t get burned !

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Maureen January 28, 2012 at 6:40 pm

This sounds delish! I wonder if you put in whole garlic cloves in the crock pot with the potatoes to cook if it would turn out like roasted garlic cloves do. May try it this way.

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Budget Savvy Diva January 28, 2012 at 6:49 pm

Oh that does sound yummy!!!!

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Heather November 16, 2012 at 2:59 pm

I was just thinking I was going to do this. When I make potatoes on the stove, I throw cloves of garlic in the water, and I need stove space for thanksgiving.

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frances January 29, 2012 at 3:36 pm

Wow, this looks so yummy!! can’t wait to try it. I was just wondering would this recipe work if I “half” it? Thanks!!

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Budget Savvy Diva January 29, 2012 at 3:46 pm

I think there would be no problem in cutting the recipe in half

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Megan H January 29, 2012 at 7:28 pm

If you wanted to do 2 lbs of the russet potatoes instead of 5, how would you alter the ingredient measurements?

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Aline January 29, 2012 at 10:56 pm

Do you think these would freeze and reheat microwaved very well? Being a working mom I love to make extras, freeze and have dinners on hand without all the work each night.

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Budget Savvy Diva January 29, 2012 at 11:00 pm

They freeze very well :)

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sunny February 23, 2012 at 9:21 pm

Any tips for freezing and how you reheat them??? Thanks so much! :)

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Sandra Allen March 17, 2012 at 4:33 pm

I would put cooked mashed potatoes into freezer bags (choose what size works best for your own needs), then later, reheat slowly in microwave, turning and mushing until heated or set sealed bag into hot water and put on low on stove until heated. I would keep mushing the contents until melted and well heated.

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Leigh October 11, 2012 at 2:14 pm

I use my cookie scoop to portion out – flash freeze on a cookie sheet, then dump in a bag. once frozen just take out how many portions you want and microwave heat to thaw. works like a charm!

Sarah January 30, 2012 at 3:06 am

Do you just mash them with a hand masher?

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Budget Savvy Diva January 30, 2012 at 3:13 am

Yes :)

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Lynda February 4, 2012 at 2:43 pm

For added nutrition, you can add parsnips. Peel and cut in pieces about the size of your potato chunks. The only way people will notice the difference is that it makes the potatoes sweeter. My husband likes this and he is very traditional.

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Mashawn October 29, 2012 at 3:08 pm

How many parsnips?

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Deloris February 4, 2012 at 3:12 pm

We love potato cakes made with leftover mashed potatoes. Just add an egg that has been beaten, chopped onion, flour, and milk (all measurements depending on how much potatoes you have left), mix well, and drop by tablespoon into skillet with heated vegetable oil.

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Brandi March 23, 2012 at 8:08 pm

Can you give us approx on measurements for this? If I have 5 cups of potatoes left, how much of each?

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Katherine February 4, 2012 at 4:39 pm

What a good idea! I can’t eat white potatoes; however, why couldn’t this be done with sweet potatoes and change out the “add-ins” to those that mix well with sweet potatoes? I am going to try it and see how it works!

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Budget Savvy Diva February 4, 2012 at 4:59 pm

Let me know how it works out

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MElissa February 15, 2012 at 11:51 pm

how many calories do you think this would be for a serving?

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Crystal February 19, 2012 at 11:20 pm

What if u want to prepare the potatoes the night before??? Put them in crockpot with the chicken stock or just put them in a ziplock bag and throw together in the am???

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Loni Box February 25, 2012 at 4:35 am

Do you know how many calories are in these?

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brittany February 26, 2012 at 4:45 pm

im planning on making these on thursday with my pork chops but was wondering what size crock pot you used? im not sure if this will all fit in mine lol

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Joyce February 27, 2012 at 4:42 am

I wonder if you could remove some of the potatoes before they were super soft for potato salad. I am going to have to experiement. Thanks for the fantastic looking recipe! PS I found it on pinterest.

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Ray Cornman February 27, 2012 at 1:34 pm

Looks really yummy!

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Jan Cargill February 29, 2012 at 3:38 pm

No mention was made about draining the potatoes before mashing.. OR do you mash it liquid and all ??

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Kathy E March 2, 2012 at 5:36 am

In Hawaii they have purple sweet potatoes that taste just like any other sweet potatoes but they use coconut milk when they mash them. Delicious.

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Amy March 5, 2012 at 2:34 am

These were so yummy! AND, I have leftovers for days!!!

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Kelly March 14, 2012 at 1:56 pm

I want to make these for Easter! Yum! Have you tried leaving the skin on? What about using Red Potatoes?

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UnoakedChardonnay March 14, 2012 at 2:13 pm

We usually leave the skins on when we prepare mashed potatoes (really well scrubbed). The result is more rustic in appearance, but no less delicious. We’ve never done mashed potatoes in the slow cooker, though, and wonder if it would make any difference if we (save time and) leave the skins on. — Definitely doing this for the next family gathering when there are many people and not enough pots for all the cooking!

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Bethany Foster April 5, 2012 at 6:11 pm

What size crock pot are you using? Mine is only 4 quarts and I’m not sure if the whole recipe will fit…

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Beth April 8, 2012 at 1:25 pm

Simply Amazing!!!!

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richlpgirl July 2, 2012 at 3:45 pm

i saw this on pinterest!! i will def be back to try this outt!!!
xxo!

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Christy August 5, 2012 at 3:41 am

Is it chicken broth or stock? I see both in different areas of the recipe. Also if you could send me the ingredients cut in half I would greatly appreciate it. Or just maybe directions on freezing and I save half for later. Thanks so much!!

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Marina August 30, 2012 at 5:12 pm

Hi there! Awesome idea, one question though, I am not a fan of sour cream what-so-ever…would it be the same without it or would I need to sub something else? Thank you!

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Budget Savvy Diva August 30, 2012 at 8:24 pm

It will still be great!

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Cher@MomandMore September 13, 2012 at 5:42 pm

Cannot wait to try this!

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diane September 19, 2012 at 7:38 pm

I Love these potatoes. I usually use red or yellow potatoes, half the recipe and use low fat yogurt instead of sour cream.

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Kim September 21, 2012 at 9:23 pm

these are the best mashed potatoes I have ever had!!

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Lisa October 6, 2012 at 11:11 pm

These look great! How many servings would you say this makes? Thanks!

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Budget Savvy Diva October 6, 2012 at 11:37 pm

About 8

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Sweet Basil Catering October 13, 2012 at 8:49 pm

This recipe looks fantastic! Keep on cookin’!

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TT October 16, 2012 at 3:04 pm

The left over liquid- does it get mashed in or drained off before you add the “creamy” to them?

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mom2kmjx2 October 21, 2012 at 2:15 am

I made this tonight with the Dr. Pepper Roast. Amazing. I asked if I should make this instead of what I usually make for our Friend Thanksgiving and I was told for sure. so I will be making these again on Dec. 1st. For my Friend Thanksgiving I usually just do box potatoes but I love my friends so I will do this.

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Marlise October 23, 2012 at 2:39 pm

I made these yesterday, and they turned out great. I appreciate all of the crockpot recipes. It is SO nice to come home from work and have things prepared. Thank you!

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Amy October 30, 2012 at 2:49 pm

Chicken broth or chicken stock? It says both in the recipe. Thanks!

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Budget Savvy Diva October 30, 2012 at 2:49 pm

Use what is in the picture

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Amy October 30, 2012 at 2:51 pm

It’s not really clear in the picture if it’s chicken stock or broth…

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Budget Savvy Diva October 30, 2012 at 3:05 pm

It is chicken stock

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Kim December 23, 2012 at 3:47 pm

Aren’t they pretty much the same thing?!

Amy October 30, 2012 at 2:49 pm

Also, how many servings does this make?

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Budget Savvy Diva October 30, 2012 at 3:05 pm

8 – 10

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Janet November 6, 2012 at 12:27 am

Just made these potatoes. Tastes delish and so easy. Cut the recipe in half and used veggie stock instead of chicken. I’ll be making these again for sure!

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Dana November 9, 2012 at 4:11 am

Any ideas….I’d like to substitute the chicken broth for something vegetarian. Possible???

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Dana November 10, 2012 at 1:01 am

Do you recommend serving this with gravy, or is it good without it? Thinking about taking this to a holiday pot luck at work!

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Budget Savvy Diva November 10, 2012 at 1:13 am

I personally do not think it needs gravy — but gravy is awesome!

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Em November 12, 2012 at 7:15 pm

How much does this make? I’m on potato duty for Thanksgiving with alot of people

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Budget Savvy Diva November 12, 2012 at 7:24 pm

8 – 12 Servings

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sandy November 12, 2012 at 9:03 pm

Best Mashed Potatoes ever!!!! Thank you

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Karen November 14, 2012 at 9:00 pm

I need to make about 20-25 pounds of potatoes(huge family), do you think this recipe would work in an electric roasting pan?

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Budget Savvy Diva November 14, 2012 at 9:44 pm

It should

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Meghan November 15, 2012 at 4:09 am

Sound delicious! Do you drain the stock/butter before mashing, or is the liquid absorbed in? Thanks for the great recipe:)

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Budget Savvy Diva November 15, 2012 at 4:16 am

no draining

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Gerviece November 16, 2012 at 2:53 pm

Super excited to make these for Thanksgiving! Can you tell me how full your crockpot was, is it possible to double it and have it fit in a 6qt crackpot?

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Brandy November 16, 2012 at 5:50 pm

I am wanting to make these but will have an hour and half drive to where I am goin for thanksgiving then prob two hours before we eat. Will they hear up ok or should I take about a cup of chicken stock to add while reheating so they don’t dry out?

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Budget Savvy Diva November 16, 2012 at 6:01 pm

I would add the extra stock

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Rachel weir November 16, 2012 at 7:54 pm

I want to make these for thanksgiving. Would putting gravy on them be too much?

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Budget Savvy Diva November 16, 2012 at 8:05 pm

Nope

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Rachel weir November 16, 2012 at 8:26 pm

Thank you very much.

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Danielle November 17, 2012 at 7:35 pm

I made these a few weeks ago and they were fantastic!!! I made the original recipe and it served my family of five good eaters with lots of leftovers! I am going to double the recipe and make them for Thanksgiving for about 25 people. I think there will be plenty of room in a 6 qt. oval crockpot to double it. Thanks so much for sharing!! You saved me stove and oven space for Thanksgiving!!

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Hattie November 18, 2012 at 10:54 am

Thank you Diva and thank you Danielle. This is an excellent recipe by Budget Savvy Diva and Danielle answered all the questions I had regarding serving a large group and doubling the recipe.

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Alexis November 19, 2012 at 3:35 am

How many people do you think this recipe can feed? I need to make potatoes for 12 people on Thanksgiving and this recipe sounds delishes :) thank you!

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Budget Savvy Diva November 19, 2012 at 4:10 am

8- 10

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cmalps November 19, 2012 at 3:38 am

What size crock pot did you use?

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Jenny November 19, 2012 at 5:40 am

If I were to double this recipe, how long would I cook it in my crock pot???

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Angie November 19, 2012 at 5:37 pm

I saw a lot of questions about calories. I plugged the recipe in my Weight Watchers point calculator and if you use light butter, fat free sour cream, reduced fat cream cheese and skim milk – based on 12 servings it would be 5 points per serving. 10 servings would be 6 points, and if you take it down to 8 servings you have 8 points a serving. Using light sour cream takes it all up by 1 point. Hope that helps!

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Kelsie November 21, 2012 at 4:36 pm

I plan to double this recipe. So would I double the time to cook on high as well? Or keep it at four hours?

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Jason December 6, 2012 at 8:04 pm

I don’t mean to be rude, but haven’t you people ever cooked before? You’re using 5 lbs of potatoes. 5 lbs of mashed potatoes will feed the same number of people whether you make them in the crock pot or on the stove. Regarding doubling the recipe, if I am cooking 2 hot dogs, do I cook them for twice as long as one hot dog? NO. If a potato chunk cooks in 4 hours at 200 degrees, it doesn’t really care how many other potato chunks are nearby. You could have 100 lbs of potatoes, and once you got the whole mass up to 200 degrees it would still only take 4 hours to cook. The key is getting it to cooking temperature. Of course that will take longer with more potatoes, but not TWICE the total cooking time!

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Kim December 23, 2012 at 3:52 pm

My thoughts exactly! Just follow the recipe and if you want to tweak it, do so!!!

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Stacy December 23, 2012 at 6:53 pm

That really was kind of rude though, Jason. I’ve found that if I have to preface whatever I am going to say with “no offense”, “I don’t mean to be rude” or “I hope you don’t take this the wrong way”, then it is probably something that I shouldn’t say. There are enough rude and mean people out there without adding to it. I’m just grateful to the Diva for sharing with us :)

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Stacy's Mom November 28, 2013 at 4:59 am

Shut up, Stacy.

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Cindy December 13, 2012 at 11:44 pm

I just found your website while searching for crock pot mashed potato recipes. These mashed potatoes look awesome and I am planning on trying it for Christmas. The only question is what size crock pot did you use for 5 lbs of potatoes. My crock pot is 5qt. and I was wondering if you think that would be ok.
My crock pot is 30 years old and still works great, but I am retiring it for a newer model after Christmas!

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Teri December 14, 2012 at 5:09 pm

Trying today for army unit Christmas potluck. Doing it in my roaster with 10lbs of potatoes. What temp do u think??

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Shara December 19, 2012 at 1:56 pm

I have a Vegan Sister and was wondering if anyone has omitted the sour cream and cream cheese? I am going to use Vegetable stock and butter substitute. Any suggestions would be appreciated.

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ryvir December 20, 2012 at 1:41 am

The first time I made these I forgot them completely and they were still tasty.

If you use vegetable stock, make sure it’s a brand you’re familiar with because I’ve had some that tasted like liquid celery. (which would be pretty awful with this)

If anything, just make some good mushroom gravy and that could cover the taste if it turns out funny.

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MamaSarah December 26, 2012 at 2:54 am

Just made this tonight (6 small taters shy of 10lbs) with Earth Balance butter (1 stick) and Vegetable stock (Knorr brand). They were amazing. Didn’t use soy milk, cream cheese or sour cream (would have used Tofutti brand if I had) as I didn’t have any on hand, just cooked with more water/stock. FANTASTIC! We ate a little, but mainly using it to fill my pierogi’s. :-) YUM!

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Valerie December 19, 2012 at 8:28 pm

Can I use a 5 pound of red potatoes instead of russet?

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ryvir December 20, 2012 at 1:42 am

I’m trying that right now; I’ll let you know how they turn out.

(I’m guessing they’ll be just as good)

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Valerie December 21, 2012 at 12:25 pm

Thank you, I want to make them for Christmas dinner and I’ve always liked red potatoes better.

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Jamie December 20, 2012 at 7:10 pm

I’m so excited to try this! I’m testing it out for dinner tonight w/ about 2.5 lbs of potatoes. I’m testing them because I’m going to make mashed potatoes for a Christmas gathering where I’ll need about 35 servings! Yikes! I’m hoping triple the recipe will be enough, since my slow cooker will be pretty full.

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Jennifer December 23, 2012 at 5:35 pm

Do the potatoes turn brown on the top while cooking? ( Since they are covered with a liquid)

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Jennifer December 23, 2012 at 5:35 pm

*not* covered with a liquid

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Kim December 26, 2012 at 2:48 am

Be sure to cook them the entire 4 1/2 hours – mine were hard to mash and slightly lumpy. They still tasted great though! Also, be sure to stir them a few times b/c some pieces do get a little brown. Again, they were still delicious!

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Tina W January 11, 2013 at 11:04 pm

I’ve made these a couple times now and everyone raves about them!! The potatoes are so soft you don’t even need to mash them, they’re perfect… My boyfriend says they’re better than mom & grandma’s!! Woo hoo!! lol

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Christine Simpson August 12, 2013 at 1:40 pm

There is a website called Calorie Count that calculates the calories in any recipe. According to the website, using 12 servings, there are 244 calories per serving, 98 of them are fat calories.

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Jilly January 23, 2014 at 2:17 am

My crockpot only has one setting, will this recipe work?

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schoollabels.com October 4, 2014 at 8:28 pm

Sure sounds delicious. I’ll have to give this a try. Thanks

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Rachel November 26, 2014 at 11:22 pm

People have left overmashed potatoes?! Lol! Just kidding… although it has never happened in our house. Thanks for the recipe- I’m going to try it out for Christmas.

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Barb December 18, 2014 at 2:07 pm

Does anyone find that the potatoes are starchy? I find if they are not boiled, they tend to get “gluey”
This would be PERFECT for my family ~

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