With sour cream and cream cheese mixed in, these Crock Pot mashed potatoes are delicious, rich, and creamy. Thanks to the slow cooker, they are easy to make ahead and simply heat on the holiday morning – couldn’t be easier!
You will not ever make creamier mashed potatoes than these. The sour cream and cream cheese make them smooth and creamy.
The very first time we ever made this recipe (on Thanksgiving day – always try the recipe before the holiday!), we made a giant mistake: we didn’t pre-cook the onion, thinking that it would cook in the slow cooker. Unfortunately, that meant that our rich and creamy slow cooker mashed potatoes had crunchy raw onion in them.
Mashed potato fail.
We learned our lesson that Thanksgiving and always sauté the onions ahead of time.
And our onion-hating kids don’t even know that these have onions in them because the onions sort of disappear.
How to use the slow cooker for mashed potatoes
You have two options here:
- Prepare the mashed potatoes in the old way, by boiling and mashing them, then putting them in the Crock Pot to keep them warm on the morning of the holiday.
- Cook and mash the potatoes right in the Crock Pot, drain, and then add the good stuff and use the slow cooker to keep them warm.
It doesn’t matter which way you go. Both work really well. This mashed potatoes recipe is so awesome that you can’t go wrong either way.
One additional note about using the CrockPot for mashed potatoes
When you put mashed potatoes in the CrockPot, they tend to get thick. Be prepared to thin them back out with half and half (plain milk will work in a pinch) and melted butter.
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