Description

This Make Ahead Crockpot Mashed Potatoes recipe delivers creamy, flavorful potatoes cooked effortlessly in a slow cooker. Yukon Gold potatoes are simmered in broth until tender, then mashed with a warm mixture of butter, cream, and garlic for rich, comforting mashed potatoes that can be prepared in advance. Perfect for large gatherings or holiday meals, this slow cooker method frees up stove space and keeps your potatoes warm until serving.

Ingredients

Scale

Potatoes

5 pounds Yukon Gold potatoes (cut into 1″ pieces)

Liquid Base

1 cup chicken or vegetable broth
1 teaspoon salt (+ more to taste)

Cream Mixture

1 cup heavy/whipping cream
1/2 cup butter (1 stick)
4 cloves garlic (minced)

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Instructions

Prepare the slow cooker base: Add the broth and salt to your slow cooker and turn the heat to high, preparing the base liquid for cooking the potatoes.
Prep and add potatoes: Peel the Yukon Gold potatoes if desired, then cut them into roughly 1-inch pieces. Place the potatoes into the Crockpot with the broth.
Cook the potatoes: Stir the potatoes to distribute them evenly. Cover the slow cooker and cook for 3 to 3.5 hours, or until the potatoes are very tender and easily pierced with a fork.
Make the cream and garlic mixture: While potatoes near completion, combine the heavy cream, butter, and minced garlic in a small saucepan. Warm over medium heat until the butter melts and the garlic infuses the cream mixture, stirring occasionally.
Mash the potatoes and combine: Without draining the broth, mash the potatoes directly in the Crockpot, gradually mixing in the warm cream mixture. Mash gently to avoid overworking and creating gluey potatoes.
Season and keep warm: Taste and add more salt and pepper as needed. If preparing ahead, switch the Crockpot to the “keep warm” setting and stir before serving to maintain perfect texture and temperature.

Notes

You can peel the potatoes if you prefer smoother mashed potatoes, but peeling is optional since Yukon Gold skins are thin and flavorful.
For a dairy-free variation, substitute the heavy cream and butter with coconut milk and vegan butter alternatives.
Do not drain the broth from the slow cooker before mashing to retain moisture and flavor.
Be careful not to over-mash, as this can make potatoes gluey instead of fluffy.
If storing leftovers, refrigerate in an airtight container for up to 3 days. Reheat gently with added cream or broth to loosen the texture.