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Slow Cooker Mashed Potatoes

User Rating 4 Star Rating (7 Reviews)


Bowl of mashed potato
J Shepherd/Photographer's Choice RF/Getty Images
Make these delicious Slow Cooker Mashed Potatoes ahead of time, refrigerate for up to 2 days, then reheat and keep hot in the slow cooker.

Prep Time: 25 minutes

Cook Time: 3 hours, 30 minutes

Total Time: 3 hours, 55 minutes

Yield: 12 servings


  • 5 lbs. potatoes, peeled and quartered
  • 1 (8 oz.) pkg. cream cheese, softened
  • 1 cup sour cream
  • 1 tsp. onion powder
  • 1 tsp. salt
  • 1/4 tsp. garlic powder
  • 1/4 tsp. white pepper
  • 1 beaten egg
  • 3 Tbsp. butter


Cook the potatoes in large pot of boiling salted water until they are tender, about 20 minutes. Drain well and return to dry pot. Shake over low heat for about 1 minute.

Then mash until there are no lumps. Beat in the cream cheese, sour cream, onion powder, salt, pepper and egg. Place potatoes in a greased 9x13" baking dish. Melt butter and drizzle over the potatoes. Cool for 20 minutes, cover and refrigerate up to 3 days.

Take potatoes out of refrigerator about 3-1/2 hours before serving time. Place in crockpot. Cover and cook on low heat for 3-4 hours, stirring once or twice. They can be held an additional 30 minutes or more.

This recipe always works perfectly every time I make it. If it didn't work for you you did something wrong, most likely used the wrong amount of potatoes or undercooked them.

User Reviews

Reviews for this section have been closed.

 1 out of 5
Crockpot mashed potatoes, Guest Acheesewiz

Followed the recipe exactly. Horrible, lumpy and dry, had to add at least a cup or more of milk, used the mixer and still lumpy. Will not make this again.

5 out of 7 people found this helpful.

See all 7 reviews

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