Slow Cooker Mashed Potatoes

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Crock Pot Mashed Potatoes

Try out these Slow Cooker Mashed Potatoes if you need to free up some stove-top space this Thanksgiving!  These potatoes are absolutely delicious even before you let them warm, but the yummy flavors cook up perfectly after sitting in the slow cooker throughout the day.  I found this recipe a few years ago over at  A Year of Slowcooking (I love that site!), and decided it was a time to pull it out again.


Slow Cooker Mashed Potatoes

Slow Cooker Mashed Potatoes


  • 5 pounds red potatoes
  • 1 block cream cheese (light is fine)
  • 1 cup sour cream (you can also use light sour cream)
  • 1 chicken bouillon cube
  • 1/2 cup water
  • 1 tsp. garlic powder
  • 1 tbsp. dried parsley


  1. Wash and peel potatoes (I peeled them completely but you could leave some of the skin on if you want to.)
  2. Cut in quarters, and place in a large pot, then cover completely with water.
  3. Bring the potatoes to boil on stove top and boil for 10 minutes or until tender.
  4. Take 1/2 cup of the water out of the pot and add the bouillon cube to the water.
  5. Drain potatoes and return to pot.
  6. Put cream cheese in pot with potatoes, add sour cream. Pour the water in with the bouillon cube also. Add parsley and garlic powder.
  7. Mash with a potato masher. After smashing well, put potatoes in 4-6 qt crockpot.
  8. Cook on high for 2 hours or low on four hours (I opted for low on four hours).
  9. {These can be kept warm as long as you need them to (if your crockpot has a warm setting), so this is a perfect recipe for Thanksgiving Day to keep warm while you cook up all the rest of your dishes}

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