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Slow Cooker Mashed Potatoes * *

Slow Cooker Mashed Potatoes

  • Cooking Time:

    3 hours
  • Servings:



4 lbs. Red or Rus­set Pota­toes, washed and cut into 2-inch pieces
1 T. Minced Gar­lic
32 oz. Chick­en Broth
8 oz. Sour Cream
8 oz. Herbed Cream Cheese
Salt & Pep­per, to taste

Slow Cook­er Mashed Pota­toes is a great recipe for the hol­i­days, as you can make it ahead and it will be hot, not to men­tion YUMMY!

  1. Place the chopped pota­toes in a stock pot and cov­er with chick­en broth.
  2. Add enough water to cov­er all of the pota­toes.
  3. Stir in gar­lic and bring to a boil.
  4. Cook for about 20 min­utes or until pota­toes are soft­ened. Drain, reserv­ing water.
  5. Trans­fer pota­toes to a stand mix­er. Add sour cream and cream cheese and begin mix­ing on low. (can also mash by hand)
  6. Add reserved liq­uid as need­ed to attain desired con­sis­ten­cy.
  7. Trans­fer the pota­toes to a 6-Quart slow cook­er.
  8. Cov­er. Cook on Low for 2 hours. (Stir halfway through.)
  9. Stir and sea­son with salt and pep­per just pri­or to serv­ing.

Hap­py Crock­ing!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Defin­i­tive Guide to Slow Cook­ing”



Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Karen HalleyCrock Pot GirlCathySusanMRosalie Recent comment authors
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what size of crock pot did you use?and if i dou­bled this recipe would it need more cook­ing time? thanks


I’m excit­ed to try this, I nev­er have enough stove/oven space for every­thing on Turkey Day, so it’ll be nice to have some­thing in the crock pot and out of the way! I’ve nev­er had mashed pota­toes with cream cheese and or sour cream, how ter­ri­ble would I wreck this recipe if I omit­ted them? I would hate to exper­i­ment on such an impor­tant day!


[…] of beef and noo­dles pleas­es both meat and pas­ta lovers.  I typ­i­cal­ly serve this over top of Crock Pot Mashed Pota­toes and a side sal­ad.  (Just like mom used to […]


I made these last Thanks­giv­ing and they were amaz­ing! Every­one loved them!These are way bet­ter than just plain old mashed potatoes!making these again this year!! Thanks for the recipe!!


How many peo­ple does this serve?


Looks/sounds yum­my!! Thank you!! This is a per­fect recipe for Hol­i­day Mashed Pota­toes.
Per­son­al­ly, my favorite pota­toes are Yukon Gold…not to take away from the red ones…I like them, too. The Gold’s have a wee bit of a smoother tex­ture and sweet­er taste.
I’ll be fol­low­ing you on Pin­ter­est! 😀


Do you bring the water to a boil before putting the pota­toes in? Or put the pota­toes and water in at the same time and bring to a boil?

Karen Halley
Karen Halley

I make mine com­plete­ly in the crock pot. I put the 5lb pota­toes in the crock the night before and they cook all night. (fills to over-brim­ming a 6 qt but they cook down) With gar­lic and 1 can chick­en broth adn water to cov­er as broth. Pour off and reserve liq­uid, when time to eat. Pour in a pint of heavy cream, 1 stick of but­ter and blend away with stick blender. Add back liq­uid till get the creami­ness you like. Takes on a roast­ed like twice baked pota­toes.

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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