Crockpot Mashed Potatoes for a Crowd

These crockpot mashed potatoes for a crowd are a real time-saver during the holidays or any time you have a large gathering. This recipe makes a large batch, and you don’t even have to drain the liquid. Just mash them right in the pot, and you have a great spread with no extra dishes to clean.

You can make these mashed potatoes in advance and keep them in the crockpot on the warm setting for 2 to 3 hours while you prep the rest of the dinner.

One-Pot Mashed Potatoes

I love our make-ahead mashed potatoes. They help reduce the frantic last-minute hustle when I’m prepping a holiday dinner. And they feed a pretty large crowd. Even our mashed creamer potatoes will feed up to six hearty servings.

But this recipe for crockpot mashed potatoes makes a large batch for a crowd. It will give you 16 hefty servings. If you have plenty of other side dishes, you will get even more servings.

The best part about this one-pot crockpot recipe is that it is designed for convenience. Aside from peeling and slicing the potatoes, it is pretty hands-off.

When the potatoes finish cooking, you don’t have to drain them or transfer them to a mixing bowl. The potatoes cook in a flavorful broth then you mash them up with the broth.

Leave them in the crockpot when you finish mashing them, and keep them warm for up to 3 hours. The crock pot is the best way to keep them warm.

If you are interested in making a smaller batch of mashed potatoes, try our Instant Pot mashed potatoes or our mashed red potatoes.

Here is Why This Recipe Works

• Makes a large batch (16 servings)
  
• Most of the potatoes cook from the steam. Don’t worry if they don’t get covered in liquid.
  
• No extra dishes. Cook, mash, and serve right in the crockpot. 
  
• No fuss. You will cook the potatoes in the exact amount of liquid needed to mash them. 
  
• Creamy and rich thanks to the sour cream and butter.
  
• Recipe variations are easy. When you finish mashing the potatoes, stir in flavorings like ranch seasoning, cheese, or horseradish.

The Ingredients

Here is the short list of ingredients. Scroll down to the printable recipe card for all the details.

• Potatoes. You can use Russet, Yukon Gold or a mix of both. Read the tips below to find out why you may want to select Yukon Gold.
• Salt
• Chicken broth
• Butter. 
• Sour cream. 

How to Make It

This is an excellent recipe for large gatherings and busy holiday schedules. You will do most of the prep work in advance, then let the crockpot cook the potatoes for several hours. It gives you time to make all your other side dishes without needing to watch an extra pot. 

Here is a brief overview of the recipe. Scroll down to the printable recipe card for all the details. 

1. Peel and slice the potatoes. 
   
2. Add the salt, potatoes, and broth to the crockpot. 
   
3. Drizzle melted butter over the potatoes on the top, then cover them with a sheet of parchment paper. Place the lid on the crockpot. 
   
4. Turn the crockpot on and let it cook the potatoes for several hours. 
   
5. Discard the parchment and mash the hot potatoes. (You don’t need to drain the broth). You can use a stand mixer, potato masher, or hand-held electric mixer. 
   
6. Stir in the sour cream, cover, and set on low until dinner time. 

Tips for Success

We have a few tips for making perfect mashed potatoes with this recipe.

• Slice the potatoes 1/4 inch thick and try to make them all the same thickness so they cook at the same rate. A mandoline slicer works well for this. 
  
• If you slice the potatoes in round disks, it is easier to make them the same thickness. Wedge-shaped slices will vary in thickness.
  
• The slow cooker will be completely full when you put the potatoes inside. There will be significantly more space at the top of the crockpot after they cook and you mash them.
  
• Some of the potato slices will not be covered in liquid. If you add extra liquid and try to cover the potatoes, you will need to drain some of the liquid later. 
  
• Some potatoes will get discolored. Since the potatoes on top get exposed to air, they will get slightly discolored. Once you mash the potatoes, the discolored slices will blend in with the rest of the potatoes. 
  
• Yukon Gold potatoes will not discolor as much as Russet potatoes. Yukon Golds will give you a creamy, dense texture, and Russets will give you a fluffier texture.
  
• The butter coating helps to minimize discoloration in the potatoes that do not get submerged. Covering the potatoes with parchment paper will help them steam evenly and reduce discoloration in the exposed potatoes on top.
  
• When you begin to mash the potatoes, it may appear as if there is too much liquid. The potatoes will absorb all of the liquid once they are thoroughly mashed.
  
• The mashed potatoes can stay warm in the crockpot for 2 to 3 hours. Stir them once in a while to make sure they don’t dry out. You can add a splash of milk or sour cream if they start to get dry. 
  
• If you want smoother mashed potatoes, you can use a food mill or a potato ricer. You will need to drain and reserve the liquid then add it back to the mashed potatoes after you push them through the ricer. 

⏲ Storage and Reheating

Store leftover mashed potatoes in an airtight container in the fridge for up to 3 days. Reheat leftovers in a large pot on the stovetop or on low heat in the microwave. Add a spoonful of butter or heavy cream when reheating for extra creaminess.

Flavor Add-Ins

Here are a few ideas if you want to add extra flavorings to your mashed potatoes.

• Make Ranch mashed potatoes by adding Ranch seasoning to the potatoes after you mash them. We like this seasoning from Spiceology because it is salt-free so you don’t have to worry about over-seasoning the potatoes.
  
• Add 1 to 3 tablespoons of horseradish after you mash the potatoes. It will give the potatoes a zesty flavor like our mashed red potatoes.
  
• Stir in this rosemary Dijon rub for a unique flavor twist. Since the rub has salt in it, just stir in a couple of teaspoons at a time and taste it as you go so you don’t add too much salt.
  
• Make cheesy mashed potatoes. After you mash the potatoes, add a cup of shredded cheddar cheese and 8 ounces of cream cheese. Let the cheese sit in the hot mashed potatoes until it melts then stir it into the potatoes.
  
• Add Parmesan cheese, roasted garlic, and brown butter for a rich, decadent flavor. 
  
• Add garlic powder, black pepper, white pepper, fresh herbs (such as parsley, chives or thyme), or a pinch of nutmeg to the potatoes when mashing. This will give them an extra boost of flavor.

Helpful Tools

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• Mandoline slicer
• Large crockpot
• Potato masher or hand mixer

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Mashed Potatoes for a Crowd (Crockpot)

This is a one-pot method of making mashed potatoes. You don’t need to drain the liquid and you can mash and serve the potatoes right in the crockpot. Make them in advance and keep them on the warm setting for 2 to 3 hours.

The top of the potatoes will discolor slightly since they do not get submerged in the liquid but it blends in when you mash them. The potatoes that do not get submerged in the liquid will cook just as well as the potatoes on the bottom since they cook from the steam.

5 from 6 votes

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Prep Time: 12 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 17 minutes minutes

Servings: 16 to 20 servings

Calories: 224kcal

Author: Dahn Boquist

Ingredients

• 8 pounds potatoes Yukon and/or Russets
• 1-½ teaspoons salt
• 3 cups vegetable or chicken broth
• 6 tablespoons butter melted
• ¾ cup sour cream

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Instructions

• Peel the potatoes and slice them about 1/4 inch thick. Add the salt to the bottom of a large crockpot then toss in the potatoes. Pour in the broth. The liquid will not cover the potatoes but the potatoes on top will cook from the steam. Don't add extra liquid or the mashed potatoes will be loose and sloppy.
• Brush or drizzle the melted butter over the potatoes (see notes).
• Press a sheet of parchment paper on top of the potatoes (cut or fold the parchment so it does not hang over the edge of the crockpot). 
• Place the lid on the crockpot and cook on high for about 4-1/2 to 5 hours (or low for 8 hours). If the potatoes are sliced larger, you will need to increase the cooking time. 
• Discard the parchment paper. Mash the potatoes with a potato masher or an electric mixer. 
• When you start to mash the potatoes it will look like you have too much liquid. Once the potatoes are completely mashed they will absorb all the liquid. 
• Stir in the sour cream. If you want the potatoes thinner, stir in additional chicken broth or some milk until you reach your desired consistency. 
• Keep the slow cooker on the warm setting for 2 to 3 hours before serving. Stir occasionally to make sure the mashed potatoes stay heated evenly. 

Notes

• If you slice the potatoes in round disks, it is easier to make them the same thickness so they will finish cooking at the same rate. If you slice them thicker than 1/4 inch thick they will take longer to cook.
• The crockpot will be filled completely to the top when you put the sliced potatoes inside. After they finish cooking and you mash them, there will be much more room at the top of the crockpot.
• We used a 6-quart crockpot. If you use an 8-quart crockpot, you will have a little more headspace at the top of the pot.
• Coating the potatoes with butter will help minimize discoloration of the potatoes that do not get submerged in the liquid. 
• Covering the potatoes with a sheet of parchment paper will help the potatoes steam evenly and it will also help minimize discoloration in the potatoes that are on the top. You will not be able to completely eliminate any discoloration. We took a tip from Cook’s Country regarding the butter and parchment paper. 
• Russet potatoes will discolor more than Golden Yukon potatoes. For less discoloration select only Yukon potatoes. 
• Test the tenderness of the potatoes with a fork or knife. 
• If you want to add flavorings to the mashed potatoes like Ranch seasoning, horseradish, or cheese, stir them in after the potatoes get mashed. If you add cheese, let it melt in the potatoes then stir it in.
• You can add up to 8 ounces of cream cheese and up to 2 cups of shredded cheese.

Nutrition

Serving: 1 | Calories: 224kcal | Carbohydrates: 40g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 14mg | Sodium: 312mg | Fiber: 5g | Sugar: 3g

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