Mashed Potatoes for a Crowd (Crockpot)

A large batch of mashed potatoes in a slow cooker.

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

Print Pin Save

Prep Time: 12

Cook Time: 5

Total Time: 17

Servings: 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

Instructions

Peel the potatoes and slice them about ¼ 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 4-½ 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