Slow Cooker Mashed Potatoes Recipe
Slow Cooker Mashed Potatoes Recipe photo by Taste of Home
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Slow Cooker Mashed Potatoes Recipe

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Sour cream and cream cheese give richness to these smooth make-ahead potatoes from Trudy Vincent, Valles Mines, Missouri. "They are wonderful for Thanksgiving or Christmas dinner since there's no last-minute mashing required," she remarks.
TOTAL TIME: Prep: 20 min. Cook: 2 hours
MAKES:8-10 servings
TOTAL TIME: Prep: 20 min. Cook: 2 hours
MAKES: 8-10 servings


  • 3 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup butter, softened
  • 1 envelope ranch salad dressing mix
  • 1 teaspoon dried parsley flakes
  • 6 cups warm mashed potatoes (without added milk and butter)

Nutritional Facts

3/4 cup: 199 calories, 10g fat (6g saturated fat), 30mg cholesterol, 671mg sodium, 22g carbohydrate (1g sugars, 4g fiber), 3g protein.


  1. In a large bowl, combine the cream cheese, sour cream, butter, salad dressing mix and parsley; stir in potatoes. Transfer to a 3-qt. slow cooker. Cover and cook on low for 2-3 hours. Yield: 8-10 servings.
Editor's Note: This recipe was tested with fresh potatoes (not instant) in a slow cooker with heating elements surrounding the unit, not only in the base.
Originally published as Slow Cooker Mashed Potatoes in Quick Cooking December 2000, p48

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hamish7771 User ID: 3711726 258597
Reviewed Dec. 25, 2016

"Loved this recipe! I doubled it to serve 16 (5lb potatoes, 8oz cream cheese, 8oz sour cream) and made in advance, adding milk half way through the cooking time. Rave reviews from everyone!"

JMartinelli13 User ID: 92779 232823
Reviewed Sep. 13, 2015

"I've been making these for almost 10 years now. Always a hit. Sometimes i substitute greek yogurt for the sour cream."

katierw80 User ID: 737453 230938
Reviewed Aug. 9, 2015

"This has a really good taste and is easy to make. If it is too thick, then just add enough milk to get it to the consistency that you want it. You could also add a little milk if it was going to be in the crockpot longer than a few hours."

Bonnie1969 User ID: 8183551 215970
Reviewed Dec. 26, 2014


Bonnie1969 User ID: 8183551 215968
Reviewed Dec. 26, 2014

"I made these potatoes both for Christmas Eve and again with my family Christmas day. The first batch I made was only okay. I followed the recipe exactly and the potatoes were really thick. I then decided to add more flavor and cream cheese, sour cream and butter. The flavor was really good, BUT the potatoes were really thick. I would not make them again."

CooknFox_NC User ID: 971981 83452
Reviewed Nov. 17, 2014

"Great Recipe! I doubled the butter and used mayo instead of the cream cheese (I didn't have any and didn't realize it until the last minute). I will use the mayo again! (1/2 cup). These are awesome and got rave reviews from my entire family. I used a full 5 lb bag of potatoes. I also added pepper (salt in the ranch mix). Don't forget to stir in the slow cooker every 30-45 minutes."

rodricat User ID: 3743046 75577
Reviewed Dec. 27, 2013

"A real hit. So surprised that I can make this a day or two ahead, then just reheat in the crockpot. They still tasted like they were just made, soft and creamy."

JFawley User ID: 7103943 27220
Reviewed Dec. 25, 2013


JFawley User ID: 7103943 67033
Reviewed Dec. 25, 2013

"For the 6 cups of mashed potatoes, I just used a 5 lb. bag of yellow potatoes. I did add a couple of things. First, instead of block cream cheese, I used 1/2 cup whipped cream cheese. I also added 1/4 tsp. of garlic powder, 1/4 tsp. salt, 1/8 tsp. pepper, and 1/2 tsp. freeze-dried chives. Delicious! The best mashed potatoes I've ever made and they didn't get dried out at all in the slow cooker :-)"

sharrison3535 User ID: 6627998 75576
Reviewed Nov. 27, 2013

"Can I make this up the night before and just reheat it on Thanksgiving?"

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