Have you ever eaten crock-pot mashed potatoes? Cooking the potatoes in the crock-pot is so much easier than boiling them!
This year we had the most stress-free Thanksgiving ever. It was great! I think the biggest reason it was so nice, besides God’s grace, was that I really tried to think ahead and prepare the food accordingly. I remember many Thanksgivings of the past, busily working and sweating and trying to get the dinner on the table in a timely fashion. And in particular, it was always those mashed potatoes that would make us an hour late to the scheduled feasting time. I used one of my 3 slow cookers this year and got those potatoes going in the morning, so by the time feasting time came, they were nice, tender, and ready to mix.
Making a vegan version of mashed potatoes is super easy! I made 2 different kinds of mashed potatoes since my sister needed a dairy-free version, so I’ll share both recipes with you. **Update 11/13 Now that I am dairy-free now too, I have learned more about making dairy-free and what is takes to make foods creamier, so I added some almond milk to the recipe.
Making your mashed potatoes in the crock-pot might also be a good idea to do for Christmas, too. If your crock-pot runs cooler and aren’t ready in time, or if you want to speed up the cooking process, you can take the potatoes out and microwave them or boil them a bit to soften them. It won’t take long since you’ve already cooked them in the crock-pot
Crock-Pot Mashed Potatoes Recipe #1
Ingredients
- 1 potato/person cubed (I used 10 Russet potatoes with skins on: more nutrients and time saver!)
- Water enough to barely cover the bottom of the slow cooker
- 8 oz brick cream cheese softened
- 1/2 C milk add more for desired creaminess
- 2 T minced garlic optional
- 1 t thyme
Instructions
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Put cubed potatoes in the slow cooker with enough water to barely cover the bottom of the slow cooker.
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Cook on high for 4-5 hours or low 6-8 hours.
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Add the softened cream cheese, milk, garlic and thyme.
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Use a hand mixer, and mixed to desired consistency, adding additional milk for creamier mashed potatoes.
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Enjoy with your favorite topping, cheese or gravy.
Ingredients
- 1 potato/person, cubed (I used 1 Russet potatoes with skins on: more nutrients and time saver!)
- water, enough to barely cover the bottom of the slow cooker
- **update optional, almond or coconut milk for additional creaminess, start with 2 T, and add more until you reach desired creaminess
- 2 T olive oil, start with this amount, and add more until desired creaminess is achieved
- 1/2 t minced garlic (optional)
- 1/4 t thyme
Instructions
- Put cubed potatoes in the slow cooker with enough water to barely cover the bottom of the slow cooker.
- Cook on high for 4-5 hours or low 6-8 hours.
- Add the unsweetened almond milk, olive oil, garlic and thyme.
- Use a hand mixer, and mixed to desired consistency, adding additional olive oil and/or milk for creamier mashed potatoes.
**Updated 11/13
Update: Before serving, I added a handful of diced, raw kale to the recipe to get more greens in. I thought it was a very subtle and nice addition. The kale softened against the warmed potatoes.
Want 8 other slow cooker recipes for Thanksgiving?
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I followed the directions word for word and consider myself a decent cook… That being said, these were the worst mashed potatoes ever. How embarrassing on Thanksgiving to have horrible mashed potatoes! Maybe as the picture shows red potatoes those work but deff does not work with russet.
Hi Courtney. Thank you for sharing. I have used russets with success. Which way did you cook the mashed potatoes? Traditional or dairy-free. Do you know if your crock-pot runs hot or cooler? One of my crock-pots runs on the cooler side, so when I make these mashed potatoes in my cooler crock I always have to add a few more hours. Thank you for your input, and I am sorry that this didn’t turn out for you. I have made these several times, so I wish I could tell you what went wrong.
Yum! Wow, what a time saver as well! I don’t know how many times I’ve decided against homemade mashed potatoes because I just wouldn’t have time to make them. Thanks so much! 🙂
The crock-pot is SUCH a time saver in making these potatoes. I love not standing around boiling potatoes, waiting for the to be done. You are welcome, and thanks for visiting!
I put Crock Pot Mashed Potatoes in my 1st cookbook – and you’re right…they are SO easy. Your version looks fantastic! Thanks for linking at Centsibly Sugar and Grain Free!
I don’t know why anyone would ever make mashed potatoes any other way! Have a great week, Stacy!
I have never thought of making mash potatoes in the slow cooker! Great idea. I am stopping by from WFMW.
Great idea! I know I always under utilize my crock pot for things like this. I will def give this a try! Thanks for the post!
This is a wonderful idea!
I usually do my potatoes in my pressure cooker. I hadn’t thought about using my crock pot for mashed potatoes. Thanks for sharing.
Great idea! I’m pinning this for later. That definitely simplifies mashed potatoes!!
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