Easy Slow Cooker Mashed Potatoes (No Peel!)
Developed and tested by Robyn Conley Downs
on Nov 11, 2024 (last updated Nov 29, 2025) 
If you want mashed potatoes that are creamy, comforting, and totally hands-off, these slow cooker mashed potatoes are the answer! Made easy with red potatoes; it’a a no-peel, no-boil recipe for rustic mashed potatoes that’s a perfect make-ahead side for holidays or weeknight dinners.
5 star review
“Made this for our Thanksgiving dinner, and it’s going into the permanent rotation! Everyone loved the mashed potatoes and they were incredibly easy and stress-free to make. What a winner recipe!”
– Chelsea
Creamy, Cozy, Hands-Off Mashed Potatoes in the Crockpot
I am about to change your mashed potato life with this recipe because it uses unpeeled red potatoes, halved and tossed straight into the slow cooker, along with a drizzle of olive oil and a sprinkle of salt without boiling first. After a few hours on high or low, they’re tender and ready to be smashed with a fork.
Mix in milk, sour cream (or Greek yogurt), garlic powder, and chives for that classic mashed potato flavor with a rustic texture that’s still creamy. Seriously, it’s that easy! The beauty of this dish lies in its simplicity, which is kinda my specialty.
I’m betting that your family (like mine) will love these rich smashed potatoes for their creamy, yet slightly textured consistency, all with the slow cooker really doing heavy lifting. Plus, with no peeling and minimal ingredients, it keeps things stress-free and delivers comforting, home-cooked flavor in a fraction of the time.
It’s the kind of side dish that goes with everything and is easy enough to make on any busy weeknight. I also love making them in the summer when I don’t want to turn my oven on. And they’re literally sooo perfect for holiday prep, so go ahead and pile them sky-high on your plate next to a juicy slow cooker turkey breast or as a weeknight win with my tender slow cooker Mississippi pot roast.
Welcome to My Kitchen! Let’s Make Crockpot Mashed Potatoes
Testing Tips for Perfect Mashed Red Potatoes
- The right potatoes: I recommend using small red potatoes, not baby potatoes, since they may overcook in the time given.
- Check for tenderness: All slow cookers are different, so be available the first time you make these to ensure your potatoes reach the perfect tender stage without overcooking.
- Don’t over mash: You’ll want to cook your potatoes just until they easily smash with a fork. Be careful not to over mash them, which can make them gummy.
- Adjust the texture: If the potatoes get too thick while on the warm setting, simply stir in a bit more milk before serving to loosen them up.
- Flavor options: For a garlic twist, add garlic powder after cooking. Fresh garlic tends to burn in the slow cooker, so it’s best added at the end.
Keeping Your Mashed Potatoes Warm
If you’re keeping your smashed red potatoes warm after cooking, be sure to use the warm setting (not low) to prevent them from thickening or burning around the edges. Keep an eye on it, too, as all slow cookers are different.
Easy Slow Cooker Mashed Potatoes (No Peel!)
Ingredients
- 2 pounds small red potatoes, unpeeled and halved
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
To Add at the End
- ½ cup milk, see notes
- ½ cup sour cream
- ¼ teaspoon granulated garlic powder
- ¼ teaspoon freshly ground black pepper
- 2 teaspoons kosher salt
- 2 tablespoons minced fresh chives
Equipment
Instructions
- Combine the potatoes, olive oil, and ½ teaspoon salt in a 6-quart slow cooker. Cover and cook until the potatoes are tender and smash easily with a fork, about 2-4 hours on high, or 4-6 hours on low.
- When tender, lightly smash the cooked potatoes into large pieces. No need to over mash at this point, as the potatoes will continue to mash as you stir in the other ingredients.
- Add the milk, sour cream, garlic powder (if using), black pepper, and 2 teaspoons salt, stirring until well combined. Continue to mash the potatoes until the desired consistency is reached.
- Taste and adjust seasonings if desired. For a thinner consistency, add more milk, ¼ cup at a time, until desired consistency is achieved.
- Serve immediately or hold on warm for up to an hour until ready to serve. Sprinkle with chives and enjoy.
Notes
- Additional Liquid: Yes, you really can cook the potatoes with no water or additional liquid. Just be sure to keep the lid on while cooking and avoid removing it too often, then check on the early side of the cook time the first time you make this recipe. All slow cooker temperatures are different, so when in doubt, check early.
- Best Potatoes: Small red potatoes, halved (not baby potatoes), work best for this recipe. If using baby potatoes you may need to cook for less time and will have a higher skin to flesh ratio in your final mashed potato dish.
- Milk: I tested this recipe with fat-free, 1%, 2%, and whole milk, as well as buttermilk and half-and-half, and cream. Ultimately I preferred the taste and consistency of 2% milk, but all are great options other than fat-free and 1%. I would avoid fat free milk if possible, as it caused the potatoes to be watery.
- Garlic: Garlic is really up to your personal preference in this recipe. If you love garlic, feel free to add 1-3 cloves of fresh minced garlic in place of the granulated garlic, or go add more granulated garlic up to 2-3 teaspoons. If you’re sensitive to garlic, leave it out altogether.
- If Holding on Warm: The potatoes will thicken up when held on warm, and can brown on the sides depending on your slow cooker. I don’t recommend holding on warm for longer than an hour. In addition you’ll want to stir often and possibly add a splash more of milk and a bit more salt when ready to serve.
Do you think making 4 lbs at once would work?
Helen, it should work! You may need to add a bit more time to get the slow cooker to come to temp with the additional volume, but you might not. Check on the potatoes according to the cooking instructions, then add 30 min increments if they need a bit more time. I hope you enjoy!
If I use 4lbs to double the recipe, do you recommend using double the oil? Thanks for your advice.
Hi Julie, I don’t think you need to double the oil, but you could. Basically just enough to evenly coat the potatoes – the good news is that a little under or a little over won’t impact the final result all that much. You don’t need to double the cook time, but maybe add 30 minute additional increments since it will take the slow cooker a bit more time to come to temperature with the additional contents. I hope you enjoy!
I used the recipe to make our mashed potatoes for Thanksgiving this year. It was so quick, and delicious!! Even heated up great for leftovers! Definitely will be making this one again, probably at Christmas!
Jessica, yay, so happy to hear this one was a hit for you for Thanksgiving! Thanks so much for taking the time to leave a review!
These taste amazing and are so easy! They quickly have become a dish that my family always requests I bring to events and I’m so thankful that they are simple to make!
Ann, that’s so wonderful to hear, I’m so happy to hear they’ve become a favorite! Thanks so much for sharing your thoughts and for leaving a reivew!
Made this for our Thanksgiving dinner, and it’s going into the permanent rotation! Everyone loved the mashed potatoes and they were incredibly easy and stress-free to make. What a winner recipe. Thanks, Robyn!!
Chelsea, YAY, I’m so happy to hear these mashed potatoes were easy and that they were enjoyed by all. Thank you SO much for taking the time to share your thoughts and leave a review!
Is it possible to peel the potatoes and continue with the recipe as written? Thanks!
Alex, yes! Peeling the potatoes is fine – no need to change anything else in the recipe as written.