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This is the mashed potato recipe you NEED for Thanksgiving! Forget juggling oven space and boiling pots of water—these creamy, no-boil mashed potatoes are made entirely in your slow cooker, freeing you up to focus on the turkey and all your other holiday favorites. With just a few simple ingredients and minimal prep, you’ll get the smoothest, fluffiest mashed potatoes that are big on flavor without all the extra dairy. The slow cooker method brings out the natural creaminess of the potatoes and keeps them warm until you’re ready to serve, making it an absolute game-changer for busy holiday kitchens.
😍 Why You’ll Love My Make-Ahead Mashed Potatoes
These mashed potatoes pack incredible flavor with much less butter and milk than traditional recipes. Cooking the potatoes directly in stock is the secret here: it infuses the potatoes with savory richness, allowing you to cut back on the usual heavy cream without losing any of that comforting taste. Whether you opt for homemade or a low-sodium store-bought stock, each bite is packed with deep, satisfying flavor that doesn’t rely on extra dairy.
If you prefer a vegan or vegetarian version, simply switch out the chicken stock for vegetable stock, and use plant-based alternatives like vegan butter, yogurt, and milk. You’ll still get that silky, satisfying texture that everyone craves in mashed potatoes, but tailored to suit your dietary needs.
And perhaps the best part? You can prepare these mashed potatoes ahead of time and leave them on the slow cooker’s warm setting until you’re ready to serve. No last-minute mashing or stovetop juggling—just perfectly warm, ready-to-serve mashed potatoes that make Thanksgiving dinner feel like a breeze.
🗒️ Ingredients
Yukon Gold potatoes – Known for their buttery flavor and creamy texture, perfect for smooth mashed potatoes.
Chicken stock – Adds a deep, savory base to flavor the potatoes as they cook.
Kosher salt – Essential for bringing out the natural flavors of the potatoes.
Fresh cracked black pepper – A touch of warmth to balance the richness of the mash.
Unsalted butter – For a hint of creamy richness without overpowering.
Plain yogurt or sour cream – Adds a subtle tang and creamy texture to the potatoes.
Milk: plant-based or cow’s milk – A splash of milk helps us to reach the ideal consistency, whatever your preference will work!
Green onions – Adds a fresh, mild bite and a pop of color as a garnish.
👩🍳 How to Make Make-Ahead Slow Cooker Mashed Potatoes
🥔 Peel the potatoes and cut into chunks.
🧂 Add the stock to the slow-cooker along with the potatoes and a big pinch of salt if your stock is low-sodium or unsalted.
🔥 Cook on high 3-4 hours or low 6-7 hours, stirring every hour or so or until very tender. I mash mine by hand, so I make sure they are very soft to make easy work of it.
🥣 Using a potato masher or hand mixer, mash the potatoes until smooth. Stir in the butter, yogurt or sour cream, milk, and green onions. Season with salt and pepper to taste. I usually use a few teaspoons in total.
🫴🏻 Serve or keep the potatoes in the slow-cooker on the warm setting until serving.
🥳 Enjoy!
🎩 Tips and Tricks
- Peel or Don’t Peel: Yukon Gold potatoes have thin skins, so you can leave them on for extra texture or peel them for a smoother mash. Either way works, so it’s all about personal preference!
- Cut Evenly: Chop your potatoes into similar-sized pieces (about 1-2 inches) to ensure even cooking and consistent texture throughout.
- Don’t Overdo the Butter: Since the potatoes cook in stock, you won’t need as much butter for flavor—just a bit will keep them creamy without weighing them down.
- Warm the Milk: Warm your milk (or milk alternative) before mixing it in. Adding cold liquid can cool down the potatoes and make them harder to blend smoothly.
- Keep Them Warm: Slow cookers are ideal for making mashed potatoes ahead of time. Just set to ‘warm’ once they’re ready, and stir occasionally to keep them from drying out.
🌟 Variations
I’ll be the first to admit that I love a classic mash – but sometimes, you want to spice things up a bit. Especially if you’ve got guests on the way and you want to impress! So, to get your creative juices flowing, here are a handful of ideas for variations for this recipe that might be your perfect fit:
- Garlic Mashed Potatoes: Add 3-4 cloves of garlic (smashed) to the slow cooker with the potatoes. The garlic will soften and add a gentle, sweet flavor throughout the mash.
- Herb-Infused: Throw in fresh herbs like rosemary, thyme, or sage while cooking for a fragrant, earthy flavor. Remove the herbs before mashing, or leave a few bits for garnish.
- Cheesy Mashed Potatoes: Stir in ½ cup of shredded cheese (cheddar, Parmesan, or Gruyère) when mashing. This adds richness and a melty, indulgent twist!
- Cream Cheese Potatoes: Swap out the yogurt or sour cream for cream cheese to get extra creamy, tangy mashed potatoes. About ¼ cup of cream cheese works well.
- Loaded Mashed Potatoes: Top with crumbled cooked bacon, shredded cheese, and sliced green onions for a loaded “baked potato” feel.
- Truffle-Infused Potatoes: For a gourmet touch, drizzle a little truffle oil over the potatoes before serving, or mix in a small amount of truffle butter.
- Spicy Kick: Add a pinch of cayenne pepper or a few dashes of hot sauce when mashing for a subtle heat that complements the creamy potatoes.
🤲 Substitutions
- I like Yukon Gold potatoes for mashed potatoes as they have a waxy, creamy consistent. Russet potatoes certainly work as well, and will give you a fluffier texture.
- Feel free to use vegetable stock instead of chicken stock if you are vegetarian.
- The amount of salt you use will depend on the stock you use, so taste them after cooking and use your judgment. I use homemade unsalted stock so I usually use 3-4 teaspoons of Diamond Kosher Salt in total.
- If you are vegan, use a vegan butter, and plant-based milk.
- Sour cream or yogurt can be used, I usually use yogurt because I always have that on hand.
- Cow’s milk or plain almond milk can be used, the potatoes will be whiter in appearance if you use cow’s milk.
📓 Best served with
- No-Cook Cranberry Relish (Easy and Less Sugar!)
- Make-Ahead Gravy (Gluten Free)
- No Fuss Crispy Chicken Thighs (Gluten Free, Dairy Free, Paleo)
👝 How to Store Leftover Mashed Potato
Let them cool completely, then transfer them to an airtight container. They’ll keep well in the fridge for up to 3-4 days.
When you’re ready to enjoy them again, reheat in a microwave or on the stovetop over low heat, stirring occasionally. Adding a splash of milk or stock as you reheat will help revive their creamy texture!
If you want to freeze leftovers, store them in a freezer-safe container for up to 2 months; just thaw overnight in the fridge before reheating!
🧠 Common Questions
Yes! While Yukon Golds are ideal for their creamy texture, Russet potatoes also work well. They’re starchier, so the texture will be a bit fluffier, but you’ll still get delicious results.
Absolutely. Swap the chicken stock for vegetable stock and use plant-based butter, yogurt, and milk. You’ll still get creamy, flavorful mashed potatoes without any dairy.
Nope! That’s the beauty of this recipe. The slow cooker does all the work, so you can skip the boiling and just add the potatoes directly.
You can make them several hours ahead. Once done, keep them on the slow cooker’s “warm” setting for up to 3 hours, stirring occasionally to keep them smooth.
Simply add a splash of warm milk or stock until you reach your desired consistency. Stir well to blend it in evenly.
For an ultra-creamy texture, increase the butter and add a bit more milk. Using a hand mixer or potato ricer also helps achieve a smooth, velvety consistency.
Yes, as long as your slow cooker has enough space! Just be mindful that a larger batch may take a little longer to cook.
Make-Ahead Slow Cooker Mashed Potatoes
Ingredients
- 3 pounds Yukon Gold potatoes
- ½ cup chicken stock, low-sodium or homemade
- Kosher salt
- Fresh cracked black pepper
- 2 tablespoons unsalted butter
- ¼ cup plain yogurt or sour cream
- ¼ cup milk, plant based or cow’s milk
- 2 green onions, white and green parts sliced thin
Instructions
- Peel the potatoes and cut into chunks.
- Add the stock to the slow-cooker along with the potatoes and a big pinch of salt if your stock is low-sodium or unsalted.
- Cook on high 3-4 hours or low 6-7 hours, stirring every hour or so or until very tender. I mash mine by hand so I make sure they are very soft to make easy work of it.
- Using a potato masher or hand mixer, mash the potatoes until smooth. Stir in the butter, yogurt or sour cream, milk, and green onions. Season with salt and pepper to taste. I usually use a few teaspoons in total.
- Serve or keep the potatoes in the slow-cooker on the warm setting until serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh my GAWD, Kat. These mashed potatoes just made hosting my first Thanksgiving 100% easier. I made them tonight to test them out and they are AH-MAZ-ING. I am so happy I don’t have to boil potatoes, strain them, make the mash, and *then* transfer them to the slow-cooker to keep warm. My Irish, potato-loving husband said they are amazing and he’s going to happily eat them for days! But now that I see the comment about freezing them, I may freeze some (don’t tell him).
I scaled up 1.5x to 12 servings and subbed in cream cheese for yogurt because I like it in my mashed potatoes. And I used my homemade turkey stock to cook the potatoes in and I bet that made a difference, too. Yummmmmmm. Thank you!!!
THIS 😭 This is what this recipe was made for – I’m thrilled you loved it so much Jess!!
Enjoy!
Kat.
Can you freeze these in individual serving sizes? I am trying to meal prep for my mother-in-law so she has to pop stuff in the microwave or slowly warm up in the oven.
Absolutely, Amy! If you have individual containers, then of course freeze them in those, otherwise you could lay scoops of mash on a tray and freeze them as balls.
Kat.
This revolutionised the way I make mash – its so simple, hands-free and no workout required!
I’m grinning reading this, Janelle! I’m so glad you love this one!
Kat.
What size should I cut the potatoes to?
Pavan,
I chop them into rough quarters, but you may want to cut bigger potatoes into sixths.
Enjoy!
Kat.