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Easy Crockpot Mashed Potatoes for a Crowd (Best Recipe)

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These creamy, buttery crockpot mashed potatoes are the ultimate hands-off side dish for feeding a crowd. Made with simple ingredients and a secret weapon—cream cheese—they stay warm and delicious for hours, perfect for potlucks, holidays, and family gatherings.

Ingredients

Scale
  • 5 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 1 cup unsalted butter, cut into small cubes
  • 8 ounces cream cheese, softened and cut into chunks
  • 1 cup whole milk, warmed
  • 1 ½ teaspoons salt, plus more to taste
  • ½ teaspoon black pepper, freshly ground
  • Optional: ¼ cup sour cream
  • For garnish: fresh chives or parsley, chopped
  • Extra butter pats (optional)
  • Paprika (optional)

Instructions

  1. Peel all 5 pounds of potatoes and cut into uniform 1-inch cubes. Place cubes in a large bowl of cold water to prevent browning and remove excess starch.
  2. Drain potatoes in a colander and rinse thoroughly with cold water for about 30 seconds to remove starch.
  3. Place rinsed potato cubes in a 6 to 7-quart crockpot. Add cubed butter and cream cheese on top. Sprinkle with salt and pepper. Do not stir.
  4. Cover and cook on LOW for 4 to 5 hours, or on HIGH for 2.5 to 3 hours, until potatoes are very tender and easily pierced with a fork.
  5. About 15 minutes before potatoes are done, warm the milk in the microwave or on the stovetop until warm to the touch (not boiling).
  6. Once potatoes are tender, turn off crockpot or switch to WARM setting. Add warmed milk. Mash with a hand mixer on low speed (gradually increasing to medium) or a potato masher until smooth and creamy. Do not overmix.
  7. Taste and adjust seasoning with additional salt and pepper if needed. If too thick, add a splash more warm milk; if too thin, cook uncovered on WARM for 15-20 minutes.
  8. Keep crockpot on WARM setting until ready to serve. Stir before serving and garnish with fresh chives or parsley, extra butter pats, and paprika if desired.

Notes

Don’t skip warming the milk—cold milk can make potatoes seize up. Use room temperature cream cheese for even melting. Avoid overmixing to prevent gluey texture. Potatoes can be prepped the night before (peel, cut, store in cold water in fridge). Leftovers keep in fridge for up to 5 days and freeze for up to 3 months.

Nutrition

Keywords: crockpot mashed potatoes, slow cooker mashed potatoes, mashed potatoes for a crowd, easy mashed potatoes, creamy mashed potatoes, potluck mashed potatoes, holiday mashed potatoes

Find it online: https://dinadishes.com/easy-crockpot-mashed-potatoes-for-a-crowd-best-recipe/