This no-drain slow cooker mashed potatoes with garlic and sour cream recipe is so easy to make and comes out so flavorful and creamy! Whether it is for a weeknight dinner or the holidays like Thanksgiving or Christmas, this crockpot mashed potatoes recipe saves you the stovetop space and will be your new favorite method!

Creamy and fluffy, this no-drain, no-boil crockpot mashed potatoes recipe will be your new go-to recipe! This is the perfect make-ahead recipe as it will save you so much time and effort this holiday season.

Overhead view of a crockpot with mashed potatoes topped with butter and chives.

Why You'll Love This Recipe

This crockpot garlic and sour cream mashed potatoes is a staple in my household because it doesn't require any boiling or draining, making it an easy side dish that I can make without a lot of effort.
I love how this mashed potatoes recipe can be made ahead of time in the slow cooker. It makes busy nights run more smoothly as the potatoes pretty much cook themselves in the slow cooker while I'm doing fifty different things in the kitchen.
Mashed potatoes go with everything!! It's my favorite side dish and is always a welcome addition to any meal, from these crispy air fryer panko chicken thighs to juicy turkey breast.

Ingredients You'll Need

Overheard view of ingredients needed to make slow cooker mashed potatoes with sour cream and garlic.

potatoes — I use russet potatoes, but I've also used a mixture of starchy russet potatoes and creamy Yukon gold potatoes for a change of texture. Plus, during the holiday season, you might have to get a variety thanks to low stock at the store. Avoid waxy potatoes (like white potatoes and red potatoes), as they’ll be gummy when mashed.

garlic — the more garlic, the better, in my opinion! You really can't have too much garlic in mashed potatoes.

chicken broth — for the most flavorful mashed potatoes, I cook the potatoes in chicken broth. Instead of boiling and draining the potatoes in water, they soak up all the delicious chicken broth instead. You can also swap the chicken broth for vegetable broth. I personally prefer using low sodium broth as I don't want to add too much salt to my mashed potatoes.

butter — I use unsalted butter. I recommend using good quality butter. Butter helps coat the starch of the potatoes with fat so it prevents the mashed potatoes from being gummy and sticky. Butter helps create a luscious, rich, velvety texture, so don't skip out on it!

salt & pepper — I use unsalted butter and low-sodium broth, so I can control the amount of salt used in the recipe. You can add some, give it a taste, and add more as needed. It's much easier to add more salt than fixing a salty recipe.

sour cream — adding sour cream to your crockpot mashed potatoes adds a delicious tangy flavor and richness. It also makes the potatoes creamy. I always use full-fat sour cream.

milk — you can use whole milk or heavy cream (or even half and half). I use milk as the sour cream adds a lot of richness to these mashed potatoes. I recommend heating the milk up or having it at room temperature at least, so it easily mixes into the mashed potatoes.

How To Make Creamy Mashed Potatoes in the Slow Cooker

Set of two photos showing potatoes in the slow cooker before and after cooking.

Place the potato pieces and garlic in the slow cooker. Pour in the broth.
Cover and cook on high for 3 to 4 hours, until potatoes are very soft and tender.

Set of two photos showing potatoes mashed and butter, sour cream, and seasoning added.

Use a potato masher to mash the potatoes until smooth directly in the slow cooker.
Add the butter, sour cream, salt, and pepper and continue mashing to incorporate.

Set of two photos showing milk added to mashed potatoes in the crockpot and combined.

Using a wooden spoon or other large spoon, stir in the warm milk, ¼ cup at a time, until potatoes reach desired consistency.
Taste and add more sour cream, salt, pepper, butter, or milk as needed.

A close up view of a spoonful of mashed potatoes with garlic and sour cream in a slow cooker topped with butter and chives.

Recipes Variations

Use flavored butter: I really love using a herb and garlic butter for extra herby flavor.
Infuse herb flavor: when warming the milk, I like to add some fresh herbs, such as thyme or rosemary, to the pot so the milk takes on the flavor and easily flavors the mashed potatoes.
Switch up the potatoes: russet potatoes make lighter, fluffier mashed potatoes, whereas Yukon golds make richer, more flavorful mashed potatoes.
Instead of sour cream, try cream cheese! Just make sure you bring it to room temperature before adding it to your potatoes.

Tips and Notes

Always warm the milk before adding it to the potatoes in the slow cooker. This helps the milk incorporate easily and keeps the potatoes hot compared to using cold milk straight from the fridge. For the sour cream and butter, make sure they are at room temperature!
Add the milk ¼ cup at a time as some potatoes are a bit more moist than others. Adding the entire cup of milk at once could lead to runny mashed potatoes! Take your time and add the milk slowly until the potatoes are creamy.
These easy crock pot mashed potatoes use minimal ingredients but turn out so creamy and delicious. Because the ingredient list is so short, I really recommend using good quality ingredients. Good quality butter, full-fat sour cream, and full-fat milk are a must for me.
Avoid opening the slow cooker too often to check on the potatoes. Opening the lid releases all the built-up steam that helps the potatoes cook through, so it will add to your cook time.
Cut your potatoes as uniformly as possible to ensure even cooking throughout.
Due to the nature of the slow cooker, the potatoes on the edge may be more brown. You can pick them out or just mash them in!
Avoid overmixing the mashed potatoes as they can become gluey, gummy, pasty, or stretchy.

A plate with mashed potatoes topped with butter and chives. A bowl of chopped chives and some garlic cloves on the side.

How Many Potatoes Do I Need to Cook Per Person?

I recommend planning for about ½ pound of potatoes per person when making this slow cooker mashed potatoes recipe. This is roughly 1 large or 2 small potatoes per person, depending on their size.

If you're serving mashed potatoes as a side dish with other sides (like my one skillet cornbread), use about ½ pound of potatoes per person. For a holiday dinner or if you want leftovers, plan for ¾ pound per person, just in case!

Storage and Reheating

Store slow cooker mashed potatoes in an airtight container in the refrigerator for 3 to 4 days, or in a freezer-safe container or bag for up to 2 to 3 months. Make sure it cools to room temperature before storing.

I've also stored them in these cubes in the freezer so I can reheat individual portions.

Microwaving mashed potatoes is the fastest way. Put the potatoes in a microwave-safe dish, add a splash of liquid like milk or cream, and gently stir. Microwave in 30-second intervals, stirring briefly between each to ensure the mashed potatoes heat evenly. Try not to overstir, as it can make the mash gummy.

If you have time, the oven method is one of the better ways to reheat mashed potatoes so that they stay creamy and don't get overmixed. Transfer your mashed potatoes to a baking dish with additional butter and milk or cream, then cover with foil. Heat the mashed potatoes at 375°F for 30 to 40 minutes.

Recipe

Slow Cooker Mashed Potatoes with Garlic and Sour Cream

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Prep Time: 15

Cook Time: 3

Total Time: 3 15

Servings: to 10 servings

Equipment

Slow Cooker

Ingredients

5 pounds Russet or Yukon gold potatoes, peeled and cut into 1-inch pieces
6 cloves garlic, whole or minced
1 cup low sodium chicken broth, or vegetable broth
½ cup unsalted butter, at room temperature, cut into 8 pieces
1 teaspoon kosher salt, or to taste
½ teaspoon pepper, or to taste
⅓ to ½ cup sour cream, room temperature
1 cup whole milk, warmed, plus more as needed (or heavy cream or half and half)

Garnish

chives, chopped
butter

Instructions

Place the potato pieces and garlic in the slow cooker. Pour in the broth.
Cover and cook on high for 3 to 4 hours, until potatoes are very soft and tender.
Use a potato masher to mash the potatoes until smooth directly in the slow cooker. Add the butter, sour cream, salt, and pepper and continue mashing to incorporate.
Using a wooden spoon or other large spoon, stir in the warm milk, ¼ cup at a time, until potatoes reach desired consistency. Taste and add more sour cream, salt, and pepper if needed.
Serve immediately or keep warm in the slow cooker (set it to keep warm) for up to 2 hours.

Nutrition

Course: Slow Cooker

Cuisine: American

More Recipes For The Holidays

This slow cooker garlic and sour cream mashed potatoes recipe is a holiday staple. Here are a few more recipes that I love for the holidays (like Thanksgiving, Christmas, and Easter!):

More places to find me: @onepotonlyrecipes on Instagram and One Pot Only on Pinterest.