20 Creamy Crockpot Mashed Potato Recipes Delight

Looking for the ultimate comfort food that’s both easy to make and irresistibly delicious? You’re in the right place! Our roundup of 20 Creamy Crockpot Mashed Potato Recipes Delight is packed with creamy, dreamy dishes perfect for any occasion. From weeknight dinners to holiday feasts, these recipes promise to be a hit. So, grab your crockpot and let’s dive into a world of comforting flavors!

Garlic Parmesan Crockpot Mashed Potatoes

Zestfully, let’s embrace the comfort that comes with a dish so simple yet profoundly satisfying. Garlic Parmesan Crockpot Mashed Potatoes whisper of home, of slow days, and the warmth of shared meals.

Ingredients

• 5 lbs russet potatoes, peeled and cubed
• 1 cup heavy cream
• 1/2 cup unsalted butter, cubed
• 1/2 cup grated Parmesan cheese
• 4 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Place the peeled and cubed potatoes into the crockpot.
2. Add the heavy cream, cubed butter, minced garlic, salt, and black pepper to the crockpot.
3. Cover and cook on low for 6 hours or on high for 3 hours, until the potatoes are tender. Tip: Stirring occasionally can prevent the edges from browning too much.
4. Once the potatoes are tender, mash them directly in the crockpot using a potato masher until smooth. Tip: For creamier potatoes, warm the heavy cream before adding it to the crockpot.
5. Stir in the grated Parmesan cheese until fully incorporated. Tip: Freshly grated Parmesan melts more evenly and offers a richer flavor.
6. Adjust the seasoning with additional salt and pepper if necessary, then serve warm.

Overtly creamy with a velvety texture, these mashed potatoes carry the robust flavors of garlic and Parmesan, making them a standout side. Consider topping with a sprinkle of fresh herbs or a drizzle of truffle oil for an elegant twist.

Sour Cream and Chive Crockpot Mashed Potatoes

Zestfully dreaming of comfort food that whispers of home, this dish cradles the soul with its creamy texture and the gentle bite of chives. It’s a slow dance of flavors, perfect for those who cherish the ritual of cooking as much as the eating.

Ingredients

• 5 lbs russet potatoes, peeled and quartered
• 1 cup sour cream
• 1/2 cup unsalted butter, cubed
• 1/4 cup fresh chives, finely chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup whole milk

Instructions

1. Place the peeled and quartered potatoes into the crockpot.
2. Add enough water to the crockpot to just cover the potatoes.
3. Cover and cook on high for 4 hours, or until the potatoes are fork-tender.
4. Drain the water from the crockpot, leaving the potatoes inside.
5. Add the cubed butter, sour cream, salt, and black pepper to the potatoes.
6. Use a potato masher to blend the ingredients until smooth. Tip: For extra creamy potatoes, mash while the potatoes are still hot.
7. Gradually pour in the whole milk, continuing to mash until the desired consistency is reached. Tip: Adjust the amount of milk based on how creamy you prefer your mashed potatoes.
8. Stir in the finely chopped chives until evenly distributed. Tip: Reserve a small amount of chives for garnishing before serving.
9. Cover and keep warm in the crockpot on the ‘warm’ setting until ready to serve.

Just as the last stir melds the chives into the velvety potatoes, the dish becomes a canvas for your culinary artistry. Serve it crowned with the reserved chives, or let it be the comforting base for a richer gravy. The texture is luxuriously smooth, with the chives offering a fresh contrast that elevates the humble potato to something extraordinary.

Cheddar Bacon Crockpot Mashed Potatoes

Sometimes, the most comforting dishes are the ones that simmer quietly, filling the kitchen with warmth and anticipation. This recipe, a hearty blend of creamy potatoes, sharp cheddar, and smoky bacon, is no exception, offering a slow-cooked embrace that feels like home.

Ingredients

• 5 lbs russet potatoes, peeled and cubed
• 1 cup heavy cream
• 1/2 cup unsalted butter, cubed
• 1 tsp salt
• 1/2 tsp black pepper
• 1 1/2 cups sharp cheddar cheese, shredded
• 6 slices bacon, cooked and crumbled
• 2 tbsp fresh chives, chopped

Instructions

1. Place the peeled and cubed potatoes in a large crockpot.
2. Add the heavy cream, cubed butter, salt, and black pepper to the crockpot.
3. Cover and cook on low for 6 hours, or until the potatoes are tender when pierced with a fork. Tip: Stirring occasionally can prevent the potatoes from sticking to the bottom.
4. Once the potatoes are tender, mash them directly in the crockpot using a potato masher until smooth. Tip: For extra creamy potatoes, use a hand mixer on low speed.
5. Stir in the shredded cheddar cheese and crumbled bacon until well combined. Tip: Reserve a small amount of bacon and chives for garnish.
6. Cover and cook on low for an additional 15 minutes, or until the cheese is fully melted.
7. Garnish with the remaining bacon and fresh chives before serving.

Every bite of these mashed potatoes is a perfect balance of creamy, cheesy, and smoky flavors, with the chives adding a fresh contrast. Serve them alongside a crisp green salad or as a comforting base for your favorite stew.

Loaded Crockpot Mashed Potatoes

Dusk settles in, and the kitchen becomes a sanctuary where simple ingredients transform into comfort. This dish, a creamy, hearty side, is a testament to the magic of slow cooking, blending flavors and textures that speak of home.

Ingredients

• 5 lbs russet potatoes, peeled and quartered
• 1 cup heavy cream
• 1/2 cup unsalted butter, cubed
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 4 slices bacon, cooked and crumbled
• 2 tbsp chopped chives

Instructions

1. Place the peeled and quartered potatoes in the crockpot.
2. Add heavy cream, butter, salt, and black pepper to the crockpot.
3. Cover and cook on high for 4 hours or until potatoes are tender when pierced with a fork.
4. Mash the potatoes directly in the crockpot using a potato masher until smooth.
5. Stir in shredded cheddar cheese and sour cream until fully incorporated.
6. Top with crumbled bacon and chopped chives before serving.

Perfectly creamy with a hint of sharpness from the cheddar, these mashed potatoes are a canvas for your favorite toppings. Serve them alongside a roasted chicken or as a standalone comfort dish on a chilly evening.

Herb Butter Crockpot Mashed Potatoes

Dusk settles softly outside, and inside, the kitchen beckons with the promise of comfort. This dish, a humble yet heartwarming blend of creamy potatoes and aromatic herbs, is a testament to the simple joys of home cooking.

Ingredients

• 3 lbs russet potatoes, peeled and quartered
• 1/2 cup unsalted butter, softened
• 1/4 cup heavy cream
• 2 tbsp fresh chives, finely chopped
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup chicken broth

Instructions

1. Place the peeled and quartered potatoes into the crockpot.
2. Pour the chicken broth over the potatoes, ensuring they are just covered.
3. Cover the crockpot and cook on high for 4 hours, or until the potatoes are fork-tender.
4. Once cooked, drain any excess liquid from the crockpot, reserving a small amount to adjust consistency later if needed.
5. Add the softened butter, heavy cream, salt, and pepper to the potatoes.
6. Using a potato masher, mash the potatoes until smooth, incorporating the butter and cream evenly.
7. Fold in the chopped chives, rosemary, and thyme until well distributed throughout the mashed potatoes.
8. If the mashed potatoes are too thick, gradually add the reserved cooking liquid until the desired consistency is achieved.
9. Cover the crockpot and set to warm until ready to serve, allowing the flavors to meld for at least 10 minutes.

Silky and rich, these mashed potatoes carry the earthy notes of rosemary and thyme, balanced by the brightness of chives. Serve them alongside a roasted chicken or beneath a hearty stew for a meal that feels like a warm embrace.

Roasted Garlic Crockpot Mashed Potatoes

Under the soft glow of the kitchen light, there’s something profoundly comforting about the slow melding of roasted garlic and creamy potatoes in a crockpot, a dish that whispers of home and warmth with every tender bite.

Ingredients

• 5 lbs Yukon Gold potatoes, peeled and quartered
• 1 head garlic, roasted
• 1 cup heavy cream
• 1/2 cup unsalted butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh chives, finely chopped

Instructions

1. Place the peeled and quartered Yukon Gold potatoes in the crockpot.
2. Squeeze the roasted garlic cloves from their skins and add them to the crockpot.
3. Pour in the heavy cream and add the unsalted butter, salt, and black pepper.
4. Cover the crockpot and cook on low for 4 hours, or until the potatoes are fork-tender. Tip: Resist the urge to stir too often to prevent the potatoes from becoming gluey.
5. Once cooked, mash the potatoes directly in the crockpot using a potato masher until smooth. Tip: For extra creamy potatoes, warm the heavy cream and butter before adding them to the crockpot.
6. Stir in the finely chopped fresh chives until evenly distributed. Tip: Save a few chives for garnishing to add a pop of color and freshness.
7. Serve the mashed potatoes warm, garnished with the remaining chives.

Buttery and rich, these mashed potatoes carry the deep, caramelized notes of roasted garlic, balanced by the sharp freshness of chives. For a twist, top with crispy fried onions or a drizzle of truffle oil to elevate the dish into something truly special.

Cream Cheese Crockpot Mashed Potatoes

Warmth fills the kitchen as the slow cooker hums softly, a promise of comfort in the form of creamy, dreamy mashed potatoes. This recipe, with its heart of cream cheese, is a testament to the simple joys that cooking can bring, especially when shared.

Ingredients

• 3 lbs russet potatoes, peeled and cubed
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, cubed
• 1/2 cup whole milk
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Place the peeled and cubed potatoes in the crockpot.
2. Add the softened cream cheese, cubed butter, whole milk, salt, and black pepper to the crockpot.
3. Cover and cook on low for 4 hours, stirring once halfway through to ensure even cooking.
4. After 4 hours, check the potatoes for tenderness; they should easily mash with a fork.
5. Mash the potatoes directly in the crockpot using a potato masher until smooth and creamy. For extra creaminess, a hand mixer can be used on low speed for 30 seconds.
6. Let the mashed potatoes sit uncovered in the crockpot on the warm setting for 10 minutes to thicken slightly before serving.

Yielded from this gentle process is a bowl of mashed potatoes so velvety, they practically whisper of home. The cream cheese lends a subtle tang, elevating the buttery richness, perfect alongside a hearty roast or as a comforting standalone dish.

Brown Butter Crockpot Mashed Potatoes

How often do we find ourselves craving the comfort of mashed potatoes, yet dreading the usual routine? This recipe transforms the humble spud into something extraordinary, with the nutty depth of brown butter and the ease of a crockpot.

Ingredients

• 5 lbs Yukon Gold potatoes, peeled and quartered
• 1 cup unsalted butter
• 1 cup whole milk
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Place the peeled and quartered Yukon Gold potatoes into the crockpot.
2. In a medium saucepan over medium heat, melt the unsalted butter. Continue cooking, stirring occasionally, until the butter turns a deep golden brown and emits a nutty aroma, about 5-7 minutes. Tip: Watch closely to prevent burning.
3. Pour the brown butter over the potatoes in the crockpot, ensuring even coverage.
4. Add the whole milk, salt, and black pepper to the crockpot.
5. Cover and cook on high for 4 hours or on low for 8 hours, until the potatoes are fork-tender. Tip: Stirring halfway through ensures even cooking.
6. Once the potatoes are tender, mash them directly in the crockpot until smooth and creamy. Tip: For extra creaminess, warm the milk before adding it to the crockpot.

These brown butter crockpot mashed potatoes boast a velvety texture and a rich, nuanced flavor that elevates any meal. Try serving them with a drizzle of leftover brown butter and a sprinkle of flaky sea salt for an extra touch of elegance.

Ranch Style Crockpot Mashed Potatoes

Perhaps there’s no comfort quite like the creamy, dreamy embrace of mashed potatoes, especially when they’re infused with the herby, tangy whispers of ranch seasoning. This version, slow-cooked to perfection, promises a hands-off approach to a side that feels both familiar and delightfully new.

Ingredients

• 3 lbs russet potatoes, peeled and quartered
• 4 tbsp unsalted butter
• 1 cup whole milk
• 1 packet (1 oz) ranch seasoning mix
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Place the peeled and quartered potatoes into the crockpot.
2. Add the butter, milk, ranch seasoning mix, salt, and black pepper to the crockpot.
3. Cover and cook on low for 6 hours or on high for 3 hours, until the potatoes are fork-tender. Tip: Stirring is not necessary during cooking, but if you’re around, giving it a gentle stir halfway through can ensure even cooking.
4. Once the potatoes are tender, use a potato masher to mash them to your desired consistency directly in the crockpot. Tip: For extra creamy potatoes, you can use a hand mixer on low speed, but be careful not to overmix to avoid gluey texture.
5. Serve warm. Tip: Garnish with a sprinkle of fresh chives or a dollop of sour cream for an extra layer of flavor and color.

Delightfully creamy with a subtle tang from the ranch, these mashed potatoes are a versatile side that pairs beautifully with roasted meats or can stand alone as a comforting bowl of goodness. For a creative twist, try folding in some shredded cheddar cheese and crispy bacon bits before serving.

Blue Cheese and Walnut Crockpot Mashed Potatoes

Perhaps there’s no comfort quite like the creamy embrace of mashed potatoes, especially when they’re slow-cooked to perfection with the bold tang of blue cheese and the earthy crunch of walnuts. This dish is a testament to the beauty of simplicity, where each ingredient plays its part in creating something truly memorable.

Ingredients

• 3 lbs Yukon Gold potatoes, peeled and quartered
• 1/2 cup unsalted butter, cubed
• 1 cup heavy cream
• 4 oz blue cheese, crumbled
• 1/2 cup walnuts, toasted and chopped
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Place the peeled and quartered potatoes in a large crockpot.
2. Add the cubed butter, heavy cream, salt, and black pepper to the crockpot.
3. Cover and cook on low for 6 hours, or until the potatoes are tender when pierced with a fork.
4. Once the potatoes are cooked, use a potato masher to mash them to your desired consistency. Tip: For smoother mashed potatoes, pass them through a ricer before adding the other ingredients.
5. Gently fold in the crumbled blue cheese and toasted walnuts until evenly distributed. Tip: Reserve a small amount of walnuts for garnish to add texture and visual appeal.
6. Cover and let sit for 5 minutes to allow the cheese to melt slightly into the potatoes. Tip: If the mashed potatoes seem too thick, adjust the consistency by stirring in a little warm milk or cream.
7. Serve warm, garnished with the reserved walnuts.

Silky with a hint of graininess from the blue cheese, these mashed potatoes offer a luxurious texture that’s balanced by the crunch of walnuts. For an elegant twist, serve them in individual ramekins topped with a drizzle of honey to complement the blue cheese’s sharpness.

Jalapeno Popper Crockpot Mashed Potatoes

Comfort comes in many forms, and today, it arrives as a bowl of creamy, spicy mashed potatoes that simmer to perfection in your crockpot. This dish blends the fiery kick of jalapenos with the smooth, buttery texture of mashed potatoes, creating a comforting yet exciting side.

Ingredients

• 5 lbs potatoes, peeled and cubed
• 1 cup cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup butter, melted
• 1/2 cup milk
• 4 jalapenos, seeded and diced
• 1 cup cheddar cheese, shredded
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

Instructions

1. Place the peeled and cubed potatoes in the crockpot.
2. Add enough water to the crockpot to cover the potatoes by 1 inch.
3. Cover and cook on high for 4 hours or until the potatoes are tender.
4. Drain the water from the crockpot, leaving the potatoes inside.
5. Add the softened cream cheese, sour cream, melted butter, milk, diced jalapenos, shredded cheddar cheese, salt, black pepper, and garlic powder to the crockpot.
6. Mash the mixture with a potato masher until smooth and all ingredients are well combined.
7. Cover and cook on low for an additional 30 minutes to allow the flavors to meld.
8. Stir the mashed potatoes once more before serving to ensure a creamy consistency.

Mashed to creamy perfection, these potatoes carry a gentle heat that builds with each bite. Serve them alongside grilled meats or as a bold base for a vegetarian bowl, topped with extra jalapenos for those who dare.

Truffle Oil Crockpot Mashed Potatoes

Lately, I’ve found myself drawn to the simplicity and comfort of dishes that require little fuss but deliver deep, satisfying flavors. This recipe, with its humble beginnings and luxurious finish, is a testament to the beauty of slow cooking and the magic of truffle oil.

Ingredients

• 5 lbs Yukon Gold potatoes, peeled and quartered
• 1 cup heavy cream
• 1/2 cup unsalted butter
• 2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp truffle oil
• 1/2 cup grated Parmesan cheese

Instructions

1. Place the peeled and quartered potatoes into the crockpot.
2. Add the heavy cream, unsalted butter, salt, and black pepper to the crockpot.
3. Cover and cook on low for 6 hours, or until the potatoes are tender when pierced with a fork.
4. Mash the potatoes directly in the crockpot using a potato masher until smooth. Tip: For extra creamy potatoes, warm the heavy cream and butter before adding them to the crockpot.
5. Stir in the truffle oil and grated Parmesan cheese until fully incorporated. Tip: Add the truffle oil at the end to preserve its delicate flavor.
6. Cover and let sit for 5 minutes before serving to allow the flavors to meld. Tip: For a lighter version, substitute half of the heavy cream with whole milk.

Just like that, you have a bowl of creamy, dreamy mashed potatoes with the earthy aroma of truffle oil elevating every bite. Serve them alongside a roasted chicken or under a poached egg for a decadent breakfast twist.

Caramelized Onion Crockpot Mashed Potatoes

Remembering the warmth of a kitchen filled with the sweet, slow-cooked aroma of onions transforming into golden perfection, this dish brings comfort to the table with minimal effort. It’s a humble yet deeply flavorful side that pairs beautifully with almost any main, inviting you to savor each bite.

Ingredients

• 4 large yellow onions, thinly sliced
• 3 tbsp unsalted butter
• 1 tsp salt
• 1/2 tsp black pepper
• 2 lbs Yukon Gold potatoes, peeled and cubed
• 4 cups water
• 1/2 cup heavy cream
• 2 tbsp unsalted butter
• 1 tsp salt

Instructions

1. In a large skillet over medium heat, melt 3 tbsp of unsalted butter. Add the thinly sliced onions, 1 tsp salt, and 1/2 tsp black pepper, stirring to coat.
2. Reduce the heat to low and cook the onions for 45 minutes, stirring every 10 minutes, until they are deeply caramelized and golden brown.
3. While the onions cook, place the peeled and cubed Yukon Gold potatoes in a crockpot with 4 cups of water. Cook on high for 3 hours or until the potatoes are fork-tender.
4. Drain the potatoes and return them to the crockpot. Add 1/2 cup heavy cream, 2 tbsp unsalted butter, and 1 tsp salt. Mash until smooth and creamy.
5. Fold the caramelized onions into the mashed potatoes until evenly distributed. Serve warm.

Buttery and rich, these mashed potatoes carry the deep, sweet notes of caramelized onions in every spoonful. For an extra touch of elegance, top with a sprinkle of fresh thyme or a drizzle of truffle oil before serving.

Pesto Crockpot Mashed Potatoes

Gently, as the evening settles in, there’s a comforting thought of blending the familiar creaminess of mashed potatoes with the vibrant, herby notes of pesto, all coming together effortlessly in the crockpot.

Ingredients

• 3 lbs russet potatoes, peeled and cubed
• 4 tbsp unsalted butter
• 1 cup whole milk
• 1/2 cup basil pesto
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Place the peeled and cubed potatoes into the crockpot.
2. Add the unsalted butter, whole milk, basil pesto, salt, and black pepper to the crockpot.
3. Cover and cook on high for 4 hours or on low for 6 hours, until the potatoes are tender. Tip: Stirring halfway through ensures even cooking.
4. Once the potatoes are tender, mash them directly in the crockpot using a potato masher until smooth. Tip: For extra creaminess, warm the milk before adding it to the crockpot.
5. Adjust the seasoning with additional salt and pepper if needed, then serve warm. Tip: Garnishing with a drizzle of pesto and a sprinkle of grated Parmesan adds a beautiful finish.

Perfectly creamy with a punch of pesto, these mashed potatoes carry a lightness that belies their richness. Pair them with a crisp salad or let them stand proudly beside a roasted chicken for a meal that feels both indulgent and refreshing.

Sun-Dried Tomato Crockpot Mashed Potatoes

Remembering the warmth of a kitchen filled with the aroma of garlic and sun-dried tomatoes, this dish brings comfort to any table. It’s a simple yet profound way to elevate the humble mashed potato, infusing it with the rich, tangy flavors of the Mediterranean.

Ingredients

• 3 lbs russet potatoes, peeled and quartered
• 1 cup sun-dried tomatoes, chopped
• 4 cloves garlic, minced
• 1/2 cup unsalted butter, cubed
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh basil, chopped

Instructions

1. Place the peeled and quartered potatoes into the crockpot.
2. Add the chopped sun-dried tomatoes and minced garlic to the crockpot, distributing them evenly among the potatoes.
3. Dot the top of the potatoes with cubed unsalted butter.
4. Pour the heavy cream over the potatoes, ensuring it seeps down into the crevices.
5. Season with salt and black pepper, then cover the crockpot with its lid.
6. Cook on high for 4 hours or on low for 8 hours, until the potatoes are fork-tender. Tip: Resist the urge to stir the potatoes during cooking to prevent them from becoming gluey.
7. Once cooked, use a potato masher to gently mash the potatoes to your desired consistency. Tip: For creamier potatoes, add a splash more heavy cream before mashing.
8. Stir in the fresh chopped basil until just combined. Tip: Basil adds a fresh, aromatic touch, so add it at the end to preserve its flavor and color.

Gently spoon the mashed potatoes onto a serving dish, marveling at the flecks of red and green against the creamy white. The sun-dried tomatoes offer a chewy texture and a burst of sweetness, perfectly complementing the rich, buttery potatoes. Serve alongside a crisp green salad or as a bed for grilled chicken to complete the meal.

Spinach Artichoke Crockpot Mashed Potatoes

Beneath the soft glow of the kitchen light, there’s something deeply comforting about combining the creamy richness of mashed potatoes with the hearty, earthy flavors of spinach and artichoke. This dish, slow-cooked to perfection, is a testament to the beauty of simple ingredients coming together to create something unexpectedly delightful.

Ingredients

• 3 lbs russet potatoes, peeled and cubed
• 1 cup heavy cream
• 1/2 cup unsalted butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup frozen spinach, thawed and drained
• 1 cup canned artichoke hearts, drained and chopped
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced

Instructions

1. Place the peeled and cubed potatoes in the crockpot.
2. Add the heavy cream, unsalted butter, salt, and black pepper to the crockpot. Tip: Cutting the butter into small pieces helps it melt evenly.
3. Cover and cook on high for 3 hours or until the potatoes are tender when pierced with a fork.
4. Once the potatoes are cooked, mash them directly in the crockpot until smooth. Tip: For extra creamy potatoes, use a hand mixer on low speed.
5. Stir in the thawed and drained spinach, chopped artichoke hearts, grated Parmesan cheese, and minced garlic until well combined. Tip: Squeeze out as much water as possible from the spinach to prevent the mashed potatoes from becoming watery.
6. Cover and cook on low for an additional 30 minutes to allow the flavors to meld.

With its velvety texture and a flavor that balances the richness of dairy with the tanginess of artichoke and the freshness of spinach, this dish is a cozy twist on classic mashed potatoes. Serve it topped with an extra sprinkle of Parmesan and a side of crusty bread for dipping into its creamy goodness.

Buffalo Chicken Crockpot Mashed Potatoes

Under the soft glow of the kitchen light, there’s something deeply comforting about combining the fiery kick of buffalo chicken with the creamy embrace of mashed potatoes, all simmering together in the gentle warmth of a crockpot.

Ingredients

• 4 cups shredded cooked chicken
• 1/2 cup buffalo sauce
• 1/4 cup ranch dressing
• 2 lbs potatoes, peeled and cubed
• 4 tbsp unsalted butter
• 1/2 cup milk
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup shredded cheddar cheese
• 2 green onions, sliced

Instructions

1. In a large crockpot, combine the shredded chicken and buffalo sauce. Stir well to coat the chicken evenly.
2. Cover and cook on low heat for 2 hours, allowing the flavors to meld together beautifully.
3. While the chicken cooks, place the cubed potatoes in a pot of cold water. Bring to a boil over high heat, then reduce to a simmer for 15 minutes, or until the potatoes are fork-tender.
4. Drain the potatoes and return them to the pot. Add the butter, milk, salt, and pepper. Mash until smooth and creamy.
5. Gently fold the ranch dressing into the mashed potatoes until just combined.
6. Spread the mashed potatoes over the buffalo chicken in the crockpot. Sprinkle the shredded cheddar cheese on top.
7. Cover and cook on low for an additional 30 minutes, or until the cheese is melted and bubbly.
8. Garnish with sliced green onions before serving.

With each spoonful, the creamy potatoes contrast the spicy chicken, creating a harmony of flavors that’s both bold and comforting. Serve it straight from the crockpot for a rustic family-style meal, or plate it individually for a more refined presentation.

BBQ Pulled Pork Crockpot Mashed Potatoes

Comfort comes in many forms, but few can rival the heartwarming embrace of a dish that combines the smoky richness of BBQ pulled pork with the creamy, buttery solace of mashed potatoes. This recipe is a slow dance of flavors, meant to be savored and shared.

Ingredients

• 4 lbs pork shoulder
• 1 cup BBQ sauce
• 1/2 cup chicken broth
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 3 lbs potatoes, peeled and cubed
• 1/2 cup milk
• 4 tbsp butter
• 1/2 tsp salt

Instructions

1. Place the pork shoulder in the crockpot.
2. In a bowl, mix together BBQ sauce, chicken broth, brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper. Pour over the pork shoulder.
3. Cover and cook on low for 8 hours, or until the pork is tender and easily shreds with a fork.
4. Remove the pork from the crockpot and shred it using two forks. Return the shredded pork to the crockpot and mix with the sauce.
5. While the pork is cooking, place the cubed potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 15 minutes.
6. Drain the potatoes and return them to the pot. Add milk, butter, and salt. Mash until smooth and creamy.
7. To serve, spoon a generous portion of mashed potatoes onto a plate and top with the BBQ pulled pork.

Zesty and satisfying, the tender pork melds beautifully with the velvety potatoes, creating a dish that’s both rustic and refined. For an extra touch of indulgence, drizzle with additional BBQ sauce or sprinkle with chopped green onions before serving.

Mexican Street Corn Crockpot Mashed Potatoes

Tenderly, let’s embrace the comfort of combining two beloved dishes into one heartwarming creation. This recipe weaves the smoky, creamy essence of Mexican street corn into the fluffy, buttery embrace of mashed potatoes, all made effortlessly in your crockpot.

Ingredients

– 4 cups peeled and cubed russet potatoes
– 1 cup frozen corn kernels
– 1/2 cup heavy cream
– 1/4 cup unsalted butter
– 1/4 cup mayonnaise
– 1/4 cup crumbled cotija cheese
– 1 tbsp lime juice
– 1 tsp chili powder
– 1/2 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 cloves minced garlic

Instructions

1. Place the peeled and cubed russet potatoes into the crockpot, ensuring they’re evenly spread out.
2. Add the frozen corn kernels, minced garlic, heavy cream, and unsalted butter to the crockpot.
3. Cover and cook on high for 3 hours or until the potatoes are fork-tender.
4. Once cooked, mash the potatoes and corn directly in the crockpot until smooth.
5. Stir in the mayonnaise, lime juice, chili powder, smoked paprika, salt, and black pepper until fully combined.
6. Gently fold in the crumbled cotija cheese, reserving a little for garnish.
7. Serve warm, garnished with the remaining cotija cheese and an extra sprinkle of smoked paprika for a vibrant finish.

Just imagine the creamy texture meeting the smoky, tangy flavors in every bite. Perfect for scooping up with tortilla chips or serving alongside grilled meats for a comforting meal that’s sure to gather everyone around the table.

Sweet Potato Crockpot Mashed Potatoes

Lazing through the golden hours of the afternoon, there’s something profoundly comforting about the idea of sweet potatoes transforming into a velvety mash with minimal effort. This recipe, a humble yet rich dish, invites you to embrace the slow magic of your crockpot, turning simple ingredients into a side that feels like a warm hug.

Ingredients

• 4 cups peeled and cubed sweet potatoes
• 1/2 cup heavy cream
• 4 tbsp unsalted butter
• 1 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg

Instructions

1. Place the peeled and cubed sweet potatoes into the crockpot.
2. Add the heavy cream, unsalted butter, salt, ground cinnamon, and ground nutmeg to the crockpot.
3. Cover the crockpot and cook on low for 4 hours, or until the sweet potatoes are fork-tender. Tip: Stirring halfway through ensures even cooking.
4. Once the sweet potatoes are tender, mash them directly in the crockpot using a potato masher until smooth. Tip: For extra creaminess, a hand mixer can be used on low speed.
5. Adjust the seasoning with additional salt if needed, then serve warm. Tip: Letting the mash sit for 5 minutes before serving allows the flavors to meld beautifully.

Oftentimes, the simplest dishes carry the most depth, and this sweet potato mash is no exception—its creamy texture and warm spices make it a versatile companion to both savory mains and sweet toppings. Consider crowning it with a dollop of whipped cream and a sprinkle of cinnamon for an unexpected dessert twist.

Conclusion

Just imagine the creamy, comforting bowls of mashed potatoes waiting for you in these 20 delightful crockpot recipes! Perfect for busy home cooks, each dish promises ease and flavor. We’d love to hear which recipe becomes your family’s favorite—drop us a comment below. Loved this roundup? Share the joy on Pinterest and let others in on the secret to effortless, creamy mashed potatoes. Happy cooking!

Bella Bacinos