These Crock Pot Mashed Potatoes are creamy, flavorful, and infused with garlic, rosemary, and tangy buttermilk. They are an easy, naturally gluten-free side dish that works perfectly for holiday meals, busy weeknights, or any time you want comforting, hands-off mashed potatoes.
With cooler weather comes the comfort food season, and mashed potatoes are at the top of that list. While potatoes are great year-round, they feel especially satisfying when the temperature drops. This slow cooker version lets you prep, walk away, and return to perfectly tender potatoes with rich buttermilk flavor.
I often make mashed potatoes several different ways. Yukon Golds are my go-to for a naturally creamy texture, though russets will also work. This Crock Pot method is ideal for holidays like Thanksgiving or Christmas, or any night you need an easy side that frees up the stove.
These mashed potatoes have layers of flavor: mellow roasted garlic cooked with the potatoes, savory stock, fresh rosemary, and the gentle tang and creaminess of warmed buttermilk. They pair beautifully with pot roast, pork loin, roasted turkey, or a simple roasted chicken.
Why you’ll love this recipe
- Buttermilk gives these mashed potatoes a smooth, slightly tangy finish that brightens the dish.
- Set-it-and-forget-it preparation makes this ideal for holiday cooking or busy evenings.
- Only a handful of basic ingredients are required, and the recipe can be customized with different milks, herbs, or spices.
- Easy to make and naturally gluten-free.
Recipe ingredients
You don’t need many ingredients to make excellent mashed potatoes in the Crock Pot. The list below keeps things simple while delivering big flavor.
- Potatoes. Yukon Golds are preferred for their creamy texture; russets may be used as a substitute.
- Buttermilk. Adds tang and creaminess. You can substitute whole milk, half-and-half, or heavy cream if desired; warm gently before adding.
- Stock. Low-sodium chicken stock is used for savory depth; vegetable stock or water can be used for a vegetarian version.
- Garlic. Fresh garlic cooked with the potatoes becomes mild and sweet.
- Rosemary. Fresh or dried rosemary works; you can swap for thyme or other herbs you prefer.
- Butter. Unsalted butter allows you to control salt levels; add more salt to taste.
See the recipe card below for quantities and full instructions.
How to make mashed potatoes in the Crock Pot
This buttermilk mashed potato method is straightforward: peel and chop the potatoes, add the aromatics and stock to the slow cooker, and cook until tender. Finish by stirring in warmed buttermilk, butter, and rosemary, then mash to your preferred consistency.
Pro tip: Slow cookers vary. For your first attempt, check for doneness after about 3 hours on low and stir occasionally. Add a little extra liquid if the cooker is drying out.
- Grease the slow cooker with cooking spray. Add peeled and chopped potatoes, stock, smashed garlic, and salt; stir to combine.
- Cook on low for about 4–6 hours or until the potatoes are tender when pierced with a fork.
- Warm the buttermilk slightly (not hot) and add it slowly, followed by the butter and rosemary.
- Mash with a potato masher until you reach the desired texture. Taste and adjust seasoning with salt and pepper.
Recipe FAQs
Yukon Gold potatoes are recommended for their naturally creamy texture, but russets are an acceptable substitute if that’s what you have on hand.
Can this recipe be prepared in advance?
Yes. You can prepare the mashed potatoes a few hours ahead and keep them on the slow cooker’s warm setting. Watch them closely to avoid burning, since warm settings can vary.
Should I cook the potatoes on low or high?
Cook on low for even, gentle cooking. High can work but requires more frequent checking to prevent scorching.
Why warm the buttermilk before adding it?
Warming the buttermilk a little (not hot) helps prevent curdling when it’s mixed into the hot potatoes and yields a smoother final texture.
What to serve with this recipe
These slow-cooked buttermilk mashed potatoes are versatile and complement many mains, including:
- Pot roast with rich gravy
- Pork loin roast
- Roasted turkey with gravy
- Slow cooker ham
- Spatchcock chicken or turkey
- Air fryer chicken thighs or pan-seared steak
- Creamy chicken Marsala
Recipe notes
- Slow cooker variability: Check for doneness after around 3 hours on low and stir occasionally. Add extra liquid if needed.
- No buttermilk? Make a quick substitute by adding 1 tablespoon lemon juice to 1 cup milk; let sit 10 minutes. Whole milk, half-and-half, or heavy cream can also be used.
- Customize with your favorite herbs and spices. Swap rosemary for thyme, add chives, or stir in roasted garlic for deeper flavor.
- This recipe is sized for a 6-quart Crock Pot. Use a larger cooker if needed, but do not try to use one that is too small for the volume.
More potato side dishes you’ll love
- Air fryer baked potatoes
- Air fryer crispy potatoes
- Crispy smashed baby potatoes
- Twice-baked mashed potatoes
- Air fryer potato skins
- German potato salad
Did you try this recipe? If so, please leave a review and tag @flavorthemoments on social media so I can see what you made.
Crock Pot Mashed Potatoes
Equipment
- 6-quart slow cooker (recommended)
Ingredients
- 3 lbs. Yukon Gold potatoes, peeled and chopped into 1″ cubes
- 3/4 cup low-sodium chicken stock (or vegetable stock or water)
- 3 cloves garlic, smashed
- 1 teaspoon salt, plus more to taste
- 1 1/4 cup buttermilk, warmed slightly (not hot)
- 4 tablespoons unsalted butter, softened
- 1 tablespoon freshly chopped rosemary (or 1 teaspoon dried)
Instructions
- Grease the slow cooker with cooking spray. Add potatoes, stock, garlic, and salt; stir to combine. Cover.
- Cook on low for about 4–6 hours, or until potatoes are fork-tender. Check after 3 hours the first time you try this in a new slow cooker.
- Warm the buttermilk until just above lukewarm. Add it gradually to the cooked potatoes, then stir in butter and rosemary.
- Mash to your preferred consistency. Taste and adjust seasoning with salt and pepper. Serve immediately or keep warm until ready to serve.
Notes
- Watch your slow cooker the first time to prevent drying or scorching. Stirring occasionally helps.
- To make a quick buttermilk substitute, add 1 tablespoon lemon juice to 1 cup milk and let sit for 10 minutes.
- Feel free to add chives, parsley, or more roasted garlic to customize the flavor.
Nutrition
Calories: 305 kcal, Carbohydrates: 51 g, Protein: 8 g, Fat: 9 g, Saturated Fat: 5 g, Sodium: 603 mg, Fiber: 5 g, Sugar: 5 g.
Nutrition is estimated using a food database and is provided as a guideline.