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We are taking crockpot cooking to a whole new level today.

Crockpot Three Cheese Mashed Potatoes | halfbakedharvest.com @hbharvest

Say hello to your new favorite way to make everyone’s favorite Thanksgiving side dish. Yes, the crockpot!! You guys, in all honesty, if there was ever a crockpot recipe to know how to make, it has got to be these mashed potatoes. If you think about it, it’s kind of brilliant. Let me put it this way, not only does it free up space on the stove, but it there’s NO BOILING the potatoes and so much less clean up, AND the crockpot will keep your mashers warm until ready to eat, meaning no reheating necessary. YESSS.

It’s like our Thanksgiving prayers of have been answered. Slightly dramatic, but kind of true, seeing that everyone has mashed potatoes on their Thanksgiving table…I mean, they are everyone’s favorite turkey day side, right?!

Every year on Turkey Day, Mom and I bake pies in the morning and then my family will typically go to cut down our Christmas tree, while I cook away in the kitchen. Some years I’ll hike up the hill with them, but in recent years I have had so many dishes that I MUST make (I mean there are so many great dishes I want to get on the table!) that I end up staying back in the kitchen. This is totally fine by me because I blast Christmas music and have a “no pressure” cooking day. I know for a lot of you Thanksgiving day is stressful, but for me, it’s one of my favorite days to cook because for once I am not cooking to test a recipe and then photograph it, so the pressure is off. I cook recipes I know my family is going to love and it’s great!

Watch the How-To Video Here:

Crockpot Three Cheese Mashed Potatoes from Half Baked Harvest on Vimeo.

The one problem I run into every single year is stove top and oven space. I’m sure all of you who do a lot of cooking know exactly what I am talking about.

Well this crockpot three cheese mashed potatoes recipe solves A LOT of problems, and is now the only way I will make mashers. <–truth.

Not only does this method save space on the stove, but it also creates way less mess. You can start the potatoes in the morning and then literally not think about them again until just before dinner. And even then, all you have to do is mash them, add cheese, butter and DONE.

It’s really just a magical thing, which I’m clearly pretty excited about it, plus, did I mention the cheeses!?!

I know, I know, as if mashed potatoes weren’t already amazing, I had to go and add not one, but THREE cheeses. Clearly my Thanksgiving motto is go big or go home. ?

Crockpot Three Cheese Mashed Potatoes | halfbakedharvest.com @hbharvestCrockpot Three Cheese Mashed Potatoes | halfbakedharvest.com @hbharvestCrockpot Three Cheese Mashed Potatoes | halfbakedharvest.com @hbharvest

So, what cheeses did I choose?

Umm, cheddar, Parmesan, and Gruyere. I mean, obviously. Some of my favorite cheeses right there, they’re what take these mashed potatoes from ordinary to all kinds of incredible.

OK, and the browned butter helps too.

I was talking with my brother Malachi the other day and I asked him the question, cheese or no cheese in your mashed potatoes? His response was one that made me just so proud. He said, “I mean, is that even a legit question, always cheese”. So then I asked cheddar, Parmesan or Gruyere? Again, his response was so on point, “all three, cheese is great, the more cheese the better”.

Smart kid right? He is 100% a Gerard and I could not agree with his statements more, so all three cheeses it is!

Crockpot Three Cheese Mashed Potatoes | halfbakedharvest.com @hbharvestCrockpot Three Cheese Mashed Potatoes | halfbakedharvest.com @hbharvest

When making mashed potatoes, I like to use whole milk. Actually, I use whole goat milk. I of course prefer goat milk seeing as we have gallons and gallons on hand at all times, now that we are milking all three mama goats, plus I really do love it!

In all seriousness though, these mashed potatoes are life changing in both the way that they are cooked, and in the way that they taste. I am SO excited to make them again for Thanksgiving and am crossing my fingers that these are going to be on all of your Thanksgiving menus too! Or maybe even sooner for an easy weeknight dinner side dish…hint, hint…great recipe to serve them with coming Wednesday! Until then, here are my current favorite blog recipes to serve these mashed potatoes with, pot roast, short ribs and Coq au Vin.

Or maybe we just grab bowl and call it dinner?

Crockpot Three Cheese Mashed Potatoes | halfbakedharvest.com @hbharvest

Crockpot Three Cheese Mashed Potatoes.

Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 8 Servings
Calories Per Serving: 436 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

  • 5 pounds russets or yukon gold potatoes peel (if you like) and cube
  • 4 cloves garlic peeled and smashed
  • 1 cup low sodium chicken broth or water
  • 2 cups whole milk
  • 1 teaspoon salt and pepper plus more to taste
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded gruyere cheese
  • 1/2 cup grated parmesan
  • 6 tablespoons butter
  • 1 tablespoon sage

Instructions

  • Add the potatoes, garlic, chicken broth, salt and pepper to the crockpot. Cover and cook on high for 4-5 hours hours or on low for 6-8 hours. When the potatoes are fork tender, add 1 1/2 cups milks and mash them using a potato masher or a hand held mixer until completely creamy, adding the remaining 1/2 cup milk if needed to thin. Stir in the cheese, cover and cook another 15 minutes or until melted and creamy.
  • Meanwhile, in a skillet melt the butter over medium heat until just browned, whisking the browned bits off of the bottom of the pan. Stir in the sage and let cook 30 seconds. Pour the browned butter into the warm mashed potatoes. Taste and season with salt and pepper if desired. SERVE!

Crockpot Three Cheese Mashed Potatoes | halfbakedharvest.com @hbharvest

Ahh, I for sure would be ok with that kind of Monday night dinner! Gimme please!

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Comments

  1. So, in the video, you add the milk before you cook the potatoes. In the recipe, you add the milk after the potatoes have cooked. Just wondering which one is best?

    1. Hey Sarah,
      You can add the milk with the broth and then more after mashing if needed. I hope you love this recipe, please let me know if you give it a try! xTieghan

    1. Hey there,
      Yes, a dutch oven will also work well for you. I hope you love the recipe, please let me know if you give it a try! xTieghan

  2. 5 stars
    I see in your meal plan that you make these on Tuesday. I’m also planning on making ahead. Can I make the entire recipe and then just reheat in crockpot on day of? Thank you!!

  3. I’ve lost count how many times I’ve made these potatoes and they’re amazing every time! I love this recipe!

    1. Hey Jessica,
      Happy Monday! It’s so great that this recipe was enjoyed, thanks a bunch for giving it a go! xTieghan

  4. 4 stars
    So good. But it was a little less thick than I wanted. I did half the recipe in the amount of potatoes, but I think I still used like 3/4 cup of broth. So it was kind of runny. Would the full amount of potatoes make it less runny?

    1. Hey Nicole,
      Yes, if you reduced the potatoes you would want to also reduce the broth. Please let me know if you have any other questions! xTieghan

  5. I excited to try these, my question is do you drain before mashing ( the chicken broth) that they were cooking in ?

    Thanks

    1. Hey Tricia,
      No need to drain, you can also watch step by step in the video above. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  6. 5 stars
    These were so dang good ! Made them for a family of 6 to serve with the Coq Au Vin Chicken Meatballs recipe from this site (which was also fantastic)! We had enough leftover mashed potatoes to use for a second meal. We used Yukon Gold potatoes for this recipe. Definitely only start with the 1.5 cups of milk and add more if needed. Will definitely be making these again. The cheeses really did make them all the more unique! Didn’t have sage on hand so just made it without the sage ans it was still spectacular! Everyone raved! I hope you try it with the goat’s milk some day. Thank you!

    1. Thank you so much Jigs! I am really glad this recipe turned out so well for you! I hope you continue to enjoy my recipes! xTieghan

  7. I made this with a crockpot and it’s AMAZING!
    I then made it on a stove top because I NEEDED this but didn’t prepare it in a crockpot!
    This totally works on a stove top, just follow recipe, but I added 1 extra cup of stock and I used puréed garlic. I didn’t drain the potatoes…they just cooked in the stock. SO AMAZING!!!!

  8. Hi! I’m hoping to make these soon, they look INCREDIBLE, but I have a quick question: is it okay to add the cheese and butter and then still let them sit in the crockpot finished for a little while?

    1. Hi Jill! Yes! That will work perfectly!! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  9. Seems like a lot of people had issues with too much liquid etc. There are so many people who commented but never made them- so frustrating to have to read through all the “Looks great” comments. I wanted to try these but am hesitant because it doesn’t sound like a 100% success rate at all.

    1. Hi Ann! I hope you do try these and enjoy them! Please let me know if you have any questions before you start! xTieghan

    1. Hi! I actually have an instant pot mashed potato recipe in my cookbook, HBH Super Simple. I’d recommend using that recipe as I haven’t tested this recipe for the instant pot. If you want to try this in the instant pot, I would cook the potatoes for 10 minutes, drain, then ad in all remaining ingredients and mash until creamy. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  10. Planning on making this for Xmas dinner. Don’t have a crockpot but do have an Instapot. Can I use that instead and, if so, how long should the potatoes cook?

    1. Donna, I actually have an instant pot mashed potato recipe in my cookbook, HBH Super Simple. I’d recommend using that recipe as I haven’t tested this recipe for the instant pot. If you want to try this in the instant pot, I would cook the potatoes for 15 minutes, drain, then ad in all remaining ingredients and mash until creamy. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  11. This is the best idea for mashed potatoes. Especially when needing stovetop space. Made them tonight. Delicious. So creamy. I roasted a head of garlic ahead of time and then added it half way thru the potato cooking process. My only thing I would say – and this is just my preference – more sage!

  12. Hey love! I sometimes make my potatoes in the instant pot on high pressure for 5 mins – would that be ok or does the slow cooking transform them into magicness? THANKS!

    1. HI! Using the instant pot will be fine if you feel comfortable doing so. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan

  13. Hello! I just found your site & am so excited. I’m curious as to how this recipe would work using an Instapot, not a slow cooker. Would I use the slow cooker setting for the initial cooking part?

    1. HI Diana, I actually have an instant pot mashed potato recipe in my cookbook, HBH Super Simple. I’d recommend using that recipe as I haven’t tested this recipe for the instant pot. If you want to try this in the instant pot, I would cook the potatoes for 15 minutes, drain, then ad in all remaining ingredients and mash until creamy. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. Hey Jenna! I prefer cooking on low, but honestly there is not really much of a difference. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan

    1. HI Sarah! You can certainly use goat milk or regular milk, there isn’t too much a of difference. Use what you prefer! Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan

    1. Hey Leslie! I actually have an instant pot mashed potato recipe in my cookbook, HBH Super Simple. I’d recommend using that recipe as I haven’t tested this recipe for the instant pot. If you want to try this in the instant pot, I would cook the potatoes for 15 minutes, drain, then ad in all remaining ingredients and mash until creamy. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. HI Traci, I actually have an instant pot mashed potato recipe in my cookbook, HBH Super Simple. I’d recommend using that recipe as I haven’t tested this recipe for the instant pot. If you want to try this in the instant pot, I would cook the potatoes for 15 minutes, drain, then ad in all remaining ingredients and mash until creamy. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  14. This recipe looks amazing! Can you make it in the Instapot rather than a crockpot? If so, how would I adjust this? Thank you!

    1. Hi Kathryn!! I actually have an instant pot mashed potato recipe in my cookbook, HBH Super Simple. I’d recommend using that recipe as I haven’t tested this recipe for the instant pot. If you want to try this in the instant pot, I would cook the potatoes for 10 minutes, drain, then ad in all remaining ingredients and mash until creamy. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  15. Hi I was wondering how I would reheat the potato’s? I would make it 2 days before we would eat it. We have to travel. Also my family loves everything I have made from your new cookbook! ?

    1. Hey Amy! These are great to make ahead. Just make the potatoes, then chill for up to 4 days. When ready to serve, set the slow cooker to LOW for 2-3 hours, stirring every hour until warmed throughout. That works so well. Please let me know if you have any other questions. I hope you love this recipe and I am SO GLAD to hear you are loving the new cookbook too! Thank you! xTieghan

  16. Hi! Do you have any advice about making this ahead of time (like 1-2 days)? How would you go about rehearing? Thanks so much!!!!

    1. Hey Maddy! These are great to make ahead. Just make the potatoes, then chill. When ready to serve, set the slow cooker to LOW for 2-3 hours, stirring every hour until warmed throughout. That works so well. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. Hey Brittany! Try a sharp white cheddar, parmesan, or just a cheese you love. It really all works! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. Hi Lauren! You can adjust the amount you make by how many people you are serving. Just add the number and the recipes should change. It is located above the ingredients! xTieghan

    1. Hi Lisa! That is a vintage store find. I am sorry, I do not have a link. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  17. This looks so delicious and I’m planning on making this for a a work Thanksgiving potluck. A couple questions….
    1. Could this be doubled in the crock pot?
    2. Is the Tbsp of sage, dried sage?
    3. Can the browned butter be made ahead of time? (We only have a microwave at work)

    Thank you so much for sharing your amazing talent with us!!

    1. Hi Erin!
      If you have a large crockpot, yes, but honestly I would recommend using 2 crockpots for even cooking and best results.
      I like to use fresh sage.
      Yes, you can make the butter ahead and then microwave it at work. That is great!!
      Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  18. 5 stars
    Made these as the recipe stated and used a hand masher. Only cooked for 4 hours as I was short on time and they were perfect! Will definitely be using this recipe in the future for the holidays!

    1. Hi Meghan! I am sorry, this recipe is specific to the crockpot and I have not tested it in the instant pot, so I don’t feel comfortable giving instant pot directions. So sorry I could not have been of more help. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??

  19. 5 stars
    I’m planning on making these tomorrow and bringing them with me to my family’s thanksgiving. Should I cook for 5 hours then transport to where I’m going. Mash them there and complete the receipe?

    1. HI! You can mash them and then just rewarm. Sorry I missed your comment before Thanksgiving. Please let me know if you have any other questions. I hope you loved this recipe. Thanks so much!! xTieghan

  20. 5 stars
    This is one of my favorite recipes! I haven’t made it in a while though and I can’t recall if I cooked on low or high. Which do you think yields better results?

    1. I prefer cooking on low. Please let me know if you have any other questions. So glad you love this recipe. Thanks so much and happy Thanksgiving! xTieghan

  21. How many days in advance would you do these? 1 day? 2 max? I always end up doing all my sides same day. (Needs to change!)

    1. Hey Layla! You can make these 3 days ahead of time! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan

  22. These potatoes look incredible! I’m definitely going to try them next Thursday! Another home run, T! Quick question: should I make the recipe as stated – cheese step and then warm butter step too and then hold them in the crockpot on warm for dinner? Or better to stop at a certain step and then finish just before serving? Thank you!! Happy Thanksgiving!

    1. Hey Julie! I would recommend making the mashed potatoes as directed! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan

    1. I used a 7 quart slow cooker. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan

    1. HI! Yes, you can make an rewarm in the oven or slow cooker. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan

  23. 5 stars
    I just have a couple quick questions. First, I love that these can be made in the crockpot. I’m cooking my first Thanksgiving meal for my fiancé’s family this year, so I’m just a little nervous. I love your herby browned butter mash potatoes but I love the ease of these in the crockpot. Does this crockpot method still work without all the cheeses? Also, I have a potato ricer. I’ve heard the ricer does the best thing for mashed potatoes. Would it be possible after cooking the potatoes to then put then through the potato ricer and back in the crock pot?

    1. HI! Yes, you can make these without the cheese, that will be just fine. I recommend using just 1 cup of milk and adding more as needed. Not sure if you will need more milk since you are omitting the cheeses. And yes, you can definitely use a ricer. Just rice them after they have been cooked. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

    1. Hey JUlie! I have not tested these for the instant pot, so I don’t have exact cooking times… here is what I would try!

      Add the potatoes, garlic, 3-4 cups of water (cover the potatoes), salt and pepper to the instant pot. Cover, select the manual setting, and cook on high pressure for 10 minutes. Once done cooking, use the quick release function and release the steam. Drain the potatoes and add them back to the instant pot.

      Add the milk and mash the potatoes using a potato masher or a hand-held mixer until completely creamy. Stir in the parmesan and mascarpone cheese until melted and creamy.

      Meanwhile, in a skillet melt the butter over medium heat until just browned, whisking the browned bits off of the bottom of the pan. Stir in the sage and let cook 30 seconds. Pour the browned butter into the warm mashed potatoes. Taste and season with salt and pepper, if desired.

  24. Hi!
    Just a bit confused since video shows adding milk and broth before cooking for 5 hours but, recipe says to just add broth before cooking and adding milk once potatoes are fork tender. When should I be adding milk?
    Thanks !

    1. HI! I recommend adding the milk after cooking. Some readers commented that their milk cuddled, so I adjusted the recipe to fix that issue! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  25. Love this idea and am making it for Christmas. Just wondering if this can sit in the crock pot for awhile after it has all been made. Hoping it doesn’t get too gummy or lumpy from the cheese.

  26. 2 stars
    Looked great “on paper”, but everyone has different tastes. Made this according to the published directions. First off you really NEED to mix the potatoes from bottom to top while they are cooking otherwise the potatoes on top will not be cooked much. Also, this is not a set it and forget it method because slow cookers are not all the same. The basic recipe is ok, but there was way too much sage for our liking and too much cheese takes away from the taste of the potato. So, I won’t be making this one again.
    Thanks

    1. Hi Kurt. I am sorry these potatoes did not work out well for you. My family and I love cheese, so we like to put a lot into this dish. I hope you enjoy some other recipes on my blog!

  27. I am making these for Thanksgiving this week as my side and am SO excited! I was just wondering if there is chance the cheese could could stringy? Or will it completely melt and just leave a creamy texture for the mashed potatoes? Thanks 🙂

    1. Hi! The cheese is not real stringy. Sorry for the late response! Hope you had a wonderful Thanksgiving! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  28. Just curious, looking at your lovely picture of the mashed potatoes, it looks like you added more melted butter on top, after mixing it in with the chopped sage before serving….am I correct, or is just for the picture only?

    1. I really just added the melted butter for the photos, but I mean, it doesn’t hurt to add some to the top for serving too! I probably used about 2 tablespoons. Please let me know if you have other questions. Hope you love this recipe! Thanks! ?

  29. Hi! I need to serve 9. Would you recommend that I double the recipe and if so, would i need to change the cook time? Thanks!

    1. HI! I do recommend doubling. Cook the potatoes about 2 hours longer, possibly 3. I’d start them earlier than you need, then just keep them on warm until ready to eat. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

    1. You can make them on the stove, just boil in the broth and milk as directed, but cook much short, maybe about 30 minutes. Just keep testing the potatoes for doneness and adding milk as needed. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  30. Just curious – if I were to leave out the brown butter & sage, would that make a huge difference? There will be kids eating these as well and not sure the sage flavor will fly with them. Thanks!!

    1. HI! Leaving the sage out is fine, but I would nut omit the butter. You can just use regular butter and stir that in. Also, these flavors are pretty mild and even the picky eaters in my family love these! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

    1. Yes, I would also double the amount of time to cook the potatoes. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  31. I made these potatoes for Thanksgiving and followed the recipe since it was the first time I’d made them (otherwise I generally ad lib after the first time). I thought there was quite a bit of liquid but went with it. They turned out very soupy, but sure tasted good. I almost decided not to serve them, though, due to the texture, but my son suggested warm potato soup – so he sauteed some leeks and added them which made the potatoes even better. I served them as potatoes, not soup, and everyone loved them so much there were no leftovers. Will make them again, however reduce the liquid accordingly. Having the extra space in my small kitchen was great. Thank you yet again for your always unique and fabulous recipes.

  32. Made these for Thanksgiving this year and everyone loved them! I definitely should have cut the recipe in half or even down to a third because it was WAY too much for 6 people. We will definitely make them again!

  33. My Experience With This Recipe:

    Cooked it today pretty much per instructions, turned out fantastic. Was pleased with extra oven space & stove space…so simple, yet never thought to do it in a crock pot 🙂 – Thank you!!

    – Chopped potatoes, pretty close to your picture size and had no issue with them being done or tender.
    – No water, just 1 cup chicken broth & 1 cup 2% milk (didn’t have whole milk on hand)
    – cooked on low for 5 hours
    – didn’t seem to notice if milk curdled, didn’t really care as it all got mashed up any way.
    – Didn’t drain any liquid before mashing and didn’t add any additional milk
    – Might be first time in my life i didn’t put gravy on mash potatoes, was awesome. (i did put some gravy on my 2nd round, still awesome)

    Thank you very much, was impressed on the success for first attempt! 🙂

    Cheers,
    J in Vancouver

  34. I had high hopes for this. I followed the directions to the letter and it is now Saturday and they did not cook and were not tender. The milk curdled. ??? I am going to do a smaller batch. My son is not thrilled since he was the one peeling potatoes! We couldn’t have them for Thanksgiving…. ???

    1. HI, I am so sorry these did not turn out the way you excepted. I have no idea why the potatoes never softened. What kind did you use? Again, I am so sorry for the trouble. Let me know if have any questions.

      1. I used Russet.

        Second attempt:

        I peeled and cubed the postatoes amd rinsed mostnof the starch out. I boiled themnwith salt and chicken broth.

        It took a long time for them to get tender. I added melted cheeses with some milk, garlic and black pepper. I used a ricer. Very cheesy and delicious!

  35. The cook times in the “bad” say 15 min. prep, 4 hour cook…4:15 total. The instructions give a time as long as 8 hours. Clean this up. Confused me

  36. The milk broke down when I made it, too. I’m waiting now to see if it is curdled or just if the solids separated. It’s very watery right now. I’m nervous.

      1. They did not come out with the correct texture or consistency.

        When they wre fork tender, I drained off about 2.5 c. of liquid before I mashed them with a hand masher (two different kinds of mashers). The potatoes were a glutinous glob (I used gold potatoes) even before I added the cheese. I reserved the liquid in case I needed to add more back in (there were little curds of milk solids throughout the liquid) and didn’t need it at all. The potatoes got downright elastic after I added the cheese.

        Fortunately, our guests liked it despite the texture. I may try to add the liquid to the leftovers and run them through the vitamix to see if I can make a smooth bisque type soup. Fingers crossed.

        1. Hey Patricia, I am so sorry for any trouble. I have not experienced these issues and I mad them yesterday as well. How long did you end up cooking them? Again, so very sorry for the trouble, but happy your guest enjoyed them!

          1. I cooked them at low at first for several hours, then upped it to high once it was thoroughly warmed. The milk was fresh, and I peeled most of the skins off, leaving just a bit for texture and nutrition. The milk separated after the heat was increased. I did not rinse off the potatoes once they were cubed before putting them in the crockpot. I used a crockpot liner for easy clean-up. The total cooking time was way under the time for cooking them on low.

            The potatoes were very tender, and fell apart with just a little pierceing with a fork. I used two kinds of hand mashers and then finally a stick blender, but they were glutinous long before I used the stick blender, and of course before adding the cheeses. I’m so glad I drained off the liquid as it was going to turn into soup had I not removed 2.5 cups (at least). I have about 1/3 of them leftover, so I will add the liquid and make a soup for tonight’s dinner (we were out of town Friday-Sunday). I think it will be a successful soup.

            It tasted good, not like the milk had actually curdled in a bad way. The guests did not object to the gloppy, gooey texture but devoured them.

            I will try this recipe again, and monitor it closely and not switch the heat level part way through. That may have triggered the separation, but then, I’m not a food chemist.

            They were still delish.

          2. Hi Patricia! Thanks so much for this great feedback! I am so happy that the did turn out for you and your guest enjoyed them! Hope they turn out even better the next time around. Thank you again and happy Holidays’s! 🙂

  37. Hi! Could I let the potatoes cook through the night on low and then mix in the milk and cheese right before serving around lunchtime?

  38. Ha! My husband had a similar reaction:
    ME: Three cheese mashed potatoes?
    HIM: Is this a serious question?
    ME: Yes. Am I going to far?
    HIM: THREE.CHEESE.MASHED.POTATOES.

    I’m not sure if my ancient crockpot has the “proper” heating element but I’ll give it a go.

    1. HAHA!! YES! Seriously word for word my conversation with my brother when asking him what he thought!!
      So funny!
      Hope you guys love it!!

    1. HI Dana, yes the serving is right. These could possibly serve 10, but I am not sure. Let me know if you have questions Thanks!

  39. This looks amazing I am wondering if goat cheese you be a good one to use or would it be too much? If so would 3\4 cup be enough?

  40. Hi! Sounds delish and definitely want to make it for Thanksgiving! When browning the butter, do you put a whole sage leaf in and then remove it before adding the butter to the mashed?

    Thanks in advance for your help and as always for the delicious recipe!

    1. Hey Juila! I chop the sage and add it to the butter and then all of the butter + sage gets mixed into the mashed potatoes. Let me know if you have questions. Thank you and I hope you love these!

    1. HI! I would just add them back to the crockpot and cook on low for and hour or high for 30 minutes. Or the microwave works too! Let me know if you have questions. Thank you!

  41. these look absolutely amazing and I am going to make them I would just like to know how many they serve? There will be 17 at the Thanksgiving get-together that I am going to make these for… Do I need to add more?

    1. Hey Erik! These will serve 6-8, so I would double or triple the recipe and use two crockpots. Let me know if you have any other questions. Hope you love the potatoes. Thank you! 🙂

    1. Hey Peggy! I like to use fresh sage. Let me know if you have any other questions. Hope you love the mashed potatoes! 🙂

    1. Hey Linda! I think that should be fine any adjustments need to be made to the recipe. You might be able to cook the potatoes a little less, but I can’t say for sure since I have not done it. Please let me know if you have any questions. Hope you love the recipe! ?

    1. If you double it, two crockpots, if triple, three crockpots (i think, if you have a large crockpot then probably two). Let me know if you have any other questions. Hope you love the mashed potatoes. Thank you! 🙂

  42. I’m confused. I thought the only difference between crock pots are the capacity. Wrong! Apparently they differ in the type of cooking elements, etc. So over my head. Help – what kind of slow cooker should I use?
    Nv

  43. Hi, If I only wanted to make half as much, can I just cut the ingredients by one-half? Not sure if doing that would create any issues with cooking in a crockpot. Thank you!

    1. Hey Linda! I think that should be fine any adjustments need to be made to the recipe. You might be able to cook the potatoes a little less, but I can’t say for sure since I have not done it. Please let me know if you have any questions. Hope you love the recipe! 🙂

  44. They look so delicious Tieghan, and perfect that they’re made in a crockpot! Nice way to free up stove space during the holiday!

  45. These have officially taken my mashed potato love to a whole new level. I just can’t get over the cheesy goodness!!! Need to try these ASAP!

  46. What size crock pot would you recommend? I’ve screwed up too many crock pot meals because my Crock-Pot is too small apparently. However I’m dying to make these because they sound simply amazing!!! Thinking about making them for friendsgiving. 🙂

    1. Hey Laura! My crockpot is 6.5 quarts and it works for most meals. Let me know if you have any questions. Thank you! 🙂

  47. These definitely sound so good and comfort food-y! In my family, we always always have potato filling for holidays instead of mashed potatoes or stuffing since it’s basically the two combined + more butter. It’s a Pennsylvania Dutch dish and I promise if you try it, you will never be fully satisfied by mashed potatoes although you once again lose some oven space 🙂

    1. Haha no definitely not!! I would totally do the same! I hope you and your guests love these when you make them, thanks Tina!

  48. Okay, it’s settled.ni definitely have to start cooking my potatoes in a crockpot. I love the idea that there’s little mess and no boil. Plus, no reheat. And potatoes + cheese + sage? Yes!

  49. What a great idea! One less pot on the stove–and how can you go wrong with cheesy mashed potatoes. I will definitely give this recipe a test drive before Thanksgiving. I’m wondering, though, how they would taste with turkey gravy. I am not a gravy fan but my family members are. Thoughts?

    1. Hey Natalie!! These are great with gravy! Picky brother approved and all! 🙂
      Let me know if you have questions. Thanks!

    1. Haha so happy you are enjoying the recipe and I hope you love them if you get a chance to make them! Thank you Ruth!

  50. potatoes, cheese, brown butter, cheese, garlic, cheese…all of my favorite things! will definitely be sharing this with my family this year!!

    1. Hey Marci, I would not recommend using all water. Maybe half water and half milk, but I would use some milk or I think the potatoes with be dry and bland. Let me know if you have questions. Thanks!

  51. These are like the best looking mashed potatoes ever! I recently bought a slow cooker and it’s slowly becoming my favourite appliance in the kitchen. Mashed potatoes are now on top of my list to try!

  52. That looks so delicious! Thanksgiving is not a tradition here in the Netherlands, but I am in charge of Christmas dinner and I’ve been thinking about mashed potatoes… A LOT! It’s one of my favourite sides, so comforting and delicious. And adding cheese is, of course, genius. Saving this one!