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We are taking crockpot cooking to a whole new level today.
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. ?
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!
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.
Servings: 8 Servings
Calories Per Serving: 515 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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!
Ahh, I for sure would be ok with that kind of Monday night dinner! Gimme please!
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!)
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
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!
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
What size crock pot are you using?
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
can these be made in advance and re-warmed in the oven or slow cooker?
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
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?
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
Looks delicious! Would this recipe work in an instapot instead of a crockpot?
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.
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 !
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
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.
HI! Sorry for the delay. Yes, these can sit in the crockpot. Hope you loved the recipe and had a Merry Christmas!
Could these be made a day in advance and warmed? Thank you!
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
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!
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 🙂
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! 🙂
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?
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! ?
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!
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! 🙂
I want to make these for Thanksgiving, but I do not have a crockpot.
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! 🙂
Also, I recommend testing this method before Thanksgiving. I don’t want you to have trouble Thanksgiving day.
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!!
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! 🙂