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Meet your low-stress, extra-creamy mashers. These cook right in the crockpot—no boiling—and stay warm until dinner. Three cheeses and a swirl of browned sage butter make them holiday-worthy with weeknight ease.
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.
FAQ:
Can I leave the potato skins on?
Yes—skins add texture and nutrients. Yukon Gold skins are thinner and blend in more smoothly than russet.
How do I keep these creamy on Warm without drying out?
Stir every so often and fold in small splashes of warm milk or a pat of butter as needed to keep the texture lush.
Can I double this for a crowd?
If your slow cooker can handle the volume without exceeding about two-thirds full, yes. Plan for a bit more time until potatoes are uniformly fork-tender.
What if I don’t have Gruyère?
Use fontina or more cheddar for melt; flavor will be a touch less nutty. Parmesan adds saltiness, so taste before adding extra salt.
Crockpot Three Cheese Mashed Potatoes.
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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Ahh, I for sure would be ok with that kind of Monday night dinner! Gimme please!
Do you think I could use petite red and gold potatoes? Would I need to change anything? I was planning to make roasted potatoes but this looks so delicious!
Hi Tessa,
Sure, I don’t see why not! I hope you love this recipe, please let me know if you give it a try!
Hi! For vegetarians, would substituting veggie broth for the chicken broth be an option or would you recommend water instead? Thanks! Excited to make for Thanksgiving 🙂
Hi Annie,
Totally, veggie broth is perfectly okay for you to use! I hope you love this recipe, please let me know if you give it a try!
Happy Thanksgiving!
Could you just do this on the stove top?….Just follow the same recipe, but obviously the times would be different
Hi there,
Yes, that will also work nicely for you.
I hope you love this recipe!
I love your recipes, but you really need to correct this one. Your instructions say to add 1 1/2 cups milk AFTER potatoes are fork tender. In video and comments you say BEFORE. Then, on question of reheating, you say to add MORE cream. There isn’t any cream in the recipe ingredient list. I’m about to serve this and have no idea what the outcome will be.
Once again a winning recipe! Genius time and space saver for the holidays!
Hey Jamie,
Happy Thanksgiving! Thanks for making this recipe and your comment, so glad to hear it was a hit! xx
Hi! Is it safe to assume you don’t peel your potatoes? Thanks!
Hi Kristen,
The peeling of the potatoes is optional for this recipe:) Please let me know if you have any other questions! xT
Could you do some cauliflower mixed in with the potatoes? I don’t think it would make it healthier with all the cheese but always a fun thought to add another vegetable. Can’t wait to try this! Love all your recipes! They are fantastic!
Hey Amanda,
Sure, I don’t see why not! Let me know how this recipe turns out for you, I hope it’s delish! xx
Can you 1/2 this recipe? Would the crockpot instructions still be the same?
Hey Abbie,
Yes, that would be just fine for you to do! Please let me know if you give this recipe a try, I hope you love it! xT
Can these be made ahead of time and warmed up the day of?
Hi Mary,
Yes, just add some additional cream for reheating. Please let me know if you have any other questions! Happy Thanksgiving! xx
Do you use fresh or ground sage?
Hey Danielle,
For this recipe, I like to use fresh sage. Please let me know if you have any other questions! xT
Love the idea of freeing up the stove and oven. What size slow cooker is recommended for this recipe?
Hey Betsy,
I would use at least a 6 quart slow cooker for this recipe! I hope it turns out well for you, please let me know if you give it a try! xx
Hello! I know this recipe says that you can slow cook for either 4-5 hours on high or 6-8 hours on low, but I am wondering if you have a preference? to recommend based on flavor alone? Both are convenient for me so I’m wondering which one to do based on the better outcome.
Hey Madison,
I love doing low:) But, I hope you love this recipe, please let me know if you give it a try! xx
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?
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
Can I make the potatoes the night before and then Thanksgiving day add the rest of the ingredients and warm?
Hey there,
Yes, that will work well for you! I hope you love this recipe, please let me know if you give it a try! xx
Could you use a milk alternative for this recipe?
Hey Amy,
Yes, that is just fine to do! I hope you enjoy the recipe, please let me know if you give it a try! xTieghan
what if you dont have a slow cooker or crockpot? I have a dutch oven. will that work?
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