Crockpot Mashed Potatoes

4.34 from 3 votes
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Easy to make crock pot Mashed Potatoes with everyone’s favorite spinach and artichoke dip cooked right in it!

Image of Spinach and Artichokes mixed into Crockpot Mashed Potatoes.


There is absolutely no way I can prepare you for what you’re about to experience. As the seasons change and we seek warmth and comfort in our meals, what better way to satisfy our cravings than with a dish that combines the heartiness of mashed potatoes with the creamy, indulgent flavors of a classic spinach and artichoke dip? This Crockpot Mashed Potatoes with Spinach and Artichoke recipe is not just a side dish; it’s a statement of comfort and flavor that will be the star of any meal.

Why I Love Crock Pot Mashed Potatoes

  • Set It and Forget It. You can simply toss in the potatoes, set your crockpot on high or low, depending on your schedule, and go about your day.
  • Versatility. Whether you’re serving a casual family dinner or entertaining guests, these crock pot mashed potatoes are a crowd-pleaser. They’re easy enough for a weeknight meal but special enough for holiday gatherings or potluck contributions.
  • Customization. Once you’ve mastered the basic method, it’s easy to experiment with different mix-ins and flavors, from cheeses to herbs and spices.
Artichoke hearts in a bowl.

Ingredients You’ll Need

  • Russet Potatoes – About 8 to 10 potatoes, peeled and quartered.
  • Butter
  • Garlic – I like to add around 6 cloves because we love garlicky potatoes.
  • Seasonings – Salt, freshly ground black pepper, and dried oregano. You can use whatever seasonings and spices you want.
  • Cream cheese – I’ve tried this with all types of cream cheese, from fat-free to full-fat, and it’s always just as delicious.
  • Fresh baby spinach – I use about 6 to 8 ounces of spinach.
  • Jar of Artichoke Hearts – I like Cara Mia’s Marinated Artichoke Hearts.
  • Chopped fresh parsley – For garnish.
Image of baby spinach and artichokes in a white ceramic pot.

How To Make Crockpot Mashed Potatoes

For as long as I can remember, mashed potatoes have been my Thanksgiving duty. I was barely walking, but you better believe I could throw a stick of butter in a pool of potatoes and mash ’em to their death. But with this recipe, we’ll throw it all into the slow cooker and then use an electric mixer to cream it all together.

  1. Start with placing the peeled and cut-up potatoes in the crock pot. Followed by the butter, garlic, salt, and pepper.
  2. Cook the potatoes for 4 hours on High or 6 to 7 hours on Low.
  3. Add in the oregano, cream cheese, spinach, and chopped artichoke hearts. Using an electric mixer, beat the potatoes until creamy and fluffy. If the potatoes aren’t creamy enough, add a couple of tablespoons of milk. Then, serve.
Creaming potatoes with an electric mixer.

Recipe Tips

  • Choose the Right Potatoes: Russet potatoes are ideal for this recipe because of their high starch content, which makes for fluffy mashed potatoes.
  • Garlic to Taste: The recipe suggests 3 to 4 cloves of garlic, but feel free to adjust based on your love for garlic.
  • Creaminess Adjustment: The addition of milk at the end is optional and based on your desired consistency. Start with 2 tablespoons and add more if needed to achieve your preferred creaminess.
  • Spinach and Artichokes: Make sure to drain the artichokes well to prevent the mashed potatoes from becoming watery. The spinach doesn’t need to be pre-cooked as it will wilt when you start to mix it into the warm potatoes.
  • Season to Perfection: Don’t forget to taste and adjust the seasonings after mixing. Potatoes need a good amount of salt to bring out their flavor, and the right balance of salt and pepper will make all the difference.

Serving Suggestions

These mashed potatoes pair wonderfully with Oven Roasted Turkey, whole Roast Chicken, and Churrasco Steak, of course! Serve them alongside other side dishes like my Garlic Butter Roasted Carrots or this Lightened-Up Creamy Green Bean Casserole.

Leftovers Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave, adding a splash of milk if needed to bring back the creamy texture.

Mashed potatoes inside the insert of a slow cooker.

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4.34 from 3 votes

Crockpot Mashed Potatoes

Easy to make crock pot Mashed Potatoes with everyone’s favorite spinach and artichoke dip cooked right in it!
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 8


  • 3 pounds russet potatoes,, about 8 to 10 potatoes, peeled and quartered
  • 4 tablespoons butter
  • 3 to 4 cloves garlic,, mashed
  • salt and fresh ground black pepper,, to taste
  • ½ tablespoon dried oregano
  • 4 ounces cream cheese
  • 6 to 8 ounces fresh baby spinach
  • 14.75 ounces jar marinated artichoke hearts,, drained and roughly chopped
  • 2 tablespoons chopped fresh parsley
  • 2 to 4 tablespoons milk, if needed*
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  • Place potatoes, butter, garlic, salt, and pepper in the crock pot; cover and cook for 4 hours on HIGH or 6 to 7 hours on LOW.
  • Remove the lid and add in the dried oregano, cream cheese, spinach, and chopped artichoke hearts.
  • Using an electric mixer on "low," beat the potatoes until smooth, creamy, and fluffy and until everything is well combined.
  • Taste for seasonings and adjust accordingly.
  • If the mashed potatoes aren't creamy enough, add a few tablespoons of milk to reach the desired consistency.
  • Garnish with parsley and serve.



Calories: 218kcal | Carbohydrates: 32g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 128mg | Potassium: 759mg | Fiber: 2g | Sugar: 2g | Vitamin A: 350IU | Vitamin C: 11.4mg | Calcium: 57mg | Iron: 1.7mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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  1. Miss says:

    Spinach dip and mashed potatoes… truly a heavenly mash-up!

  2. Sandra says:

    Can’t wait to make them, but tell me, no liquid in the crock pot when you cook the potatoes? I don’t need to add anything at all?

    1. Katerina Petrovska says:

      I don’t add any liquid to this, but if you want, you can definitely add about 1/2-cup chicken or vegetable broth.

  3. dkhall01 says:

    I think I would change out the potatoes and use cauliflower for a healthier way to go.

  4. Anne says:

    These were delicious. However, I wouldn’t use fat free cream cheese. Everything I’m reading about dairy says use the full fat recipes.

  5. Ashlee Thornton says:

    I have just changed my shopping list, I am making these instead of the other potatoes I was planning on. Just one question…. one of your pictures has shredded cheese in it, what cheese do you recommend? I always say “the more cheese the better”!!!

    1. Katerina Petrovska says:

      YES! CHEESE! 😀 I would add a bit of shredded mozzarella cheese and some parmesan cheese… about 1 cup of cheese, all together.

  6. Ashley@blondegirlcravings says:

    These look so incredible. I actually don’t really care much about thanksgiving. Perhaps because there was never a dish like this on the table?!

  7. Erin @ The Spiffy Cookie says:

    Sweet glory, and here I was thinking mashed potatoes couldn’t get any better.

  8. Kathleen says:

    These mashed potatoes sound brilliant! What a great idea! Can’t wait to try them 🙂

  9. Janet Pallavicini says:

    One comment.. I am finding that your ads take up athird or more of the recipe. they seems to be printed right over them and can’t get rid of them.

    1. Katerina Petrovska says:

      Oh NO! 🙁 Let me get in there and see what’s going on with that. Thank you, Janet!! xo

  10. Janet Pallavicini says:

    I hope you are right – the picture looks weird. But you have never done me wrong. So it’s on the Thanksgiving menu..

    1. Katerina Petrovska says:

      Do you mean it looks unappetizing? I HOPE NOT!! haha 😀 It’s delicious, I promise!