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.

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.

Start with placing the peeled and cut-up potatoes in the crock pot. Followed by the butter, garlic, salt, and pepper.
Cook the potatoes for 4 hours on High or 6 to 7 hours on Low.
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.