Mexican Crockpot Slow Cooker Mashed Potatoes Recipe

Slow cooker mashed potatoes are a spin on classic mashed potatoes. These crockpot mashed potatoes are spiced with peppers, onions, chiles, and jalapeños!


Prep Time 5 minutes
Cook Time 5 hours
Total Time 5 hours 5 minutes
Servings: 4 servings
Author Maya Krampf from


  • 1 tablespoon Ghee
  • 2.5 lbs Yukon gold potatoes (scrubbed and cut into quarters)
  • 1 cup Bell peppers (diced)
  • 1 cup White onion (diced)
  • 2 Jalapeños (minced)
  • 1 4-oz can Diced green chiles
  • 3/4 cup Vegetable stock
  • 1/4 cup Full-fat coconut milk
  • Salt and pepper (to taste)
US Customary - Metric
  1. Place the ghee in the slow cooker and top with the bell peppers, onion, green chiles, jalapeños, and potatoes. Pour the vegetable stock over the vegetables and cover. Set the heat on high for 4 hours or low for 7.

  2. Mash the potatoes with a masher or electric hand mixer. Pour in the coconut milk and stir until creamy. Season with salt and pepper to taste.

Recipe Notes

Serving Size: 1/4 entire recipe

Nutrition Information Per Serving

Calories: 257 | Fat: 7g | Total Carbs: 43g | Net Carbs: 34g | Fiber: 9g | Sugar: 4g | Protein: 8g

Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.


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