Crockpot Mashed Potatoes

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These crockpot mashed potatoes are rich, buttery and unbelievably creamy! Russet potatoes cook right in the slow cooker with chicken broth, then get mashed with butter, warm cream and cream cheese for an easy holiday side dish that can stay warm until you're ready to serve.

Prep Time15

Cook Time4

Total Time4 15

Course: 200+ Easy Side Dish Recipes Every Mom Needs

Keyword: crock pot, crockpot, easy side dish, mashed potatoes, potato, side dish, side dish recipe, slow cooker

Servings:

Author: Carrian Cheney

Equipment

Ingredients

5 Pounds Russet Potatoes
1 teaspoon Kosher Salt
1 Cup Butter cut into cubes, divided
2 Cups Chicken Broth
2 Cups Cream or milk (half and half or any combo works)
Salt and Pepper to taste
4 Ounces Cream Cheese full fat, softened and cut into cubes
¼ Cup Milk

US Customary - Metric

Instructions

Peel and cut 5 pounds russet potatoes into 1-inch chunks.
5 Pounds Russet Potatoes
Place the cut potatoes into the bottom of a 6-quart crock pot.
Dot the potatoes with 1/2 cup (1 stick) salted butter, cut into cubes and sprinkle with salt.
1 Cup Butter, 1 teaspoon Kosher Salt
Pour the chicken broth on top of potatoes.
2 Cups Chicken Broth
Cover and cook on high for 4-5 hours. Potatoes are ready when fork tender.
Carefully drain any excess broth from cooked potatoes. Place potatoes back into the crock pot to dry out a little.
In a saucepan, melt the remaining 1/2 cup (1 stick) butter.
In a glass measuring cup, warm the milk or cream.
2 Cups Cream
Add in the melted butter, while mashing the potatoes. Halfway through add cream cheese and continue mashing.
4 Ounces Cream Cheese
Stir in milk (or cream) gradually until the potatoes reach your desired consistency. Add more salt and pepper to taste.
Salt and Pepper, ¼ Cup Milk
Cover and keep potatoes on the warm setting until ready to serve.

Video

Nutrition