Crock Pot Mashed Potatoes

5 from 10 votes

After you make these crock pot mashed potatoes with cream cheese, you’ll never make mashed potatoes the same way again. They are more flavorful and creamy, thanks to the chicken broth and cream cheese.

Prep Time15

Cook Time4

Total Time4 15

Course: Side Dish

Cuisine: American

Servings:

Calories: 312kcal

Author: Ryan Allen

Equipment

Ingredients

5 lbs russet potatoes (Peeled and cut potatoes into 1-inch chunks)
1 cup low sodium chicken broth
½ cup milk
½ cup unsalted butter
4 oz cream cheese softened and cut into cubes
½ tsp onion powder
½ tsp garlic powder
½ tsp salt
½ tsp black pepper

Instructions

In a 6-quart slow cooker, add potatoes and chicken broth.
Cover and cook on high for 4 hours or low for 6-8 hours, until potatoes are tender.
Add the milk, butter, cream cheese, onion powder, garlic powder, salt, and black pepper. Using a hand masher or hand mixer, mash potatoes until smooth.
Serve while hot and enjoy!

Notes

Don’t over-mix the mashed potatoes. Over-mixed potatoes turn gummy instead of creamy and fluffy. Avoid overmixing by using a hand masher.
Strain and save the leftover broth to make gravy.
Keep the mashed potatoes set to warm in the crock pot during dinner so everyone gets a hot scoop. Just be mindful of overcooking them.
Make these mashed potatoes on the stove by boiling the cubed potatoes in chicken broth until they are fork-tender. Then, strain out the excess broth and mash them according to the recipe.Don’t over-mix the mashed potatoes. Over-mixed potatoes turn gummy instead of creamy and fluffy. Avoid overmixing by using a hand masher.
Strain and save the leftover broth to make gravy.
Keep the mashed potatoes set to warm in the crock pot during dinner so everyone gets a hot scoop. Just be mindful of overcooking them.
Make these mashed potatoes on the stove by boiling the cubed potatoes in chicken broth until they are fork-tender. Then, strain out the excess broth and mash them according to the recipe.

Nutrition