Description
This recipe for The BEST Crock Pot Mashed Potatoes delivers creamy, buttery mashed potatoes cooked effortlessly in a slow cooker. Perfect for serving a large group, these mashed potatoes are seasoned with chicken broth and cream cheese for an extra rich and smooth texture, making them an ideal comfort food side dish.
Ingredients
Scale
Potatoes
- 5 lbs russet potatoes
Dairy
- 1 cup unsalted butter (divided)
- 1 (8-oz) package cream cheese, cut into cubes
- ¼ cup milk
Liquids & Seasonings
- 1 (32-oz) container chicken broth
- Salt and black pepper, to taste
Instructions
- Prepare Potatoes: Peel and chop the russet potatoes into bite-sized pieces, then place them into a 6-quart crockpot. Season generously with salt and black pepper according to your taste.
- Cook Potatoes: Add one stick of unsalted butter and the entire container of chicken broth to the crockpot. Cover the crockpot and cook on the LOW setting for 4 to 5 hours, or until the potatoes are tender enough to be easily pierced with a fork.
- Drain Excess Liquid: Once the potatoes are cooked, carefully drain off the excess liquid from the crockpot, leaving the potatoes inside.
- Mash Potatoes: Add the remaining stick of butter, cubed cream cheese, and ¼ cup of milk to the potatoes. Use a hand mixer or a potato masher to mash the mixture until it reaches your desired creamy consistency.
- Season and Garnish: Taste the mashed potatoes and adjust the seasoning with additional salt and pepper if needed. Garnish with freshly chopped parsley before serving, if desired.
Notes
- For creamier mashed potatoes, you can adjust the amount of milk to your preference.
- Using russet potatoes provides the best texture for mashed potatoes due to their high starch content.
- Chicken broth adds extra flavor; substitute with vegetable broth for a vegetarian version.
- These mashed potatoes can be kept warm in the crockpot on the ‘keep warm’ setting for up to 1 hour before serving.
- For a lighter version, consider using reduced-fat cream cheese and less butter.
