CROCKPOT MASHED POTATOES RECIPE
These unbelievably creamy and butterycrockpot mashed potatoes are a game-changer for holidays like Thanksgiving and Christmas. Cook Russet potatoes directly in the slow cooker with chicken broth, then mash with warm cream, butter, and cream cheese. This big-batch recipe makes plenty for large gatherings and frees up valuable stovetop space.
CROCKPOT MASHED POTATOES RECIPE
WHY YOU'LL LOVE THIS RECIPE:
- Frees up the stovetop for other dishes
- Extra creamy thanks to butter, warm cream, and cream cheese
- Makes a large batch for holidays or feeding a crowd
- Easy to keep warm until serving time
- Minimal hands-on work, as the slow cooker does most of the work
INGREDIENTS:
- 5 lbs Russet potatoes, peeled and cut into 1-inch chunks
- 2 tbsp unsalted butter, cubed
- 1 tsp kosher salt
- 2 cups chicken broth
- 1/2 cup warm heavy cream (or half-and-half or milk)
- 2 tbsp cream cheese, softened
- Salt and pepper to taste
BEST POTATOES FOR MASHED POTATOES:
Russet potatoes are ideal for their high starch content, which yields light and fluffy mashed potatoes. Yukon Golds also work well for a slightly denser, naturally buttery result. You can even mix both for the best of both worlds.
HOW TO MAKE CROCKPOT MASHED POTATOES:
1. Place the potato chunks in a 6-quart slow cooker.
2. Top with cubed butter, salt, and chicken broth.
3. Cover and cook on HIGH for 4-5 hours, or until the potatoes are tender.
4. Drain excess broth and return the potatoes to the crockpot to let excess moisture evaporate.
5. Melt the remaining butter and warm the cream.
6. Begin mashing the potatoes with a potato masher or a fork until mostly smooth.
7. Add the softened cream cheese and mash until fully incorporated.
8. Stir in the melted butter and warm cream until well combined.
9. Season with salt and pepper to taste.
10. Serve hot, keeping the mashed potatoes warm in the crockpot until ready to serve.