Crockpot Mashed Potatoes
Crockpot Mashed Potatoes
Ingredients
- 3 pounds Russet or Yukon Gold potatoes, peeled and cut into 1- to 2-inch chunks
- 3 cups chicken broth
- 1 cup unsalted butter, cubed, plus 2 tablespoons melted for garnish
- 1/2 cup heavy whipping cream
- 4 ounces cream cheese, cut into several large chunks
- 1 teaspoon salt, or to taste
- 2 tablespoons fresh chives, finely chopped, for garnish
Instructions
- 1
Peel, wash, and cut the potatoes into uniform 1- to 2-inch chunks. This ensures even cooking.
⏱️ 10 min
- 2
Place the cut potato chunks into a 6-quart or larger slow cooker. Pour in the chicken broth, ensuring it covers a significant portion of the potatoes. Add 1/2 cup of the cubed unsalted butter.
⏱️ 5 min
- 3
Cover the slow cooker and cook the potatoes on the HIGH setting for 3 to 4 hours, or on the LOW setting for 6 to 7 hours, until they are fork-tender. A fork should easily pierce the potatoes.
⏱️ 240 min
- 4
Carefully drain any remaining liquid from the cooked potatoes using a colander. Return the drained potatoes to the slow cooker.
⏱️ 5 min
- 5
Add the heavy whipping cream, the remaining 1/2 cup of cubed unsalted butter, and the chunks of cream cheese to the slow cooker with the potatoes. Cover and cook on the HIGH setting for an additional 10 minutes to allow the added ingredients to melt and warm through.
⏱️ 10 min
- 6
Add 1 teaspoon of salt, or to taste. Using an electric hand mixer or a sturdy potato masher, mash the potatoes directly in the slow cooker until they are smooth and creamy.
⏱️ 5 min
- 7
Keep the mashed potatoes on the WARM setting in the slow cooker until ready to serve. Just before serving, drizzle with the 2 tablespoons of melted butter and garnish with the finely chopped fresh chives.
Kitchen Tools
Nutrition Facts (per serving)
Crockpot Mashed Potatoes
Ingredients
- 3 pounds Russet or Yukon Gold potatoes, peeled and cut into 1- to 2-inch chunks
- 3 cups chicken broth
- 1 cup unsalted butter, cubed, plus 2 tablespoons melted for garnish
- 1/2 cup heavy whipping cream
- 4 ounces cream cheese, cut into several large chunks
- 1 teaspoon salt, or to taste
- 2 tablespoons fresh chives, finely chopped, for garnish
Instructions
- 1
Peel, wash, and cut the potatoes into uniform 1- to 2-inch chunks. This ensures even cooking.
⏱️ 10 min - 2
Place the cut potato chunks into a 6-quart or larger slow cooker. Pour in the chicken broth, ensuring it covers a significant portion of the potatoes. Add 1/2 cup of the cubed unsalted butter.
⏱️ 5 min - 3
Cover the slow cooker and cook the potatoes on the HIGH setting for 3 to 4 hours, or on the LOW setting for 6 to 7 hours, until they are fork-tender. A fork should easily pierce the potatoes.
⏱️ 240 min - 4
Carefully drain any remaining liquid from the cooked potatoes using a colander. Return the drained potatoes to the slow cooker.
⏱️ 5 min - 5
Add the heavy whipping cream, the remaining 1/2 cup of cubed unsalted butter, and the chunks of cream cheese to the slow cooker with the potatoes. Cover and cook on the HIGH setting for an additional 10 minutes to allow the added ingredients to melt and warm through.
⏱️ 10 min - 6
Add 1 teaspoon of salt, or to taste. Using an electric hand mixer or a sturdy potato masher, mash the potatoes directly in the slow cooker until they are smooth and creamy.
⏱️ 5 min - 7
Keep the mashed potatoes on the WARM setting in the slow cooker until ready to serve. Just before serving, drizzle with the 2 tablespoons of melted butter and garnish with the finely chopped fresh chives.