Crockpot Mashed Potatoes
Crockpot Mashed Potatoes
Ingredients
For the Potatoes
- 3 pounds Russet or Yukon Gold potatoes, peeled, washed, and cut into 1-inch chunks
- 1 1/2 cups chicken broth
- 1/2 cup unsalted butter, cubed
For Creaminess and Flavor
- 1/2 cup unsalted butter, cubed
- 8 ounces cream cheese, cubed
- 1/2 cup heavy whipping cream
- 1 teaspoon salt, or to taste
For Garnish
- 2 tablespoons unsalted butter, melted
- 2 tablespoons fresh chives, chopped, or parsley or green onions
Instructions
- 1
Place the peeled, washed, and 1-inch chunked potatoes into the slow cooker.
⏱️ 5 min
- 2
Pour the chicken broth over the potatoes and add the 1/2 cup of cubed butter.
⏱️ 2 min
- 3
Cover the slow cooker and cook on high for 3 to 4 hours, or on low for 6 to 7 hours, until the potatoes are fork-tender.
⏱️ 240 min
- 4
Carefully drain any liquid from the cooked potatoes using a colander, then return the potatoes to the slow cooker.
⏱️ 5 min
- 5
Add the remaining 1/2 cup of cubed butter, the cubed cream cheese, and the heavy whipping cream to the slow cooker with the potatoes.
⏱️ 2 min - 6
Cover the slow cooker again and cook on high for an additional 10 minutes to warm the newly added ingredients.
⏱️ 10 min
- 7
Add the salt to the potatoes. Using an electric mixer or a potato masher, mash the potatoes directly in the slow cooker until they are smooth and creamy.
⏱️ 5 min
- 8
Keep the mashed potatoes on the 'warm' setting until ready to serve. Just before serving, drizzle with melted butter and sprinkle with chopped chives (or parsley or green onions) for garnish.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crockpot Mashed Potatoes
Ingredients
For the Potatoes
- 3 pounds Russet or Yukon Gold potatoes, peeled, washed, and cut into 1-inch chunks
- 1 1/2 cups chicken broth
- 1/2 cup unsalted butter, cubed
For Creaminess and Flavor
- 1/2 cup unsalted butter, cubed
- 8 ounces cream cheese, cubed
- 1/2 cup heavy whipping cream
- 1 teaspoon salt, or to taste
For Garnish
- 2 tablespoons unsalted butter, melted
- 2 tablespoons fresh chives, chopped, or parsley or green onions
Instructions
- 1
Place the peeled, washed, and 1-inch chunked potatoes into the slow cooker.
⏱️ 5 min - 2
Pour the chicken broth over the potatoes and add the 1/2 cup of cubed butter.
⏱️ 2 min - 3
Cover the slow cooker and cook on high for 3 to 4 hours, or on low for 6 to 7 hours, until the potatoes are fork-tender.
⏱️ 240 min - 4
Carefully drain any liquid from the cooked potatoes using a colander, then return the potatoes to the slow cooker.
⏱️ 5 min - 5
Add the remaining 1/2 cup of cubed butter, the cubed cream cheese, and the heavy whipping cream to the slow cooker with the potatoes.
⏱️ 2 min - 6
Cover the slow cooker again and cook on high for an additional 10 minutes to warm the newly added ingredients.
⏱️ 10 min - 7
Add the salt to the potatoes. Using an electric mixer or a potato masher, mash the potatoes directly in the slow cooker until they are smooth and creamy.
⏱️ 5 min - 8
Keep the mashed potatoes on the 'warm' setting until ready to serve. Just before serving, drizzle with melted butter and sprinkle with chopped chives (or parsley or green onions) for garnish.
⏱️ 1 min