Crock pot Mashed Potatoes
These crock pot mashed potatoes are diced Russet potatoes that are simmered in the slow cooker, then mashed with butter and cream cheese for a decadent and delicious side dish. Making mashed potatoes in the slow cooker is so easy, you’ll never use the stove top method again!
HOW DO YOU MAKE CROCK POT MASHED POTATOES?
To get creamy and smooth slow cooker mashed potatoes, start with diced, peeled Russet potatoes. Place the potatoes in a crock pot with some chicken broth. The potatoes and broth cook together for a few hours until the potatoes absorb some broth and get tender. Drain any remaining broth and add in butter, cream cheese, cream and seasonings. Mash everything together until the potatoes are smooth and creamy. Give the potatoes a sprinkle of chopped parsley and serve and enjoy.
TIPS FOR SLOW COOKER MASHED POTATOES
- Cut your potatoes into similar sized pieces. This helps to make sure that all the potatoes finish cooking at the same time.
- You can use a potato masher, a hand mixer, or potato ricer to mash potatoes. Don’t use a food processor, it will make the potatoes gummy.
- Mashed potatoes can be made up to 3 days before you plan to serve them. Reheat your potatoes on the stovetop or in the oven.
- You can freeze mashed potatoes for up to 2 months in an airtight container.
CROCK POT MASHED POTATO VARIATIONS
These potatoes are fantastic as-is, but you can add other flavors to customize them to your tastes.
- Garlic Potatoes: Feel free to add minced fresh garlic or whole roasted garlic cloves to the potatoes while they cook in the slow cooker.
- Sour Cream: Use sour cream instead of cream cheese for a different flavor profile.
- Mix-Ins: Add other flavorings such as chives, shredded cheese or diced cooked bacon. You can mix them into the mashed potatoes or sprinkle them on top.
WHAT IS THE BEST POTATO FOR MASHING?
The best potatoes for mashing are starchy potatoes like Russet and Yukon Gold potatoes. I personally like to use Russet potatoes for that classic mashed potato flavor. However, you can get good results with Yukon Gold potatoes or even a mixture of Russet potatoes and Yukon Gold potatoes. Avoid red potatoes and fingerling potatoes which are waxier and don’t mash as well.
HOW DO YOU STORE MASHED POTATOES?
I store any leftover mashed potatoes in an airtight container in the refrigerator or freezer. Sometimes when I make these potatoes in advance, I store them in a covered casserole dish. I simply place the casserole dish in the oven to warm the potatoes right before we’re ready to eat.
Crock Pot Mashed Potatoes
- 5 pounds Russet potatoes peeled and cut into 1 inch pieces
- 3 cups chicken broth
- 1/2 cup butter cut into slices
- 8 ounces cream cheese softened and cut into cubes
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 cup heavy cream
- 2 tablespoons chopped parsley
- Place the potatoes and chicken broth in a crock pot.
- Cover the crock pot and cook on high for 4 hours or low for 6-8 hours, until potatoes are tender.
- Drain the broth from the crock pot.
- Add the butter, cream cheese, salt, pepper and heavy cream to the slow cooker. Use a potato masher to mash the potatoes until they’re smooth and creamy.
- Sprinkle with parsley, then serve.