Crockpot Mashed Potatoes

Are you looking for an easy, tasty side dish that's sure to please everyone at the dinner table? Look no further than this delicious recipe for Crockpot Mashed Potatoes! Whether used in a holiday feast or just a Thursday night meal, these creamy mashed potatoes are cooked slowly and steadily in your crockpot, giving you plenty of time to focus on other aspects of your meal.

Course Side Dish

Cuisine American

Keyword crockpot

Prep Time 15

Cook Time 4

Total Time 4 15

Servings

Calories 272kcal

Author Wendy Polisi

Equipment

Slow Cooker

Ingredients

2 ½ cups broth
5 pounds russet potatoes peeled and sliced about ¼ inch thick
½ teaspoon sea salt
¼ teaspoon fresh ground black pepper
¼ cup butter melted

For Finishing

¼ cup butter diced
4 ounces cream cheese diced
½ cup sour cream
¼ teaspoon sea salt
¼ teaspoon black pepper

Instructions

Bring the broth to a boil in the microwave or on the stove.
Place the peeled, sliced potatoes in the crockpot and pour the liquid on top of them. Season with the salt and pepper
Brush the potatoes with the melted putter.
Place a large sheet of parchment paper on top of the potatoes. Press it down, covering as needed.
Place the lid on your slow cooker. Cook on high for 3 to 4 hours, or low for 5 to 6 hours.
Discard the parchment and add the remaining ¼ cup of butter to the slow cooker.
Mash the potatoes using a potato masher.
Add the cream cheese to the slow cooker and place the lid back on for a few minutes to allow the cheese to soften.
Stir in sour cream, salt and pepper until combined.
Taste, and adjust the seasonings as needed.

Notes

Storage

Leftover Crockpot mashed potatoes with cream cheese can be stored in an airtight container in the refrigerator for up to 5 days.

Reheat them in the microwave, or on the stovetop with a splash of milk or cream.

You can also freeze mashed potatoes for up to 3 months. Allow them to cool completely before transferring to an airtight bag or container and storing in the freezer.

Nutrition