Crockpot Mashed Potatoes Recipe

Course: Side Dish

Cuisine: American

Prep Time: 10

Cook Time: 4 15

Total Time: 4 25

Servings: cups

Calories: 452kcal

These crockpot mashed potatoes are luxuriously creamy and make for the perfect side dish for Thanksgiving dinner!

Grease your crockpot with nonstick cooking spray.
Peel and chop your potatoes into 1-inch chunks.
5 pounds russet potatoes
Add them to the crockpot with the chicken broth, salt, and pepper. Stir.
1½ cups low-sodium chicken broth, 1 teaspoon kosher salt, ½ teaspoon ground black pepper
Cover and cook on high for 4-5 hours or until the potatoes are fall-apart tender.
Add in the cream cheese and use a potato masher to mash the potatoes right in the pot.
½ cup cream cheese
Melt the butter in a pot over medium heat. Add in the milk and cream, warming until steaming.
1 cup milk, ½ cup unsalted butter, ½ cup heavy cream
Pour the milk and butter mixture into the potatoes. Gently fold the mixture until the potatoes have absorbed the liquid and are creamy.
Garnish with chives, if desired, and serve with more butter.
Chopped fresh chives

You can use Yukon gold potatoes instead or russets, or try a mix of both!
For vegetarian mashed potatoes, swap the chicken broth for vegetable broth or milk.
In place of the cream cheese, you can use sour cream or Greek yogurt, but your potatoes won't be as creamy.
You can use any milk you have on hand, including plant-based milks.
In place of the heavy cream, you can use half-and-half or more milk.
Keep the potatoes hot until you're ready to mash them. It will help the ingredients to combine better.
Take care not to overmix your potatoes; otherwise, they will turn out gummy.
Keep mashed potatoes warm on the "keep warm" setting for up to 2 hours.
Nutritional information does not include optional ingredients.

Storage: Store crockpot mashed potatoes in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months.