Crockpot Mashed Potatoes with Cream Cheese
Delicious creamy and fluffy mashed potatoes with the ease of cooking in your slow cooker. No muss no fuss and you can literally blend them in the crockpot and they'll keep warm in the pot while you prepare the rest of your dinner dishes!
Equipment
Ingredients
- 2 pounds Yukon Gold potatoes (peeled or unpeeled, cut into 2- to 3-inch pieces; russets make fluffier potatoes)
- 1 teaspoon garlic powder
- 8 ounces low-sodium chicken broth
- 1 stick unsalted butter
- ½ cup sour cream
- ¼ cup cream cheese (softened)
- ½ cup half and half (to soften the potatoes as needed)
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Spray a 4 to 6-quart crock pot with nonstick spray.
- Add potatoes, garlic powder, and chicken broth. Cover and cook on low for 4 to 6 hours or until potatoes are very soft and mash with a fork easily. Stir the potatoes about halfway through cooking time.
- About 30 to 60 minutes before serving time, add the butter. Stir until melted. Add sour cream, salt, and pepper.
- Using a hand mixer directly in the crock pot, slowly add half and half and continue mixing until the potatoes reach your desired consistency. Add more half and half if softer potatoes are desired. Warm the cream cheese in the microwave for 15 to 20 seconds until very soft, then add it last and mix just until it melts in. Adjust salt and pepper to taste.
Video
Notes
For more helpful hints, substitution ideas, cooking tips, and other delicious recipes check out my post above.
TIPS: Add the cream cheese last. Warm it in the microwave for 15 to 20 seconds until very soft so it melts right in. Don’t over-mix, or the potatoes can turn gluey. Add more half and half for softer potatoes. To cut the potatoes ahead, keep them submerged in water in the fridge for up to 1 day, then drain. Keep them warm on LOW until serving, stirring in a splash of half and half if needed. Store leftovers in the fridge for up to 4 days.
VARIATIONS: Leave the peels on for rustic mashed potatoes; just scrub them well. Stir in grated cheese and chopped chives, or make them loaded with cheese, crumbled bacon, and green onion on top. Serve with gravy or butter.
SUBSTITUTIONS: Yukon Gold potatoes make creamier, denser mashed potatoes; use russets for fluffier, lighter ones. Use fresh minced garlic instead of garlic powder, vegetable broth instead of chicken broth, heavy cream instead of half and half, and regular or light sour cream. If you use salted butter, start with less salt.
Nutrition
Calories: 332kcalCarbohydrates: 32gProtein: 5gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 60mgSodium: 607mgPotassium: 710mgFiber: 2gSugar: 2gVitamin A: 721IUVitamin C: 9mgCalcium: 82mgIron: 1mg
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