Description
A creamy and flavorful mashed potato recipe made in a crock pot.
Ingredients
Scale
- 5 pounds russet potatoes
- 1/2 cup (1 stick) salted butter, cut into cubes
- 32 ounces chicken broth
- salt and pepper, to taste
- 1/2 cup (1 stick) salted butter, cut into cubes
- 8 ounces cream cheese, softened and cut into cubes
- ¼ cup milk (or more, to taste)
Instructions
- Peel and cut 5 pounds russet potatoes into 1-inch chunks.
- Place the cut potatoes into the bottom of a 6-quart crock pot.
- Dot the potatoes with 1/2 cup (1 stick) salted butter, cut into cubes.
- Pour in the 32 ounce carton of chicken broth on top of the potatoes.
- Cover and cook on high for 4-5 hours. Potatoes are ready when fork tender.
- Carefully drain the excess broth from the cooked potatoes. Place back into the crock pot.
- Add in the remaining 1/2 cup (1 stick) salted butter, cut into cubes, the 8 ounce package of cream cheese, and the ¼ cup milk.
- Mash the potatoes with a potato masher until smooth (or leave a little lumpy if that is your preference). Add more milk if you’d like to thin them out some. Season with salt and pepper to taste.
- Cover and keep potatoes on the warm setting until ready to serve.
Notes
- Add more milk if a thinner consistency is desired.
- Prep Time: 20 minutes
- Cook Time: 5 hours
- Category: Side Dish
- Method: Crock Pot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg