Crockpot Mashed Potatoes

Crockpot Mashed Potatoes are smooth, silky, and extra creamy. Perfect make-ahead mashed potatoes for Thanksgiving or Christmas! My version is made without chicken broth.

Course Side Dish

Cuisine American, Thanksgiving

Keyword crockpot mashed potatoes, crockpot mashed potatoes recipe, mashed potatoes, slow cooker mashed potatoes

Prep Time 10

Cook Time 3

Total Time 3 10

Servings servings

Calories 310kcal

Author Katie Cooksey

Ingredients

4 pounds Idaho potatoes
6 tablespoons salted butter softened
8 ounces cream cheese softened
2 cups whole milk warmed
salt to taste
black pepper to taste

US Customary - Metric

Instructions

Peel and rinse potatoes. Cut into even-sized cubes (1-inch x 1-inch approximately) and place them into a cold crockpot.
Add cold water until potatoes are just covered and sprinkle with salt. Add lid and cook on high for 3 -4 hours or until fork-tender.
Drain potatoes and return to warm crockpot. Mash together with butter, cream cheese, milk and seasonings. Taste and adjust seasonings. Serve immediately.
If you'd like to keep these potatoes warm an hour or two before serving, switch to "keep warm" function and add 1-2 tablespoons of butter to the top of the mashed potatoes to keep them moist. If your crockpot runs a little hot, the bottoms of the mashed potatoes might scorch if left in too long, so just stir occasionally if you keep it warmer longer than two hours and keep an eye on them.

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Nutrition