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Crockpot Mashed Potatoes Recipe

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  • Author: Emily
  • Prep Time: 25 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 25 minutes
  • Yield: 10 servings 1x
  • Category: Side Dish
  • Method: Crock Pot
  • Cuisine: American

Description

These Crockpot Mashed Potatoes are a creamy and flavorful side dish that’s perfect for any meal. They’re made with simple ingredients and cooked low and slow in the crock pot for a hands-off approach.

Ingredients

Units Scale
  • 3 pounds Russet potatoes, peeled and cut into 1-inch chunks
  • 1 cup chicken or vegetable broth
  • 4 cloves garlic, minced or pressed
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh thyme
  • 1 tablespoon chopped fresh rosemary
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup (1 stick) butter, cubed
  • 4 ounces full-fat cream cheese, cubed
  • 1/2 cup warmed whole milk
  • Additional salt and pepper (to taste, if needed)

Instructions

  1. Add Potatoes and Broth: Put the peeled and cut potatoes into the crock pot. Pour the chicken or vegetable broth over the potatoes.
  2. Add Seasonings: Add the garlic, parsley, thyme, rosemary, salt, and pepper to the crock pot. Stir to combine.
  3. Cook: Cover the crock pot with the lid and cook on LOW heat for 6-8 hours or HIGH heat for 3-4 hours. The potatoes are done when they are super tender and easily pierced with a fork.
  4. Mash Potatoes: Once the potatoes are cooked, add the cubed butter and cubed cream cheese into the crock pot. Using a potato masher, or handheld electric mixer, mash the potatoes (gently!) until they reach your desired consistency. Be careful not to over-mix, as this can make the potatoes gluey.
  5. Add Milk: Gradually add the warmed milk to the mashed potatoes, stirring gently until it’s fully incorporated, and the potatoes are creamy. You may not need all of the milk, depending on your preferred texture.
  6. Season and Serve: Taste the mashed potatoes and add additional salt and/or pepper if needed. Serve the mashed potatoes hot. Enjoy!

Notes

  • Don’t Have Fresh Herbs? The flavor of fresh herbs really makes these potatoes delicious. However, dried herbs can be used in a pinch. Use one-third of the amount specified in the recipe if using dried herbs since dried herbs are more concentrated.
  • Make Ahead of Time? The mashed potatoes can be made ahead and stored in the refrigerator for up to two days. Reheat them in the microwave, on the stovetop, or place them back into the slow cooker on LOW or the WARM setting. You may need to add a little additional milk or butter if needed to keep them a creamy consistency once reheated. The potatoes also do well placed on the warm setting once they’re cooked – so if they are ready before dinner time, just switch it over to warm for up to several hours.
  • Don’t Over-Mix: Avoid over-mixing and mash the potatoes gently just until they reach your desired consistency. Using a potato masher instead of a hand mixer can help maintain the fluffy perfect texture and help you avoid over-mixing.
  • Use Russet Potatoes for Best Results: Russet potatoes are the best potato variety to use for mashed potatoes. The high starch content and low moisture content allow them to break down easily, absorb the dairy products well, and help to create a fluffy texture when mashed.

Nutrition

  • Serving Size: 1 Serving
  • Calories: 300kcal
  • Sugar: 5g
  • Sodium: 300mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 40mg

Find it online: https://emilyquickdinners.com/crockpot-mashed-potatoes-recipe/