Crockpot Mashed Potatoes
These easy, creamy mashed potatoes are incredibly simple to make, and stay warm in your crockpot or slow cooker. Great for holiday meals and serving a crowd.
Equipment
Ingredients
- 5 pounds Russet Potatoes washed, peeled and cut into approximately 1" cubes (Idaho or Russet potatoes can also be used)
- 1/2 cup butter
- 4 oz cream cheese use brick cream cheese, not tub, and cut into 1" cubes
- 1/2+ cup half and half* heavy whipping cream or milk may also be used
- 1/2 cup sour cream
- 1 tsp salt
- 1/2 tsp black pepper
- Additional butter and half and half as desired
Instructions
- Place cubed potatoes into a large pot and cover with water. Water level should be at least an inch above potatoes to allow for proper boiling. Salt water if desired. Bring to a boil.
- Boil until potatoes easily break apart when pierced with a fork. As potatoes are often cut at different sizes, this can take anywhere from 10-30 minutes. After ten minutes start testing by gently stabbing a potato with a fork (this can be done in the water). If it breaks up with no real pressure, then the potatoes are done. Drain.
- Return drained potatos to empty pot and add in butter, cream cheese, 1/2 cup of half and half, sour cream, salt and pepper. Mash with a potato masher. An electric mixer can be used, but don't over-do it or you'll wind up with gummy mashed potatoes.
- Transfer mixture to slow cooker and place on warm until ready to serve. If mixture will be kept in slow cooker for more than an hour, give a stir and add a splash of half and half or milk every hour or so to prevent drying. Top with additional butter just before serving if desired.
Notes
*Always start with less liquid, gradually adding more as need.
It's far easier to thin mashed potatoes that are too thick, than to thicken runny mashed potatoes! 1/2 cup of half and half, milk or cream is a great starting point for this recipe.
You may need more, but add a little at a time, then stir well to incorporate before adding more.
To make in advance: Prepare potatoes then store covered in refrigerator.
When ready to serve, add to crock pot, along with 1/2 cup of half and half or milk and 2 tbsp butter, and cook on low 3-4 hours or until heated to desired temperature.
Alternatively mashed potatoes can be reheated in the microwave. To do so place mashed potatoes in a microwave safe dish and add in 1/2 cup half and half or milk and 2 tbsp butter, then stir to combine. Cook on half power for 2-3 minutes. Carefully remove from microwave as bowl may be hot, stir and check temperature. Repeat heating at half power, one minute at a time, until desired temperature is reached. Serve immediately or keep warm in crock pot.
Nutrition
Calories: 281kcal | Carbohydrates: 35g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 39mg | Sodium: 313mg | Potassium: 828mg | Fiber: 2g | Sugar: 2g | Vitamin A: 459IU | Vitamin C: 11mg | Calcium: 57mg | Iron: 2mg
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