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.
Prep Time 30mins
Cook Time 30mins
Total Time 1hr
5poundsRusset Potatoeswashed, peeled and cut into approximately 1" cubes (Idaho or Russet potatoes can also be used)
4ozcream cheese use brick cream cheese, not tub, and cut into 1" cubes
1/2+cuphalf and half*heavy whipping cream or milk may also be used
Additional butter and half and half as desired
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.
*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.