Homestyle Crockpot (No-Boil) Mashed Potatoes
The best, creamy mashed potatoes, made in the slow cooker for the ultimate hassle-free side dish!
Servings: 10 servings
Calories: 445kcal
Ingredients
- 5 lbs. russet potatoes, peeled and chopped into 1 inch pieces
- 32 oz chicken broth (reduced sodium is best)
- 1 cup unsalted butter (2 sticks), divided
- 8 oz cream cheese, softened and cubed
- 1/4 cup heavy cream, room temperature
- 1/2 tsp onion powder (optional)
- 1/2 tsp garlic powder (optional)
- salt and pepper, to taste
Instructions
- Grease sides of slow cooker insert lightly with butter, then add chopped potatoes. Top with onion powder and garlic powder, then pour in chicken broth.
- Cube 1 of the sticks of butter and place cubes around the tops of the potatoes. Cover and cook on HIGH for 3 1/2 - 4 hours.
- Drain potatoes then place back in the crockpot. Add remaining stick of butter (cubed), cream cheese, heavy cream and salt and pepper. Start with 1/2 tsp of kosher salt and 1/4 tsp pepper and adjust from there.
- Use a potato masher to mash potatoes until mashed to your desired consistency, using a bit more heavy cream if needed.
- Serve right away, or cover and set to WARM setting for a few hours.
Video
Notes
- All slow cookers cook a little differently, so to tell if your potatoes are done cooking, open the lid and pierce a potato chunk with a fork. You're looking for the fork to slide into the potato easily.
- Yukon gold potatoes can be used instead of russets.
- Waxier potatoes like red or white potatoes have the potential to become a bit gluey when mashed, so use at your discretion.
Nutrition
Calories: 445kcal | Carbohydrates: 42g | Protein: 6g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 81mg | Sodium: 421mg | Potassium: 1059mg | Fiber: 2g | Sugar: 2g | Vitamin A: 960IU | Vitamin C: 19.3mg | Calcium: 66mg | Iron: 2.2mg