|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||24%|
|Saturated Fat 11g||53%|
|Total Carbohydrate 51g||19%|
|Dietary Fiber 5g||19%|
|Total Sugars 4g|
|Vitamin C 19mg||95%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These delicious mashed potatoes are made and served in the slow cooker. They have a great consistency—creamy and smooth—and a wonderful flavor, too
Potatoes made this way are perfect when you are entertaining, especially for large meals like on holidays and special occasions. Having one course done and waiting for you is an excellent way to make hosting, cooking, and feeding a large group a lot easier. These potatoes get their creamy taste from cream cheese and sour cream.
If you would like, you could sauté a chopped onion and some minced garlic in 1/3 cup butter until tender. Once cooked and cooled, add it to the sour cream. If you plan to add these fresh bits of onion and garlic, then be sure to omit the onion powder and garlic powder as indicated in the recipe.
Keep the potatoes delightfully and safely warm in the crock pot on the serving table for up to two hours.
"I often use my slow cooker to keep mashed potatoes warm, especially when I'm busy with other holiday dishes. This recipe does it all, from cooking the potatoes to mashing and keeping them warm for serving." —Diana Rattray
5 pounds russet or Yukon Gold potatoes, peeled and cut into 1-inch pieces
1 cup chicken broth or water, more as needed
1 1/2 teaspoons kosher salt, more to taste
1 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon white pepper
1 (8-ounce) package cream cheese, softened
1 cup sour cream
5 tablespoons unsalted butter, melted
Gather the ingredients.
Add the potatoes, broth, salt, onion powder, garlic powder, and pepper to a slow cooker, cover, and set on high for 4 to 5 hours or until the potatoes are very tender.
Mash the potatoes to your desired texture—completely smooth or with some lumps—and beat in the cream cheese, sour cream, and butter.
Cover the slow cooker again and let cook for 1 hour more on low heat. Taste and add more salt as needed.
At this point the potatoes can be held in the slow cooker for up to 2 hours on the Keep Warm setting. As the potatoes sit they will thicken and may need a splash of broth right before serving to loosen them.
Transfer the potatoes to a serving bowl, or serve them directly from the crock pot at the table.
- For easier clean up, try using a liner in your slow cooker.
- For smoother mashed potatoes, remove them from the slow cooker and put them through a ricer. Return them to the slow cooker and mash as directed.
- To make dairy-free potatoes, you can omit the sour cream, cream cheese, and butter, or use dairy-free alternatives.
- For vegan mashed potatoes, use vegetable broth to cook the potatoes and use vegan cream cheese, sour cream, and butter. Thin with vegetable broth or cashew milk, as needed.
- Instead of cooking the potatoes in the slow cooker, use your own favorite recipe for mashed potatoes and refrigerate them for up to 3 days. About 5 hours before serving time, take the mashed potatoes out of the refrigerator and let them stand at room temperature for 1 1/2 to 2 hours. Transfer them to a lightly greased slow cooker and cook on low until hot, 3 to 4 hours. Stir the potatoes every 30 minutes or so and add milk or cream to thin as needed.
How to Store Leftover Mashed Potatoes
- To reheat leftover mashed potatoes, transfer them to a baking dish. Add some broth or cream—about 2 tablespoons for each cup of mashed potatoes— to loosen them up a bit. Dot with a few teaspoons of butter and cover the baking dish with foil. Heat in a preheated 350 F oven until they reach an internal temperature of 165 F, 25 to 35 minutes.