Crock Pot Mashed Potatoes
User Reviews
5
Crock Pot Mashed Potatoes
Description
The Crock Pot Mashed Potatoes recipe begins by cooking peeled and evenly cut russet potatoes in chicken broth within a slow cooker. This method gently softens the potatoes while infusing flavor. After cooking, the broth is discarded, and butter, cream cheese, salt, pepper, and heavy cream are added. Mashing these ingredients together produces creamy mashed potatoes with a rich and smooth consistency. Chopped parsley is sprinkled on top for a mild, herbal finish.
The slow cooker technique frees you from constant stove attention and helps the potatoes cook uniformly. The use of cream cheese alongside butter and cream lends a tangy richness and silkiness to the texture. Parsley provides a subtle color contrast and fresh note.
These mashed potatoes pair well with roasted meats or poultry and can serve as a comforting side dish. Preparing them in the crock pot is practical for busy kitchens and convenient for making ahead.
For best cooked results, cut potatoes into similarly sized pieces to ensure even cooking. Avoid processing the potatoes in a food processor to prevent a gummy texture. The mashed potatoes hold well refrigerated for a few days and reheat gently on the stove or in the oven.
Ingredients
- 5 pounds russet potato peeled and cut into 1 inch pieces
- 3 cups chicken broth
- 1/2 cup butter cut into slices
- 8 ounces cream cheese softened and cut into cubes
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/2 cup heavy cream
- 2 tablespoons parsley chopped
Instructions
- Place the potatoes and chicken broth in a crock pot.
- Cover the crock pot and cook on high for 4 hours or low for 6-8 hours, until potatoes are tender.
- Drain the broth from the crock pot.
- Add the butter, cream cheese, salt, pepper and heavy cream to the slow cooker. Use a potato masher to mash the potatoes until they're smooth and creamy.
- Sprinkle with parsley, then serve.
Notes
- Cut potatoes into uniform pieces to ensure even cooking in the crock pot.
- Avoid using a food processor for mashing as it can make potatoes gummy; a potato masher or hand mixer works well.
- Mashed potatoes can be made up to 3 days ahead and reheated on the stovetop or in the oven.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Calories | 323kcal | 16% |
| Carbohydrates | 43g | 14% |
| Protein | 7g | 14% |
| Fat | 18g | 28% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 66mg | 22% |
| Sodium | 777mg | 32% |
| Potassium | 1042mg | 22% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 763IU | 15% |
| Vitamin C | 18mg | 20% |
| Calcium | 66mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
