Crockpot Mashed Potatoes
User Reviews
5
Crockpot Mashed Potatoes
Description
The Crockpot Mashed Potatoes recipe uses peeled and cubed russet potatoes boiled until tender and then mashed with butter, cream cheese, sour cream, and half and half. This combination provides a creamy texture and flavorful base. The mashed potatoes are then transferred to a slow cooker set on warm, which maintains their temperature for serving while preventing drying through occasional stirring and adding extra liquid if needed. The recipe advises careful liquid adjustment to avoid soggy potatoes and suggests methods for reheating in the microwave or crockpot if prepared ahead.
The texture is smooth but not gummy as over-mixing is avoided. The balance of butter, cream cheese, and sour cream complements the russet potatoes well and the inclusion of salt and pepper provides savory seasoning.
Serving wise, these mashed potatoes are suitable for making in advance and keeping warm in the crockpot, ideal for gatherings or meal service. They pair well with a variety of main dishes.
Helpful tips include starting with less liquid and adding more gradually, stirring every hour in the crockpot to maintain moisture, and reheating instructions using either the crockpot or microwave methods to preserve texture and warmth.
Ingredients
- 5 pounds russet potato 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
- butter additional, as desired
- half and half additional, 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
- Begin by adding smaller amounts of half and half or milk then increase gradually to avoid overly thin mashed potatoes.
- If keeping mashed potatoes warm for over an hour in the crockpot, stir regularly and add extra liquid to prevent drying.
- To prepare in advance, store mashed potatoes covered in the refrigerator and reheat in the crockpot on low with additional butter and half and half for 3-4 hours or use microwave reheating in a dish with added liquid and butter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 281kcal | 14% |
| Carbohydrates | 35g | 12% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 39mg | 13% |
| Sodium | 313mg | 13% |
| Potassium | 828mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 459IU | 9% |
| Vitamin C | 11mg | 12% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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