Crockpot Mashed Potatoes
User Reviews
5
Crockpot Mashed Potatoes
Description
The Crockpot Mashed Potatoes recipe relies on russet or Yukon gold potatoes cooked in broth, which infuses them with subtle flavor and moisture during the slow cooking process. After four hours on high in the crockpot, the potatoes become tender enough to mash easily. Adding butter, cream cheese, and heavy cream creates a creamy, rich texture that enhances the potatoes' natural starchiness. The smooth mash can be adjusted in consistency by mashing lightly or using a ricer, depending on preference.
Because it's made in a slow cooker, this mashed potato recipe frees you from monitoring the stovetop and reduces the risk of burning or overcooking. Seasoned simply with salt and pepper, it makes a versatile side that complements roasted meats and vegetables.
To speed up cooking, cutting the potatoes into similarly sized cubes ensures even tenderness. Avoid overmixing to prevent gummy texture, and add milk or cream if needed to thin the mash. Keep the crockpot lid closed during cooking for consistent heat. Leftovers store well in the fridge for up to three days in an airtight container.
Ingredients
- 5 pounds russet potatoes peeled and cut into 1-inch cubes, or Yukon gold potatoes, 2.27kg
- 32 ounces vegetable broth or chicken broth, low sodium, 946ml
- ⅓ cup butter unsalted, 75 grams
- 8 ounces cream cheese softened and cut into cubes, 225g
- ⅓ cup heavy cream at room temperature, 79ml
- salt to taste
- black pepper to taste
Instructions
- Lightly oil crockpot insert with olive oil, cooking spray, or butter.
- Add the potato cubes and vegetable broth, cover and cook on high for about 4 hours.
- Drain the excess broth, leaving the potatoes inside the crockpot.
- Add in the butter, cream cheese, heavy cream, salt and pepper and then mash into your desired consistency. Tip: you can also pass it through a ricer for smoother mashed potatoes.
Notes
- Cut potatoes into equal-sized pieces to ensure even cooking.
- Mash potatoes using a hand mixer, masher, or ricer, but avoid overmixing to prevent gumminess.
- Thin mashed potatoes with milk or cream if too thick.
- Keep the crockpot lid closed during cooking to maintain heat and cook times.
- Recipe can be doubled or tripled depending on crockpot size.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Calories | 287kcal | 14% |
| Carbohydrates | 36g | 12% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 43mg | 14% |
| Sodium | 73mg | 3% |
| Potassium | 819mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 509IU | 10% |
| Vitamin C | 11mg | 12% |
| Calcium | 49mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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