Creamy Slow Cooker Mashed Potatoes
These slow cooker mashed potatoes are incredibly creamy and save you so much space on your stovetop.
recipesbynani.comWhen the holidays roll around, my stovetop is always overflowing with pots and pans. I created this recipe to take the stress out of making sides because you can just set it and forget it while the slow cooker does all the hard work for you.
These potatoes turn out so rich and delicious thanks to the addition of cream cheese. My best tip is to make sure your milk is warm before you add it, which keeps the potatoes hot and fluffy while you mash them.
🧺 Ingredients
- 5 pounds Yukon Gold potatoes, peeled and cut into 1 inch chunks
- 1 cup water
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 cup unsalted butter, divided
- 4 ounces cream cheese, softened
- 1/2 cup milk, warmed
👩🍳Instructions
- 1
Place the potato chunks into your slow cooker.
- 2
Add the water, minced garlic, salt, and half of the butter to the pot.
- 3
Cover and cook on high for 3 to 4 hours or on low for 6 to 7 hours until the potatoes are very tender when pierced with a fork.
- 4
Add the softened cream cheese, the remaining butter, and the warm milk directly into the slow cooker.
- 5
Use a potato masher to reach your desired consistency, stirring everything together until creamy.
- 6
Serve warm, and add extra toppings like chives or bacon if you like.
💡 Tips
Store any leftovers in an airtight container in the fridge for up to three days. You can easily reheat them in the microwave with a splash of milk to bring back that creamy texture. Feel free to top these with shredded cheddar cheese or fresh chives before serving.
Made this recipe? Let us know how it went.
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