The easiest, most flavorful slow cooker mashed potatoes that you will ever make! My kids always request mashed potatoes for special occasions and holiday events. I wanted to have the mashed potatoes all done and ready while my other side dishes were cooking.
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I love that these are the easiest, most delicious mashed potatoes that I have ever eaten. I will never go back to boiling potatoes again!
These slow cooker mashed potatoes are beyond delicious and flavorful. Everyone asks for this recipe and can’t stop talking about them.
These potatoes are epic!! You won’t miss boiling potatoes!
Just place your potatoes, butter and chicken broth in a slow cooker and let it do it’s magic!
Place potatoes, chicken broth and butter in a slow cooker, cook on high for 4 hours, or until the potatoes are tender.
Add remaining ingredients except for the milk. Mash potatoes with a potato masher. Stir in enough warmed milk for a desired creamy consistency.
Cover and keep on WARM heat setting until serving time. ( Up to two hours).
Give a Stir before serving. Enjoy!!
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Best Slow Cooker Mashed Potatoes & Video
The easiest, most flavorful slow cooker mashed potatoes that you will ever make!
Ingredients
- 5 lbs baking potatoes, peeled, cut into 1-inch chunks
- 1½ cups chicken broth
- ¼ cup butter, cut into chunks
- 1 block of cream cheese, 8 ounces
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ to 1 cup milk or half and half, warmed
Instructions
- Place potatoes, chicken broth, and butter in a 4- to 5-quart slow cooker
- Cover; cook on High heat setting 4 hours to 4 hours 30 minutes or until potatoes are tender.
- Add remaining ingredients except for the milk.
- Mash, crush or smash potatoes using a potato masher, or beat with electric mixer on low speed until well blended.
- Do not overmix.
- Stir in enough milk for desired creamy consistency.
- Cover and keep warm on Low or Warm heat setting until serving time, up to 2 hours.
- Stir before serving.
Notes
If you want to make this recipe Vegetarian, use Vegetable Broth instead of Chicken Broth.
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Nutrition Information
Yield
20Serving Size
1Amount Per ServingCalories 107Total Fat 6.8gSaturated Fat 4.2gCholesterol 19mgSodium 325mgCarbohydrates 8.7gFiber 0.6gSugar 0.8gProtein 3.3g
Nettie Moore is the cook, baker, photographer, and designer behind Moore or Less Cooking Food Blog. Nettie is a self-trained cook and baker. She loves creating easy recipes that don’t call for a lot of unknown ingredients. Nettie’s Blueberry Skillet Cake has been featured in Taste Of Home Magazine and her Peach Raspberry Pie has won awards! She was born and raised in Southern California and now calls New England her home, where she lives with her husband and two children. Follow her on her blog, You can find Moore or Less Cooking here FACEBOOK | TWITTER | GOOGLE+ | PINTEREST | BLOGLOVIN | INSTAGRAM
Why do you show cream cheese in the photos but have sour cream listed in the recipe?
Hi Nancy,
Thank you for catching that typo, I will fix that to 1 block of cream cheese. Nettie
After the potatoes are done…do you pour the chicken stock out?
The potatoes absorb the chicken stock.
What a great idea for Thanksgiving. One more open burner.
Thank you Andrea! I agree, holiday foods always fill up the burners and oven. This helps out a lot!
Can I substitute sour cream for the cream cheese?
I haven’t tried it as a substitute, so I can not recommend it.
I found this recipe after diving into making your Mississippi Pot Roast. They sounded so yummy I delved right in. Of course, I had to do some “on the fly” substitutions, but my family was practically licking the pots and pans! The substitutions are as follows: Plain Greek yogurt for creamed cheese, minced onion for the powder, and minced garlic for the powder. I also had to make them stove top, but didn’t matter, they were awesome!
I am so happy that you enjoyed both recipes and your version sounds so delicious! Nettie
YES THEY ARE GREAT………YUMMY!!!!!
Thank you Pauline! Nettie
Can they be made a day ahead and reheated?
Hi Debby,
PREP THE POTATOES AHEAD: You can peel, chop, and soak your potatoes in water in the refrigerator for up to 24 hours in advance. **TO PREPARE MASHED POTATOES 1-2 DAYS AHEAD AND REHEAT: Along with the milk, mix in cream cheese (this maintains good texture when reheated).
Nettie
Thank you for your quick response Nettie. Does that include the chicken stock? Thanks again!
I would add the chicken stock when you are cooking them because the potatoes may absorb the liquid overnight.
Nettie
Just wondering if you have ever cooked it on low for 8 hours. It would be great to start them in the morning before work and finish them up when I got home.
Hi Michelle,
I haven’t tried that before, but I bet it work out great!
Nettie
This is an excellent way to make mashed potatoes.
I didn’t have any chicken broth, so I just used water and added al little more salt.
I didn’t need to add any milk and got rave reviews!
Thank you
What is the purpose of the cream cheese? Can it be eliminated?
The cream cheese makes the potatoes extra creamy, I think it tastes amazing, but you can leave it out if you like.
Can you double recipe (we have a lot of people for Thanksgiving)
Sure, if your slow cooker can handle the amount.
Nettie
About how many servings does this recipe yield?
This is such a great idea. Thanks for the recipe!
These sound lovely and can be vegetarian with veggie broth.