Slow Cooker Mashed Potatoes
Slow Cooker Mashed Potatoes are so easy to make and frees up valuable stove-top space. Perfect to make for a potluck and holiday dinners.
Ingredients
- 5 pounds Russet potatoes, scrubbed, peeled, and cut into 2 inch chunks
- 1 cup chicken broth or stock
- salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 8 ounce package cream cheese, softened
- 1 8 ounce container sour cream
- 1/2 to 1 cup milk
Instructions
- For easy clean up, I like to spray the slow cooker with nonstick cooking spray. Then you will add your chopped potatoes and chicken stock to the slow cooker. Season the potatoes with garlic powder, salt, and black pepper. Cover the slow cooker and cook on low for 5 to 6 hours or high for 3 to 4 until the potatoes are tender.
- Using an immersion blender or potato masher, puree the potatoes.
- Add the cream cheese and sour cream, stirring until well blended. Add milk to reach your desired consistency.
Notes
- If you want to add cheese, do that when you are mashing the potatoes so it will melt into the potatoes.
- Keep the mashed potatoes warm by leaving the slow cooker on low. If your slow cooker has a warm setting, use that.