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Ultra Creamy Slow Cooker Mashed Potatoes with Garlic

A close-up of creamy slow cooker mashed potatoes topped with melting butter and black pepper in a white bowl.
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Make incredibly creamy, hands-off mashed potatoes in your slow cooker. This recipe saves stovetop space and is perfect for holiday meal prep.

Ingredients

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  • 5 lbs Russet potatoes, peeled and quartered
  • 1 cup Chicken broth or water
  • 1 teaspoon Salt
  • 1 teaspoon Garlic powder
  • 1/2 cup Heavy cream
  • 4 ounces Cream cheese, cut into cubes
  • 4 tablespoons Butter
  • 1/2 teaspoon Black pepper

Instructions

  1. Place the peeled and quartered potatoes into the basin of a 6-quart or larger slow cooker.
  2. Pour the chicken broth or water over the potatoes. Sprinkle with salt and garlic powder.
  3. Cover the slow cooker and cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until the potatoes are very tender.
  4. Drain off any excess liquid remaining in the slow cooker.
  5. Add the heavy cream, cream cheese cubes, and butter to the potatoes.
  6. Using a potato masher or an electric hand mixer, mash the potatoes until they reach your desired consistency. Mix in the cream cheese and butter until fully incorporated and smooth.
  7. Stir in the black pepper. Taste and add more salt if needed.
  8. Keep the slow cooker on the ‘Warm’ setting until you are ready to serve. This is a great make ahead mashed potatoes option.

Notes

  • For extra flavor, add 1/2 cup of shredded Parmesan cheese along with the cream cheese.
  • If you prefer a lighter version, substitute half the heavy cream with milk or plain Greek yogurt.
  • To keep them warm for serving at a party, set the slow cooker to the ‘Warm’ setting. This recipe is excellent for potatoes for a crowd.

Nutrition

Find it online: https://miameal.com/slow-cooker-mashed-potatoes/