Crockpot Mashed Potatoes

Crock pot mashed potatoes comforting side dish!

Course Side Dish

Cuisine American, Western

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 4

Total Time 4 10

Servings

Calories 287kcal

5 pounds (2.27kg) russet or Yukon gold potatoes peeled and cut into 1-inch cubes
32 ounces (946ml) low sodium vegetable broth or chicken broth
⅓ cup (75g) unsalted butter
8 ounces (225g) cream cheese softened and cut into cubes
⅓ cup (79ml) heavy cream at room temperature
salt and pepper to taste

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.

Cut potatoes smaller so they are about the same size, and everything will cook faster.
Mash the potatoes until just incorporated using a hand mixer, potato masher, or a ricer.
However, over-mixing mashed potatoes can make them gummy, so don't overdo it.
If the potatoes are too thick, you can thin them with a bit of whole milk or cream.
Keep the lid on! Opening the lid too many times drops the internal temperature and can affect the cooking process.
This recipe is easily scalable. If you're cooking for a larger group, feel free to double or triple the ingredients, provided your slow cooker has enough space.
Storage - keep leftovers in an airtight container inside the fridge for up to 3 days.
There are 10 WW Blue Plan SmartPoints in a serving.