Mashed Potatoes

Name: Slow Cooker Mashed Potatoes with Cream Cheese
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 10 servings
Cuisine: American
Ingredients: 5 lbs Russet or Yukon Gold potatoes; 2 cups chicken broth; 1/2 cup unsalted butter, divided; 8 oz cream cheese; 1 cup heavy whipping cream; salt, to taste; 2 tbsp melted butter, for garnish; 1 tbsp fresh chives, for garnish; 1 tbsp fresh parsley, for garnish; 1 tbsp green onions, for garnish

These slow cooker mashed potatoes combine Russet potatoes, cream cheese, and butter for a rich, smooth side dish that cooks hands-off, making them ideal for holiday meals and feeding crowds.

⚡Slow Cooker

🌍American 🏷️Mashed potatoes 🏷️Slow cooker 🏷️Creamy potatoes 🏷️Holiday side dish Comfort food

🏷️

🏷️Thanksgiving

-0:00

dinnerin321onTikTok

Total

4h 15m

Servings

10

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok · by dinnerin321

-0:00

dinnerin321onTikTok

Ingredients

5 lbs Russet or Yukon Gold potatoes
2 cups chicken broth
1/2 cup unsalted butter, divided
8 oz cream cheese
1 cup heavy whipping cream
salt, to taste
2 tbsp melted butter, for garnishoptional
1 tbsp fresh chives, for garnishoptional
1 tbsp fresh parsley, for garnishoptional
1 tbsp green onions, for garnishoptional

10 Ingredients

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Instructions

1
Place the peeled and cubed potatoes into the basin of a large slow cooker.
2
Pour in the chicken broth and add half of the butter (1/4 cup).
3
Cover and cook on high for 3-4 hours or on low for 6-7 hours, until the potatoes are fork-tender.
4
Once cooked, carefully drain the liquid from the potatoes and return them to the slow cooker.
5
Add the remaining butter (1/4 cup), cubed cream cheese, and heavy whipping cream to the potatoes.
6
Cover and cook on high for another 10 minutes to allow the butter and cream cheese to melt and soften.
7
Add salt to taste.
8
Using a hand mixer or a potato masher, mash the potatoes directly in the slow cooker until they reach your desired smooth and creamy consistency.
9
Set the slow cooker to the 'warm' setting to keep the potatoes hot until ready to serve.
10
If desired, garnish with melted butter and fresh chopped chives, parsley, or green onions before serving.

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Tips & Notes

Pro tips

Cut potatoes into even 2-3 inch chunks to ensure uniform cooking; smaller pieces may break down into the broth while larger ones remain undercooked.
Mash potatoes directly in the slow cooker to save cleanup and prevent cooling; work in batches if needed and add cream cheese while potatoes are still hot for easier incorporation.
Keep the slow cooker on warm setting after mashing to maintain temperature without overcooking; this prevents separation and keeps potatoes creamy for up to 2 hours during serving.
Reserve 1/2 cup cooking broth before draining to adjust consistency during mashing; potatoes absorb liquid as they cool, so start with less and add more if needed.

Substitutions

Yukon Gold potatoes → red potatoes (slightly waxy texture; reduce broth by 1/4 cup)
Cream cheese → mascarpone (richer, tangier flavor; use same amount)
Heavy whipping cream → sour cream (tangier, less rich; use same amount)
Unsalted butter → salted butter (reduce added salt to 1/2 tsp)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days; reheat gently in the slow cooker on low or in a saucepan over medium heat, stirring and adding broth as needed to restore creaminess.

Equipment

slow cooker (5-6 quart capacity recommended for 5 lbs potatoes)

Common Questions

Can I make these mashed potatoes ahead of time?

Yes, prepare them completely and refrigerate up to 2 days ahead, then reheat gently in the slow cooker on low or in a pot over medium heat, stirring occasionally and adding broth if needed to restore creaminess.

What type of potatoes work best for slow cooker mashed potatoes?

Russet or Yukon Gold potatoes are ideal; Russets are starchier and create fluffier results, while Yukon Golds have a naturally buttery flavor and creamier texture.

How long should potatoes cook in the slow cooker?

Cook on low for 6-8 hours or high for 3-4 hours until potatoes are very tender and easily break apart with a fork.

Can I substitute heavy cream with something else?

Yes, use sour cream, Greek yogurt, or whole milk instead, though the texture will be less rich; sour cream adds tanginess while milk produces a lighter consistency.

How do I prevent watery mashed potatoes?

Don't overload the slow cooker; use the recommended 2 cups broth as your baseline and mash before adding more liquid; drain excess moisture if potatoes release liquid during cooking.