Ah, mashed potatoes—the ultimate comfort food. There’s something about their creamy, buttery goodness that just makes everything feel a little bit better, even when the world seems a bit upside down. Picture this: you’re coming home after a long day, and the smell of these make-ahead crockpot mashed potatoes fills the air, welcoming you like an old friend.
Steps
- Begin by peeling and cutting 5 pounds of russet potatoes into 1-inch pieces. Place the potato chunks into the bottom of a 6-quart slow cooker.
- Add half a cup (1 stick) of cubed salted butter over the potatoes. Season with salt and pepper to your liking, then pour a 32-ounce carton of chicken broth over the top.
- Cover the slow cooker and cook the potatoes on high for 4-5 hours, or until they are tender when pierced with a fork.
- Once cooked, carefully drain the excess broth and return the potatoes to the slow cooker. Retain the broth if you wish to make gravy later.
- Mash the potatoes directly in the slow cooker using a potato masher until smooth, or leave them slightly chunky if preferred.
- Incorporate the remaining half cup (1 stick) of cubed salted butter, an 8-ounce package of softened cream cheese, and a quarter cup of milk into the potatoes. Continue mashing until everything is well combined, adding more milk if needed to reach your desired consistency.
- Keep the mashed potatoes warm in the slow cooker until serving time. Optionally, garnish with cheddar cheese, crumbled bacon, and green onions for loaded mashed potatoes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Ingredients
- 5 pounds of russet potatoes
- 1 cup (2 sticks) salted butter, cut into cubes
- 32 ounces of chicken broth
- Salt and pepper, to taste
- 8 ounces of cream cheese, softened and cubed
- 1/4 cup milk (or more, depending on preference)
Nutritional Values
Calories: 3450kcal | Carbohydrates: 410g | Protein: 50g | Fat: 180g | Sodium: 1770mg | Fiber: 20g | Sugar: 10g
FAQ
- Can I use an electric mixer to mash the potatoes?
- It is not advisable to use an electric mixer as it can easily over-whip the potatoes, making them gummy. The potatoes are tender enough to be mashed quickly with a traditional potato masher, which will also save you from dirtying extra dishes.
- Why is chicken broth used instead of water?
- Chicken broth is used to add an extra layer of flavor, elevating the taste of the mashed potatoes beyond what plain water can achieve.
- Is there a substitute for cream cheese?
- Yes, you can substitute cream cheese with sour cream or plain Greek yogurt if you prefer.
- Can I make these mashed potatoes on the stovetop?
- Absolutely. You can boil the potatoes in chicken broth on the stove and then follow the rest of the recipe as directed. However, using a slow cooker is beneficial as it frees up valuable stovetop and oven space during holiday cooking.
- How should leftovers be stored?
- Leftover mashed potatoes should be kept in an airtight container in the refrigerator, where they will stay fresh for up to 3 days.
Tips
- Avoid using an electric mixer to mash the potatoes as it can lead to a gummy texture. Stick to a traditional potato masher for a creamy consistency.
- Enhance the flavor of your mashed potatoes by using chicken broth instead of water when cooking the potatoes. It adds a rich taste that elevates the dish.
- If you prefer a different texture or taste, consider substituting cream cheese with sour cream or plain Greek yogurt for a tangy twist.
- Save the excess chicken broth after cooking the potatoes to make a delicious gravy, adding an extra layer of flavor to your meal.
Equipment
- 6-Quart Crock Pot (Slow Cooker) – Essential for cooking the potatoes without using stove space.
- Potato Masher – Recommended for mashing the potatoes to achieve the desired creamy texture.
- Whisk – Useful for making the optional chicken gravy to accompany the potatoes.
