Crock Pot Million Dollar Mashed Potatoes
Crock Pot Million Dollar Mashed Potatoes come out so creamy! Russet potatoes, butter, cream cheese and chicken broth are all you need!
CREAMY HOMEMADE MASHED POTATOES
Are you ready? Do you have your menu all planned? Are you looking for some great (but easy!) side dishes to impress your guests that won’t have you cooking ALL DAY? Well, I have got the dish for you! These Crock Pot Million Dollar Mashed Potatoes will be a huge hit with your family and friends!
Why is there no option for 10 stars!? Oh my goodness, I’m not much of a mashed potatoes fan, but they are the perfect with some dishes. But these were amazing, my daughter is so sick of me raving about them! So much more flavor than any other mashed potatoes I’ve ever had!
– Mark
FREQUENTLY ASKED QUESTIONS:
I do not recommend it. I know its a popular option these days but if you aren’t super careful, the potatoes can get over-whipped and end up turning out gummy. These potatoes will be so tender and will be super easy to mash with a traditional potato masher. You can mash them yourself quicker than transferring it to a mixing bowl and using an electric mixer. Plus, why dirty up extra dishes if you don’t have to?
This adds another layer of flavor as opposed to just plain water. It really takes these mashed potatoes over the top!
You can use sour cream or plain Greek yogurt.
Yes. You can boil the potatoes in the chicken broth. Then continue with the rest of the recipe as written. The great thing about using a slow cooker is it doesn’t take up precious stovetop/oven space while doing all that holiday cooking and baking.
I don’t recommend a waxy potato like red potatoes. The texture just is not conducive to creating really good mashed potatoes.
Leftovers should be stored in an airtight in the refrigerator for up to 3 days.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- russet potatoes – you can leave the skin on or peel them. Just make sure to scrub the potatoes good with water if you are leaving the skin on.
- salted butter – if you are at all sensitive to sodium, you can use unsalted.
- chicken broth – you can use a low or no sodium chicken broth if you prefer.
- cream cheese – you don’t taste a strong cream cheese flavor here. You could also use sour cream or if you are concerned about the taste, you can start with just half a block.
- milk – try to use a fattier milk if possible to ensure the best possible creaminess.
- salt and pepper – this will be to your tastes.
HOW TO MAKE CROCK POT MASHED POTATOES:
Peel and cut potatoes into 1-inch chunks. Place the cut potatoes into the bottom of a 6-quart crock pot.
Dot the potatoes with 1 stick of the cubed butter. Season with a little salt and pepper. Pour chicken broth on top of potatoes.
Cover and cook on high for 4-5 hours. Potatoes are ready when fork tender. Carefully drain the excess broth into a bowl. Pro tip: use the excess broth to make some delicious gravy! See my quick recipe at the end of this post.
Place drained potatoes back into the crock pot. Add in remaining stick of cubed butter, cream cheese, milk and salt and pepper to taste. Mash the potatoes with a potato masher until smooth (or leave a little lumpy if that is your preference.) Cover and keep potatoes on the warm setting until ready to serve.
Then dig in!
Optional: Make them ‘Loaded Mashed Potatoes’ by topping with shredded cheddar cheese, crumbled and cooked bacon and sliced green onions.
HOW TO MAKE A DELICIOUS CHICKEN GRAVY:
- 2 cups chicken broth
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon freshly ground black pepper
In 1-quart saucepan, heat 1-1/2 cups of the broth to boiling. Reduce heat to medium.
In small bowl, stir remaining 1/2 cup broth, the flour, salt and pepper with whisk until smooth. Gradually stir mixture into hot broth. Cook and stir until thickened and bubbly. Serve with your Million Dollar Mashed Potatoes! Or try my KFC Gravy recipe!
CRAVING MORE RECIPES?
Crock Pot Million Dollar Mashed Potatoes
Ingredients
- 5 pounds russet potatoes
- ½ cup (1 stick) salted butter, cut into cubes
- 32 ounce carton chicken broth
- salt and pepper, to taste
- ½ cup (1 stick) salted butter, cut into cubes
- 8 ounce package cream cheese, softened and cut into cubes
- ¼ cup milk (or more, to taste)
Instructions
- Peel and cut 5 pounds russet potatoes into 1-inch chunks.
- Place the cut potatoes into the bottom of a 6-quart crock pot.
- Dot the potatoes with 1/2 cup (1 stick) salted butter, cut into cubes.
- Pour 32 ounce carton chicken broth on top of potatoes.
- Cover and cook on high for 4-5 hours. Potatoes are ready when fork tender.
- Carefully drain the excess broth from the cooked potatoes. Place back into the crock pot.
- Add in remaining 1/2 cup (1 stick) salted butter, cut into cubes, 8 ounce package cream cheese, softened and cut into cubes and ¼ cup milk (see note below.)
- Mash the potatoes with a potato masher until smooth (or leave a little lumpy if that is your preference.) Add in a little more milk if you'd like to thin them out some. Season with salt and pepper, to taste.
- Cover and keep potatoes on the warm setting until ready to serve.
Video
Notes
- Make them ‘Loaded Mashed Potatoes’ by topping with shredded cheddar cheese, crumbled and cooked bacon and sliced green onions.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- You can mashed potatoes before adding cream cheese and milk or after you add them in. It works both ways (whatever you find easiest.)
- These can be made on the stovetop by boiling the potatoes in chicken broth. Follow the rest of the recipe as written.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
I’ll admit, I was skeptical about that chicken broth lol. But none of us tasted it as a separate ingredient. I have also made it with vegetable broth (for our vegetarians) and it was equally as good. Great flavor and everyone ate all of it and I had so many recipe requests. Huge hit at our HUGE holiday gathering (there was 35 of us!) I made 4 crock pots full and it was all gone!
Made these for the 1st time today. Used 6 qt. crockpot and it worked great. They came out very creamy and flavorful. Recommend this recipe. I served them with homemade chicken gravy.
Family loved them
Excellent, my family loved them.
Can I use half and half instead of milk?
These sound AWESOME! I am going to make them for a family gathering next week but I have family members who are vegetarian. Could I use vegetable broth instead of chicken broth? Thank you.
Does sour cream give you good taste to?
Absolutely fabulous! Was so insure about the cream cheese but knew I could trust your recipes Brandie! You never fail me. It just made them SO creamy! Thank you!!
OMG. Just finished cooking them and they came out amazing!!!!!! Can’t wait to serve them tomorrow
Would it still come out okay if cut the potatoes and covered them in broth the night before cooking or would they be too soggy?
They might turn brown. Potatoes have to be kept in an ice bath in the refrigerator in order not to turn brown. So you could maybe try that. You don’t want brown mashed potatoes I don’t think.
I’m super excited to try this recipe! Can I make it on an instapot?
I’m sure you could, I just haven’t tested it, I’m sorry
How long can I leave them on warm after they are made? And by how much do you think I can increase the recipe using my 7 quart crock pot? Thank you! looking forward to giving this one a try.
It really depends on the type of crock pot you have. Some still run hot on the warm setting unfortunately. I wouldn’t let them sit for hours. Maybe 2-3 hours tops but you may start to see them brown around the edges which means your crock pot is running hot (the older ones were so much more reliable) so I would stir regularly. I haven’t tested this in a 7 quart, sorry.
I always use my 8 quart and they turn out FANTASTIC!!
Hi! I want to make this for thanksgiving but my FIL won’t eat sour cream. Can I omit?
There is no sour cream in this recipe. Do you mean the cream cheese? Honestly, that is what makes these special and creamy & why everyone loves them. So if you remove that, it’s kind of changing everything. As I said above, my husband hates cream cheese, and he doesn’t even know it’s in here and he loves these. I guarantee, unless he is watching you make these, he won’t know it’s there. You can always start with half a block and taste it and go from there if you’re worried.
Can I cook them on low for 7-8 hours?
Yes
I have a 6qrt crockpot. I need to make 8lbs of potatoes. Will mine still work ok? Maybe cooking for longer?
That might be a bit too tight in a 6 quart. An 8 quart would work perfect.
Matt I only have one 6qt, and am using 8lbs of potatoes as well. Will boil the extra 3lbs of potatoes in stock on the stove and then after mashing all, will add it to the crockpot with rest of the ingredients. Think it will all fit then.
Hello there, Could I use yellow potatoes?
Yes but russets are best 🙂