My Ultimate Cream Cheese Mashed Potatoes, made with the ease of a slow cooker, using peeled russet potatoes cooked in chicken broth, then beat with butter, heavy cream or whole milk and cream cheese. Pictured here with trinity seasoned green peas, chicken fried chicken and milk gravy.

Slow Cooker Ultimate Cream Cheese Mashed Potatoes

I love mashed potatoes anytime, not just holidays!

While we may tone it down a bit when we make them on the regular, admittedly, holidays are when we usually break out the fancy potatoes. You know the ones. Cream cheese. Whole milk with heavy cream. Plenty of butter!

Those of y'all who have been around any length of time already know I'm not huge on the slow cooker, mostly because I am not a very good advance planner and generally speaking, slow cookers require that! I have some slow cooker recipes here and there because I know it's one more tool to make mealtime happen.

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Over the holidays, my daughter in law made her mashed potatoes in a slow cooker and they were perfect! I'm not sure what all that she put in her version, but it occurred to me that I don't think I've ever done mashed potatoes in a slow cooker, so why not work with the holiday version?

Admittedly, it took me a few trials and I'll tell you why.

1. If you cover your potatoes with chicken broth, you'll have to pour much of it off when the potatoes are done, or you end up with potato soup. Pouring off the broth just seemed so wasteful to me and swapping for water just robs you of the extra flavor boost from the broth!
2. If you just use a little room temperature chicken broth where you can steam cook the potatoes and then use that liquid to mash, your potatoes will oxidize a bit on the top from not being fully covered by liquid.
3. If you swap that room temperature chicken broth for heated and break the slow cooker rules by doing a little stirring in the first few minutes, that oxidation is reduced.
4. Using a hand mixer right in the crock is definitely the way to go, but you'll scratch up your crock unless you're very measured with using it! The texture is great and it's a lot easier on the hands. Just beat the potatoes without touching the beaters to the bottom or sides of the crock but use a spatula to occasionally fold the potatoes up and over from the sides and bottom.

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Here's how to make my Slow Cooker Ultimate Cream Cheese Mashed Potatoes!

Rinse and scrub potatoes, then peel. I'm using three pounds. I like to work with a bowl of water to keep the potatoes from browning, removing the potatoes to peel, then returning them to the water.

Quarter the potatoes lengthwise, cutting into 1-inch chunks, drain and rinse.

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Transfer to a 4 to 6-quart slow cooker. I like using my Hamilton Beach 4-quart slow cooker (#ad) for these. The one pictured has the lid lock.

Heat one cup of chicken stock or broth in the microwave or on the stovetop and pour over potatoes. Instead of opening a full carton of chicken stock, I'm using water here with a chicken base and my favorites are Better than Bouillon and Mrs. Miller's soup base. I've also used a small carton of Kitchen Basics Bone Broth. (affiliate links)

Top off with a teaspoon of salt and give it all a toss. If using unsalted stock or broth, you will need more salt, but you can correct that at the end of the cooking process. 

Cover and set to HIGH cooking for 3 hours, or until tender. NOTE: Since the potatoes are not completely submerged, toss with the hot stock about every 5 minutes for about the first 15 minutes, to avoid oxidation. If  you do have a little browning on the potatoes, no worries. It won't show itself in the end.

Uncover and poke all over with a fork to test doneness.

Beat the potatoes with the chicken stock in the slow cooker using a hand mixer, if possible. I have a Kitchen Aid stand mixer and hand mixer and truthfully, I use the hand mixer (#ad) much more often. If you don't have one, no worries. Just use a masher.

Once the potatoes are well beaten...

... add cream cheese and butter and half the cream or milk and beat together, adding additional milk only as needed, a little at a time, until potatoes reach the desired consistency. 

Add pepper as desired and blend in; taste and adjust seasonings.

Serve right out of the slow cooker, or transfer to serving bowl. May also hold on keep warm setting. Drizzle potatoes with additional melted butter and top with a sprinkle of pepper and parsley for color, if desired, before serving.

For more of my favorite mashed potato recipes, check out the collection on my Pinterest page!

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Posted by DeepSouthDish.com on April 11, 2024

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