Oh my goodness, I will never make mashed potatoes any other way than the crockpot mashed potatoes recipe below.

Cooking big meals like Thanksgiving takes up my whole kitchen, and of course, the stovetop is at capacity all day. So a few years ago, I figured there had to be a way to enlist some of my other appliances to get the job done. My crockpot has been a long-time favorite for stews, chili, and soups, but now it is also my go-to for the best-mashed potatoes.

Diced Russet potatoes simmer in the slow cooker, then mashed with butter, and cream cheese, which I know is not super healthy, so don’t think I make these all the time, but they are a must for holidays in our house. Of course, I like to add fresh parsley or chopped chives too.

INGREDIENTS

• Five pounds Russet potatoes peeled and cut into 1-inch pieces
• Three cups chicken broth
• 1/2 cup butter cut into slices
• Eight ounces cream cheese softened and cut into cubes
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1/2 cup heavy cream
• Two tablespoons chopped parsley

INSTRUCTIONS for Crock Pot Mashed Potatoes

Place the potatoes and chicken broth in a crockpot.

Cover the crockpot and cook on high for 4 hours or low for 6-8 hours, until potatoes are tender.

Drain the broth from the crockpot.

Add the butter, cream cheese, salt, pepper, and heavy cream to the slow cooker. Use a potato masher to mash the potatoes until they’re smooth and creamy.

Sprinkle with parsley, then serve.

Prep Time: 20 minutes

Cook Time: 4 hours

Total Time: 4 hours, 20 minutes

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