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!
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: (FULL RECIPE AT THE BOTTOM OF THE POST)
- russet potatoes
- salted butter
- chicken broth
- cream cheese
- milk
- salt and pepper
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
- ⅓ cup all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon freshly ground black pepper
In 1-quart saucepan, heat 1-½ cups of the broth to boiling. Reduce heat to medium.
In small bowl, stir remaining ½ 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!
CRAVING MORE RECIPES? GIVE THESE A TRY!
CROCK POT MILLION DOLLAR MASHED POTATOES
Ingredients
- 5 pounds russet potatoes
- 1 cup (2 sticks) salted butter, cut into cubes
- 1 (32 oz) carton College Inn Chicken Broth
- 1 (8 oz) package cream cheese, softened and cut into cubes
- ¼ cup milk or more, to taste
- salt and pepper to taste
Instructions
- 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 cubed butter.
- 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 from the cooked potatoes. Place back into the crock pot.
- Mash the potatoes with a potato masher until smooth (or leave a little lumpy if that is your preference). Season with salt and pepper.
- Add in remaining stick of cubed butter, cream cheese and milk. Mash together until combined. Add more milk if needed until it gets to a consistency you prefer.
- 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.
- These can be made on the stovetop by boiling the potatoes in chicken broth. Follow the rest of the recipe as written.
Sandra Madsen
Brandie, can you tell me which crock pot you use? I've been wanting to upgrade to a 6 qt, but scary reviews about handles melting have been putting me off. Thanks!
San
Brandie @ The Country Cook
Oh gracious! I haven't heard about handles melting off. I use crock pots a lot and have been for over 25 years with no issues whatsoever. I actually own bout 5 different slow cookers. My guess is there might perhaps be some misuse involved with some folks.
It really depends what features you want. I like a crock pot that has a saute setting. So if I need to brown meat beforehand, I can do it all right in the same appliance without dirtying up other dishes. They are usually called "multi-cookers." A couple of good options are the Cuisinart 3-in-1 multi cooker. Depending on how many people you are cooking for, you would want either a 4 or 6 quart. I tend to go with 6-quart so I can cook larger cuts of meat when I want. The Instant Pot company also makes a slow cooker in addition to its pressure cookers. It's called the Instant Pot Aura 10-in-1 Multicooker Slow Cooker. It does a lot. You can even cook rice in it. Those would be my top two that I have tested and use the most. Hope that helps. Just copy and paste the names and description above into Google search bar and shopping options should pop up for you. 🙂
Grace
This is and excellent recipe. I used baby red potatoes and will always be making my mashed potatoes this way for now on.
Brandie @ The Country Cook
That means a lot - thanks so much Grace!
Elizabeth Fulbright
Can you cook it on low for longer?
Julie
The best mashed potatoes I’ve made yet. So good. Thanks for sharing the recipe.
Lauri
I’m using my crockpot for your Mississippi pot roast! Is there a temp/time to do these in the oven?!
Bobbie
Love this recipe. So easy and great taste.
Jessica
Can u make this in a Insta pot? If so do u have to do anything different
Ursula Huddleston
Love these, will make them again next week for Christmas dinner to go with my ham
Karen Sutton
Third year in a row that I made your recipe for Thanksgiving, and it has never let me down! So easy, I don't have to stress to get them boiling and watch so they don't melt away (I have done that sooo many times LOL). They just cook over in the corner in my Crock Pot and always, always taste FANTASTIC! I make them exactly as you say, the cubed butter in there with the College Inn Broth, then another stick of cubed butter and 8 oz of cream cheese,salt to taste and VOILA! I have gotten compliments every year. Thank you so much!!
Riley Coconate
Can I double the recipe? These look delicious!
Veronica
I made these for Thanksgiving last year and they were a hit. I have been asked to make them again!
Lisa Bullock
I'm so excited! I m going to make the mashed potatoes on thanksgiving. Never made them before. I would like to ask you something. Why do they call it million dollar potatoes?
Susan Natali
Every drop was gone! loved this recipe!
Katherine Hansen
Made two crock pots should cover forty serving as per the recipe. It was a hit, no leftovers and recipe requested.
Brandie @ The Country Cook
Yay! So great to hear! Thanks so much Katherine!!
Justine
What if my crockpot is occupied how long would I cook it on the stove and what flame should it be on?
Amy Hughes
Thank you so much! This is a fail proof easy peasy recipe that we will use again and again!
Walead
Can you sub sour cream for cream cheese?
Mandy Sue
Best mashed potato recipe! All the picky eaters liked them too. Really liked ... VERY FLAVORFUL.
LISA
Can i make with beef broth
Brandie @ The Country Cook
Hi Lisa, I wouldn't recommend it since beef broth has such strong flavor. You can just use water instead. 🙂
Sarah
These potatoes were AMAZING! Have you ever done them in an instant pot, and if so, how would you convert the recipe/times?
Brandie @ The Country Cook
HI Sarah! Yay! So happy you liked them! I haven't tried in the Instant Pot yet I should work on that!
Jenaya
Can I use red potatoes with this recipe and not peel them, just cube? I will also be doubling the recipe so is the cook time the same?
Krystin
Hi! Can I start cooking these the night before and setting the crock pot to low for maybe 8 hours instead of high for 4-5?
Miriam
Hi I know this was a while ago, but can you remember if you did do it on low for eight hours overnight? And how it went? Thanks
Corey
I was never a fan of mashed potatoes til I made this recipe and now OMG - I’ll find any excuse to make them!! Thank you!!!
Tiffany
I made these for my husband's work. It was great letting them cook at night and having them ready by 5am! The potatoes were very tasty and easy to make and the gravy was very good as well. Thank you! I will be making these again.
Laurie
Made these for Thanksgiving and it was so much easier than dealing with a pot of boiling water / potatoes on the stove--easy and so good!
Brandie @ The Country Cook
Yay! Thank you so much!! So happy these were a hit!
Lisa Sampietro
Made this for my family today for Thanksgiving and holy crap what a hit! My 14 year old son could care less about Thanksgiving dinner... except the mashed potatoes so I was leery about trying something new. Man am I glad I did! Not only is this recipe super easy, it was by far the best mashed potatoes we've ever had. I won't be making any other type from here on out. Not to mention, I now won't mind making them during the rest of the year! Thank you!
Brandie @ The Country Cook
Wow! I am honored! That is high praise indeed. Having a recipe on the Thanksgiving table is serious business so I don't take these special recipes lightly. Thank you so very much!
Susan N Lee
I used golden potatoes cut very tiny- didn’t peel them. They soaked in water overnight/ drained and proceeded with the recipe. They were outstanding. 5 lbs fed 11 people with maybe two servings left over. Thanks for a great recipe!!!
Brandie @ The Country Cook
That makes me so happy to hear Susan!! Thank you for coming back to review!
Mandy Gill
Can I make them a day ahead and heat them up tomorrow?
Brandie @ The Country Cook
Yes - you sure can! 🙂
Bre
Hi! Can I sub the milk for heavy cream?
Brandie @ The Country Cook
Yep!
Hailey
I'm wanting to make this recipe but I want to double it. How long should I cook the potatoes if I'm cooking 10 pounds instead of 5?
Sybrea
how long should they go in the crock pot for 10lb instead of 5lb?
Michaele
I’ve never used cream cheese in potatoes before. Will it have a strong taste of the cream cheese?
Brandie @ The Country Cook
No
Linda
Hi! Do you use the whole container of the chicken broth?
Susan
I planned on making this on Christmas and taking to my friend's house. Just found out my crock pot only holds 4 quarts. Can I make this on the stovetop and bring it in my crockpot? I don't want to alter the recipe.
Brandie @ The Country Cook
Hi Susan - you sure can!
Morgan
Can I substitute the russet potatoes for red potatoes? Would that change anything?
Katie
Would subbing water instead of broth work for vegetarian guests? I’d prefer not to use vegetable broth for any conflicting flavors.
Brandie @ The Country Cook
Hi Katie - I think that would work just fine!
Matt
Or you can use vegetable broth
Janelle
Can I cube them put them in the chicken broth and just put them in the fridge overnight and then make them the next day
Courtney
I am curious about this as well. I'd like to make these for an office luncheon tomorrow. It'd be great if I could peel and cube the potatoes tonight without compromising consistency or flavor tomorrow. Hoping to actually have them cook during the morning and finish them off right before lunch, so they'll be fresh!
Brandie @ The Country Cook
This is a tough question because I haven't actually tried it and I always hesitate to answer when I haven't tested it myself. All I can say is it *should* be okay. The main thing we want to avoid is the potatoes turning brown or soaking up all the broth over night. Potatoes love to soak up liquid so it's possible when you go to pull them out of the fridge in the morning, you may need to add some additional water to them before adding to the crock. You don't want to put a cold crock into a slow cooker either or it may crack.
Courtney
I ended up not trying it either--better safe than sorry! I'd be interested to see a response from someone if anyone else decides to try it out!
Ashley
Best potatoes I’ve ever tasted!!!!!
Tina
Will golden potatoes work?
Dani
I am curious - will vegetable broth and almond milk work for this?
Thanks!
Brandie @ The Country Cook
Hi Dani - the vegetable broth will totally work. Almond milk is fine as long as it isn't too thin. You may have to play with the measurements a bit so the potatoes don't get too thin. 🙂
Rebecca Kielhorn
I made a single batch and they were wonderful! I’m having 25 for Thanksgiving dinner and will need to do about 2.5 times the recipe tho. Do you know if I do them a day ahead and warm them back up in the crockpot if they’ll still be good??
Brandie @ The Country Cook
Hi Rebecca - yes you can totally do that. They'll still be good. Just stir regularly as they warm up, if necessary, add a touch of milk if you need to smooth it out.
Dee
This is exactly how I make my mashed potatoes! I thought I made this up all myself. I do cook them on the stove top and instead of milk I use a little of the strained off broth. This is so delicious. Thank you for the gravy recipe too.
Brandie @ The Country Cook
Great minds think alike, right? Hope you have a wonderful Thanksgiving!
Rhonda Paul
How many people does this feed?
DeDe
I believe the recipe says 10
Katrina
Does anyone know if these freeze well in batches to take out for dinners in a pinch?
Courtney
Can these be cooked on low for 8 hours if I will be gone at work all day and need to dinner? My crockpot has a setting to turn to warm after a designated amount of time.
Brandie @ The Country Cook
Hi Courtney! Yep - they sure can!
Elizabeth J. McFadden
These were super-flavorful, and I'll absolutely make them again, but I think I'll cut back on the cream cheese by a wee bit -- it seemed just a tad heavy. But only a tiny bit! They were still quite well received at Easter dinner, and were easy to prepare. Did a rustic skin-on coarse mash, and topped them with green onions -- they looked and tasted decadent. Thanks for posting the recipe!
Suzanne Shovlin
Can I use water instead of the broth? I forgot to pick it up at the store
Brandie @ The Country Cook
Hi Suzanne - you sure can! I think the broth gives it a richer flavor but water works in a pinch. 🙂
Brenda Carrera
Wow! These were divine! I made them tonight for dinner and they were excellent! I almost followed the recipe to a t but I had to use organic chicken broth base instead. Thank you soooo much! Will def do these every time I need to make mashed potatoes. Yumm!
MR
Can you leave the skins on?
Pam
I just served these for Thanksgiving dinner and everybody loved them! Since I was making the entire meal on my own, the Crock Pot was a time saver. Nice to know I could have it going while attending to other things.
Chad S.
These were fantastic!!! I made them the night before, put in the fridge overnight, placed back in crockpot on low for about four hours before we ate. The only thing I added was some garlic cloves with the cut up potatoes. Saved the liquid for the gravy which was excellent. Be careful with adding to much flour, as it will thicken once you take off the the stovetop.
Susan
Can't wait to try these this year! Thanks for all the comments & suggestions. You really gave me the guts to try this. I'll keep you posted!
Melissa
Hi! I’ made these last year and they were delicious and easy! This year I’m only doing about 2 or 3 lbs. of potatoes. Do the measurements change, as far as how much broth , etc. to use? Thanks
Stephanie
Can I use unsalted butter?
Brandie @ The Country Cook
If you are sensitive to salt - definitely.
Amanda Watkins
HI would really like to make these for my friends giving on Saturday. but i need to make 10 lbs worth of potatoes. I dont think 10 lbs would fit in my crock pot 🙁
Brandie @ The Country Cook
Hi Amanda - I would definitely recommend doubling the recipe and using two crock pots. Unless you have a super mega 8 or 10 quart crock pot. 🙂
Linda Coplin
Is there a special reason to use a masher instead of an electric mixer?
Jan
I agree with Terri. I have made crockpot potatoes before and I also placed a dish towel between the pot and lid and it kept the potatoes from getting watery for hours. Excellent way to have hot mashed potatoes ready for a great meal. Enjoy! Merry Christmas!
Terri Cooper
When you have them ready and they're just staying warm, put a kitchen towel between the lid and potatoes. This keeps them from getting watery from the moisture in the lid.
Dani
Terri, it's over a year later so I don't know if you'll see this, but.... you're trick is GENIUS! I'm an experienced cook and I never thought of this! I will be employing that towel trick on all kinds of slow cooker dishes. Thank you!
Carolyn
They do look so light and fluffy!
Dineen Panattoni
I need to double the recipe. Is it just double of everything? Thanks!
ButWhy
These turned out awesome!!! Made them for thanksgiving and it was so convenient to set the crock pot and move on to other dishes. I used regular LS chicken broth, and sour cream instead of cream cheese because I prefer the taste.
The gravy recipe was on point too.
Do yourself a favor and slow cook your mashed potatoes, they actually turn out way better than boiling.
Thanks for the easy, delicious, space and time saving recipe!!
christine
HI -- I have a guest that doesn't eat cheese and I was going to use sour cream instead. How much did you add?
Lindsey Baab-Akers
Perfect!
Pam
I’m giving these a shot today. I am roasting a head of garlic to add at the end and using red potatoes. Hoping to leave them a bit chunky.
Pam
Sooo i made these. Red potatoes. At end i added i bulb roasted garlic and some garlic and herb cheese spread. I have to agree, these are the BEST crockpot potatoes ever. I usually mash and then leave in crock to keep warm. But these were still so creamy. Keeping this recipe.
Hugh
Hi Brandie,
I tried the recipe and made the first mashed potatoes and gravy of my life! I was a happy camper! I do need additional advice. The first one I made was done in a seven quart crock pot. It often overcooks dishes following instructions. Then bought 6 quart. Better. But the gravy was to thick both times. Can you give me a different ratio for the gravy. I have extra stock leftover after following your instructions. I can use this to make gravy thinner but aren't sure how the extra liquid/flour ratio should be put together so as to not change your recipe in a negative way. Please advise.
Thanks,
Hugh.
Hugh
Can anyone help out here? Brandie didn't get a chance to reply. Thank you.
Brandie @ The Country Cook
Hi Hugh! Sorry about that! You are correct in that you can add a bit more broth until it thins out to how you like it. It won't affect the flavor. I hope that helps!
Jennifer Farley
What I wouldn't give for a giant bowl of these right now.
Jaime
For the past several years, I have cooked my potatoes on the stove, (the night before ), then transferred them to a crock pot, mashed them , & put the crock pot in the fridge. On Thanksgiving Day, I turned the crock pot on low for about 2 hours before dinner (stirring as necessary) & they’ve turned out great! It’s SO much easier doing the peeling & such the night before!! Gonna do the same thing this year, but will skip the stove & use just the crock pot for the entire process.
KR
Can I make these ahead of time and just warm them up on thanksgiving?
Brandie @ The Country Cook
Don't see why not. I have never tried it,so if you do, please come back and let us know! 🙂
Patt
this recipe sounds great. I have to transport the potatoes to the dinner. Questions #1 - how long could I keep the whole potatoes warm before mashing? Question #2- if I mash ahead of time as suggested, how long can they sit in the crockpot on warm without turning to mush?
Brandie @ The Country Cook
I would absolutely LOVE to answer this question. There is just one problem: I haven't done any of those suggestions so I can't give you a real answer. I can only guess and I'm sure my guess is just as good as yours. I imagine you could keep the potatoes warm for an hour before mashing. By nature, mashed potatoes are "mush". But, I would *guess* that they could stay warm for a few hours after mashing. Just make sure your crock pot is on the warm setting and not low. 🙂
Amy
My Dad has often kept mashed potatoes light and fluffy in a crockpot for a few hours. I might suggest soaking potatoes overnight prior to placing them in the crockpot. I'm actually trying this tomorrow. My potatoes are cubed and soaking now. A quick rinse in the morning and I will toss them in with the College Inn broth. This brand was what my Gram always used, so I am excited to try it in a different way.!
Julianne
Can these be cooked with Yukon Gold potatoes? Thanks!
Matthew Williams
I just made them with Yukon gold potatoes. They came out very good.
Brandie @ The Country Cook
Hi Matthew! Thanks so much for taking the time to come back and let me know! So happy you enjoyed this one!
Tim D
Yep! Did the same potatoes. And instead of the chicken broth, we used vegetarian chicken stock. Soooo good. Great recipe. Thanks for sharing!
Kathy
The recipe calls for 2 sticks of butter...should it be 1 stick, cubed, on the top before cooking and the other before mashing?
Brandie @ The Country Cook
Hi Kathy, exactly. One stick of cubed butter goes in while it is cooking and the other stick of butter goes in after it's finished cooking. 🙂
Judy
Your potatoes sound amazing, my only problem is that half of my family is vegan so I would have make two crock pots of potatoes.
Brandie @ The Country Cook
Hi Judy! You could maybe try Vegetable Broth?
Steph
In case anyone else is concerned about this, there is no longer any need for 2 separate pots. Vegan cream cheese, butter, and broth are now readily available any several mainstream grocers and are now so close to the real thing in taste. I highly recommend Kitehill cream cheez and earth balance "butter". I use these in my desserts and can't tell the difference. Best wishes!