Home » Side Dish Recipes » Crock Pot Million Dollar Mashed Potatoes (+Video)

Crock Pot Million Dollar Mashed Potatoes (+Video)

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!

slow cooker mashed potatoes shown in a white bowl with melted butter on top of the mashed potatoes.

FREQUENTLY ASKED QUESTIONS:

Can I just use an electric mixer to whip the potatoes?

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?

Why chicken broth?

This adds another layer of flavor as opposed to just plain water. It really takes these mashed potatoes over the top!

What can I substitute for cream cheese?

You can use sour cream or plain Greek yogurt.

Can I do this on the stove top?

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.

Could I use red potatoes?

I don’t recommend a waxy potato like red potatoes. The texture just is not conducive to creating really good mashed potatoes.

How do I store leftovers?

Leftovers should be stored in an airtight in the refrigerator for up to 3 days.

Crock Pot Mashed Potatoes recipe from The Country Cook. Fully cooked mashed potatoes shown with a pat of butter melting on top and displayed in a large white bowl

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

  • russet potatoes
  • salted butter
  • chicken broth
  • cream cheese
  • milk
  • salt and pepper
ingredients needed to make mashed potatoes: potatoes, butter, chicken broth, cream cheese.

HOW TO MAKE CROCK POT MASHED POTATOES:

Peel and cut potatoes into 1-inch chunks.

peeled potatoes shown on a wooden cutting board with a potato peeler.

Place the cut potatoes into the bottom of a 6-quart crock pot.

diced potatoes shown in an oval slow cooker.

Dot the potatoes with 1 stick of the cubed butter. Season with a little salt and pepper.

big slices of butter shown on diced potatoes in a slow cooker.

Pour chicken broth on top of potatoes.

pouring chicken broth on top of uncooked potatoes in a slow cooker.

Cover and cook on high for 4-5 hours. Potatoes are ready when fork tender.

covered slow cooker with a digital display showing a 5 hour cooking time.

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.

cooked diced potatoes soaked in chicken broth and melted butter in a slow cooker.

Place drained potatoes back into the crock pot. Add in remaining stick of cubed butter, cream cheese, milk and salt and pepper to taste.

cream cheese and butter on cooked russet potatoes.

Mash the potatoes with a potato masher until smooth (or leave a little lumpy if that is your preference.)

mashed potatoes in slow cooker with a potato masher.

Cover and keep potatoes on the warm setting until ready to serve.

fully cooked mashed potatoes in a slow cooker with a wooden spoon.

Then dig in!

bowl of mashed potatoes with melted butter.

Optional: Make them ‘Loaded Mashed Potatoes’ by topping with shredded cheddar cheese, crumbled and cooked bacon and sliced green onions.

mashed potatoes topped with diced bacon, shredded cheddar cheese 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!

CRAVING MORE RECIPES?

Crock Pot Million Dollar Mashed Potatoes (+Video)

Homemade Crock Pot Million Dollar Mashed Potatoes come out so creamy, fluffy and absolutely delicious! Russet potatoes, butter and cream cheese!
4.99 from 432 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 10

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.
  • Mash the potatoes with a potato masher until smooth (or leave a little lumpy if that is your preference). Season with salt and pepper, to taste.
  • 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. 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.
Course: Side Dish
Cuisine: American

Nutrition

Calories: 345kcal | Carbohydrates: 41g | Protein: 5g | Fat: 18g | Sodium: 177mg | Fiber: 2g | Sugar: 1g

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.

Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




157 Comments

  1. 5 stars
    I made these for Thanksgiving & again today. These are the absolute best mashed potatoes. I have attempted to make homemade mashed potatoes a couple of other times, and they were always gummy & pretty gross. This crockpot version is amazing! Finally no need to use instant potatoes all the time, unless I don’t plan my meal ahead of time. Thank you for saving my potatoes!

  2. 5 stars
    This recipe was a huge hit at Thanksgiving, so I’m making them again for Christmas. I used heavy whipping cream instead of milk and it was fantastic, but that might make it too rich for some. Next time I’m going to slow smoke bacon until it’s crisp and crumble it into the potatoes. If you’re going to be naughty, you might as well do it right!

  3. 5 stars
    Made these for the first time yesterday and like everyone else, it’ll be the only way I make then from now on! Just had someone message and ask me for the recipe! Thanks for sharing this recipe!

    1. 5 stars
      Yes. I used vegetable broth last year. Delicious. Making it that way again this year. I am also using oat beverage (Trader Joe’s); last year I used coconut “milk”.

  4. 5 stars
    Best mashed potatoes ever! My potatoes cooked so much faster in my newest Ninja multi cooker. I went ahead and mashed them. I used a bit more than 8 pounds of potatoes. I used 1 block of cream cheese and 2 sticks of butter. I ended up with some lumps but I get exhausted mashing by hand due to my health. So so good. And they were in the pot for hours! Still delicious. Thank you!

  5. 5 stars
    This was the best. I doubled the recipe to serve 20 and the mashed potatoes disappeared. The crockapot was a big help.

  6. 5 stars
    We made TWO crock pots of this recipe – ha! All of it was gone! We have about 20 family members at our Thanksgiving every year and I have been making your potatoes since you first shared the recipe and so I know now to make two crock pots of it. LOL. So good!! Some folks aren’t huge fans of cream cheese so for one crock pot I use the full amount called for and for the second one I only use half the amount. The cream cheese haters have no idea that the cream cheese is even in there – ha! It just takes the over the top and makes them so creamy – thank you!!

  7. I can only say what others have said about this recipe – it is absolutely the best. So creamy and flavorful. The chicken broth really adds depth of flavor. I would say even if you aren’t a fan of cream cheese, at least use half the amount. It makes these so creamy with hardly any effort. My family loved them.

  8. 5 stars
    This recipe got the ultimate
    compliment. A friend who admitted she wasn’t crazy about mashed potatoes had seconds and wanted to know why these were SO delicious!

    1. I’ve never tried to be honest. I know in general you can put potatoes in water and set them in the fridge overnight, I’ve just never tried with chicken broth. I think it would work as long as they’re refrigerated but I have never personally done it.

  9. 5 stars
    Our favorite every year. I love that I can just get up in the morning, chuck it all in and I can get on with other things I need to do without hanging around the stove. If you are unsure whether this will be a hit at your holiday dinner – DON”T BE. Everyone will want your secret recipe LOL

  10. 5 stars
    The most AMAZING mashed potatoes EVER! If you are on the fence about making these – don’t be. Everyone always wants the recipe after they taste these. Thank you so, so much Brandie!

  11. 5 stars
    This will always be our go-to mashed potato recipe! I’ve been making your recipe for the last 5 years and people will kill me if it is not at the table. Thank you for this recipe – it really is a winner!

  12. 5 stars
    I made these mashed potatoes for my daughter’s volleyball team. These mashed potatoes were a hit! It was so convenient to take the crockpot to work and make them there. All I had to do then is drop the crock pot off at school.

  13. Have you used yellow pototoes. Thats what I use when I make mashed potatoes because they seem to have a buttery flavor. Are there any cons to using them in the slow cooker?

    1. 5 stars
      I made these the day before, let them cool then put the crock insert into the refrigerator (covered). Took out on Thanksgiving and just warmed them back up. I did have to add a splash more milk to them but other than that, it turned out perfect.

    1. 5 stars
      First time making these and I will never make it any other way again! The crock pot was empty and I am thinking I should have made more!