This is a sponsored conversation written by me on behalf of College Inn®. The opinions and text are all mine.
How to make Crock Pot Million Dollar 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!
College Inn Broth
Because this recipe uses only a handful of ingredients, it’s important that those ingredients have a lot of flavor. This recipe uses College Inn® Chicken Broth as a main ingredient! College Inn crafts a deeper, richer broth; because every detail matters.
They carefully select the finest, all-natural chicken and farm-grown vegetables. Purposely blend the most flavorful herbs and spices and then finish with a long, slow simmer. The savory taste of College Inn broth is the detail that helps you make any dish and every meal scrumptious! Delicious is definitely in the details.
Secret Ingredient
College Inn® Chicken Broth is my secret ingredient for these mashed potatoes. The potatoes gently cook in the broth and soak up all of that delicious flavor! Oh, and cream cheese! It’s a dynamite combination!
Tips for perfect mashed potatoes
Don’t over-mash. Don’t use an electric mixer. All of these things will cause the potatoes to turn out like thick glue. You want to mash them just enough to get the big lumps out. But using an electric mixer can often lead to gummy potatoes and no one wants gummy potatoes. 🙂
What you’ll need:
russet potatoes
salted butter
College Inn® Chicken Broth
cream cheese
milk
salt and pepper
How to make:
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 College Inn® 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.
Quick gravy recipe:
2 cups College Inn® 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!
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 College Inn 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 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). 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
Nutrition
Looking for more perfect potatoes? Give these recipes a try!
Crock Pot Loaded Little Potatoes
Instant Pot Garlic Mashed Potatoes
Judy says
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 says
Hi Judy! You could maybe try Vegetable Broth?
Kathy says
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 says
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. 🙂
Julianne says
Can these be cooked with Yukon Gold potatoes? Thanks!
Matthew Williams says
I just made them with Yukon gold potatoes. They came out very good.
Brandie @ The Country Cook says
Hi Matthew! Thanks so much for taking the time to come back and let me know! So happy you enjoyed this one!
Patt says
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 says
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 says
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.!
KR says
Can I make these ahead of time and just warm them up on thanksgiving?
Brandie @ The Country Cook says
Don’t see why not. I have never tried it,so if you do, please come back and let us know! 🙂
Jaime says
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.
Jennifer Farley says
What I wouldn’t give for a giant bowl of these right now.
Pam says
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 says
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 says
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 says
Can anyone help out here? Brandie didn’t get a chance to reply. Thank you.
Brandie @ The Country Cook says
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!
Lindsey Baab-Akers says
Perfect!
ButWhy says
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 says
HI — I have a guest that doesn’t eat cheese and I was going to use sour cream instead. How much did you add?
Dineen Panattoni says
I need to double the recipe. Is it just double of everything? Thanks!
Carolyn says
They do look so light and fluffy!
Terri Cooper says
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 says
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!
Jan says
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!
Linda Coplin says
Is there a special reason to use a masher instead of an electric mixer?
Amanda Watkins says
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 says
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. 🙂
Melissa says
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
Susan says
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!
Chad S. says
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.
Pam says
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.
MR says
Can you leave the skins on?
Brenda Carrera says
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!
Suzanne Shovlin says
Can I use water instead of the broth? I forgot to pick it up at the store
Brandie @ The Country Cook says
Hi Suzanne – you sure can! I think the broth gives it a richer flavor but water works in a pinch. 🙂
Elizabeth J. McFadden says
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!