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!
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Crock Pot Million Dollar Mashed Potatoes (+Video)
Ingredients
- 5 pounds russet potatoes
- 1 cup (2 sticks) salted butter, cut into cubes
- 32 ounce carton chicken broth
- 8 ounce 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?