Crock Pot Million Dollar Mashed Potatoes
These Crock Pot 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 Mashed Potatoes will be a huge hit with your family and friends!
Why is there no option for 10 stars!? Oh my goodness, I’m not much of a mashed potatoes fan, but they are the perfect with some dishes. But these were amazing, my daughter is so sick of me raving about them! So much more flavor than any other mashed potatoes I’ve ever had!
– Mark
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: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- russet potatoes – you can leave the skin on or peel them. Just make sure to scrub the potatoes good with water if you are leaving the skin on.
- salted butter – if you are at all sensitive to sodium, you can use unsalted.
- chicken broth – you can use a low or no sodium chicken broth if you prefer.
- cream cheese – you don’t taste a strong cream cheese flavor here. You could also use sour cream or if you are concerned about the taste, you can start with just half a block.
- milk – try to use a fattier milk if possible to ensure the best possible creaminess.
- salt and pepper – this will be to your tastes.
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
- 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! Or try my KFC Gravy recipe!
CRAVING MORE RECIPES?
Crock Pot Million Dollar Mashed Potatoes
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.
- 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 (see note below.)
- Mash the potatoes with a potato masher until smooth (or leave a little lumpy if that is your preference.) Add in a little more milk if you'd like to thin them out some. Season with salt and pepper, to taste.
- 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.
- You can mashed potatoes before adding cream cheese and milk or after you add them in. It works both ways (whatever you find easiest.)
- These can be made on the stovetop by boiling the potatoes in chicken broth. Follow the rest of the recipe as written.
Nutrition
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.
I made the mistake of making these for my family Christmas… Now they insist I bring them to every holiday! These are SO good. They’re always gone, and last less than a week if I make them for home. I definitely recommend!
Haha!! You did it to yourself LOL! Thanks so much Michelle! You made my day and I loved reading your comment. I always appreciate feedback!
Prior to finding this recipe I kind of just winged it when it came to making mashed potatoes. However, now that I’m asked to make Mashed Potatoes for ever holiday dinner at my son’s house I needed a tried and true recipe to follow. This recipe ,simply put, is perfect. I make them ahead of time by about 1-2 hours, leave the covered in my crock pot ready for transport. Once we reach about 45 in. to 1/2 hour before dinner I turn my crock pot on either low or warm. They warm up nicely and everyone loves them time and time again.
Thanks so very much Marie! I really appreciate you taking the time to come by and leave a comment – it really does mean so much!
Absolutely the best mashed potatoes in the world. I won’t make them any other way again. Followed the recipe to a tee
Can I use white potatoes?
Technically yes but I don’t recommend it. You won’t get the same light & fluffy texture. Or if you get Yukon gold, those are creamy and buttery. Waxy potatoes just don’t give you the same texture and can easily turn to a paste texture if you’re not careful.
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!
Definitely pinned to use again! So much flavor!
So unbelievably good!! Everyone wants the recipe! My fav recipe of all time for mashed potatoes
Best mashed potatoes ever! My momma would kill me if she heard me say that! Lol
They are so good!! I do sour cream instead of cream cheese though.
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!
Can you use yellow potatoes in lieu of russet?
Yes
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!
Can you use vegetable broth? I have vegetarians coming
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”.
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!
This was the best. I doubled the recipe to serve 20 and the mashed potatoes disappeared. The crockapot was a big help.
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!!
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.
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!
Can you cut the potatoes up a head of time and let them sit in the chicken broth overnight ?
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.
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
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!
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!
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.
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?
I don’t see why not
I have used Yukon Gold with this recipe and they turn out good 🙂
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.
Our favorite every year. Your recipe makes me look like a superstar LOL.
Took these to a family party and everyone wants the recipe. So easy and so good.
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!
Best mashed potatoes I’ve ever made in my life! I’ve never heard people rave so much about mashed potatoes! lol
I use this recipe and have for years. #Sodelicious
The change I make is adding 1/3 red potatoes so you have more texture. I love-love a rustic dish so lumps are a part of rustic.
My Mom actually made lumpy instant potatoes when they came out so I know where I got that.
Crockpots save your sanity on some dishes!
perfect! better than my Mom’s and that’s saying a lot!!
If making on the Stove top, do the potatoes need to be diced first or just boil whole?
I would – yes
These potatoes were delicious and will now become a staple recipe for holidays.
Love hearing that Vickie – thanks so much! I appreciate you taking the time to come back and comment!
This looks delicious! I was wondering if you think vegetable broth could be used instead of chicken broth?
I don’t see why not! 🙂
I would like to try this recipe for an upcoming dinner for 8 adults. How many servings does the recipe make? Can it be adjusted to make a smaller batch?
This serves about 10 but that really depends on how large of a serving size you want. I’ve only made it this one way so you’d have to play around with it a little if you want to make less 🙂
This is a great recipe. I actually used chicken bone broth and the potatoes came out with a roasted chicken flavor which was good but not really what I wanted. Do you think it was the bone broth?
Bone broth has a super strong, concentrated flavor. I enjoy it for soups but it can be pretty strong of a flavor for something like this. Good news is, it’s very healthy for you so at least you got a good nutrition kick in there 😉
Thoughts on adding roasted garlic to it when mashing the potato’s?
I don’t see why not! I never turn down garlic. I wouldn’t do it until the end though after mashing. It will help keep that freshly roasted garlic flavor. 🙂 Also you can taste and add more if necessary at that point as well.
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
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. 🙂
This is and excellent recipe. I used baby red potatoes and will always be making my mashed potatoes this way for now on.
That means a lot – thanks so much Grace!
Can you cook it on low for longer?
I always make these and cook them on low overnight so they are ready in the morning! Works perfectly!
The best mashed potatoes I’ve made yet. So good. Thanks for sharing the recipe.
I’m using my crockpot for your Mississippi pot roast! Is there a temp/time to do these in the oven?!
Love this recipe. So easy and great taste.
Can u make this in a Insta pot? If so do u have to do anything different
Love these, will make them again next week for Christmas dinner to go with my ham
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!!
Can I double the recipe? These look delicious!
I made these for Thanksgiving last year and they were a hit. I have been asked to make them again!
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?
Every drop was gone! loved this recipe!
Made two crock pots should cover forty serving as per the recipe. It was a hit, no leftovers and recipe requested.
Yay! So great to hear! Thanks so much Katherine!!
What if my crockpot is occupied how long would I cook it on the stove and what flame should it be on?
Thank you so much! This is a fail proof easy peasy recipe that we will use again and again!
BEST MASHED POTATOES EVER!!