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!
Creamy Mashed Potatoes, Crock Pot Mashed Potatoes
Brandie @ The Country Cook
6-quart oval slow cooker
(2 sticks) salted butter, cut into cubes
carton chicken broth
package cream cheese, softened and cut into cubes
or more, to taste
salt and pepper,
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.
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.
Recipe courtesy of www.thecountrycook.net