Crock-Pot Mashed Potatoes with Cream Cheese
Crock-Pot Mashed Potatoes with cream cheese and sour cream are a GAME CHANGER! This no-boil potato recipe is freezer-friendly too.
Ingredients
- 5 poundsyukon gold potatoes (peeled and cut into 1-inch pieces)
- 1 ½ cupsvegetable broth (or chicken broth; the salt content will impact the final dish. adjust the added salt as necessary.)
- 1 cupsour cream
- 4 ouncescream cheese (cut into cubes)
- 6 tablespoonsbutter (divided)
- 1 teaspoonsalt
- ¼ teaspoonblack pepper
- ½ teaspoongarlic powder or onion powder (optional)
- chopped chives or parsley (optional)
Directions
- 1
Place cubed potatoes into a slow cooker and pour broth over the top of the potatoes.
- 2
Cook potatoes on high setting for 3-4 hours or low for 6-7 hours. Potatoes should be fork-tender.
- 3
Spoon some liquid out of the crock, if desired.
- 4
Mash potatoes with a fork or potato masher then add sour cream, cream cheese, 1/4 cup butter, salt, pepper, and garlic or onion powder (if using) to the crock pot.
- 5
Use beaters on low to mix just until a creamy consistency. Do not overmix or they will become gummy.
- 6
Taste and add additional salt and pepper if necessary. Top with chopped chives or parsley, if using, and serve with extra pats of butter.