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Crockpot Mashed Potatoes

Creamy garlic crockpot mashed potatoes that cook in broth, mash right in the slow cooker, and stay warm for hours. The easiest make-ahead side for Thanksgiving and Christmas.
Print Recipe
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 5 lb Yukon Gold or russet potatoes peeled, cut into 1 1/2-inch chunks (2.3 kg)
  • 1 cup chicken or vegetable broth (240 ml)
  • 5 cloves garlic peeled and smashed
  • 1 1/2 tsp salt plus more to taste
  • 1/2 cup unsalted butter cubed (115 g)
  • 1 cup whole milk or half-and-half warmed (240 ml)
  • 4 oz cream cheese softened (115 g)
  • 1/2 tsp black pepper
  • 2 tbsp fresh chives chopped, for serving

Method
 

  1. Add the potatoes, garlic, broth and salt to a 6-quart slow cooker and toss to coat.
  2. Cover and cook on HIGH for 4 hours or LOW for 6 to 7 hours, until a fork slides through the biggest pieces with no resistance.
  3. Add the butter and cream cheese and mash with a potato masher right in the insert. Do not drain; most of the broth is absorbed.
  4. Stir in the warm milk a little at a time until creamy, season with pepper and more salt, and switch to WARM. Top with butter and chives before serving.

Notes

Cook time is for HIGH. On LOW, cook 6 to 7 hours. Hold on WARM for up to 2 hours, stirring in warm milk as needed.