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Need a time-saving strategy to streamline your Thanksgiving dinner prep? Put our Crock-Pot million dollar mashed potatoes, inspired by The Country Cook, on your holiday menu and let your slow cooker do the side-dish work.
If you’re already using a slow cooker to keep your mashed potatoes warm for holiday meals, you’re going to love using this convenient appliance to cook your mashed potatoes from beginning to end. Best yet, our Crock-Pot million dollar mashed potatoes are the best mashed potatoes you’ll ever put in your mouth. At least we think so! Every bite is rich with butter and cream cheese, mashed to perfection with chicken broth and milk, and simply seasoned with salt, pepper and fresh parsley. Easy and appetizing!
ALSO TRY: Roasted garlic mashed potatoes
Crock-Pot mashed potatoes save you time on a time-crunched meal prep day. Though you still have to make the effort to peel and dice your potatoes, once you put them in the slow cooker, you don’t have to think about them for four to five hours. Unlike stovetop mashed potatoes, slow cooker mashed potatoes need no supervision.
Russets are a must for mashed potatoes. Because they are high in starch, russet potatoes are the ideal spud for light, fluffy and flavorful mashed potatoes. Waxy varieties, such as white or red potatoes, end up become dense and glue-like when mashed.
The Crock-Pot gives you control on a busy day. Depending on your holiday schedule, you can serve your mashed potatoes right away or cover the Crock-Pot and keep them warm until holiday table showtime. When you’re family and friends are ready to feed their growling bellies, garnish your mashed potatoes with fresh parsley and serve. Your Thanksgiving guests are going to love your Crock-Pot million dollar mashed potatoes!
Now, let’s (slow) cook. Peel and dice a hefty amount of russet potatoes. Our recipe calls for five pounds of spuds, which will feed ten hungry mashed potato lovers generously.
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Begin slow cooker
Place diced potatoes into a 6-quart Crock-Pot or slow cooker.
Add butter
Scatter cubes of butter over the potatoes then add the chicken broth.
Cook
Put the lid on and cook on high for four to five hours or until the potatoes are fork-tender.
Drain and add additional ingredients
Carefully drain the potatoes into a colander and transfer them back to the Crock-Pot. Add the remaining butter, cream cheese and milk.
Mash
Season with salt and pepper then mash away. Add more milk, if needed, to get a smooth, creamy consistency. Taste the potatoes and season with more salt and pepper, if desired.
Keep warm until ready to serve
Put lid back on slow cooker, and serve when ready!
So fluffy and creamy no one will believe how easy they were to make!
Perfect pairing for your holiday main dish
Million dollar mashed potatoes!
It’s as easy as that!
Crock-Pot million dollar mashed potatoes
Yield 10 servings
Ingredients
- 5 pounds russet potatoes, peeled, cut into 1-inch chunks
- 1 cup (2 sticks) salted butter, cut into cubes, divided 1/2 cup and 1/2 cup
- 1 (32-ounce) carton chicken broth
- 1 (8-ounce) package cream cheese, softened, cut into cubes
- 1/4 cup whole milk or more, to taste
- Salt and freshly ground black pepper to taste
- 2 tablespoons minced Italian parsley
Instructions
- Place the potatoes into the bottom of a 6-quart Crock-Pot or slow cooker.
- Dot the potatoes with half of the cubed butter.
- Pour chicken broth over the potatoes.
- Cover and cook on high for four to five hours. Potatoes are ready when they are fork-tender.
- Carefully drain the excess broth from the cooked potatoes.
- Place potatoes back into the Crock-Pot.
- Add in remaining stick of cubed butter, cream cheese and milk. Season with salt and pepper to taste.
- Mash the potatoes with a potato masher until smooth. Add more milk if needed.
- Cover and keep the mashed potatoes on the warm setting until ready to serve.
- Just before serving, garnish with minced parsley.
Courses Sides
