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Easy Creamy Slow Cooker Mashed Potatoes for a Crowd

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These creamy slow cooker mashed potatoes are a game-changer for holiday meals and large gatherings. They free up stovetop space, stay warm for hours, and deliver a velvety, rich texture that’s impossible to achieve with boiling.

Ingredients

Scale
  • 5 pounds Yukon Gold potatoes, peeled and cut into 1½-inch chunks
  • 1 cup low-sodium chicken or vegetable broth
  • 1 cup (2 sticks) unsalted butter, cubed
  • 8 ounces cream cheese, softened
  • ½ to 1 cup whole milk or half-and-half, warmed
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon white pepper, plus more to taste
  • 4–5 cloves garlic, smashed (optional)

Instructions

  1. Prep the Potatoes: Peel 5 pounds of Yukon Gold potatoes and cut them into 1½-inch chunks. Rinse in cold water to remove excess starch, then drain well.
  2. Layer in the Slow Cooker: Place the drained potato chunks into a 6-quart or larger slow cooker. Pour in 1 cup of low-sodium broth. Add 1 teaspoon salt and ½ teaspoon white pepper. If using garlic, add the smashed cloves now. Do not add butter or cream cheese yet.
  3. Cook: Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the potatoes are very tender and easily pierced with a fork.
  4. Add the Fats: Carefully drain off any excess liquid from the slow cooker. Add the cubed butter and softened cream cheese. Let sit for 2 minutes to start melting.
  5. Mash or Mix: Use a potato masher for a rustic texture or a hand mixer on low speed for silky smooth potatoes. Mix just until incorporated; do not over-mix.
  6. Adjust Consistency: With the mixer running or while stirring, slowly add ½ cup of warm milk or half-and-half. Add more as needed until desired consistency is reached.
  7. Taste and Keep Warm: Adjust seasoning with additional salt and white pepper. Turn the slow cooker to the ‘Warm’ setting. Potatoes will stay creamy and hot for up to 2 hours. Stir before serving.

Notes

For the best texture, use Yukon Gold potatoes. Drain excess liquid before adding fats to avoid soupy potatoes. Warm the dairy before adding to prevent graininess. Cook on low for the creamiest results. To make ahead, cook and mash completely, then refrigerate. Reheat in the slow cooker on low with a splash of milk or broth.

Nutrition

Keywords: slow cooker mashed potatoes, creamy mashed potatoes, holiday side dish, crowd-pleasing potatoes, make-ahead mashed potatoes

Find it online: https://platebelle.com/easy-creamy-slow-cooker-mashed-potatoes-for-a-crowd/