Easy Crock Pot Mashed Potatoes
No Boil Crock Pot mashed potatoes are a great way to free up oven space on holidays and still get that delicious side dish we all love. The buttery, chunky potatoes are an easy recipe to make.
Servings: 10 servings
Calories: 332kcal
Ingredients
- 5 pounds Russett potatoes peeled and cubed
- 8 tablespoons butter
- 1 tablespoon garlic minced
- 1 teaspoon salt
- 1 teaspoon pepper
- ¾ cup water or chicken broth
- 1 cup sour cream
- 3 Tbsp. cream cheese or more if you'd like
- ½ cup milk or half and half
Instructions
- Peel the potatoes and cut them into cubes.
- Place the potatoes in the Crock Pot.
- Add the water (or chicken broth), minced garlic, salt and pepper to the Crock Pot.
- Place the butter on the potatoes.
- Set the Crock Pot on low for 6-7 hours.
- After the potatoes are done cooking, transfer them to a large bowl. Leave the liquid in the Crock Pot. Mash the potatoes with a potato masher.
- Add the sour cream, cream cheese, and milk and mix until well blended. Use a Kitchenaid or hand mixer to get out most of the lumps.
- Serve hot!
Video
Notes
If the potatoes are too thick, add a little more sour cream and milk to the bowl and mix until creamier. I like to start with 1/4 cup of each until they reach my preferred thickness.
Chicken broth is going to give the potatoes a richer flavor.
You can use milk or half and half. The half-and-half will make the flavor more rich.
The ingredients were updated on 9-1-24
Nutrition
Serving: 1 | Calories: 332kcal | Carbohydrates: 42g | Protein: 6g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 45mg | Sodium: 350mg | Potassium: 1035mg | Fiber: 5g | Sugar: 4g | Vitamin A: 528IU | Vitamin C: 45mg | Calcium: 90mg | Iron: 2mg