Crockpot Mashed Potatoes Easy (Printer-Friendly Version)
Fluffy mashed potatoes with garlic, cream cheese, and butter made in a crockpot.
# What You'll Need:
→ Vegetables
01 -
3 pounds russet potatoes, peeled and sliced
→ Liquids
02 -
4 cups water, plus ½ cup reserved potato cooking water
→ Seasonings
03 -
1 teaspoon chicken bouillon powder
04 -
½ teaspoon garlic powder
05 -
½ teaspoon apple cider vinegar
06 -
Salt, to taste
07 -
Black pepper, to taste
→ Dairy
08 -
4 ounces cream cheese
09 -
4 tablespoons unsalted butter
# Steps to Follow:
01 -
Peel and slice the russet potatoes evenly, then place them into the crockpot.
02 -
Pour water over potatoes until covered by 1 to 2 inches. Set the crockpot to high and cook for 4 hours, checking for doneness after 3 hours by piercing with a fork.
03 -
Drain the potatoes, reserving ½ cup of the starchy cooking water. Return the potatoes to the crockpot.
04 -
Dissolve chicken bouillon in the reserved ½ cup potato water to create a concentrated broth.
05 -
Add garlic powder, cream cheese, butter, apple cider vinegar, and the concentrated broth to the potatoes in the crockpot.
06 -
Mash the mixture until smooth, adding additional broth as needed to reach the desired consistency.
07 -
Adjust seasoning with salt and pepper. Keep the crockpot on warm until serving, stirring if a starchy film forms on top.
# Additional Tips:
01 -
Slice potatoes instead of cutting into chunks to prevent gummy texture.
02 -
A 3-quart crockpot can be used if a 4.5-quart is unavailable.