Servings: 10
Total Time: 240 mins.
Mashed Potatoes
- 32 oz. chicken broth, low-sodium
- 8 oz. cream cheese softened and cut into cubes
- to taste milk
- to taste black pepper
- 5 lb. russet potato, and/or yukon gold potatoes
- to taste salt
- 1 lb. butter, salted and cut into cubes
Did you know that slow cooker mashed potatoes are by far one of the best ways to make a delicious and flavorful version of this dish? If you’re ready to out-fluff the fluffiest of mashed potatoes, try this method. It uses a potato ricer and a slow cooker—not to mention butter and cream cheese. No potato ricer on hand? No worries! You can still create a velvety, flavorful dish with a masher and this recipe. Recipe courtesy of Midwest Dairy.
Preparation Notes
If desired, the cooking broth can be reserved and used for making a flavorful gravy or sauce to accompany the potatoes.
A potato ricer lends mashed potatoes an ultra-light and fluffy consistency. If desired, a potato masher can be used instead. Simply place drained potatoes in slow cooker and use masher until the desired consistency is reached.
Directions
-
Place the cut potatoes into the bottom of a 4.5-quart or larger slow cooker.
-
Dot the potatoes with 1 stick of cubed butter.
-
Pour chicken broth on top of potatoes.
-
Cover slow cooker with lid and cook on high for 4-5 hours. Potatoes are ready when fork tender.
-
Carefully drain the excess broth from the cooked potatoes.*
-
Run the drained potatoes through a potato ricer and return to the slow cooker.**
-
Add in remaining stick of cubed butter, cream cheese and milk. Season with salt and pepper. Stir together until combined. Add more milk if needed until potatoes reach desired consistency.
-
Cover the slow cooker and keep potatoes on the warm setting until ready to serve.