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Light & Creamy Crockpot Mashed Potatoes for a Crowd (Easy Recipe!)

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These light and creamy crockpot mashed potatoes are the perfect side dish for feeding a crowd. With minimal prep and a slow cooker doing the work, you get velvety, comforting potatoes that taste like you spent hours in the kitchen.

Ingredients

Scale
  • 5 pounds russet potatoes, peeled and cut into 2-inch chunks
  • 1/2 cup unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 1 cup whole milk, warmed
  • 1/2 cup chicken or vegetable broth, low-sodium
  • 1 1/2 teaspoons fine sea salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder (optional)
  • Fresh chives or parsley for garnish (optional)

Instructions

  1. Peel and cut the potatoes: Peel 5 pounds of russet potatoes and cut them into 2-inch chunks. Rinse the chunks under cold water to remove excess starch.
  2. Season the potatoes: Place the potato chunks in the slow cooker. Sprinkle with 1 1/2 teaspoons salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder (if using). Toss gently to coat. Add 1/2 cup of chicken or vegetable broth.
  3. Cook on low: Cover the slow cooker and cook on low for 4 to 5 hours, until the potatoes are fork-tender. Do not lift the lid during the first 3 hours.
  4. Warm the milk and butter: About 10 minutes before the potatoes are done, warm 1 cup of whole milk and 1/2 cup of unsalted butter in a small saucepan over low heat until warm but not boiling.
  5. Mash the potatoes: Once the potatoes are tender, carefully drain any excess liquid from the slow cooker. Transfer the potatoes to a large mixing bowl. Add the softened cream cheese and start mashing with a potato masher or hand mixer on low speed. Gradually pour in the warm milk and butter mixture while mixing. Continue until smooth and creamy. Do not overmix.
  6. Taste and adjust seasonings: Taste the potatoes and add more salt and pepper if needed. If too thick, add a splash more warm milk. If too thin, let sit for a few minutes to thicken.
  7. Keep warm in the crockpot: Transfer the mashed potatoes back to the slow cooker and set to ‘warm’ setting. Cover and keep warm for up to 2 hours, stirring occasionally.
  8. Garnish and serve: Just before serving, sprinkle with fresh chives or parsley. Add a pat of butter on top if desired. Serve warm.

Notes

For best results, use russet or Yukon Gold potatoes. Rinse cut potatoes to remove excess starch and prevent gumminess. Warm milk and butter before adding to potatoes to avoid seizing. Do not overmix to prevent gluey texture. Potatoes can be made up to 2 days ahead and reheated. Freezes well for up to 3 months.

Nutrition

Keywords: crockpot mashed potatoes, slow cooker mashed potatoes, creamy mashed potatoes, easy mashed potatoes, holiday side dish, Thanksgiving mashed potatoes, crowd-pleasing potatoes

Find it online: https://lucastable.com/light-and-creamy-crockpot-mashed-potatoes-for-a-crowd-easy-recipe/