• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Dinner-Mom

  • Home
  • All Recipes
    • Keto-Friendly SBD Phase 1
  • Plan Dinner
    • How to Meal Plan
    • Seasonal Produce Guide
  • About Me
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • All Recipes
  • About Me
  • Plan Dinner
  • Sign-up!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Sides

    Crock-Pot Mashed Potatoes with Cream Cheese

    UPDATED Nov 26, 2019 · PUBLISHED Nov 15, 2017 BY Marjory Pilley · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    • Share
    Jump to Recipe
    No Boil Crock-Pot Mashed Potatoes Pin

    If you are cooking for a crowd, then Crock-Pot Mashed Potatoes with Cream Cheese and Sour Cream are a GAME CHANGER! You don't have to boil the potatoes first and there's only one pot to clean. And, if you happen to have leftovers, we'll show you how to freeze them!

    Crock Pot Mashed Potatoes with cream cheese and sour cream in bowl and topped with chopped scallions

    I've made creamy mashed potatoes thousands of times. Really.

    It was a standard option at our make-ahead meal kitchen around the holidays. Not only are they a staple of Thanksgiving, Christmas and Easter holiday dinners, but they also perfectly complement entrees like gourmet meatloaf, turkey tenderloin, and so many other dishes. We've even served them on top of a meatloaf cupcake to look like icing!

    I always have pans stowed away in the freezer for special occasions.

    Gone are the days of boiling potato after potato and transferring each one to yet another pot to clean. Now, I make everything in the slow cooker and I'm never going back. It's soooo easy to do. Valuable stove and oven space is freed up by using the slow cooker. And, you can still freeze the leftovers. Win. Win. Win.

    These crock-pot mashed potatoes with cream cheese also have sour cream and butter. They are creamy and dreamy.

    Top them with bacon, green chives or parsley and they truly become ultimate slow cooker mashed potatoes.

    Steps to Make Crock-Pot Mashed Potatoes with Cream Cheese

    To make mashed potatoes in a crock-pot, follow these steps:

    Peel and chop about 5 pounds of potatoes into small pieces, about 1 inch in size. Leave a little skin on the potatoes for a rustic look! We used Yukon gold potatoes which are the gold standard for mashed potatoes. Steer clear of waxy red potatoes (require too much mashing) and Russet potatoes (don't like water, too starchy.)

    Pour 1 and ½ cups of vegetable broth over the top of the potatoes, cover and cook on high for about 4 ½ hours. Chicken broth is ok to use too.

    The potatoes will be fork tender when they are done. Remove some of the liquid from the crock with a ladle, if desired. There's no need to go crazy removing every last drop of liquid. It adds to the creaminess.

    Peeled and Cubed Potatoes in Crock Pot

    Turn the crock-pot off or down to warm while you work with the potatoes. Roughly mash the potatoes with a masher or fork and then add sour cream, cream cheese, butter, salt and pepper to the crock. Using beaters, mix the ingredients just until they are a creamy consistency. Don't over mix.

    Warning: Don't use a food processor for this step either or the mixture will become the consistency of glue.

    Potatoes being mashed in crock-pot.

    Serve creamy mashed potatoes straight from the slow cooker or transfer them to a serving dish. Turn the crock-pot to warm if you're not serving the right away.

    Top with pats of butter and garnish with chopped chives or parsley if desired. Garnish with fresh chopped chives or parsley and extra pats of butter.

    Slow cooker mashed potatoes with cream cheese and sour cream in bowl with butter and garlic holder in background.

    Can you freeze mashed potatoes?

    If you happen to have leftover mashed potatoes, freeze them in a tin with a lid or an airtight container. For best results, use within 2 months of freezing. When you are ready to enjoy them, defrost them in the refrigerator for about 24 hours. Top with a few pats of butter and then bake uncovered for approximately 30 minutes in a 350 degree F oven.

    In fact, freezing mashed potatoes made in the crock-pot is a perfect make-ahead strategy!

    Mashed Potatoes in tin that goes in freezer with lid that is labeled.

    Creamy Slow Cooker Mashed Potatoes Recipe Variations

    Make this recipe vegan by using the appropriate products. 

    Other options:

    • Add roasted garlic, garlic salt or garlic powder
    • Top with crumbled bacon, chives or green onion or parsley
    • Stir in Caramelized Onions.
    • Sprinkle with cheddar or Parmesan cheese.
    • Use sweet potatoes instead of white potatoes.

    You may also enjoy Crock-Pot Butternut Squash - just plop the WHOLE squash in a slow cooker and make mashed butternut squash.

    Please rate this recipe and tag @DinnerMom or #DinnerMom on social media. We love to see what you are cooking up!

    Crock Pot Creamy Mashed Potatoes Recipe

    Crock-Pot Mashed Potatoes with Cream Cheese

    Make a big batch of these crock-pot creamy mashed potatoes because you can freeze the leftovers. A delicious recipe that is perfect for entertaining.
    5 from 1 vote
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 30 minutes
    Cook Time: 4 hours 30 minutes
    Total Time: 5 hours
    Servings: 18 ½ cup servings
    Calories: 127kcal
    Author: Marjory Pilley

    Equipment

    • Slow Cooker - Programmable

    Ingredients

    • 5 Pounds Yukon Gold potatoes peeled and cut into 1 inch pieces
    • 1 ½ cups vegetable broth or chicken broth
    • 1 cup light sour cream or vegan substitute
    • 4 ounces light cream cheese or vegan substitute
    • 6 tablespoons butter or vegan substitute
    • 1 teaspoon salt
    • ¼ teaspoon black pepper
    • Chopped chives or parsley optional

    Instructions

    • Place cut potatoes into a slow cooker and pour broth over the top of the potatoes.
    • Cook potatoes on high setting for 4 and ½ hours or low for 6-7 hours. Potatoes should be fork tender.
    • Spoon some liquid out of the crock, if desired.
    • Mash potatoes with a fork or potato masher and add sour cream, cream cheese, ¼ cup butter, salt and pepper to the crock pot.
    • Use beaters to mix just until a creamy consistency.
    • Top with chopped chives or parsley, if using, and serve with extra pats of butter.

    Notes

    Freeze mashed potatoes in a covered tin or air tight container. When you are ready to enjoy the potatoes, defrost in the refrigerator for 24 hours. Top with a few pats of butter. Bake in a 350 degree F oven for about 30 minutes. Stir to incorporate butter and top with chopped chives or parsley, if using.
     
     
    Grab 5 Low-Carb Saucesand get more easy, healthy recipes! JOIN HERE

    Nutrition

    Calories: 127kcal | Carbohydrates: 17g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 281mg | Potassium: 563mg | Fiber: 3g | Vitamin A: 195IU | Vitamin C: 14.4mg | Calcium: 66mg | Iron: 4.1mg
    Nutritional and Food Safety Disclaimer

    More Side Dish Recipes

    • What to Serve with Chicken Marbella (15+ Best Side Dishes)
    • What to Serve With Shrimp: 25 Healthy Side Dishes
    • Make-Ahead Oven Baked Stuffing
    • Cook Whole Butternut Squash {Crock-Pot}
    • Share

    Reader Interactions

    Comments

      Leave a Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Betsy @ Desserts Required

      November 12, 2013 at 7:09 pm

      I would never have thought to make mashed potatoes in a crock pot OR freeze them! Thanks for a great idea.

      Reply
      • Marjory

        November 13, 2013 at 9:00 am

        Thanks Betsy! I've got to use shortcuts whenever I can. 🙂

        Reply
    2. Marjory

      November 14, 2013 at 1:19 pm

      Thanks for reading!

      Reply
    3. Michelle L.

      November 21, 2013 at 3:22 pm

      Looks wonderful, exactly what I was looking for Thanksgiving!

      Reply
      • Marjory

        November 21, 2013 at 3:33 pm

        Awesome! I hope you have a wonderful holiday.

        Reply
    4. Joy

      November 22, 2013 at 10:03 am

      This is great, I'm going to use this recipe for Thanksgiving. How big is the crockpot you used and should I make a bigger batch - we have 8 people coming? I was thinking of doubling the recipe and freezing whatever is left over - would I need a second crockpot or was there plenty of leftover space?

      Reply
      • Marjory

        November 22, 2013 at 10:31 am

        Hi! I used a 5 quart slow cooker. And, it should be enough for 8 people...but, some people do love their potatoes. 🙂 Unless you have a bigger crock-pot, I would suggest using a second one to make a double batch. You can definitely freeze the leftovers!

        Reply
        • Joy

          November 22, 2013 at 10:35 am

          Thanks so much for your quick reply and Happy Thanksgiving!

          Reply
    5. Kathy

      November 26, 2013 at 6:53 am

      Hey, do you drain the potatoes after cooking before mashing?

      Reply
      • Marjory

        November 26, 2013 at 7:07 am

        Hi! You do not have to drain the potatoes before mashing. But, you can. I've done it both ways. You end up with a slightly thinner consistency if you incorporate the broth.

        Reply
        • Karen

          January 11, 2014 at 9:06 pm

          What's the advantage of using chicken broth instead of water to cook the pots?

          Reply
    6. Holley Grainger

      November 03, 2014 at 3:40 pm

      Thanks for sharing such a great recipe and beautiful photo! I loved featuring it in my Slow Cooker Sides roundup (http://holleygrainger.com/slow-cooker-side-dish-recipes/). This is definitely a recipe I will be trying soon!

      Reply
      • Marjory

        November 05, 2014 at 6:49 am

        Thank you for including it in your round-up!

        Reply
    7. Peggy Tyner

      November 16, 2014 at 1:09 pm

      Can you double or triple this recipe and would you change the cooking time? Thanks for the info

      Reply
      • Marjory

        November 16, 2014 at 4:22 pm

        Hi! You can double or triple the recipe, so long as you have a larger crock pot too! The one used was 5 1/2 quarts. I don't think you would need to adjust the cook time with a bigger crock pot. Thanks for your comment! 🙂

        Reply
    8. Lizzy

      March 29, 2018 at 2:16 pm

      5 stars
      Made this for Thanksgiving and doing it again for Easter. It’s my favorite way to make mashed potatoes and keep them warm!

      Reply
    9. Charlene

      December 24, 2018 at 3:13 pm

      All I have is Russett potatoes...will this recipe still work? I know you said they are too starchy but it there something I can do to still make this recipe work?

      Reply
      • Marjory

        December 26, 2018 at 7:02 am

        Hi! It will have a different texture (as would be the case even without using the crock-pot) but the process should still work.

        Reply
    10. Karen

      November 27, 2019 at 8:53 pm

      When cooking the potatoes I had some sick to the sides of the crock pot. Should I have sprayed the crock before?

      Reply
      • Marjory Pilley

        November 28, 2019 at 7:43 am

        Yes! Spraying should help with that!

        Reply
    11. Cathy Bradach

      November 23, 2022 at 12:54 am

      I usually make 10 lbs of mashed potatoes for family events. Get togethers are huge and I am not the only one bring a starch. I always put sour cream in my
      Potatoes but haven’t tried cream cheese. I can’t wait to put cream cheese in.

      Reply

    Primary Sidebar

    Thanks for stopping by! We're sharing easy, healthy recipes. . . many from the Meal Assembly Kitchens we owned. Most are low-carb too! Read more about us here.

    Grab the FREE Low-Carb Sauces Cheat Sheet and get easy, healthy recipes, and tips to be spectacularly organized in the kitchen!

    Popular Recipes

    • Easy Baked Turkey Tenderloin
    • Baked Lemon Pepper Chicken Recipe
    • Ground Chicken Meatloaf - Amazingly Delicious Recipe!
    • Frozen Cauliflower Mash - Easy, Creamy Recipe
    • Parmesan Cauliflower Bites - Just 5 Ingredients!
    • Microwave Corn on the Cob in Husk - No Messy Silk!
    • Roasted Cauliflower Rice from Frozen (or Fresh)
    • Lemony Baked Basa - Quick and Easy!

    Now Trending

    • Air Fryer Hard Boiled Eggs
    • Healthy Pineapple Carrot Muffins
    • Crustless Asparagus Quiche {Low-carb, Gluten-free}
    • Keto Egg Salad - Easy 4 Ingredient Recipe!
    • Chili's Monterey Chicken Recipe
    • Sautéed Baby Carrots with Garlic

    Footer

    ^ back to top


    Privacy Policy
    Accessibility Policy

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 The Dinner-Mom