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!
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 with Sundried Tomatoes, Crock-Pot Beef and Vegetables, 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 1/2 cups of vegetable broth over the top of the potatoes, cover and cook on high for about 4 1/2 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.
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.
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.
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!
Creamy Slow Cooker Mashed Potatoes Recipe Variations
Make this recipe vegan by using the appropriate products.
- 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.
Need more inspiration? Check out more recipes that take mashed potatoes to a whole new level by Taste of Home.
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 Mashed Potatoes with Cream Cheese
- 5 Pounds Yukon Gold potatoes peeled and cut into 1 inch pieces
- 1 1/2 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
- 1/4 teaspoon black pepper
- Chopped chives or parsley optional
- Place cut potatoes into a slow cooker and pour broth over the top of the potatoes.
- Cook potatoes on high setting for 4 and 1/2 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, 1/4 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.