Crock-Pot Mashed Potatoes with Cream Cheese

Name: Crock-Pot Mashed Potatoes with Cream Cheese
Prep time: 30 min
Cook time: 240 min
Total time: 270 min
Ingredients: 5 Pounds Yukon Gold potatoes (peeled and cut into 1-inch pieces); 1 1/2 cups vegetable broth (or chicken broth; The salt content will impact the final dish. Adjust the added salt as necessary.); 1 cup sour cream; 4 ounces cream cheese (cut into cubes); 6 tablespoons butter (divided); 1 teaspoon salt; 1/4 teaspoon black pepper; 1/2 teaspoon garlic powder or onion powder (optional); Chopped chives or parsley (optional)

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Crock-Pot Mashed Potatoes with cream cheese and sour cream are a GAME CHANGER if you're cooking for a crowd! This no-boil potato recipe is freezer-friendly too.

Creamy crock-pot mashed potatoes with cream cheese and sour cream in a serving bowl with pools of butter, and chives on top.

I've made this creamy mashed potatoes recipe thousands of times. Really. It was a standard side dish at our make-ahead meal kitchens.

Not only are mashed potatoes a staple of Thanksgiving, Christmas, and Easter holiday dinners, but they perfectly complement entrees like gourmet meatloaf and turkey tenderloin.

But gone are the days of boiling potato after potato and transferring each one to yet another pot to clean.

Now, I do everything in the slow cooker, and I'm never looking back. It's so easy to do. And valuable stove and oven space is freed up when cooking a big meal.

You can still freeze the leftovers, just like we did at the stores. Or get ahead. Make-ahead mashed potatoes with cream cheese and sour cream reheat beautifully. It's the perfect strategy for a stress-free dinner. Win. Win. Win.

Top them with bacon, chives, parsley, or the other ideas below, and they truly become the ultimate crock-pot mashed potatoes.

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Ingredients
Directions with Pictures
Can you freeze mashed potatoes?
More FAQ
Variations
More Holiday Side Dishes
📋 Recipe

Ingredients

Use the following ingredients to make the best crock-pot mashed potatoes you've ever tasted! Pictured below are the ingredients that will be mixed in once the potatoes are cooked.

Cream cheese cubes, sour cream, butter cubes, salt, pepper, and garlic powder to make mashed potatoes.

Best potatoes: Yukon gold potatoes are the gold standard for mashed potatoes. Steer clear of waxy red potatoes (which require too much mashing) and Russet potatoes (which don't like water and are too starchy.)
Broth: Vegetable or chicken broth keeps the potatoes moist while they slow cook. It makes them very flavorful, too. Be mindful of the salt content, which will adjust the flavoring of the final dish.
Cream cheese: This ingredient provides a rich, creamy texture. Opt for full fat for the very best taste.
Sour cream: Adds tanginess to the mashed potatoes. It balances out the richness of the butter and cream cheese. Greek yogurt is a healthy alternative.
Butter: It's a must for creamy potatoes and adds rich flavor.
Salt and pepper: We used a minimal amount because the broth contains salt and varies based on the type used. Taste and adjust the final amount.
Garlic powder or onion powder is optional. Some people love a hint of garlic, while others prefer the mildness of onion.

Please refer to the recipe card below for the full list of ingredients and detailed instructions.

Directions with Pictures

Follow these steps to make creamy mashed potatoes in a crockpot:

Step 1 - Prepare and Cook Potatoes

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!

Place potatoes in the bottom of a crock-pot. Pour 1-½ cups of vegetable broth over the top of the potatoes, cover, and cook on high for 3-4 hours or low for 6-7 hours.

The exact cooking time will vary based on your appliance. The potatoes are fork-tender when they are done.

Remove excess liquid from the crock with a ladle, if desired. However, you don't need to remove any of it. It adds to the creaminess.

Peeled and chopped Yukon gold potatoes in a crock-pot with vegetable broth being poured over the top.

Step 2 - Mash Potatoes

Turn the crock-pot off or down to warm while you work with the potatoes. Roughly mash the potatoes with a potato masher or fork.

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

Cooked potatoes being mashed with a potato masher in the base of a crock-pot.

Step 3 - Mix in Other Ingredients

Add sour cream, cream cheese, butter, salt, and pepper to the crock. Using an electric hand mixer, combine the ingredients on low just until they are a creamy consistency. Don't over-mix.

Electric beaters inside the crockpot with creamy mashed potatoes.

Step 4 - Serve

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 them right away.

Top with extra pats of butter and garnish with chopped chives or parsley.

Creamy slow cooker mashed potatoes topped with melted butter and chives in a large bowl with a slow cooker behind it.

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 the potatoes in the refrigerator for about 24 hours. Stir and top with a few pats of butter. Bake uncovered for approximately 30 minutes in a 350°F oven.

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

Make ahead mashed potatoes in small, medium, and large storage containers with the lids leaning against them.

More FAQ

How long can you store mashed potatoes in the refrigerator?

Store leftover mashed potatoes in an airtight container in the refrigerator for 3-5 days. Use a microwave, stovetop, or oven to reheat them. If they seem dry, mix in a bit of milk or butter to restore their creaminess.

Can you keep mashed potatoes warm in a crock-pot?

Keeping mashed potatoes warm in a crock pot is a great idea, especially if serving them for a holiday meal. Turn the slow cooker to the warm setting, and add a little extra butter on top to help prevent them from drying out. Keep the lid on and stir occasionally to prevent sticking. This method is best for 2 hours and no more than 4 hours.

How do you keep mashed potatoes from drying out?

To keep mashed potatoes moist and creamy, stir in additional dairy, such as melted butter or a splash of milk or cream.

Variations

Customize this creamy crock-pot mashed potato recipe:

Add roasted garlic, garlic salt, or garlic powder.
Top with crumbled bacon.
Stir in fresh herbs, such as chives, green onion, rosemary, or parsley.
Mix in caramelized onions.
Sprinkle with cheddar or Parmesan cheese.
Use sweet potatoes instead of white potatoes.
For an even creamier texture, add a splash of milk or heavy cream.
Make this recipe vegan by using the appropriate products.

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

More Holiday Side Dishes

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📋 Recipe

Crock-Pot Mashed Potatoes with Cream Cheese

Crock-Pot Mashed Potatoes with cream cheese and sour cream are a GAME CHANGER! This no-boil potato recipe is freezer-friendly too.

5 from 2 votes

Print Pin Rate

Prep Time: 30

Cook Time: 4

Total Time: 4 30

Servings: ½ cup servings

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; The salt content will impact the final dish. Adjust the added salt as necessary.
▢ 1 cup sour cream
▢ 4 ounces cream cheese cut into cubes
▢ 6 tablespoons butter divided
▢ 1 teaspoon salt
▢ ¼ teaspoon black pepper
▢ ½ teaspoon garlic powder or onion powder (optional)
▢ Chopped chives or parsley (optional)

Instructions

Place cubed potatoes into a slow cooker and pour broth over the top of the potatoes.
Cook potatoes on high setting for 3-4 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 then add sour cream, cream cheese, ¼ cup butter, salt, pepper, and garlic or onion powder (if using) to the crock pot.
Use beaters on low to mix just until a creamy consistency. Do not overmix or they will become gummy.
Taste and add additional salt and pepper if necessary. Top with chopped chives or parsley, if using, and serve with extra pats of butter.

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Notes

See step-by-step pictures and variations above.

Refrigerator storage: Store in an airtight container for 3-5 days. Use a microwave, stovetop, or oven to reheat them. If they seem dry, mix in a bit of milk or butter to restore their creaminess.

Freezer storage: Freeze mashed potatoes in a covered tin or airtight 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.

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Nutrition

Nutritional and Food Safety Disclaimer

This recipe was originally posted on November 12, 2013, and has been updated to improve the reader experience.

Ingredients