5PoundsYukon Gold potatoespeeled and cut into 1-inch pieces
1 ½cupsvegetable brothor chicken broth; The salt content will impact the final dish. Adjust the added salt as necessary.
1cupsour cream
4ouncescream cheesecut into cubes
6tablespoonsbutterdivided
1teaspoonsalt
¼teaspoonblack pepper
½teaspoongarlic 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.
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.