Million Dollar Mashed Potatoes - Crock Pot Method
Best holiday hack ever IMHO. Seriously the most forgiving potato recipe. Totally eliminates the stress of timing the potatoes along with all the other dishes as they can stay on warm in the crockpot up to 2 hours after mashing.
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Ingredients
- 5 pounds russet potatoes
- 1 cup 2 sticks salted butter, cut into cubes
- 1 32 oz carton College Inn Chicken Broth
- 1 8 oz package cream cheese, softened and cut into cubes
- ¼ cup milk or more to taste
- salt and pepper to taste
Instructions
- Peel and cut potatoes into 1-inch chunks.
- Place the cut potatoes into the bottom of a 6-quart crock pot.
- Dot the potatoes with 1 stick of cubed butter.
- Pour chicken broth on top of potatoes.
- Cover and cook on high for 4-5 hours. Potatoes are ready when fork tender.
- Carefully drain the excess broth from the cooked potatoes. Place back into the crock pot.
- Mash the potatoes with a potato masher until smooth (or leave a little lumpy if that is your preference). Season with salt and pepper.
- Add in remaining stick of cubed butter, cream cheese and milk. Mash together until combined. Add more milk if needed until it gets to a consistency you prefer.
- Cover and keep potatoes on the warm setting until ready to serve.
Notes
Make them ‘Loaded Mashed Potatoes’ by topping with shredded cheddar cheese, crumbled and cooked bacon and sliced green onions.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
These can be made on the stovetop by boiling the potatoes in chicken broth. Follow the rest of the recipe as written.
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