Using a slow cooker for making mashed potatoes is a convenient worry-free way to make the perfect side dish. Yukon Gold potatoes cook initially in chicken broth for either 3-4 hours on high or 6-8 hours on low. And, when they are cooked you just have to mash in butter, cream cheese, milk, salt and pepper, set your slow cooker to warm and serve when the rest of your meal is ready.
3poundspotatoespeeled, (9 cups chopped large) (about 3½ pounds before peeling)
1¼cupschicken broth
¼cupbutteryou can add up to ½ cup of butter if you want
3ouncescream cheeseabout a ⅓ of a block of cream cheese is fine
¼cupmilk2%, homogenized or cream (Note: sometimes there is so much water in the potatoes that you may not need to add much milk)
½-1teaspoonsalt
¼teaspoonpepper
Instructions
Peel and cube the potatoes. Rinse them in a bowl of cold water, and add them to the slow cooker. Add the chicken broth, cover and cook on high 3-4 hours or on low 6-8 hours, stirring once halfway through cooking.
In the last 30 minutes of cooking, take your butter, cream cheese and milk out of the refrigerator. Allow these ingredients to come to room temperature.
When the potatoes are done, add the cream cheese and butter. Let the butter and cheese melt, about one minute, then mash them into the potatoes. If needed, add some milk. Add only enough milk to get the texture that you desire. Season with salt and pepper. Serve immediately or keep warm in the slow cooker. The potatoes will be fine on the "warm" setting, covered for up to 2 hours.
Notes
This recipe is easily halved. Use the scroll bar above the "servings" and the ingredient amounts will change.