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Creamy Crockpot Mashed Potatoes for a Crowd (Easy, Best)

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These creamy crockpot mashed potatoes are completely hands-off, perfect for a crowd, and stay warm for hours. Cooking the potatoes directly in butter and broth creates an incredibly creamy texture that will have everyone asking for the recipe.

Ingredients

Scale
  • 5 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 1 cup unsalted butter, cut into cubes
  • 1 cup low-sodium chicken or vegetable broth
  • 8 ounces cream cheese, softened and cut into cubes
  • 1 cup full-fat sour cream
  • 1 teaspoon garlic powder
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/4 cup heavy cream or whole milk, warmed
  • Fresh chives or parsley, chopped (for garnish, optional)
  • Extra butter pats for melting on top (optional)
  • Flaky sea salt for finishing (optional)

Instructions

  1. Peel the potatoes and cut them into 1-inch chunks. Rinse in cold water to remove excess starch, then drain well.
  2. Place the potato chunks in a 6-quart or larger slow cooker. Add the cubed butter and pour in the chicken broth. Sprinkle garlic powder, salt, and pepper over the top. Do not stir.
  3. Cover and cook on LOW for 4-5 hours or on HIGH for 2.5-3 hours, until the potatoes are fork-tender. Halfway through cooking, gently stir to redistribute the butter and broth.
  4. Once the potatoes are tender, add the softened cream cheese and sour cream. Let sit for 5 minutes to warm up.
  5. Mash the potatoes right in the crockpot using a potato masher or hand mixer. If using a hand mixer, start on low and work up to medium. Avoid overmixing. If too thick, add warmed heavy cream or milk a little at a time until desired consistency.
  6. Taste and adjust seasoning with more salt and pepper if needed.
  7. Switch the slow cooker to the WARM setting. The potatoes will stay creamy for up to 2 hours. Before serving, stir and top with fresh chives and extra butter pats if desired.

Notes

Yukon Gold potatoes are recommended for the best texture. Russets can become gluey, and red potatoes don’t mash smoothly. Use full-fat cream cheese and sour cream for the creamiest results. Warm dairy ingredients before adding to prevent seizing. Do not overfill the crockpot; it should be no more than two-thirds full. Make ahead: cook a day ahead, cool, refrigerate, and reheat on LOW with a splash of milk or broth. Freezes well for up to 3 months.

Nutrition

Keywords: crockpot mashed potatoes, slow cooker mashed potatoes, creamy mashed potatoes, mashed potatoes for a crowd, easy mashed potatoes, holiday side dish, Thanksgiving mashed potatoes

Find it online: https://fizzlefork.com/creamy-crockpot-mashed-potatoes-for-a-crowd-easy-best/