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Slow cooker full of creamy mashed potatoes with melting butter and chives

Crockpot Mashed Potatoes

Yukon Gold potatoes slow-cooked in broth with garlic, then mashed with butter, cream cheese, sour cream and warm milk. No boiling, stays warm for hours. Serves 10.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 5 lb Yukon Gold potatoes peeled, cut in 1½-inch chunks
  • 1½ cups chicken broth low-sodium
  • 4 cloves garlic peeled, smashed
  • 1½ tsp kosher salt plus more to taste
  • ½ cup unsalted butter 1 stick, cubed
  • 4 oz cream cheese softened
  • ½ cup sour cream
  • ¾ cup whole milk warmed, plus more as needed
  • ½ tsp black pepper
  • 2 tbsp chopped fresh chives for garnish

Method
 

  1. Grease a 6-quart slow cooker. Add the potatoes, broth, garlic and 1½ teaspoons salt and stir.
  2. Cover and cook on HIGH for 4 hours or LOW for 6 to 7 hours, until a fork slides easily through the largest chunk.
  3. Add the butter and cream cheese and let them melt for a minute or two. Do not drain the potatoes; most of the broth will be absorbed.
  4. Mash with a potato masher, then stir in the sour cream, pepper and enough warm milk to reach a creamy consistency. Taste and add salt.
  5. Serve topped with chives and a pat of butter, or keep on WARM for up to 2 hours, stirring in a splash of milk if they thicken.

Notes

Use a hand masher, not a mixer or food processor, to avoid gluey potatoes. Leftovers keep 4 days in the fridge or 3 months frozen.