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Perfect Crockpot Mashed Potatoes for a Crowd (Easy, Best Recipe)

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These crockpot mashed potatoes for a crowd are creamy, flavorful, and unbelievably easy. They free up stovetop space, stay warm for hours, and are perfect for holiday gatherings or potlucks.

Ingredients

Scale
  • 5 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 1 cup chicken or vegetable broth (low-sodium preferred)
  • 1/2 cup unsalted butter, cut into cubes
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup whole milk or heavy cream, warmed
  • 4 ounces cream cheese, softened and cut into small pieces
  • Additional butter, salt, and pepper to taste

Instructions

  1. Prep the potatoes (10 minutes): Peel all 5 pounds of Yukon Gold potatoes. Cut them into 1-inch chunks, keeping them as uniform as possible.
  2. Layer in the slow cooker (5 minutes): Place the potato chunks in a 6 to 7-quart slow cooker. Add the cubed butter, minced garlic, salt, and pepper. Pour the 1 cup of broth over everything. Do not stir.
  3. Cook on low (3 to 4 hours) or high (1.5 to 2 hours): Cover and cook until the potatoes are fork-tender with no resistance.
  4. Warm the milk or cream (2 minutes): About 10 minutes before the potatoes are done, warm the 1/2 cup of milk or heavy cream in a small saucepan over low heat or in the microwave for 30 to 45 seconds.
  5. Add the cream cheese (2 minutes): Once the potatoes are fork-tender, add the softened cream cheese pieces right into the slow cooker. Let it sit for a minute to start melting.
  6. Mash or mix (3 to 5 minutes): Use a potato masher to mash the potatoes right in the crockpot to your preferred texture. For silky smooth, use a hand mixer on low speed, but stop as soon as combined.
  7. Add the warm liquid (2 minutes): Pour in the warmed milk or cream and stir gently until creamy and well combined. Taste and adjust salt and pepper as needed.
  8. Keep warm until serving: Switch the slow cooker to the ‘warm’ setting. The potatoes will stay perfect for up to 2 hours. If they thicken, stir in a splash more warm broth or milk before serving.

Notes

For best results, use Yukon Gold potatoes for their buttery flavor and creamy texture. Warm the dairy before adding to prevent gluey potatoes. Do not over-mix. Leftovers keep in the refrigerator for up to 4 days and freeze for up to 3 months.

Nutrition

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

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