If you’re looking for a deliciously simple way to make creamy, delicious mashed potatoes…you’ll LOVE this recipe for crock pot mashed potatoes! It’s super simple and absolutely yummy!
We’ve always LOVED mashed potatoes around here BUT two things happen(ed). But before the story here’s the table of contents…
Why I Make Crockpot Mashed Potatoes
First, somehow I got nominated annually (and I mean EVERY year) to peel 50+ pounds of spuds at an annual Thanksgiving family gig. I was young and it wasn’t my house so I didn’t argue. But it wasn’t my potato peeler either. And I got epic amounts of blisters from the dang thing (every year).
I probably should have just taken my own, but I didn’t. I didn’t even think about it. But it put a sour taste in my mouth about peeling them. I sorta developed a sincerely dislike for mashed potatoes in general for a while.
Then that family gig thing got changed (not because of the potatoes or anything) and I didn’t have to peel them anymore. I still hated doing it though. For years.
Then second, I read a recipe called “country-style mashed potatoes” with the peels ON. Duh, once I’d read that I guess my eyes opened. I saw recipes for unpeeled mashed potato recipes all over the place.
So it isn’t a new thing, but at the time it was new to me. And I was tickled. I loved the idea and proceeded to teach myself how to make crock pot mashed potatoes.
That was several years ago. This is the recipe I’ve been making ever since. Yes, they DO get peeled on occasion now. Sometimes when the recipe calls for it, sometimes as a request.
Other times, they don’t get peeled (because it matches the recipe better). They also don’t get peeled if I’m running short on time OR I just plain don’t want to do it.
This recipe is VERY good with or without peeling the potatoes. The cream cheese adds a wonderfully creamy texture that’s absolutely delicious too.
Step-by-Step Crock Pot Mashed Potatoes
This part couldn’t be easier. You gather your ingredients and wash and dice the potatoes. Toss the ingredients in the slow cooker and cover and cook for about 6 hours on low.
Some folks swear I goof up because I toss the cream cheese in before the recipe is cooked. I personally think this is a matter of personal preference.
I have only had the cream cheese separate (curdle) whatever…once or twice in a decade of making this recipe. If it worries you just wait and toss the cream cheese in AFTER the potatoes are cooked and BEFORE you mash the potatoes.
Printable Crock Pot Mashed Potatoes Recipe
- 2 pounds Yukon or red potatoes, peeled (or not peeled, either way) and diced
- ¼ cup water
- ¼ cup butter
- 1 block cream cheese
- ¼ teaspoons salt
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- ½ cup milk or as much as needed
- Use the butter to grease the crockpot
- Place the potatoes and water in the slow cooker
- Season with salt, garlic powder, and pepper
- Cover and cook on Low for 6 to 7 hours; High for 3½ to 4 hours
- Add the cream cheese and mash potatoes with a masher or electric beater, add the milk a little at a time until you get the desired consistency
- Turn to warm setting until ready to serve
Pin It for Later Country-Style Mashed Potatoes
Stuff That’ll Go Great with These Potatoes!
So this recipe sounds awesome and you want to make it? But what the heck to serve with??? Gotcha covered…check out any of these ideas :)