Ultimate Crockpot Mashed Potatoes
These creamy potatoes are packed with flavor from the garlic and chicken bouillon and then topped with browned butter for the ultimate mashed potato experience!
Equipment
- Slow cooker (linked below)
- Hand held mixer
Ingredients
- 6 large Russet or Idaho potatoes *see note
- 1-2 garlic cloves (optional)
- 2 chicken bouillon cubes
- 1/2 teaspoon salt
- 4 oz. cream cheese
- 1/4-3/4 cup warmed milk *see note
- 6 tablespoons butter (divided)
Optional topping:
- 1 teaspoon finely chopped chives
Instructions
- Peel (optional) and chop potatoes, then place them into the slow cooker/crock pot along with chicken bouillon cubes dissolved in 1 cup hot water (*see note), salt and sliced garlic clove/s. Add water until the potatoes are well covered, then cover and cook on High for 3.5 to 5 hours until fork tender.
- Once potatoes are soft, drain water and place into a separate mixing bowl, then cube and slice the cream cheese and butter, and add to drained potatoes. Mix with a hand mixer to combine, then add a little warm milk, and continue mixing and adding milk until you reach the desired consistency.
- Brown two tablespoons of butter and place potatoes into a serving bowl. Pour browned butter over the mashed potatoes and garnish with the chopped chives (optional). Enjoy!
Notes
You can use any large baking or restaurant style potatoes.
Warmed milk is optional. Cold milk can also be added, but the potatoes will lose some heat.
You can also stir the bouillon and potato mixture in the crock pot after an hour or two, once water has heated enough to dissolve chicken bouillon cubes.
Tried this recipe?Let us know how it was!