Slow Cooker Mashed Potatoes

Creamy slow cooker mashed potatoes made with chicken broth, butter, cream cheese, heavy cream, and sour cream. No boiling pot to babysit.

By Manny Michael

4 hour 15 minutes

Side Dish

Ingredients

• 5 large russet potatoes, peeled
• 1 cup chicken broth
• Garlic powder, to taste
• Onion powder, to taste
• Salt, to taste
• Black pepper, to taste
• 3 tablespoons butter
• 3 tablespoons cream cheese
• 1/4 cup heavy cream, or milk
• 1/2 cup sour cream

Instructions

1. Peel the potatoes.
2. Cut the potatoes into about 1-inch pieces.
3. Add the potatoes to the slow cooker.
4. Pour in the chicken broth.
5. Season with garlic powder, onion powder, salt, and black pepper.
6. Place the lid on the slow cooker.
7. Cook on high for 4 to 5 hours, or on low for 7 to 8 hours, until the potatoes are tender.
8. Do not drain the broth from the slow cooker.
9. Add the butter, cream cheese, heavy cream, and sour cream.
10. Mash the potatoes until they reach your desired texture.
11. Taste and adjust the seasoning if needed.
12. Serve warm.