Easy Crock Pot Million Dollar Mashed Potatoes That Will Simplify Your Dinner

Need a time-saving strategy to streamline your Thanksgiving dinner prep? Put our Crock-Pot million dollar mashed potatoes, inspired by The Country Cook, on your holiday menu and let your slow cooker do the side-dish work. If you’re already using a slow cooker to keep your mashed potatoes warm for holiday meals, you’re going to love using this convenient appliance to cook your mashed potatoes from beginning to end. Best yet, our Crock-Pot million dollar mashed potatoes are the best mashed potatoes you’ll ever put in your mouth. At least we think so! Every bite is rich with butter and cream cheese, mashed to perfection with chicken broth and milk, and simply seasoned with salt, pepper and fresh parsley. Easy and appetizing! ALSO TRY: Roasted garlic mashed potatoes Crock-Pot mashed potatoes save you time on a time-crunched meal prep day. Though you still have to make the effort to peel and dice your potatoes, once you put them in the slow cooker, you don’t have to think about them for four to five hours. Unlike stovetop mashed potatoes, slow cooker mashed potatoes need no supervision. Russets are a must for mashed potatoes. Because they are high in starch, russet potatoes are the ideal spud for light, fluffy and flavorful mashed potatoes. Waxy varieties, such as white or red potatoes, end up become dense and glue-like when mashed. The Crock-Pot gives you control on a busy day. Depending on your holiday schedule, you can serve your mashed potatoes right away or cover the Crock-Pot and keep them warm until holiday table showtime. When you’re family and friends are ready to feed their growling bellies, garnish your mashed potatoes with fresh parsley and serve. Your Thanksgiving guests are going to love your Crock-Pot million dollar mashed potatoes! Now, let’s (slow) cook. Peel and dice a hefty amount of russet potatoes. Our recipe calls for five pounds of spuds, which will feed ten hungry mashed potato lovers generously.

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Begin slow cooker

Place diced potatoes into a 6-quart Crock-Pot or slow cooker.

Add butter

Scatter cubes of butter over the potatoes then add the chicken broth.

Cook

Put the lid on and cook on high for four to five hours or until the potatoes are fork-tender.

Drain and add additional ingredients

Carefully drain the potatoes into a colander and transfer them back to the Crock-Pot. Add the remaining butter, cream cheese and milk.

Mash

Season with salt and pepper then mash away. Add more milk, if needed, to get a smooth, creamy consistency. Taste the potatoes and season with more salt and pepper, if desired.