Ingredients
– 5 pounds russet potatoes, peeled or unpeeled (if unpeeled, scrubbed)
– 1 stick (½ cup) salted butter, cut into cubes (plus an additional stick for mashing)
– 32 ounces chicken broth
– 8 ounces cream cheese, softened and cut into cubes
– ¼ cup milk (preferably creamier milk)
– Salt and pepper to taste
Instructions
1-Peel and cut the russet potatoes: Peel and cut the russet potatoes into 1-inch chunks.
2-Place the potatoes: Place the potatoes in a 6-quart crock pot.
3-Dot the potatoes: Dot the potatoes with half of the cubed butter.
4-Pour the chicken broth: Pour the chicken broth over the potatoes.
5-Cover and cook: Cover and cook on high for 4 to 5 hours, until potatoes are fork tender.
6-Carefully drain: Carefully drain excess broth into a bowl (can be reserved for gravy).
7-Return drained potatoes: Return drained potatoes to the crock pot.
8-Add the remaining butter: Add the remaining butter, cream cheese, milk, salt, and pepper.
9-Mash with a potato masher: Mash with a potato masher until smooth or slightly lumpy as preferred.
10-Cover and keep warm: Cover and keep warm until serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥔 Use a traditional potato masher to avoid gummy texture.
🍗 Chicken broth adds rich flavor compared to water.
🧀 Cream cheese can be swapped with sour cream or plain Greek yogurt.
🔥 Cooking on low for 7-8 hours is an alternative method.
🥄 Leftover broth can be used to make delicious chicken gravy.
- Prep Time: 15 minutes
- Cooking time: 4-5 hours
- Cook Time: 4-5 hours
- Category: Side Dish
- Method: Slow cooking, Mashing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 345 kcal
- Sugar: 1 g
- Sodium: 177 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 50 mg