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Easy Crockpot Thanksgiving Mashed Potatoes

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These creamy, buttery Crockpot mashed potatoes free up your stovetop and oven on Thanksgiving, allowing you to focus on the rest of the meal. The secret ingredient—cream cheese—gives them a velvety texture that stays silky even after sitting on warm for over an hour.

Ingredients

Scale
  • 5 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
  • 1 cup water or low-sodium chicken broth
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper, freshly ground
  • 4 tablespoons unsalted butter, cut into pieces
  • 4 ounces cream cheese, softened and cut into cubes
  • ½ cup sour cream
  • ½ to 1 cup warm milk or heavy cream
  • 2 tablespoons butter, melted (for topping, optional)
  • Fresh parsley or chives, chopped (for topping, optional)

Instructions

  1. Prep the potatoes (10 minutes): Peel your potatoes and cut them into even 2-inch chunks.
  2. Layer in the Crockpot (5 minutes): Place the potato chunks in your slow cooker. Add 1 cup of water or chicken broth, 1 teaspoon of salt, and ½ teaspoon of pepper. Give everything a gentle stir to coat the potatoes. Don’t add the butter or cream cheese yet.
  3. Cook on low (4-5 hours) or high (2.5-3 hours): Cover and cook until the potatoes are fork-tender. You should be able to pierce them easily with a fork, and they should feel soft but not falling apart.
  4. Drain excess liquid (2 minutes): Once the potatoes are tender, carefully drain off any remaining liquid.
  5. Add the butter and cream cheese (5 minutes): Add the 4 tablespoons of butter and 4 ounces of cream cheese to the hot potatoes. Let them sit for a minute to start melting, then begin mashing. Use a hand mixer on low speed to break everything up, then increase to medium until smooth.
  6. Mix in the sour cream and milk (3 minutes): Add the ½ cup of sour cream and start with ½ cup of warm milk. Mix until everything is combined and creamy. If the potatoes seem too thick, add more milk a tablespoon at a time until you reach your desired consistency.
  7. Taste and adjust (2 minutes): Taste your potatoes and add more salt and pepper as needed. I usually end up adding another ½ teaspoon of salt and a good crack of fresh pepper.
  8. Keep warm until serving: Switch your Crockpot to the ‘warm’ setting. The potatoes will stay perfectly creamy for up to 2 hours. If they start to look dry, stir in a splash of warm milk. Give them a good stir right before serving.

Notes

Don’t over-mix the potatoes to avoid a gluey texture. Warm your milk or cream before adding to prevent the potatoes from seizing. Place a paper towel under the Crockpot lid to absorb condensation and keep potatoes from getting watery. Season in layers for best flavor. The cream cheese is non-negotiable for the signature velvety texture.

Nutrition

Keywords: Crockpot mashed potatoes, Thanksgiving mashed potatoes, slow cooker mashed potatoes, creamy mashed potatoes, easy mashed potatoes

Find it online: https://lumalunch.com/easy-crockpot-thanksgiving-mashed-potatoes/