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Cheesy Crockpot Mashed Potatoes - Comforting, Creamy, and Easy

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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 5 pounds russet or Yukon gold potatoes, peeled and cut into 1 1/2-inch chunks
  • 1 cup low-sodium chicken or vegetable broth (for cooking)
  • 4 tablespoons unsalted butter, cut into pieces
  • 4 ounces cream cheese, softened
  • 1 1/2 cups shredded sharp cheddar cheese (plus a little extra for topping, if you like)
  • 1/2 cup sour cream
  • 1/2 to 3/4 cup warm milk or half-and-half, as needed for texture
  • 2 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped chives or parsley (optional, for garnish)

Method
 

  1. Prep the potatoes: Peel and cut potatoes into even chunks, about 1 1/2 inches. This helps them cook at the same rate and prevents gummy mash.
  2. Load the crockpot: Add the potatoes, broth, and garlic to the slow cooker. Dot with butter and sprinkle in the salt and pepper.
  3. Cook low and slow: Cover and cook on High for 3–4 hours or Low for 6–7 hours, until the potatoes are very tender when pierced with a fork.
  4. Mash in the pot: Turn the heat to Warm (or Low). Use a potato masher to start mashing directly in the crock. If there’s excess liquid, mash a bit before adding dairy so the potatoes absorb it.
  5. Add the dairy and cheese: Mix in cream cheese and sour cream until smooth. Stir in cheddar and enough warm milk to reach your desired creaminess. Taste and adjust salt and pepper.
  6. Hold and serve: Keep on Warm for up to 2 hours. Stir occasionally and add a splash of milk if needed. Top with extra cheddar and chives before serving.