These homestyle crockpot mashed potatoes are creamy and oh-so-comforting! Just toss in your spuds, add some butter, and let the slow cooker do all the work—no boiling needed!
Seriously, who doesn’t love potatoes that practically make themselves? I love knowing I can set it and forget it while I whip up the rest of dinner. Perfect for holidays or family nights!
Key Ingredients & Substitutions
Russet Potatoes: These are perfect for mashing because they’re starchy and creamy. If you’ve got Yukon Golds on hand, they’ll work too, giving a buttery flavor with less fluff.
Broth: I recommend chicken broth for richer taste, but vegetable broth is great for a vegetarian option. You could even use water if you’re in a pinch, just season well!
Cream Cheese: This adds creaminess; if you’re looking for a lighter option, use Greek yogurt instead. It gives a tangy flavor and similar texture.
Sour Cream: Sour cream enhances the creamy texture. If you want a dairy-free version, try using cashew cream or an unsweetened plant-based yogurt.
Cheddar Cheese: Sharp cheddar is my favorite for flavor; you can substitute with Monterey Jack or Colby for milder taste. Vegan cheese works too if preferred.
Green Onions: These add freshness and crunch. You can swap for chives if you have them; they offer a similar, mild onion flavor.
Bacon: Adding bacon gives a nice savory crunch. For a vegetarian option, crispy mushrooms can replicate that texture well.
How Do You Get the Creamiest Mashed Potatoes?
Getting that creamy texture is all about how you mash the potatoes. Here’s the trick: after cooking your potatoes, make sure to drain any excess liquid before adding your creams. Too much liquid can lead to gluey potatoes.
- Use a potato masher or hand mixer, but don’t overmix — just until creamy and smooth.
- Incorporate cheese and creams gradually. Let them melt in before adding more.
- Adjust milk or sour cream only as needed to reach your desired creaminess. If they’re too runny, mash in a bit of potato.
Homestyle Crockpot (No-Boil) Mashed Potatoes
Ingredients You’ll Need:
For the Mashed Potatoes:
- 4 lbs russet potatoes, peeled and cut into 1-inch pieces
- 1 cup chicken or vegetable broth
- 1 cup cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 1/4 cup chopped green onions (plus more for garnish)
- 1/4 cup cooked and crumbled bacon (optional)
- Salt and pepper to taste
How Much Time Will You Need?
This recipe requires about 15 minutes of prep time and then 6-7 hours of cooking time in the crockpot. So, it’s great if you start it in the morning or early afternoon and let it cook while you take care of other things. Easy as pie!
Step-by-Step Instructions:
1. Prepare the Potatoes:
Start by peeling the russet potatoes and cutting them into 1-inch pieces. Once done, place the chopped potatoes into the crockpot. Pour in the chicken or vegetable broth, ensuring the potatoes are mostly covered. This will help them cook well and become tender.
2. Cook the Potatoes:
Cover the crockpot with its lid and set it to cook on the low setting for about 6-7 hours. Check them after 6 hours: they should be fork-tender and ready to be mashed. If you can easily poke through them with a fork, they are perfect!
3. Mash It Up:
Once the potatoes are cooked, it’s time to add the creamy goodness! Add the softened cream cheese, sour cream, and milk to the potatoes in the crockpot. Using a potato masher or a hand mixer, mash everything together until it’s nice and smooth. You’ll want it to be creamy and delicious!
4. Stir in the Extras:
Now, mix in the shredded cheddar cheese and the chopped green onions. If you’re using bacon, sprinkle that in too! Stir everything well until the cheese melts and blends into the mash. Your kitchen will smell amazing!
5. Season and Serve:
Time to season! Add salt and pepper to taste, adjusting it to your liking. Once seasoned, serve your warm mashed potatoes in a nice bowl. Don’t forget to garnish with extra green onions and bacon bits if you want a lovely finishing touch. Enjoy your rich and creamy homestyle mashed potatoes!
Can I Use Different Types of Potatoes?
Yes, you can use different types of potatoes, like Yukon Gold or red potatoes! Keep in mind that Yukon Golds will give a creamier texture, while reds will be chunkier. Just make sure to peel and cut them into similar-sized pieces for even cooking.
Can I Make This Recipe Vegan?
Absolutely! Substitute the cream cheese with a vegan cream cheese or cashew cream, the sour cream with dairy-free yogurt, and the milk with almond or soy milk. Use vegetable broth and skip the bacon or use a vegan bacon alternative for added flavor!
How Do I Store Leftover Mashed Potatoes?
Store any leftovers in an airtight container in the refrigerator for up to 3-5 days. To reheat, simply microwave them, adding a splash of milk to restore creaminess, or warm them on the stove over low heat, stirring occasionally.
Can I Freeze Mashed Potatoes?
Yes, you can freeze mashed potatoes! Let them cool completely, then transfer to a freezer-safe container. They can be frozen for up to 3 months. When ready to use, thaw in the refrigerator overnight and reheat gently on the stove or in the microwave, adding a bit of milk as needed to adjust the consistency.
