Crockpot Mashed Potatoes
Crockpot Mashed Potatoes are easy and such a simple side dish. They come together in minutes while you set it and forget it so you can make all the other dishes you need for your family dinner. The flavor of these is so good, they're full of sour cream and butter and cream cheese!
Servings: 10 servings
- 3 lb Yukon Gold Potatoes
- 1-2 cups chicken broth
- 1 tablespoon seasoned salt
- 2 tablespoons unsalted butter
- ¼ cup sour cream
- 2 tablespoons cream cheese
- Milk as needed
- 1 tablespoon dried herbs of choice I used Italian seasoning
- Additional seasoned salt to taste (about 1-2 teaspoons)
You can peel the potatoes or leave the skins on and clean them really well. (I like leaving my skins on.) Cut potatoes into quarters.
Place potatoes in the bottom of a 6-quart crockpot. Add chicken broth just to cover the potatoes. Cover and cook on high 3-4 hours (mine took exactly 3 hours but all crockpots cook differently.) Potatoes are done and ready to be mashed when they fall easily off a fork when pierced.
Drain the potatoes (reserve some potato stock if you want to use instead of milk when mashing).
Add the butter, sour cream, and cream cheese and mash until your desired consistency, adding milk as needed. (I like my potatoes a bit chunky and less creamy, but everyone likes them their own way.) Add the herbs and more seasoned salt, to taste.
Serve hot. Store leftovers in an airtight container for up to 3 days.
Serving: 1/10th recipe | Calories: 199kcal | Carbohydrates: 40g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 590mg | Fiber: 4g | Sugar: 6g