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Total Time
5hrs 10mins
Prep 10 mins
Cook 5 hrs

I wanted to free up my stove for holiday dinner, tried it today, in preparation for Thanksgiving. Found several recipes that start out on the stove and end up just staying warm in the crock pot. Will definitely be making mashed potatoes this way from now on!

Ingredients Nutrition

  • For potatoes

  • 3 lbs red potatoes
  • 2 cups water
  • 2 (4 g) packets sodium-free chicken stock powder (Herb-ox)
  • 2 tablespoons butter or 2 tablespoons margarine
  • 3 small garlic cloves, peeled
  • When mashing potatoes

  • 12-1 cup fat-free half-and-half
  • 2 tablespoons butter or 2 tablespoons margarine
  • 2 tablespoons low-fat whipped cream cheese
  • salt and pepper

Directions

  1. Scrub and take any sprouting "eyes" out of your potatoes.
  2. Quarter potatoes, place in crock pot (I used medium sized one).
  3. Dissolve bouillon powder in water, pour over potatoes and add butter and whole garlic cloves.
  4. Cook on high 4 to 5 hours, until fork tender stirring half way in between.
  5. Mash potatoes in crock pot, DO NOT drain the chicken broth.
  6. Add half and half, butter and cream cheese and mash, mixing together until the potatoes are creamy to your taste, adding more half and half as needed.
  7. Stir in salt and pepper to taste.
Most Helpful

5 5

This was fabulous. My mom and I now use this method for cooking mashed potatoes for dinners. Love that you DON'T have to cook potatoes in another pot and then transfer it to the slow cooker. This is too easy and tasty!