Crock Pot Million Dollar Mashed Potatoes
Homemade Crock Pot Million Dollar Mashed Potatoes come out so creamy, fluffy and absolutely delicious! Russet potatoes, butter and cream cheese.
Equipment
- Crock Pot (6‑quart)
- Potato Masher
Ingredients
Potatoes
- 5 pounds russet potatoes peeled and cut into 1‑inch chunks
First Dot of Butter
- ½ cup salted butter cut into cubes (first stick)
Cooking Liquid
- 32 oz chicken broth
Seasoning
- to taste salt and pepper
Second Dot of Butter & Cream
- ½ cup salted butter cut into cubes (second stick)
- 8 oz cream cheese softened and cut into cubes
- ¼ cup milk or more to taste
Instructions
- Peel and cut the russet potatoes into 1‑inch chunks.
- Place the cut potatoes into the bottom of a 6‑quart crock pot.
- Dot the potatoes with ½ cup (1 stick) salted butter, cut into cubes.
- Pour a 32‑ounce carton of chicken broth on top of the potatoes.
- Cover and cook on HIGH for 4–5 hours, until potatoes are fork‑tender.
- Carefully drain any excess broth, then return potatoes to the crock pot.
- Mash the potatoes smooth (or leave a few lumps), seasoning with salt and pepper.
- Add the remaining ½ cup butter, cream cheese, and ¼ cup milk; mash until well combined, adding more milk if needed.
- Cover and keep on WARM until ready to serve.
Notes
Make them “Loaded” by topping with cheddar, bacon, and green onions. Leftovers store up to 3 days refrigerated. You can also make them stovetop by boiling potatoes in broth.