Ingredients
- 5 pounds Yukon Gold potatoes, peeled and quartered
- 1 cup chicken broth (or vegetable broth for vegetarian)
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, cut into pieces
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/4 to 1/2 cup milk, as needed for consistency
- 2 tablespoons fresh chives or parsley, finely chopped (optional garnish)
Instructions
- Peel and quarter the potatoes so they cook evenly.
- Place the potatoes in the slow cooker and pour the chicken broth over them.
- Add the softened cream cheese and scatter the butter pieces over the potatoes.
- Sprinkle in garlic powder, onion powder, salt, and black pepper.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until potatoes are very tender and easily pierced with a fork.
- Mash the potatoes using a potato masher or an electric mixer on low speed.
- If the potatoes are too thick, slowly add milk until desired consistency is reached.
- Taste and adjust seasoning if needed. Garnish with fresh chives or parsley before serving.
Notes
- Swap chicken broth for vegetable broth to make this vegetarian.
- Add roasted garlic, shredded cheddar, or sour cream after mashing for extra flavor.
- Replace part of the milk with heavy cream for richer potatoes.
- Keep on warm in the slow cooker and stir occasionally to maintain creaminess before serving.
- Add extra milk or broth when reheating to refresh the texture.
- Prep Time: 15 minutes
- Cook Time: 3–8 hours (slow cooker)
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 3g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg
