Million Dollar Mashed Potatoes
If you want perfect whipped potatoes make a big batch of creamy, fluffy Million Dollar Mashed Potatoes in your slow cooker.
Servings: 12 servings
Chef Alli
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Ingredients
- 5 pounds russet potatoes peeled and cubed into 1-inch chunks
- 1 cup butter cut into cubes
- 4 cups chicken broth
- 8 ounces cream cheese cubed and softened
- kosher salt and black pepper
to taste
- 1/3 cup warm or at least room temperature milk or more for desired consistency
Instructions
- Place the potato chucks into the bottom of a greased 6-quart slow cooker.5 pounds russet potatoes
- Sprinkle 1/2 cup of the butter chunks over the potatoes, then gently pour the chicken broth over all. (Reserve the remaining 1/2 cup of butter for later in this recipe.)1 cup butter, 4 cups chicken broth
- To Slow Cook: Cover the slow cooker with the lid. Cook the potatoes on high for 4-5 hours, or until the potatoes are very fork tender.
- To Stove Top Cook: Partially cover a large pot with a lid. Bring the broth to a boil over medium-high heat and simmer the potatoes until fork tender, approx. 20-25 minutes.
- Carefully drain the excess broth from the cooked potatoes, then return them back to the slow cooker or the pot.
- Mash the potatoes with a potato masher or hand mixer until smooth (or the consistency you desire).
- Add the remaining 1/2 cup of butter cubes, along with the cream cheese cubes, then mash again to the desired consistency. Add milk, a little at a time, as needed, until the mashed potatoes reach the desired consistency.Season to taste with kosher salt and pepper.8 ounces cream cheese, 1/3 cup warm or at least room temperature milk, kosher salt and black pepper
- Cover the slow cooker, keeping the mashed potatoes on the warm setting until ready to serve.
Notes
Recipe tips
I love to make my broth by using Better Than Bouillon base. It is a concentrated paste that you keep in fridge and add water to when you need to make some broth for a recipe. I prefer this broth concentrate to boxed broth because I can make any amount of broth I need, a little or a lot. There several flavors of Better Than Bouillon available and I always have chicken, beef, and vegetable concentrate in my fridge for cooking. I prefer using unsalted butter for all of my recipes. It is hard to tell how much salt is in salted butter and this can affect the outcome of a recipe. I want to add my own kosher salt, to taste, when cooking so I use only unsalted butter. You can always add more salt, but if there's too much, you can't go back very easily. Use warm or at least room temperature milk for making mashed potatoes. If the milk is warm it allows the potatoes to absorb it more easily. And, if the mashed potatoes cool down too quickly from using cold milk, the consistency can turn into "gluey", sticky mess! If you happen to add to much warm milk to the cooked potatoes when mashing them and they become a bit too "mushy" or even runny in texture, sprinkle in a few instant mashed potato flakes, a little a a time, and fold them in. In no time, you'll have perfectly lovely mashed potatoes.Nutrition
Calories: 360kcalCarbohydrates: 36gProtein: 6gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 62mgSodium: 354mgPotassium: 841mgFiber: 2gSugar: 3gVitamin A: 741IUVitamin C: 11mgCalcium: 59mgIron: 2mg
Nutritional Disclaimer
Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.
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