Crockpot Mashed Potatoes Fluffy (Printer-Friendly)
Slow-cooked fluffy mashed potatoes with garlic, cream cheese, and buttery smooth texture.
# List of Ingredients:
→ Vegetables
01 -
3 pounds russet potatoes, peeled and sliced
→ Liquids
02 -
4 cups water
03 -
1/2 cup reserved potato cooking water
04 -
1 teaspoon chicken bouillon
05 -
1/2 teaspoon apple cider vinegar
→ Dairy
06 -
4 ounces cream cheese
07 -
4 tablespoons unsalted butter
→ Spices and Seasonings
08 -
1/2 teaspoon garlic powder
09 -
Salt and freshly ground black pepper, to taste
# Preparation Steps:
01 -
Peel and slice the potatoes evenly, then place them into the crockpot.
02 -
Pour 4 cups of water over the sliced potatoes, covering them by 1 to 2 inches.
03 -
Set the crockpot to high and cook for 4 hours, checking at 3 hours to ensure potatoes are fork-tender.
04 -
Strain the potatoes, reserving 1/2 cup of the cooking water, and return potatoes to the crockpot.
05 -
Dissolve 1 teaspoon chicken bouillon into the reserved 1/2 cup potato water to create a concentrated broth.
06 -
To the potatoes in the crockpot, add garlic powder, cream cheese, butter, apple cider vinegar, and gradually add the broth while mashing until the desired consistency is reached.
07 -
Season with salt and pepper to taste, then set the crockpot to warm until serving. Stir occasionally to prevent a starchy film from forming.
# Additional Suggestions:
01 -
Slice potatoes instead of cutting into chunks to avoid gummy texture.
02 -
A smaller crockpot (3-quart) can be used if a 4.5-quart size is not available.