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If you have hosted Thanksgiving, then you will know that the oven space is the main real estate. Let your other appliances help!These Crockport Mashed Potatoes Very creamy (are there any other ways?), the slow cooker makes serving easier and reduces oven juggling.
This Crockport Mashed Potatoes recipe is based on the mashed potatoes my mother makes every Thanksgiving.
The ingredients of the original formula (based on Pioneer Women) are, in my mother’s words, You don’t want to know.
Today’s crockpot version is based on my mother, combined with my most acclaimed, lightened Instant mashed potatoes.
They are not healthy itself (Because honestly-no one wants healthy mashed potatoes on Thanksgiving), but they are more balanced.
- As a must-have At least All round (Healthy Sweet Potato Casserole, Cornbread filling, Cranberry Orange SauceEtc.), I am grateful that these will not immediately let me over the edge.
- The inside story of their use of healthy swaps (such as Greek yogurt instead of sour cream) makes me feel better to go back and eat a second spoonful!
How to make Crockpot mashed potatoes
Yes, the ingredient list for these slow-cooked mashed potatoes is (slightly) lighter, but I can assure you that they still taste very decadent!
They are exactly what you need for the spread of the holidays.
These ingredients
- Potato. A must-have side dish for Thanksgiving. I prefer to use Yukon Gold to make crockpot mashed potatoes because their buttery taste and creamy texture give the mashed potatoes a more decadent taste without the need for (same) large amounts of butter.
- butter. After all, this is a holiday! It gives the mashed potatoes a classic, desired taste.
- chicken soup. Chicken broth adds extra delicacy to mashed potatoes.
- Cream cheese. Brings a hint of soup to extra rich and creamy mashed potatoes. If you have only eaten crockpot mashed potatoes without cream cheese before, get ready to become a crockpot mashed cream cheese converter!
- Greek yogurt. Greek yogurt is rich in protein and calcium and is a healthier alternative to crockpot mashed potatoes with sour cream. It provides the same creamy taste as sour cream.
- Seasoning salt. A simple way to add rich saltiness to potatoes.
- milk. Use as needed to achieve the desired consistency of mashed potatoes. If you like super thick mashed potatoes, you may not need it.
direction
- Peel and cut potatoes. Put them in a slow cooker.
- Add half of the butter, then pour in the broth.
- Cook on high heat for 3 to 4 hours.
- Add the remaining ingredients (except milk).
- Mash until everything is mixed together. Add milk as needed to thin the potatoes.
- Keep it “warm” or serve in a slow cooker.
How to cook mashed potatoes in advance
One of the most helpful things you can do for yourself is to use this recipe to make Crockport Mashed Potatoes.
The more you do in advance, the smoother the day will be.
- go ahead. Up to 1 day in advance, follow the instructions to fully prepare the recipe. Let cool completely, cover the slow cooker, and refrigerate.
- Before serving, put the slow cooker insert back into the heating element. Stir and turn the slow cooker to the “warm” setting. Once the mashed potatoes are hot, stir again and add milk as needed to thin them.
- Store. Keep the mashed potatoes in an airtight container for up to 4 days.
- Reheat. Reheat leftovers in a Dutch oven on the stove over medium-low heat or in the microwave.
What to serve with Crockpot mashed potatoes
Recommended tools for making this recipe
The best slow cooker
My preferred device for hands-free cooking.Use it to make crockpot mashed potatoes or any of my other foods Slow cooker recipe.
Whether you are hosting or attending a feast this year, crockpot will be your good friend.
Is it the man who brought the era of mashed potatoes?That makes you everyone’s Good job!
Frequently asked questions
For vegetarian Crockport mashed potatoes, replace the chicken broth with water. Use dairy-free milk and vegan alternatives instead of butter, Greek yogurt, and cream cheese.
(For a simple vegetarian holiday, don’t miss my Mashed butternut squash.)
You can put many things on the mashed potatoes, but here are some of my favorites: gravy (classic), parmesan cheese, shredded bacon, fresh herbs and chives.
Yes! If you want, you can replace the Greek yogurt in this recipe with sour cream.
- 5 lb Yukon Gold Potatoes Or russet potatoes
- 1/2 Cup 1 stick unsalted butter Cut into 1/2 inch cubes and separate
- 3/4 Cup Low Sodium Chicken Soup
- 4 ounce Low-fat cream cheese Soften and cut into cubes
- 1 Cup 2% Greek yogurt Or full fat; I don’t recommend skimming
- 1 Spoon Seasoning salt* Add extra flavor (I used Laurie’s)
- 1 teaspoon black pepper powder
- 1/4 Cup Milk (as needed) I used 1% – use whole milk or half and half to make it more decadent
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Peel the potatoes and cut into 1-inch pieces. Place on the bottom of a 6-quart or larger earthenware pot.
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Spread half of the diced butter (4 tablespoons) on the potatoes. Pour the chicken broth on top.
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Cover the slow cooker and cook over high heat until the potatoes are tender, about 3 to 4 hours.
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Remove the lid. Add the remaining butter, cream cheese (I chopped the softened cream cheese on top), Greek yogurt, seasoned salt and pepper.
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Using a potato masher, mash the ingredients until they are blended together and the potatoes can be as smooth or thick as you like (we keep ours a bit thick). At first, it looks a bit runny, but as you continue to sit with the potatoes, it will thicken a bit. If the mashed potatoes are too thick, add milk as needed. Taste and adjust the seasoning (depending on your seasoning salt or chicken broth, you may need to add more).
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Restore the slow cooker and “warm” the slow cooker until it is ready to eat.
- I know that 1 tablespoon looks like a lot of seasoning salt, but it is a lot of potatoes! Feel free to add increments, especially if you use a different brand (I use Lawry’s).
- Take the lead: Up to 1 day in advance, follow the instructions to fully prepare the recipe. Let cool completely, cover the slow cooker, and refrigerate.
- Before serving, put the slow cooker insert back into the heating element. Stir and turn the slow cooker to the “warm” setting. Once the mashed potatoes are hot, stir again and add milk as needed to thin them.
- Store: Put the mashed potatoes in an airtight container and refrigerate for up to 4 days.
- Reheat: Reheat leftovers in a Dutch oven on the stove over medium-low heat or in the microwave.
service: 1(10 in total)Calories: 310Kcalcarbohydrate: 42Gprotein: 10Gfat: 12GSaturated fat: 7GPolyunsaturated fats: 1GMonounsaturated fat: 3GTrans fat: 1Gcholesterol: 33MilligramsPotassium: 1011Milligramsfiber: 5Gsugar: 4GVitamin A: 383international unitVitamin C: 45Milligramscalcium: 95Milligramsiron: 2Milligrams
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