CrockPot Mashed Potatoes with Cream Cheese and Sour Cream Recipe
Day 320.
Psst. Make these potatoes. You won't be sorry.
This is one of those recipes where I wonder if the crockpot is really necessary, or is it just being used to keep the potatoes warm. You have to use the stove to boil the potatoes, and then you smash them with the cream cheese and the sour cream.
I suppose you could argue that the crockpot isn't necessary, but I used it. Because it makes me happy, and that's what I do.
These potatoes are too good to not share, and I'll let you be the judge about whether or not the crockpot is a necessary tool.
The Ingredients.
- 5 pounds of red potatoes
- 1 (8-ounce) block of cream cheese, room temperature
- 1 cup sour cream (I used light)
-
1 chicken bouillon cube
(EDIT: in the photo up above I used Knorr, which does contain MSG. I have since learned about Better than Bouillon, which I can find in my local grocery store and is MSG-free.) - 1/2 cup of water, reserved from boiling the potatoes
- 1 teaspoon garlic powder
- 1 tablespoon dried parsley
The Directions.
Wash and peel the potatoes, leaving the skin on some if desired. Cut in quarters to quicken boiling time. Put the pieces into a large pot and cover completely with water.
Bring the potatoes to a boil on the stove top. Boil rapidly for 10-20 minutes, or until potatoes are fork-tender.
Scoop out 1/2 cup of the water from the pot. Add the bouillon cube to the water. Drain the potatoes, and return to pot.
Open the cream cheese and put into the pot with the hot potatoes. Add sour cream. Pour in the water with the bouillon cube, also. Add the parsley and garlic powder.
Mash with a potato masher. If you don't have a masher, the way that I seem to not, you can use a wire wisk. It'll work just fine.
After smashing well, scoop the potatoes out of the pot and place into a 4 to 6 quart crockpot. Cook on high for 2 hours, or on low for 4. Can be kept on warm indefinitely. After two hours on high, my potatoes got a bit crusty on the top and edges.
They were divine.
The Verdict.
So very good. My kids seemed to have thought that these were spicy (makes no sense whatsoever) and weren't thrilled with the bits of skin I left on. I like a bit of skin, and so does Adam, but apparently the kids find it highly offensive.
I gave a quart to our friends, and they loved them. I will make these for Thanksgiving.
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Mashed Potatoes
Yield: 12
Prep time: 1 HourCook time: 6 HourTotal time: 7 Hour
crockpot cream cheese mashed potatoes
Ingredients
- 5 pounds of red potatoes
- 1 (8-ounce) block of cream cheese, room temperature
- 1 cup sour cream (I used light)
- 1 chicken bouillon cube
- 1/2 cup of water, reserved from boiling the potatoes
- 1 teaspoon garlic powder
- 1 tablespoon dried parsley
Instructions
- Wash and peel the potatoes, leaving the skin on some if desired.
- Cut in quarters to quicken boiling time.
- Put the pieces into a large pot and cover completely with water.
- Bring the potatoes to a boil on the stove top.
- Boil rapidly for 10-20 minutes, or until potatoes are fork-tender.
- Scoop out 1/2 cup of the water from the pot.
- Add the bouillon cube to the water.
- Drain the potatoes, and return to pot.
- Open the cream cheese and put into the pot with the hot potatoes.
- Add sour cream.
- Pour in the water with the bouillon cube, also. Add the parsley and garlic powder.
- Mash with a potato masher. If you don't have a masher, the way that I seem to not, you can use a wire wisk. It'll work just fine.
- After smashing well, scoop the potatoes out of the pot and place into a 4 to 6 quart crockpot.
- Cook on high for 2 hours, or on low for 4. Can be kept on warm indefinitely.
- After two hours on high, my potatoes got a bit crusty on the top and edges.
I am thinking that you could actually bake the potatoes in the crock and then mash them in there and add the rest of the ingredients.
ReplyDeleteI actually made something very similar yesterday and totally meant to try that idea in the crock but forgot until it was way too late.
I learned last year at Thanksgiving that the beauty of the crockpot mashed potatoes is that you can make them a head of time and then reheat them in the crockpot without anyone knowing that you made them in advance. Usually, mashed potatoes are one of those foods that always taste leftover when not piping hot from the stove, but not when you use the crockpot to reheat them. This is the recipe I used from my friend Barb.
ReplyDeleteBlogger has been having a lot of issues lately. I hope they figure it out soon!
ReplyDeletei think it's hilarious that your kids found them spicy when there's not any spicy spices in them.
ReplyDeleteand that happened to my computer a few days ago!! i couldn't put pictures on without it freezing and there were no font options for some reason. damn blogger.
Mmm...
ReplyDeleteAll they need is some bacon mixed in. :)
Thank you for posting this, I'm going to make them for Christmas! Anything to make it easier and I love mashed potatoes.
ReplyDeleteMy kids think everything is either spicy or sour when they really aren't!
I'm gonna try the crockpot with this one! One of our children has dairy allergies so I usually make something similar with Soy cream cheese and sour cream, can't tell the difference!
ReplyDeleteWhile I've never used a crock pot, these are known around my family as "April's Mashed Potatoes" because this is how I make them. YUM!!! :) They are heaven on a spoon.
ReplyDeleteDO NOT use baked potatoes (from the oven or even the crock pot) for your mashed potatoes. For one thing crock pot baked potatoes are good and convenient but do turn a funny color and if you have ever noticed baked potatoes are not evenly cooked and will leave you with strange strange mashed potatoes (this is experience speaking here.)
ReplyDeleteMartha Stewart had an entire "how to" on mashed potatoes this week. One of her ideas for make ahead potatoes was too reserve some of the liquid and keep the rest of stuff warm over a double broiler and pour the liquid over the top to keep them from drying our or creating a crust. Then, just before serving mix it all together just before serving. I that is a great place to use the crock!
I LOVE mashed potatoes. These look great. I have also used cream cheese with chives and veggie cream cheese. The veggie cream cheese is really yummy.
ReplyDeleteWe've had good luck with crockpot potatoes by cooking them in water (or stock) on high for several hours, then using an immersion blender. After that, add the other ingredients.
ReplyDeleteI used this technique successfully for potato soup last week. Mmmmm.
Hi, I found your blog a while ago and love it. I love cooking with a crock pot and have a few people I 'coach' nutritionally and am always telling them crock pot cooking is a great way to prepare meals that can be placed in the freezer for the week. Thanks for so many new recipes.
ReplyDeleteOh, Crockpot Lady...I know you are doing this on purpose, putting up all the recipes I need for Thanksgiving, but I only have ONE crockpot! Oh dear, must beg, borrow, or steal(not!) some more so my entire countertop can be full of good things in crocks!!
ReplyDeleteSarah
You had me at cream cheese.
ReplyDeleteOh yes, I do mashed potatoes in my Crock Pot all the time. I cook the potatoes in the CP, then drain and mash them right back in the Crock Pot. I am going to try this recipe but think I will cook the potatoes in chicken stock and then save what isn't used for mashing for soup. This will be wonderful for Thanksgiving. I use several CP's for our meal so it is all ready when we get home from church--and only the turkey needs the oven.
ReplyDeleteI use this recipe and make the potatoes 2-6 weeks in advance of Thanksgiving day. When I freeze it, I put it in a 5 quart ice cream bucket. I can then pop it out and it fits right in the crock-pot. It thaws overnight on the counter and then I turn it on in the morning. I stir it real well once it is heated through and then I dot the top with butter. Last year for 15 people, we needed TWO crock pots full!
ReplyDeleteYes, a crockpot is essential to this recipe because that is the only way mashed potatoes do not turn out to be a last minute ordeal. I have done it like this for years, you can even have the kettle washed and serve from the crockpot, it keeps the potatoes nice and warm.
ReplyDeleteMary Ann Dove
A friend turned me on to this site and I just bought a new crockpot yesterday. My first one I believe was defective so I was turned off by the whole crockpotting thing but decided to try again. I am already bummed that the year is coming to a close and thus the end of "A year of crockpotting" You have some wonderful looking recipes on your site that i can't wait to try!
ReplyDeleteI saw a recipe like this on another blog...they called it "Fat Potatoes." LOL! Truly, if I had any potatoes and cream cheese, I would make this. Right now. (I'm pregnant and compulsive about food.)All I have is the sour cream...Unfortunately, my kid won't eat potatoes, especially mashed, so I don't keep a lot of potatoes around.
ReplyDeleteAlso, my son calls everything spicy. It's weird.
On Thanksgiving, we always cook and mash our potatoes early. Also make our gravy early. Each stays warm in individual crock pots. My husband grills the turkey and we have it sliced and warm in yet another crock pot! (We are a multi-crock pot family and hubby's mom, who is just down the road, has two more.) This all streamlines those last 30-40 minutes prior to serving Thanksgiving guests. Plus, the dirty prep dishes are already washed and put away long before we sit down to eat. MKW
ReplyDeleteI often bake or boil potatoes in the crockpot - just do it the same as you would on the stove and cook on low for 3-4 hours. Makes Thanksgiving dinner a PIECE OF CAKE! (or pie, whichever you like)
ReplyDeleteOh, just a note: DON"T put mashed potatoes in the crock and leave it on low all day - they turn to water!!! (Yes, I've done that!)
ReplyDeleteOK, I made these for church tomorrow. I increased the water to 1 cup and used the electric beaters to whip 'em. Very yummy!
ReplyDeleteMy family and I completely love your blog. I feel that I am constantly telling folks about this blog. Our favorits had to be your indian dishes. We make a modified curry crockpot that my wife and I love. You have done a great service for my recipe collection , and i can't wait to try these.
ReplyDeletemy kids when they were little used “spice” to describe anything they thought had too strong of a taste. eating a hot peppermint, for example, and then fanning their tongues with their hands, saying “too much spice!”
ReplyDeleteI have made a recipe very similar to this in my crock pot before and it is delicious for sure!
ReplyDeleteI have a friend who minces celery, green onion and peppers into hers. Sounds strange, but it is yummy!
So how many servings would you say you get from using 5 pounds of potatoes?
ReplyDeleteHi Catherine, I'd say 12-14 adults. We're having 20 over on Tday (6 kids), and I'm not going to alter the recipe at all.
ReplyDeletexoxo
steph
Well, I made 1/3 of your recipe since I only needed to feed three adults. It was very good! Definitely a recipe I will use again!
ReplyDeleteI've had this recipe for yours and kept meaning to send it to you -but now I see you have it! It's excellent -we make it every Thanksgiving and a lot of times throughout the year.
ReplyDeleteI add some ranch dip mix to it too... YUM!
ReplyDeleteI think garlic may be the 'spicy' flavour your kids are referring to. Most children seem to like fairly bland food.
ReplyDeleteI like the skin too. Is this similar to P-Dub's recipe? Cuz I tried it last year and it was perty darn tasty. Took a long time though.
ReplyDeleteOK, so you actually cook the potatoes in one pot, then mash them with all your ingredients, then "cook" them in the crockpot for another 2-4 hours? Why? You're essentially done when you mashed them with all the ingredients. Unless you're planning on keeping them warm for a party or something, this just seems like a huge waste of energy.
ReplyDeleteI've been making a similar recipe from a Company's Coming cookbook for years. Five pounds potatoes peeled and boiled, 8 ounces cream cheese, 1 cup sour cream, 1/4 cup butter, 1 T onion salt, salt and pepper, all beaten until smooth and fluffy, then put into a casserole, dabbed with butter and sprinkled with paprika, and refrigerated until needed, then baked. I'll have to try using the crockpot instead. They're our "special occasion potatoes" and always a hit!
ReplyDeleteI made these for Thanksgiving and they were a huge hit with my dinner guests! So much so, that I'm sending them the link to this recipe right now!
ReplyDeleteI still have some leftover, which I plan to use for a shepherd's pie tonight. These were some of the best mashed potatoes I have ever tasted. And not one drop of butter in them! Amazing!
Huge hit at our Christmas turkey dinner this year! This will be mandatory mashed potatoes from now on they were awesome!thanks for a great recipe
ReplyDeleteI have a question, oh CrockPot Guru! I made these potatoes last year for Thanksgiving and Christmas, and they were a BIG hit! For me, the sour cream made them taste, well, a bit sour for my liking. For Christmas I tried using less sour cream, but it still had the sour taste to me; apparently noone else either noticed or minded. Do you think it would be okay to omit the sour cream all together, and should I add more cream cheese or maybe some milk? Looking forward to another great CrockPot holiday season!! <3
ReplyDeleteHi Krys, that should be just fine! Adding a bit more cream cheese instead of the sour cream will keep the moisture/cream level correct, and will keep the sour flavor away.
ReplyDeletexoxo steph
Im thinking of making these for thanksgiving but wanted to make them ahead of time. if I make them the day before, how long do you think i would need to have them in the crockpot the day of? I love your site, ive tried a few recipes and so excited to try more, crockpot is the best invention!
ReplyDeleteHi Angie,
ReplyDeleteThese potatoes are wonderful! I'd suggest making the potatoes the day before, then heating them up to the proper temperature on the stove top or in the microwave, then put the hot potatoes into the slow cooker on warm to keep them hot until serving time. If you put the cold potatoes in to get up to temp on T-Day, you risk having the potatoes continue to cook on the edge, and could have possible burning.
The warm setting of the slow cooker will stay on for 12 hours, so you can certainly heat the potatoes in the morning so you aren't rushed, then have them ready in the slow cooker. Give a quick stir before serving.
xoxo steph
This is just great! I'm in charge of the mashed potatoes this year and I'm going to try this recipe. I need to make 10 lbs and i'm going to add two heads of roasted garlic to it. Thanks for the recipe!
ReplyDeleteI made these potatoes on my stove top last year for thanksgiving and this year the family DEMANDED them. I cant wait. They are creamy and delicious!!!
ReplyDeleteI make these every year at Thanksgiving and they are the best, hands down.
ReplyDeleteTo the person who said it seems like a waste to put them in the crock pot since they are done once they are mashed, trust me, it isn't. Not only are they not hot enough after you've finished mashing them, but they take on a whole new level after 3 hours in the crock pot. They bake up and get delightfully fluffy and rich. Plus they are steaming hot when they come out.
Any longer than 3 hours though, even on warm, and they start to burn on the edges. I made that mistake once :(
I made these today and served with the cranberry roast (http://crockpot365.blogspot.com/2009/12/supuer-simple-cranberry-roast-beef-or.html). Paired well. Used plain greek yogurt instead of sour cream, but they're about the same. They are delicious, but if I made them again I'd go with some low fat ingredients so I could eat without guilt.
ReplyDeleteMy daughter had been requesting mashed potates, so I made half the recipe on the stove top and threw in a turnip, some cauliflower and some rutabaga in addition to the potatoes. I used light cream cheese and Greek yogurt and instead of chicken bouillon I just used a few spoonfuls of chicken broth.
ReplyDeleteI made this for Christmas eve this year and it was SOOOO good! I did put it in the oven, rather than the crockpot, since my corckpot was busy with your Holiday Wassail recipe (also good). I buttered a casserole dish, and plopped the potatoes in there. I cooked them at 350 for an hour and they were nice and crusty around the edged.
ReplyDeleteI also added a while bulb of roasted garlic (rather than the powder).
These are a lifesaver on holidays, so you don't have to spend as much time in the kitchen (especially at the end mashing potatoes!)
I'm being adventurous today. I plan to cook 3 lb sweet potatoes in the CP (in water), drain/mash/mix, then keep warm till dinner. My recipe uses milk, so I hesitate to actually set it on low for too long. But I am VERY excited to see if it works, making only the CP dirty and not any extra pots!
ReplyDeleteI am not fond of sour cream, so I substituted yogurt (homemade in my crock pot, of course!) Very yummy!
ReplyDeleteI made these today for Thanksgiving and they were a big hit with the in-laws. They were in the crock pot (on warm) from 10:30 a.m. until dinnertime at 5pm and they were just perfect. Thanks for the recipe!
ReplyDeleteJust found this recipe and excited to try it tomorrow!!
ReplyDeleteCan you freeze these? If so, what is it best to freeze in and whats best way to thaw? Just an option for you or idea... I had to do low carb for awhile (I know you do GF but might still like this) and would go to my local asian market or wherever I could find them and get Daikons. They are kind like a turnip and potato combo fun to mess with if you want to change up the potato thing.
ReplyDeleteHi Jody, yes, you can freeze the already-cooked potatoes just fine!
ReplyDeletegoing to make these the 3rd thanksgiving in a row!!
ReplyDeleteWhy do you waste time and dirty dishes unnecessarily?! You can do this all in the crock pot! Everything thing is the same, just put the raw potatoes, onions and garlic in the crock pot in the morning and by noon it's ready to eat. I usually start it on high, then after an hour or so, turn it to low. This is my favorite potatoes. I like to cook up a large crock pot full and then freeze. Just thaw in the microwave.
ReplyDelete