Background: I love these mashed potatoes for so many reasons! The crockpot allows them to stay warm, which is one of the biggest challenges when you’re hosting and trying to serve everything at the same time. These crockpot mashed potatoes will keep in the fridge for a second meal as well. For being a simple recipe, the flavor will blow you away!
- 7-8 russet potatoes
- 1 stick salted butter
- 1 – 32 ounce can chicken stock
- 8 ounce package of cream cheese
- milk
- salt & pepper to taste
- Peel and cut potatoes into 1-inch chunks.
- Place the cut potatoes into the bottom of a 6-quart crock pot.
- Slice the butter and add to the potatoes along with salt & pepper. Pour the broth on top of the potatoes, covering them completely.
- Cover and cook on high for 4-5 hours. Potatoes are ready when they are fork tender.
- Carefully drain the excess broth from the potatoes and place drained potatoes back into crock pot.
- Add in cream cheese, milk (as needed) and salt & pepper to taste. You can add additional butter if needed as well.
These easy, make-ahead potatoes will make your weeknight meal a breeze when pairing with the Pork Medallions with Dijon-Fig Sauce. Be careful, though your family may start to expect these decadent meals every night!
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