Crockpot Mashed Potatoes with Cream Cheese and Sour Cream

Crockpot Mashed Potatoes with Cream Cheese and Sour Cream

Ready in 45 minutes
6 review(s) averaging 4.3. 83% would make again

Top-ranked recipe named "Crockpot Mashed Potatoes with Cream Cheese and Sour Cream"

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Note: makes a large amount

"I have made these on three occasions already and have never had any leftovers as they are so wonderful that people eat them all. They are very creamy and taste great. I like making the potatoes Saturday night and refridgeraying them and then putting them in for the crock pot part Sunday morning so they are ready right after church!"

- Mommymbd

Ingredients

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5 lbs Red potatoes
1 pkg Cream cheese
1 cup Sour cream
1 cube Chicken bouillon
1/2 cup Water
1 teaspoon Garlic powder
1 tablespoon Parsley; T dried parsley

Original recipe makes 0

 

Preparation

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.

Notes

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.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 2854 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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It would be just as easy to make without a crockpot. (To me crockpots are for ease.)
Stewdebaker 1 year ago
curtis333 1 year ago
I made these for a work pot luck party. Everyone loved them and kept asking 'Who made the potatoes?'. My husband helped make them and was really jealous he didn't get any. Needless to say we will be making them again
Dancin2the80s 2 years ago
It's hard to estimate how many potatoes to use unless u buy the 5 lb bag specifically for this. My batch was flavorless so I wonder if I used too many potatoes. I had to double all the ing. and added garlic salt. I'll be making these again!
Tropicalsunshine 2 years ago
I have made these on three occasions already and have never had any leftovers as they are so wonderful that people eat them all. They are very creamy and taste great. I like making the potatoes Saturday night and refridgeraying them and then putting them in for the crock pot part Sunday morning so they are ready right after church!
Mommymbd 4 years ago
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. [I posted this recipe.]
hbjacks03 4 years ago
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