make ahead crockpot mashed potatoes

Free up oven space with make ahead crockpot mashed potatoes. Unbelievably rich and creamy, they&#039;ll be everyone&#039;s favorite Thanksgiving side!

Crockpot Mashed Potatoes

Yukon gold potatoes (or russet potatoes)

(1 stick) unsalted butter

chicken broth

cream cheese

2% Greek yogurt

seasoned salt* (plus additional

black pepper

milk

Peel

Peel the potatoes, then cut them into 1-inch chunks. Place in the bottom of a 6-quart or larger crockpot.

Pour

Dot the potatoes with half of the diced butter (4 tablespoons). Pour the chicken broth over the top.

Potatoes

Cover the slow cooker and cook on HIGH, until the potatoes are fork-tender, about 3 to 4 hours.

Remove the lid. Add the remaining butter, cream cheese (I break the softened cream cheese into pieces right over the top), Greek yogurt, seasoned salt, and pepper.

Mash

With a potato masher, mash the ingredients together they until are combined and the potatoes are as smooth or chunky as you like (we keep ours a little chunky). At first, it will look a bit liquidy but will thicken a bit more as you continue and as the potatoes sit. If the mashed potatoes are too thick, add the milk as needed. Taste and adjust seasoning (depending upon your seasoned salt or chicken broth, you may need to add more).

Cook

Recover the slow cooker and turn the slow cooker to “keep warm” until ready to serve.

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Crockpot Mashed Potatoes

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