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Cream Cheese Mashed Potatoes

Cream Cheese Mashed Potatoes

Cream Cheese Mashed Potatoes

Cream Cheese Mashed Potatoes

Cream Cheese Mashed Potatoes

If you want to ensure that everyone is a part of the clean plate club this fall, these mashed potatoes are a must. And best of all, your slow cooker does most of the work for you!

  • Author: Addie Gundry
  • Prep Time: 10 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours 10 minutes
  • Yield: 6-8 1x
  • Category: Sides & Sauces


  • 5 pounds Yukon Gold potatoes, unpeeled, cut into 1-inch pieces
  • Kosher salt and freshly ground black pepper
  • 1 cup (2 sticks) unsalted butter, cut into small pieces
  • 1 (8-ounce package cream cheese, at room temperature
  • 34 tablespoons whole milk
  • Fresh thyme, for garnish


  1. Spray the insert of a 6-quart slow cooker with cooking spray.
  2. Rinse the potato pieces in cold water and place them in the slow cooker. Season with salt and pepper. Pour in 3 cups of water, then sprinkle ¼ cup of the butter pieces across the top of the potatoes.
  3. Cover and cook the potatoes on High for 4 to 5 hours, until the potatoes are fork-tender.
  4. Carefully drain into a colander. Return the potatoes to the slow cooker. Add the remaining butter and the cream cheese. Mash the potatoes with a potato masher until they reach the desired consistency. Add the milk to thin the potatoes as needed. Taste and season with additional salt and pepper.
  5. Serve hot, garnished with fresh thyme.

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