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Thanksgiving Mashed Potatoes

Thanksgiving mashed potatoes made in the crockpot for ivory, creamy potatoes with velvet pools of melted butter. Cook cubed russet potatoes until tender, then mash until smooth and finish with warm milk, salt, and chives.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Potatoes and seasoning
  • 5 lb russet potatoes Peeled and cubed.
  • 1 cup chicken broth
  • 2 tsp salt
Creamy mash
  • 0.5 cup butter Plus extra for topping if desired.
  • 8 oz cream cheese
  • 1 cup warm milk Warm so it blends smoothly and keeps potatoes hot.
Serving
  • 1 chives For serving.

Equipment

  • 1 slow cooker

Method
 

Slow-cook the potatoes
  1. Add the cubed russet potatoes and chicken broth to the slow cooker, ensuring the potatoes are in an even layer. Set to LOW and cook for 6 hours until tender, looking for fork-tender cubes with no hard centers.
Mash and finish
  1. Mash the potatoes with the butter and cream cheese in the slow cooker until creamy and smooth. Pause and scrape the sides and bottom so any remaining lumps are worked in.
  2. Stir in the warm milk and salt, mixing until fully combined and silky. The mash should loosen slightly and look glossy with an even color throughout.
  3. Top with butter and chives right before serving for bright green flecks and visible melted butter pools. Serve hot while the butter is still soft.

Notes

Warm the milk before adding so the potatoes stay hot and the mash stays creamy instead of tightening up. Refrigerate leftovers in a covered container up to 4 days; reheat gently on the stovetop or in the microwave with a splash of milk to restore texture. Freezing is not recommended due to texture changes in dairy. Dietary swap: for a dairy-free version, use plant butter and dairy-free cream cheese and milk.