Rustic Crock Pot Mashed Potatoes
- Author: Annie Chesson
- Prep Time: 15 mins
- Cook Time: 4 hours
- Total Time: 4 hours 15 mins
- Yield: 20 servings 1x
- 5 pounds yukon gold potatoes, diced into about 1 inch cubes (no peeling necessary)
- 1 cup chicken stock
- 1 1/2 sticks of butter, divided
- 2–3 cloves of garlic, finely minced
- 8 oz cream cheese (the kind that comes in a block if you can find it)
- 1 1/2 cups half and half
- 1/2 cup minced chives
- Add your diced potatoes and chicken stock into your crock pot. Season with salt and pepper and mix together
- Top the potatoes with the garlic and with 4 tablespoons of butter, sliced into thick chunks
- Turn your Crock Pot on high and cook for 4 hours
- When there are 5-10 minutes remaining, remove the lid and add the cream cheese and the remaining butter to the potatoes
- Place the lid back on for the remaining several minutes
- When the time is up, remove the lid and add the half and half
- Using an electric hand mixer, beat the potatoes until they are creamy and thoroughly mashed*
- Stir in your chives and season to taste with salt and pepper
- *Note: If you don’t have a hand mixer, a regular potato masher will work, you just won’t end with quite as smooth of a consistency.*