Ingredients

The following ingredients have 4 Servings
  • 5 pounds russet potatoes
  • 1 cup (2 sticks) salted butter, cut into cubes
  • 32 ounce carton chicken broth
  • 8 ounce package cream cheese, softened and cut into cubes
  • ¼ cup milk (or more, to taste)
  • salt and pepper, (to taste)

Instruction

  • Peel and cut potatoes into 1-inch chunks.
  • Place the cut potatoes into the bottom of a 6-quart crock pot.
  • Dot the potatoes with 1 stick of cubed butter.
  • Pour chicken broth on top of potatoes.
  • Cover and cook on high for 4-5 hours. Potatoes are ready when fork tender.
  • Carefully drain the excess broth from the cooked potatoes. Place back into the crock pot.
  • Mash the potatoes with a potato masher until smooth (or leave a little lumpy if that is your preference). Season with salt and pepper.
  • Add in remaining stick of cubed butter, cream cheese and milk. Mash together until combined. Add more milk if needed until it gets to a consistency you prefer. 
  • Cover and keep potatoes on the warm setting until ready to serve.