Recipe Details

Crockpot Mashed Potatoes with Cream Cheese and Sour Cream

  • Servings: 12
  • Ready In 2 hours 30 minutes
  • 5 lbs Red potatoes
  • 1 pkg Cream cheese
  • 1 cup Sour cream
  • 1 cube Chicken bouillon
  • 1/2 cup Water
  • 1 teaspoon Garlic powder
  • 1 tablespoon Parsley
Wash and peel the potatoes, leaving the skin on some if desired. Cut in quarters to quicken boiling time. Put the pieces into a large pot and cover completely with water.

Bring the potatoes to a boil on the stove top. Boil rapidly for 10-20 minutes, or until potatoes are fork-tender.

Scoop out 1/2 cup of the water from the pot. Add the bouillon cube to the water. Drain the potatoes, and return to pot.

Open the cream cheese and put into the pot with the hot potatoes. Add sour cream. Pour in the water with the bouillon cube, also. Add the parsley and garlic powder.

Mash with a potato masher. If you don't have a masher, the way that I seem to not, you can use a wire wisk. It'll work just fine.

After smashing well, scoop the potatoes out of the pot and place into a 4 to 6 quart crockpot. Cook on high for 2 hours, or on low for 4. Can be kept on warm indefinitely. After two hours on high, my potatoes got a bit crusty on the top and edges.

Nutritional Facts

  • Serving Size 1 (233g)
    Servings Per Recipe: 12
  • Amount Per Serving
  • Calories 240
    Calories From Fat 86
  • % Daily Value
  • Total Fat 10g
  • Saturated Fat 5g
  • Trans Fat 1g
  • Cholesterol 28g
  • Sodium 87g
  • Total Carbohydrate 35g
  • Dietary Fiber 4g
  • Sugars 30g
  • Protein 5g