Creamy Crockpot Mashed Potatoes (Ready-to-Print Version)

Fluffy and creamy slow-cooked potatoes with garlic, butter, and cream cheese for comforting flavor.

# What You’ll Need:

→ Vegetables

01 - 3 pounds russet potatoes, peeled and sliced

→ Liquids

02 - 4 cups water
03 - 1/2 cup reserved potato cooking water
04 - 1 teaspoon chicken bouillon
05 - 1/2 teaspoon apple cider vinegar

→ Dairy

06 - 4 ounces cream cheese
07 - 4 tablespoons unsalted butter

→ Spices & Seasonings

08 - 1/2 teaspoon garlic powder
09 - Salt, to taste
10 - Black pepper, to taste

# Step-by-Step Guide:

01 - Peel and slice the russet potatoes and place them in the crockpot.
02 - Cover the potatoes with 4 cups of water, ensuring they are submerged by 1 to 2 inches.
03 - Set the crockpot to high heat and cook for 4 hours. Check for tenderness after 3 hours by piercing with a fork.
04 - Strain the potatoes, reserving 1/2 cup of the starchy cooking water. Return the potatoes to the crockpot.
05 - Dissolve 1 teaspoon chicken bouillon into the reserved 1/2 cup potato water to create a concentrated broth.
06 - Add garlic powder, cream cheese, butter, and apple cider vinegar to the potatoes in the crockpot.
07 - Mash the potatoes while gradually adding the chicken bouillon-potato broth until desired creaminess is reached.
08 - Taste and season with salt and pepper as preferred.
09 - Set the crockpot to warm and stir occasionally to prevent a starchy film from forming on the surface.

# Handy Tips:

01 - Slice potatoes instead of chunking to avoid gummy texture.
02 - A 3-quart crockpot may suffice if 4.5-quart is not available.

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