• 5 lbs baking potatoes – peeled & cut into 1″ chunks
  • 1-1/2 C chicken broth
  • 1/4 C butter – cut into chunks
  • 8 oz cream cheese
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 – 1 C milk or half and half – warmed


  1. Place a slow cooker liner bag in your crockpot (*see Notes below)
  2. Place potatoes, chicken broth, and butter in crockpot
  3. Cover and cook on high for 4 – 4-1/2 hours or until potatoes are tender
  4. Add remaining ingredients except for the milk
  5. Mash, crush or smash potatoes using a potato masher, or beat with electric mixer on low speed until well blended – do not overmix
  6. Stir in enough milk for desired creamy consistency
  7. Cover and keep warm on low or warm setting until serving time – up to 2 hours
  8. Stir before serving


  1. For easy clean up, I always use a slow cooker liner bag – makesure if you use a slow cooker liner bag, that you buy the specific liner bag that is made for Slow Cookers, DO NOT use anything else or it will melt and ruin your food!
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