Save on Pinterest

Rich & Creamy Mashed Potatoes

It's a cinch to jazz up instant mashed potatoes with sour cream and cream cheese, then cook and serve them from a slow cooker. For a special touch, sprinkle this creamy mashed potatoes recipe with chopped fresh chives, canned french-fried onions or fresh grated Parmesan cheese. —Donna Bardocz, Howell, Michigan
  • Total Time
    Prep: 15 min. Cook: 2 hours
  • Makes
    10 servings

Ingredients

  • 3-3/4 cups boiling water
  • 1-1/2 cups 2% milk
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, cubed
  • 1/2 cup sour cream
  • 4 cups mashed potato flakes
  • 1 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • Minced fresh parsley, optional

Directions

  • In a greased 4-qt. slow cooker, whisk the boiling water, milk, cream cheese, butter and sour cream until smooth. Stir in the potato flakes, garlic salt and pepper. Cover and cook on low until heated through, 2-3 hours. Sprinkle with parsley if desired.

Creamy Mashed Potatoes Tips

Can I use cream instead of milk in mashed potatoes?

Yes, you can use cream instead of milk. It's up to your personal preference. You could also use a dairy-free alternative, too. Some great dairy-free milk options you can use are almond, rice and oat milk—just make sure you grab the unsweetened versions!

What if my mashed potatoes are too creamy?

If your mashed potatoes are too creamy, you can add a thickening agent, like cornstarch or flour, to the mix. You could also add more potatoes to thicken up your mashed potatoes, too.

How do you make creamy mashed potatoes from scratch?

It's super simple to make mashed potatoes from scratch! Follow our homemade mashed potatoes recipe to make them from scratch. (Make sure to keep these secrets to perfecting mashed potatoes in mind, too.)

What can I do with leftover mashed potatoes?

There are plenty of ways to use up leftover mashed potatoes. Some of our favorites are: Pork Shepherd's Pie Stuffin' Muffins and Broccoli Potato Supreme.

Research contributed by Christina Herbst, Taste of Home Assistant Digital Editor and Rashanda Cobbins, Taste of Home Food Editor
Nutrition Facts
3/4 cup: 299 calories, 20g fat (13g saturated fat), 60mg cholesterol, 390mg sodium, 25g carbohydrate (2g sugars, 1g fiber), 6g protein.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • sd20
    Apr 28, 2017

    Easy and good. Made exactly as directed.

  • Jogeng09
    Dec 5, 2015

    These were great ... took only a few minutes to make, and using the slow cooker meant I had one less dish competing for space in the oven. I served these on Thanksgiving and everyone thought they were "real" potatoes, so this recipe goes into the permanent file for sure.

  • jany1954
    Dec 16, 2014

    abolutely the way to go when a feast is being cooked my kids couldnt tell the diff from real and believe me they could smell a fake potato a mile away before i pulled this