Mashed Potatoes, Two Ways


Same potatoes, same cream cheese — because yes, BOTH versions have the cream cheese. The only real choice here is how your day looks. One version cooks all day in the crock while you do everything else. The other is the full stovetop production. Pick your fighter.

And one mom hack before we start: your meat chopper is also your potato masher. It says so right in the product's name — "Non Stick Potato Masher Utensil." The tool you brown taco meat with mashes potatoes exactly the same way.

Ingredients — the EASY one (slow cooker)

5 lbs Yukon Gold potatoes, peeled and cut into 1-inch pieces
1 1/2 cups vegetable or chicken broth
1 cup sour cream
4 oz cream cheese, cut into cubes
1 stick (8 tbsp) butter, divided — the more butter, the better
1 tsp salt
1/4 tsp black pepper
1/2 tsp garlic powder or onion powder

Ingredients — the FULL STOVETOP one (mine)

5 lbs Yukon Gold or Russet potatoes, peeled and cubed
1 1/2 sticks butter, softened
8 oz cream cheese (1 standard block), softened to room temperature
8 oz half-and-half
Garlic powder or onion powder — I put it in this one too

Optional toppings for BOTH versions (they make it look so pretty): shredded cheddar, bacon bits, green onions, chopped parsley

Instructions — how to make the easy one

1. Put the potato pieces in the slow cooker and pour the broth over the top.
2. Cover and cook on HIGH for 3 to 4 hours, or LOW for 6 to 7 hours, until the potatoes are fork-tender.
3. If there's more liquid in the crock than you want, spoon some of it off.
4. Mash the potatoes right in the crock — this is where the meat chopper earns its keep.
5. Stir in the sour cream, the cream cheese, half the butter, the salt, the pepper, and the garlic or onion powder.
6. Whip it with a KitchenAid, a hand mixer, or your good old-fashioned arm and the chopper, just until creamy, then stop. Overmixing makes mashed potatoes gummy, and nobody wants that.
7. Taste, adjust the salt and pepper, and finish with the rest of the butter on top, plus any of the toppings: cheddar, bacon bits, green onions, or parsley.

Instructions — how to make the full stovetop one

1. Put the cubed potatoes in a big pot, cover with cold water, and bring to a boil. Simmer until fork-tender.
2. Drain them well and put them back in the hot pot for a minute so the extra water steams off.
3. Add the softened butter and the whole block of cream cheese, and whip with the KitchenAid, a hand mixer, or your good old-fashioned arm and the chopper, pouring the half-and-half in as you go, until they're smooth and fluffy.
4. Season with the garlic or onion powder, plus salt and pepper to taste.
5. Finish with any of the toppings: cheddar, bacon bits, green onions, or parsley.

Gluten-free as written — just check your labels like always.

Shopping list (copy & paste)

You probably have: salt, black pepper
5 lbs Yukon Gold potatoes (Russets work for the stovetop version)
1 1/2 cups vegetable or chicken broth (easy version)
1 cup sour cream (easy version)
Cream cheese — a 4 oz piece (easy version) or a full 8 oz block (stovetop version)
Butter — 1 stick (easy version) or 1 1/2 sticks (stovetop version)
8 oz half-and-half (stovetop version)
Garlic powder or onion powder
Optional toppings: shredded cheddar, bacon bits, green onions, fresh parsley

Helpful item

The meat chopper that mashes the potatoes (and browns the taco meat the rest of the year):
This find was under $10 when we picked it (Nov 2026). Prices change; the price at the link is the real one.
As an Amazon Associate, I earn from qualifying purchases.
👉 https://link.amazon/B03XI0XFX

 

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