These aren’t your mom’s mashed potatoes from scratch. They’re even BETTER! With this recipe, you’ll make make ahead mashed potatoes all the time!
I used to dread making mashed potatoes. The peeling, the dicing…it just seemed so, I don’t know….
Is soul crushing too harsh a term?
I mean, mashed potatoes are supposed to be comfort food at their finest, so why did we have to work so hard for them?
Not to worry, my friends! I have several work arounds that are going to improve your mashed potato game, big time!
Ingredients for mashed potatoes from scratch
No matter how you choose to make my mashed potatoes from scratch, they’re gonna have all the same ingredients.
Yukon gold or Red Potatoes – Yukon gold are my favorites but either work. Why these two kinds of potatoes?
They don’t need to be peeled!
We are eliminating an entire step of the old school mashed potatoes, while preserving all the warm and comforting goodness of mashed potatoes.
Garlic – For some depth of flavor. And to keep the vampires away. Kidding.
Cream Cheese – for an extra creamy, dreamy experience.
Sea salt and pepper – Potatoes, no matter how they’re cooked, need a little salt and pepper. How much is totally up to you, but promise me you’ll sprinkle in just a little S&P love, no matter what.
I’m going to cover a few ways you can cook up these awesome mashed potatoes from scratch. But no matter how you’re making these spuds, a few steps are the same.
- Wash your potatoes and give them a scrub with a clean washcloth or potato scrubber.
- Cut potatoes in half or quarter them, depending on size.
That’s it. That is all the preparation you need to make.
Can you see why I’m in love here????
Now, your mom probably boiled the potatoes in water, then drained them, and then doctored them up. My Grandma made them the same way, many many times.
And there is nothing wrong with that.
But….we’re taking the easy – and equally delicious – route here!
How to make mashed potatoes in your Instant Pot
Spoiler alert: Cook for 8 minutes, then to a natural pressure release for 10 minutes.
How to make mashed potatoes in your slow cooker
It couldn’t be any easier to make mashed potatoes in the slow cooker.
And bonus, if you’re making a big batch of potatoes for the holidays, this keeps your stove top clear for other sides.
To make your mashed potatoes in the slow cooker or crockpot, simply put the potatoes, garlic and broth into the crock. Give a sprinkle of salt and pepper and follow the cooking time in the recipe card below.
Another spoiler alert: It takes 4-5 hours on high, depending on the size and age of your cooker.
Can mashed potatoes be frozen?
Yes, you bet your taters they can! I don’t and won’t freeze raw potatoes, but cooked, mashed potatoes freeze just fine.
Be sure to remove any excess air to prevent freezer burn. Also, it helps if you lay them flat to freeze, both for storage and for thawing.
Finish making your mashed potatoes
Whether you make your mashed potatoes in the slow cooker or in the Instant Pot, I want you to go easy with the potato masher here.
Add the cream cheese, cut into chunks so it integrates nice and easy.
Yes, even with my new school technique, I like to hand mash my potatoes. Honestly, they’re so light and tender, it’s not hard at all to do.
And actually, wielding a potato masher can be oddly therapeutic. So go old school on this one.
Besides, mashers are great….except when the masher gets stuck in the drawer and you can’t get the darn thing open. Don’t even get me started on that.
If you’ve ever had mashed potatoes that were overworked in a mixture, they get sort of a glue like texture, kind of like wallpaper paste. Not good.
But give it a nice mash keeping a few chunks here and there for texture.
You’l end up with fluffy, delicious mashed potatoes, every time.
Other potato recipes you’ll love:
- Potato Soup with Bacon
- Twice Baked Potato Casserole
- Creamy Mayo Free Potato Salad with Bacon
- Grandma’s Creamy Potato Salad
Made with love,
- 2 lbs. yukon gold OR red potatoes, washed and cut into halves or quarters
- 3-4 cloves garlic, peeled and chopped
- 1 cup chicken or vegetable broth
- Sea salt and black pepper, to taste
- 4 oz. cream cheese, cut into chunks
TO MAKE IN THE INSTANT POT
- Place potatoes, garlic, and broth in Instant Pot®. Season with salt and black pepper, to taste.
- Add the lid and flip pressure valve to “Sealing” position. Select the “Manual” option and adjust setting to “high.” Set cook time to 8 minutes. When finished, allow pressure to release naturally for 10 minutes, then do a quick release for any remaining pressure.
- Carefully open lid and add cream cheese. Mash potato mixture with a potato masher until blended, but not completely smooth. Season with additional salt and black pepper, to taste, and serve immediately. Enjoy!
TO MAKE IN THE SLOW COOKER / CROCK POT
- Place potatoes, garlic, and broth in the slow cooker crock. Season with salt and black pepper, to taste.
- Cook on high for 4-5 hours, until potatoes are fork tender.
- Add cream cheese. Mash potato mixture with a potato masher until blended, but not completely smooth. Season with additional salt and black pepper, to taste.
Instant Pot Cook Time: 8 minutes (+ time to come to pressure and 10 minutes natural release)
Slow Cooker Cook Time: 4-5 hours on high
Nutrition calories based on 6 servings with yukon gold potatoes
Serving Size:1 grams
Amount Per Serving: Calories: 117Total Fat: 5gSaturated Fat: 3gUnsaturated Fat: 0gCholesterol: 16mgSodium: 165mgCarbohydrates: 15gFiber: 3gSugar: 1gProtein: 4g