Start by peeling and chopping your russet potatoes into bite-sized pieces. This not only helps them cook evenly but also makes the mashing process easier later on. Aim for uniform sizes to ensure even cooking.
Place the chopped potatoes into your 6-qt crockpot. They should fit comfortably without overflowing. It’s essential to give them enough space to cook properly.
Now, season the potatoes generously with salt and pepper. This early seasoning allows the flavors to absorb during cooking. Don’t be shy! You can always adjust later, but starting with a good amount is key.
Add one stick of butter to the crockpot along with the chicken broth. The butter will melt and infuse the potatoes with richness as they cook.
Cover the crockpot with its lid and set it to cook on LOW heat for about 4 to 5 hours. You’ll want to check for doneness; you’re looking for fork-tender potatoes that can be easily pierced.
Once the potatoes are tender, carefully drain any excess liquid from the crockpot, but leave the potatoes inside. This step is crucial for achieving that creamy mash without being overly watery.
Add the remaining stick of butter, cream cheese, and milk to the potatoes. The heat from the potatoes will help melt the cream cheese, making it easier to mash.
Using a hand mixer or a potato masher, mash the potatoes to your desired consistency. I love a bit of texture, so I don’t overdo it. You want them creamy but still a little rustic.
Taste and adjust the seasonings with more salt and pepper if necessary. This is your final chance to make this dish truly perfect!
Garnish with a sprinkle of fresh parsley if desired, and serve warm. You’ll be amazed at how these simple ingredients transform into a comforting dish that everyone enjoys!
