Ingredients

4 pounds Yukon Gold potatoes (about 15 medium), peeled and cubed

1 package (8 ounces) cream cheese, cubed and softened

1/2 cup butter, cubed

1 cup sour cream

1/3 cup heavy whipping cream

3 tablespoons minced fresh chives

1 tablespoon minced fresh parsley

3 garlic cloves, minced

1 teaspoon minced fresh thyme

1/2 teaspoon salt

1/4 teaspoon pepper

Instructions

Step 1: Place the peeled and cubed potatoes in a large 6-quart saucepan. Add enough water to cover them completely.

Step 2: Bring the water to a boil, then reduce the heat and simmer the potatoes uncovered for 10 to 15 minutes, or until tender when pierced with a toothpick or knife.

Step 3: Drain the potatoes well and return them to the pot or a large bowl. Mash the potatoes, gradually mixing in the butter and softened cream cheese until fully incorporated and smooth.

Step 4: Stir in the sour cream, heavy whipping cream, minced chives, parsley, garlic, thyme, salt, and pepper until evenly combined.

Step 5: Lightly grease a 3- or 4-quart slow cooker and transfer the mashed potatoes into it. Cook on low for 2 to 3 hours to allow the flavors to meld and the dish to warm through.

Step 6: Serve warm as a comforting side to your favorite main courses.

Tips & Variations

For extra richness, add a splash more heavy cream or a bit of grated Parmesan cheese.

Try swapping the fresh herbs for dried if you don’t have fresh on hand—use about one-third the amount.

If you prefer a chunkier texture, mash the potatoes less thoroughly.

Substitute sour cream with Greek yogurt for a tangier, lighter option.

FAQs

Can I prepare these mashed potatoes ahead of time?

Yes, you can mash the potatoes and store them in the refrigerator before placing them in the slow cooker for warming when ready to serve.

What if I don’t have a slow cooker?

You can keep the mashed potatoes warm by placing them in a heatproof bowl over a pot of simmering water or gently warming them in a low oven, stirring occasionally to prevent drying out.