Easy Slow Cooker Mashed Potatoes: Perfect for Holidays

Ingredients

• 5 pounds potatoes, peeled
• 1 (8 ounce) package cream cheese, softened
• 0.5 cup half-and-half, or more as needed
• 0.33 cup chopped fresh chives
• 2 large egg whites, slightly beaten
• 2 teaspoons onion powder
• salt and ground black pepper to taste
• nonstick cooking spray
• 0.75 cup butter, divided

Instructions

1. Peel and cube potatoes, then place them in a large pot. Cover with water and bring to a boil over high heat. Reduce heat to medium-low and simmer until potatoes are tender, about 20 to 25 minutes. Drain the water, return potatoes to the pot, and gently stir over medium heat for 1 to 2 minutes to dry them slightly.
2. Using a hand mixer, mash the potatoes until smooth. Incorporate cream cheese, half-and-half, chives, egg whites, onion powder, salt, and pepper. Mix until all ingredients are thoroughly combined.
3. Coat the inside of a slow cooker with nonstick spray. Transfer the mashed potato mixture into the slow cooker. Cut 1/2 cup of butter into 8 pieces and distribute them evenly over the top of the potatoes. Allow the potatoes to cool completely, then cover with a lid and refrigerate overnight or until you're ready to reheat.
4. Take the potatoes out of the refrigerator and let them sit at room temperature for approximately 3 1/2 hours to ensure even reheating.
5. To prevent excess moisture, place a towel under the lid of the slow cooker. Cook on the Low setting, stirring occasionally (once or twice) for 2 1/2 hours. Add the remaining 1/4 cup of butter, one tablespoon at a time, stirring it in well. Continue to cook for an additional 30 minutes.

Nutrition

• Calories: 396 kcal
• Fat Content: 23 g
• Fiber Content: 5 g
• Sugar Content: 2 g
• Sodium Content: 210 mg
• Protein Content: 8 g
• Cholesterol Content: 66 mg
• Carbohydrate Content: 41 g
• Saturated Fat Content: 15 g
• Unsaturated Fat Content: 0 g