Ingredients
Scale
- 4 lbs Yukon Gold or Russet potatoes, peeled and chopped into chunks
- 1 cup chicken or vegetable broth
- 10.4 oz. Boursin cheese rounds (two–5.2 oz pkgs)
- 4 Tbsp. unsalted butter, cubed
- ¾ cup heavy cream, warmed
- 1 tsp. garlic powder
- 1 tsp. salt
- ½ tsp. black pepper
- Fresh chives or parsley for garnish, optional
Instructions
- Place the peeled and chopped potatoes into the slow cooker and pour in the broth.
- Cover with the lid and cook on high for 4 hours or on low for 6-7 hours until the potatoes are soft.
- Drain any excess broth from the slow cooker after cooking.
- Add the Boursin cheese, butter, garlic powder, salt, and black pepper to the potatoes.
- Mash the potatoes in the slow cooker using a potato masher or hand mixer until smooth.
- Gradually pour in the warmed cream while mashing to achieve desired consistency.
- Taste and adjust seasoning if necessary, adding more salt, pepper, or garlic powder.
- Keep the slow cooker on the 'warm' setting if serving immediately, or transfer to a serving dish.
- Garnish with fresh chives or parsley and serve hot.
Notes
For an even creamier texture, use a hand mixer instead of a potato masher.
Feel free to experiment with different flavors of Boursin cheese for a unique twist.
These mashed potatoes can be made ahead and reheated before serving.
- Prep Time: 2 hours
- Cook Time: 4-7 hours
- Category: Sides
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 280
- Sugar: 2g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg