The ultimate creamy and cheesy mashed potatoes


  • 5 pounds russets or yukon gold potatoes peel (if you like) and cube
  • 4 cloves garlic peeled and smashed
  • 1 cup low sodium chicken broth or water
  • 2 cups whole milk
  • 1 teaspoon salt and pepper plus more to taste
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded gruyere cheese
  • 1/2 cup grated parmesan
  • 6 tablespoons butter
  • 1 tablespoon sage


  1. Add the potatoes, garlic, chicken broth, salt and pepper to the crockpot. Cover and cook on high for 4-5 hours hours or on low for 6-8 hours. When the potatoes are fork tender, add 1 1/2 cups milks and mash them using a potato masher or a hand held mixer until completely creamy, adding the remaining 1/2 cup milk if needed to thin. Stir in the cheese, cover and cook another 15 minutes or until melted and creamy.

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