November Recipes

Slow-Cooker Mashed Potatoes with Blue Cheese

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Bowl of Slow Cooker Mashed Potatoes with Blue Cheese
Hands On:
10 minutes
Total Time:
260 minutes


  • 5 lb Yukon Gold potatoes, unpeeled and quartered
  • 1 (32-oz.) container Hy-Vee vegetable stock
  • 6 tbsp Hy-Vee unsalted butter, cut up
  • 4 cloves garlic, crushed
  • 2 Hy-Vee dried bay leaves
  • 1 (8-oz.) pkg. Hy-Vee plain cream cheese, softened
  • ½ cup Hy-Vee whole milk, warmed
  • 1 ½ tsp Hy-Vee kosher salt
  • ¼ tsp Hy-Vee ground black pepper
  • 1 (5-oz.) container Hy-Vee blue cheese crumbles
  • green onions, chopped; for garnish
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Place potatoes in a 6-quart slow cooker. Add vegetable stock, butter, garlic, and bay leaves. Stir to combine.
Cover; cook on HIGH for 4 to 4½ hours or LOW for 7 to 8 hours or until very tender. Drain, reserving 1 cup cooking liquid. Discard bay leaves. Return potatoes to slow cooker. Mash with a potato masher or whip with an electric hand mixer.
Add cream cheese, milk, salt, and pepper. Mix until smooth, adding enough reserved cooking liquid as needed. Transfer to a serving bowl. Sprinkle with blue cheese crumbles and garnish with green onions, if desired.

Nutrition Facts

Serves: 12
Amount Per Serving
Calories: 20
% Daily Value*
Total Fat: 1g 1%
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 2mg 1%
Sodium: 53mg 2%
Total Carbohydrate: 3g 1%
Dietary Fiber: 0g 1%
Sugars: 0g 1%
Protein: 1g 1%

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