# Cheesy Crockpot Potatoes with Cream Cheese

Two-centimeter diced potatoes cooked 4 hours on LOW with stock, cream cheese and mustard powder, with cheddar added for the last 20 minutes. The sauce is creamy and the lid does not go rubbery.

 

 

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## Cheesy Crockpot Potatoes with Cream Cheese

Recipe by Iren Pavlenko

 

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0.0 from 0 votes ** 

Course: Main CourseDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

4

hours 

Two-centimeter diced potatoes cooked 4 hours on LOW with stock, cream cheese and mustard powder, with cheddar added for the last 20 minutes. The sauce is creamy and the lid does not go rubbery.

### Ingredients

- 3 lb Yukon Gold potatoes, diced into 2 cm pieces
- ½ cup low-sodium chicken stock
- 8 oz cream cheese, cubed
- 1 tsp mustard powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 cups freshly grated sharp cheddar
- 3 scallions, sliced
- 4 slices cooked bacon, crumbled, optional

### Directions

- Dice the potatoes into even 2 cm cubes and add them to a 6-quart crockpot.
- Whisk the stock with the mustard powder, garlic powder, onion powder, salt and pepper and pour over the potatoes.
- Scatter the cream cheese cubes on top. Do not stir.
- Cover and cook 4 hours on LOW, or 2 hours on HIGH.
- Stir to melt the cream cheese into a sauce and check that a cube is tender.
- Sprinkle the cheddar on top and replace the lid for the last 20 minutes.
- Stir gently once the cheese melts and taste for salt.
- Top with the scallions and bacon and serve straight from the pot.

 

### Notes

 

Grate your own cheddar, since packaged shreds melt less smoothly. The potatoes hold on warm for about 2 hours; stir once before serving. Leftovers keep 4 days in the fridge.

 

  

## Why Cheesy Crockpot Potatoes with Cream Cheese make their own sauce

 

The cream cheese melts into the stock as the potatoes soften, giving a smooth base with no roux. Mustard powder sharpens it. The cheddar goes in late, so it melts without turning oily.

 

Yukon Gold potatoes are creamy and hold their shape at 2 cm. Do not stir at the start, because the cream cheese needs to soften on top first. Cheddar goes in late so it melts into the sauce instead of sinking and turning stringy.

 

## Swaps

 

Red potatoes are fine if you leave the skin on. Pepper Jack adds some heat. Do not swap in pre-shredded cheese. The coating keeps it from melting evenly. Do not add extra liquid, since the potatoes release their own.

 

## What to serve

 

Alongside grilled chicken, ham or burgers. Add bacon and scallions at the end for a loaded feel.

 

## Storing and mistakes

 

Reheat with a spoonful of milk, because the sauce firms up in the fridge. Keeps 4 days. Stirring too early is the typical error. Leave the cubes to soften first, then stir.