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.
Cheesy Crockpot Potatoes with Cream Cheese
Course: Main CourseDifficulty: Easy8
servings15
minutes4
hoursTwo-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.
Cheesy Crockpot Potatoes with Cream Cheese at a glance
- Prep time: 15 minutes
- Cooking time: 4 hours
- Servings: 8 servings
- Ingredients: 11, led by Yukon Gold potatoes, low-sodium chicken stock, cream cheese, mustard powder
Tips for Cheesy Crockpot Potatoes with Cream Cheese
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.
Cheesy Crockpot Potatoes with Cream Cheese FAQ
How long does Cheesy Crockpot Potatoes with Cream Cheese take?
Cheesy Crockpot Potatoes with Cream Cheese takes 4 hours of cooking after 15 minutes of prep.
How many people does Cheesy Crockpot Potatoes with Cream Cheese serve?
This recipe makes 8 servings.
What do I need to make Cheesy Crockpot Potatoes with Cream Cheese?
11 ingredients, led by Yukon Gold potatoes, low-sodium chicken stock, cream cheese, mustard powder. Amounts are in the recipe card above.
Part of: 6 Crockpot Potatoes Recipes That Never Turn Mushy
