This Slow Cooker Garlic Mashed Potatoes Recipe uses Yukon Gold potatoes, and fresh garlic. This method of preparing potatoes will change your whole life.
We love Slow Cooker Mashed Potatoes. I’ve been making mine this way for eons. Which just goes to show I’m old as dirt.
It’s okay, I’m good with it. With age comes wisdom. Or so they say. The jury is still out on that. Old also equals forgetfulness right.
This particular recipe uses the low setting on your slow cooker. You can use the high setting if you like.
Personally, I like cooking on them on the low setting because it’s more conducive with work hours. Who works for 4 hours? Not this girl!
Another thing that sets this recipe apart is I actually drain my potatoes. Liquid should be removed when cooking potatoes. No one wants runny mashed potatoes.
Yes, you will have to wash a colander, but it’s completely worth it for perfect texture.
I wanted to share this easy because I want people to know holidays do not need to be stressful, or difficult. Holidays should be fun and enjoyable.
Honestly, that is what Thanksgiving is all about. Family! With a capital F!
Thanksgiving is a time to embrace the people in your life and be grateful for that weird little tribe giggling and arguing in your living room is ALL yours.
My goal here is to show you that making easy, delicious Thanksgiving recipes frees up time to spend with those weirdos in your living room.
Instead of being stuck in the kitchen all day, you get to be part of the madness. Not working your butt off!
- Potatoes – Just to clarify, I used Yukon Gold potatoes. Honestly, I like the texture better for rustic mashed potatoes. To me, garlic mashed potatoes should be rustic looking and not too smooth.
- Broth – Chicken broth is the liquid of choice for this one. It adds great flavour to the potatoes. If you find they have too much liquid once cooked you can drain the excess out.
- Garlic – Use fresh garlic in this recipe. I used one head of garlic but you do your thing. You can never have enough garlic in potatoes.
- Butter – I used unsalted butter in this recipe but you can use salted if you like. Just remember you are adding sodium with the broth and additional salt.
- Heavy Cream – Personally, I love using heavy cream for mashed potatoes but you can substitute 2% if you prefer. Higher fat is preferred for mashed potatoes.
- Spices – Salt and pepper are all you need for this one.
How to Make Slow Cooker Garlic Mashed Potatoes:
- First, chop the potatoes into same size cubes and toss them in the slow cooker.
- Next, add the broth.
- Then, add as many garlic cloves as you like.
- Sprinkle some salt and pepper over top.
- Turn on the slow cooker and cook on low for 6 to 8 hours, or high for 3 to 4 hours. If I’m being honest, these really do taste better when you cook them on slow.
- Once the potatoes are fork tender you can drain any excess liquid from them and pop them back in the slow cooker. Turn the slow cooker on warm.
- Next, mash the potatoes briefly with a fork and add butter.
- Now you have a few options to continue mashing the potatoes. You can use a ricer, potato masher, or mixer. Just do not over-mix them if using a hand or stand mixer. Or they will have the consistency of glue. Less is more when mashing.
- Warm the heavy cream in a saucepan and pour that over the potatoes. Mix briefly to incorporate everything.
- Taste the potatoes to make sure you like the flavour and texture. You can add more heavy cream or butter if needed.
- Sprinkle with salt and pepper.
- Keep warm in the crockpot till needed.
More Holiday Recipes:
- How to Cook a Spatchcock Turkey
- Balsamic Roasted Baby Carrots
- How to Cook a Sirloin Roast
- Parmesan Smashed Potatoes
- Slow Cooker Ham with Honey Mustard Glaze
- Smashed Potatoes with Onions and Garlic
- Honey Glazed Carrots
- Cheater Stuffing
Places to stalk Cravings of a Lunatic
Slow Cooker Garlic Mashed Potatoes
- Toss all the chopped potatoes in the slow cooker. Pour in 2 cups of chicken broth. Toss in as many whole cloves of garlic as you can handle. Add a little salt and pepper. Turn slow cooker on low, and cook for 6 to 8 hours.
- Keep slow cooker on warm once the potatoes are done.
- Drain excess liquid from the potatoes. Toss back in slow cooker, turn the slow cooker on low as you mix.
- Break up potatoes a bit with a fork. Add butter. Use a hand mixer or ricer to mash them or leave them rustic and just use a fork or potato masher. Do not over-mix or your potatoes will become like glue. No one digs gluey mashed potatoes.
- Add warm heavy cream, heat slowly on low so you don't scorch it. You just want it warm, not boiling.
- Add about 1/2 cup to the potatoes to start. Mix briefly. Taste and evaluate texture. Add more heavy cream if desired. I used about 3/4 cup of heavy cream in mine, but some people like a full cup. Everyone is different so it's important to taste as you go. Always better to add slowly and taste to make sure they are perfect.
- Add salt and pepper, give a quick mix and leave slow cooker on low or warm until you're ready to serve them. We leave ours in the slow cooker until dinner is ready. If you keep them on the warm setting they stay hot but don't burn. It's brilliant for keeping potatoes warm.
- Serve with a big old mashed potato loving smile.
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