Slow Cooker Garlic Mashed Potatoes
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Slow Cooker Garlic Mashed Potatoes – rich and creamy comfort food and a side dish that’s sure to impress! Red potatoes are chopped and seasoned, softened over hours in the Crockpot, before being whipped with butter and cream to create the easiest mashed potatoes ever.
With slow cooker season in full swing, what better to serve on a cold day than these? They’re perfect for a weeknight dinner yet delicious enough to serve at a holiday party and they’re so easy to make! Crock pot mashed potatoes are great for Thanksgiving since they can be cooked without attention while you take care of everything else—and it frees up a spot on your stovetop.
Slow Cooker Garlic Mashed Potatoes Recipe
My whole family loved them and I couldn’t get over their delicious garlic flavor. The garlic flavor resembles that of roasted garlic, you’ll notice in the photos below it appears as though it’s become roasted after so many hours of slow cooking.
These potatoes are perfectly hearty and creamy and it’s a forgiving mashed potato recipe so you can make them just as you prefer.
Customize these with the toppings you love—bacon, cheddar cheese, green onions.
What’s the Best Type of Potato to Use?
How to Make Garlic Mashed Potatoes in the Slow Cooker
- Spray a 6 – 7 quart slow cooker with non-stick spray. Place potatoes (cut into 1-inch chunks) in slow cooker then pour water evenly over top.
- Toss with salt and pepper then add garlic and pour butter evenly over potatoes and garlic.
- Cover and cook on high heat for 4 – 4 1/2 hours until potatoes are fork tender when pierced (don’t drain!).
- Mash potatoes with a potato masher or potato ricer then add your dairy ingredients of sour cream and heavy cream. Whip with an electric hand mixer until the desired texture is reached while adding in milk to reach the desired consistency.
- Serve warm with more butter if desired and minced chives.
Can I Make Lighter Slow Cooker Garlic Mashed Potatoes?
If you want to make them a little lighter you can use mostly milk and light sour cream. Using Greek yogurt can add protein, too. Cream cheese is another remix, but that will make them MORE luxurious, not lighter. :)
Can I Omit the Garlic?
Not a fan of garlic? You can just omit it for regular mashed potatoes.
Can I Peel the Potatoes?
If you don’t like peels just peel the potatoes first or if you like some peels then peel half or use larger potatoes so there’s less peel to potato.
Like Them Smooth or Chunky?
And if you prefer your potatoes slightly chunky just don’t whip them very long. You can also adjust the garlic to suit your taste, a little more or less won’t hurt.
Then of course, as with all mashed potatoes I recommend starting with less liquid then adding more as you go until they are the consistency you prefer.
Can I make these as Instant Pot Mashed Potatoes?
Yes! Follow the same directions, but add the liquid required by your particular Instant Pot size.
Now pass me a heaping bowl of these for dinner and that’s all I need, yum yum YUM. Try them soon! They’re the perfect easy side dish that everyone will love!
What Should I Serve with Crockpot Mashed Potatoes?
- Pan Seared Steak
- Roast Chicken
- Slow Cooker Rotisserie Style Chicken
- Salmon Roasted in Butter
- Pork Chops with Apples and Onions
Follow Cooking Classy
Slow Cooked Garlic Mashed Potatoes
Ingredients
- 4 lbs red potatoes, cleaned and rinsed (peeled or unpeeled), cut into 1 1/2-inch pieces
- 1/2 cup water
- 1 tsp salt, or to taste
- 1/2 tsp pepper, or to taste
- 1 1/2 Tbsp minced garlic (4 cloves)
- 1/4 cup butter, melted
- 2/3 cup sour cream
- 1/2 cup cream, warmed in the microwave
- 1/2 cup milk, warmed in the microwave, or as desired
- Minced chives and butter, for serving (optional)
Instructions
- Spray a 6 - 7 quart slow cooker with non-stick spray. Place potatoes in slow cooker then pour water evenly over top**.
- Toss with salt and pepper then add garlic and pour butter evenly over potatoes and garlic. Cover and cook on high heat 4 - 4 1/2 hours until potatoes are tender when pierced with a fork (don't drain!).
- Mash potatoes with a potato masher then add sour cream, heavy cream.
- Whip with an electric hand mixer until desired texture is reached, while adding in milk to reach desired consistency.
- Serve warm with more butter if desired and minced chives.
Notes
- * If your slow cooker allows excess moisture to evaporate from the slow cooker I'd recommend adding in an extra 1/4 cup of water.