Slow Cooker Garlic Mashed Potatoes
The easiest mashed potatoes you will ever make. Just throw it all in the crockpot and you’re set. Easy peasy!
Mashed potatoes. A Thanksgiving essential.
And here’s Butters. Just waiting for a bite with his big puppy eyes. How can anyone resist his face?
No, but really, it’s not Thanksgiving without the mashed potatoes.
So creamy. So chunky. So garlicky. So full of carbs and comfort.
And it’s just so easy to make right in the crockpot.
I mean with all that you have to do on Thanksgiving Day, these mashed potatoes are one less thing to worry about on the big day.
Simply throw everything into the slow cooker and when you’re ready, go ahead and blend it with a hand blender. Done and done.
Now how easy is that?
Slow Cooker Garlic Mashed Potatoes
Ingredients
- 3 pounds red potatoes, chopped
- ¼ cup unsalted butter
- 4 cloves garlic, crushed and peeled
- Kosher salt and freshly ground black pepper, to taste
- ½ cup sour cream
- ⅓ cup freshly grated Parmesan
- 2 tablespoons milk, or more, as needed
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon freshly grated nutmeg
- 2 tablespoons chopped fresh chives
Instructions
- Lightly coat the inside of a slow cooker with nonstick spray. Place potatoes, butter, garlic and 1/4 cup water into the slow cooker; season with salt and pepper, to taste. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours, or until tender.
- Add sour cream, Parmesan, milk, thyme, oregano, basil and nutmeg. Using an electric mixer fitted with the paddle attachment, blend potatoes until light and fluffy, about 2-3 minutes. If the mixture is too thick, add more milk as needed until desired consistency is reached.
- Serve immediately, garnished with chives, if desired.
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I need to feed about 20ppl! You think doubling the recipe will be ok? or should I triple it? It’ll just be for a side and we have plenty of other food provided.
It’s really up to you but doubling the rcipe should be fine! I just recommend adding a little bit more cooking time to ensure that the potatoes are “mashable”.
I have made lots of your delicious recipes, with great success I might add. I was wondering if you ever tried to double the mashed potato recipe? I will need more then 8 servings for my hungry family. Thanks so much, I always enjoy your posts.
I actually have not tried doubling this but it should be fairly easy to double. I just recommend adding a little bit more time to ensure that the potatoes are completely “mashable”.
Looks so delicious! I’m going to fix this for Thanksgiving. What size crock-pot did you use??
I used a 3 qt crockpot but a 6 qt slow cooker should also work just fine.
I LOVE MASHED POTATOES!!! and these look so simple and so jam packed with tastiness!!!!
It says on very top of recipe cook time 4 hours . Recipe in the body says 7-8 hours, I am guessing second time more accurate?
Thanks
Steff, you have the option to cook this on low heat or high heat. The cooking time changes based on which setting you use.
OMG…..You have just rocked my world!!!!
I’m in LOVE with this recipe – delicious and easy. You can’t beat that!! If had any leftovers… and that’s a big if…. I’d make potato patties the next day by just adding some seasoned breadcrumbs, an egg, some seasoned salt & then frying them in a non-stick frying pan – yummy!
How clever! Will have to try this!! In other news, I know a corkie named Waffles who lives in Nashville. I bet Waffles & Butters would hit it off lol How corny but I couldn’t resistl Tried the Korean ground beef on Thursday and let’s just say it was a huge success & I’m making it again on Monday! Great blog, so glad I found it!!!
What??? This looks a.maz.ing. Can’t wait to try this!!
This looks unbelievably creamy 😀 Didn’t think you could make this in the slow cooker, neat 😀 x
Can you use regular russet potato’s and peel them — getting the same results, or do you need to adjust the recipe?
It should be fine to use regular russet potatoes and peeling them, although I highly recommend using red potatoes and leaving the skin on for a bit of color and texture!
Laura & Chungah – Here’s a possibility–half peel the russets, cut into small pieces, in this way you’ll still have texture. Remember to really scrub the russets. I use a course dish rag. The best dish rags, crocheted cotton. I can buy them for a song on ebay. Plus, many are really are pretty.
Can leftovers be frozen?
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! I recommend using your best judgment for freezing and reheating.
That’s funny! We use 10 pounds of potatoes for mashed every Thanksgiving and NEVER have leftovers.
I adore this recipe idea, almost as much as I adore my crockpot(s). I believe my daughters are probably close to your age, so I’ve been cooking a LONG time, and while they were growing up, my crockpot was one of my best friends. My thought, I do Thanksgiving as a buffet with several crockpots. Do you think I can keep this recipe on on warm (maybe adding some liquid) if it gets too dry?
A Thanksgiving buffet sounds amazing! And yes, it should be fine to keep this on WARM and adding milk as needed to thin it out for the big day. Hope that helps!
Thanks for the reply.
directions state add 1/4 c of water,but ingr list 1/4 c butter can anyone help with this?
Carol, the recipe calls for both water and butter.
I guess the thing to note is that, like most recipes, the ingredients are listed in the order used – and “1/4 cup water” is missing in the list after the garlic. Hopefully mystery solved!
I love mashed potatoes – so delicious!
I love that you used red potatoes and kept the skins on so there’s that pop of color and also that there’s a little bit of texture left. Just perfect! And in the slow cooker…nice! You should start a second blog about slow cooker recipes 🙂
Mashed potatoes in the crockpot?! They look amazing! I love that the crockpot gets used for so many unexpected dishes now. Also, these potatoes sound like they’re right up my alley with that garlic!