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Crockpot Garlic Mashed Potatoes

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Crockpot Garlic Mashed Potatoes are creamy, flavorful, and incredibly easy to make. The slow cooker does all the work, giving the potatoes a rich garlic-infused taste. Perfect as a side dish for family dinners, holidays, or any occasion.

Ingredients

Scale
  • 1.5 kg (3 lbs) potatoes (Yukon Gold or Russet), peeled and chopped
  • 4–6 cloves garlic, peeled and minced (or leave whole for a milder flavor)
  • 1 cup chicken or vegetable broth
  • 1/2 cup (120 ml) heavy cream (or milk, for a lighter option)
  • 1/2 cup (115 g) unsalted butter, divided
  • Salt and pepper, to taste
  • Optional toppings: Chopped parsley, chives, or shredded cheese

Instructions

1. Prepare the potatoes and garlic

  1. Place the chopped potatoes and garlic in the crockpot.
  2. Pour the chicken or vegetable broth over the potatoes.
  3. Add 1/4 cup of butter, cut into pieces, and sprinkle with salt and pepper.

2. Cook in the crockpot

  1. Cover the crockpot and cook on high for 3–4 hours or low for 6–7 hours, until the potatoes are very tender.

3. Mash the potatoes

  1. Once the potatoes are cooked, use a potato masher or a hand mixer to mash them directly in the crockpot.
  2. Stir in the heavy cream and the remaining 1/4 cup of butter, mixing until the potatoes are creamy and smooth. Adjust the consistency with more cream or broth if needed.

4. Season and serve

  1. Taste and adjust seasoning with more salt and pepper, if necessary.
  2. Serve warm, garnished with parsley, chives, or shredded cheese for extra flavor.

Notes

  • Make-Ahead: Keep the mashed potatoes warm in the crockpot on the “keep warm” setting for up to 2 hours. Stir occasionally and add a splash of cream if they begin to dry out.
  • Variations: Add Parmesan cheese, roasted garlic, or a dollop of sour cream for extra richness.
  • Vegan Option: Use plant-based butter and a non-dairy milk (like almond or oat milk) instead of cream.

Find it online: https://ukfinda.com/crockpot-garlic-mashed-potatoes/