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Slow Cooker Garlic Mashed Potatoes

[heart_this] · Nov 19, 2016 · 15 Comments

Slow Cooker Garlic Mashed Potatoes

Super easy and tasty slow cooker garlic mashed potatoes!

Mashed potatoes have to be one of my favourite side dishes for pretty much any meal! There is just something magical about those creamy, buttery warm mashed potatoes! Usually I make mashed potatoes on the stove top and although it’s easy, it’s even easier in the slow cooker! You just need to throw the potatoes and the garlic in the slow cooker in the morning and you have perfect mashed potatoes by dinner time! Mashed potatoes on the stove top only take about 30 minutes to make but that’s usually right when you are pulling the roast out of the oven and fixing the other sides so it’s a real relief to be able to remove one side dish from the chaos! You can throw the potatoes in the slow cooker in the morning, add the butter, cream, etc. and mash them a few hours before the meal leaving them in the slow cooker on the keep warm setting so they are completely done long before you start the final preparations of the meal! No matter how you mash these slow cooker garlic mashed potatoes, they are sure to be a hit at your next meal!

Slow Cooker Garlic Mashed Potatoes
Slow Cooker Garlic Mashed Potatoes
Slow Cooker Garlic Mashed Potatoes
Slow Cooker Garlic Mashed Potatoes

Slow Cooker Garlic Mashed Potatoes
Slow Cooker Garlic Mashed Potatoes

Slow Cooker Garlic Mashed Potatoes

Prep Time: 5 minutes Cook Time: 4 hours Total Time: 4 hours 5 minutes Servings: 4

Super easy and tasty slow cooker garlic mashed potatoes!

ingredients
  • 2 pounds potatoes, diced
  • 4+ cloves garlic, peeled
  • 1/4 cup broth or water
  • 2 tablespoons butter, cubed
  • 1/2 cup sour cream
  • 1/2 cup parmigiano reggiano (parmesan cheese), grated
  • 2 tablespoons parsley, chopped
directions
  1. Place the potatoes, garlic, broth and butter in a slow cooker and cook until the potatoes are nice and tender, about 4+ hours on low or 2+ hours on high, before adding the remaining ingredients and mashing!
Option: Replace the sour cream with Greek yogurt or cream cheese.
Option: Omit the cheese or replace it with your favourite cheese!
Option: Add one tablespoon white miso paste!
Note: You can keep them in the slow cooker on the keep warm setting for a few hours!
Nutrition Facts: Calories 275, Fat 15g (Saturated 9.4, Trans 0), Cholesterol 36mg, Sodium 128mg, Carbs 29.1g (Fiber 4.2g, Sugars 2.1g), Protein 8.1g

Nutrition by: Nutritional facts powered by Edamam
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Colcannon

6 Ingredients, Crockpot, Food, Gluten-free, Recipe, Side Dish, Slow Cooker, Vegetable, Vegetarian

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Reader Interactions

Comments

  1. Michael Krauss says

    November 20, 2016 at 4:37 am

    Tried this and loved it. Anothing add-in that is great is 2 tablespoons of fresh chopped chives.

    Reply
  2. Rachael Cargin says

    November 21, 2016 at 3:08 pm

    How did I not know you could do mash in a slow cooker? Sounds Amazing!

    Reply
  3. Rob says

    November 23, 2016 at 10:41 pm

    Er, you need to peel the potatoes before you mash them! Those skins will ruin a nice, creamy mash.

    Reply
    • Karrie says

      November 15, 2018 at 8:33 pm

      No!! The peels are an amazing texture and nutrient addition!

      Reply
    • Craig Stedry says

      November 10, 2020 at 10:41 am

      I do mashed potatoes both with the skins and peeled but for different types of meals. If I’m having mashed for just a normal family dinner in the kitchen or for a couple of close friends over for casual dinner I will mash them with the skins on but if I’m having a formal dinner in the dining room with my China, Crystal and Sterling flatware I only serve mashed potatoes that have been skinned. Mashed with skins are way to casual and don’t look appropriate for fine dining!

      Reply
  4. kevin says

    November 24, 2016 at 2:32 pm

    Rob: 🙂

    Reply
  5. Riley says

    November 27, 2016 at 12:41 am

    I made these last night, and they were fab! (Skins on – always!)

    Reply
  6. Genevia says

    March 7, 2017 at 7:34 am

    Woah! This recipe looks awesome. The pictures give a glimpse of how tasty this version of mashed potatoes is! Will try them as soon as possible.

    Reply
  7. kicsak5 says

    November 18, 2017 at 7:18 pm

    I am mostly dairy free. I can handle the parmesan, but not the sour cream. Could it be substituted with vegan cream cheese?

    Reply
  8. viki says

    November 19, 2017 at 4:41 am

    Can I double the recipe?

    Reply
  9. kevin says

    November 21, 2017 at 5:49 pm

    viki: Yes you can; enjoy!

    Reply
  10. And Another Thing says

    December 27, 2017 at 8:24 pm

    I'm making this today. It's in the slow cooker. I doubled everything, for a 2 days after Christmas, Christmas dinner. Can't wait to taste it! 🙂

    Reply
  11. Michelle V. says

    December 18, 2022 at 5:39 pm

    Looks amazing. And, I love that you left the skin on. Wondering if you used red potatoes or russet?

    Reply

Trackbacks

  1. 15 Slow-Cooker Veggie Sides to Make Tonight – healthyoptionss.com says:
    April 11, 2019 at 12:44 pm

    […] Image: Closet Cooking. […]

    Reply
  2. 15 Slow-Cooker Veggie Sides to Make Tonight – Healthy Life, Herba Life says:
    April 18, 2019 at 5:43 pm

    […] Image: Closet Cooking. […]

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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