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
Super easy and tasty slow cooker garlic mashed potatoes!
- 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
- 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: 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!
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Michael Krauss says
Tried this and loved it. Anothing add-in that is great is 2 tablespoons of fresh chopped chives.
Rachael Cargin says
How did I not know you could do mash in a slow cooker? Sounds Amazing!
Er, you need to peel the potatoes before you mash them! Those skins will ruin a nice, creamy mash.
No!! The peels are an amazing texture and nutrient addition!
Craig Stedry says
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!
I made these last night, and they were fab! (Skins on – always!)
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.
I am mostly dairy free. I can handle the parmesan, but not the sour cream. Could it be substituted with vegan cream cheese?
Can I double the recipe?
viki: Yes you can; enjoy!
And Another Thing says
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! 🙂
Michelle V. says
Looks amazing. And, I love that you left the skin on. Wondering if you used red potatoes or russet?