Slow Cooker Mashed Potatoes with Roasted Garlic are the perfect easy side dish. Super creamy, buttery and super simple to make right in the slow cooker! Best of all, there’s no preboiling required!
The slow cooker helps to make things easier during the holidays when you’re planning that big Thanksgiving or Christmas feast. This Slow Cooker Butternut Squash Cornbread and stuffing are among our favorites. Just toss everything into the pot and in a few hours, your dish is ready without any babysitting.
These Slow Cooker Mashed Potatoes with Roasted Garlic also show up a lot around here. This is recipe is perfect for those days when you feel like peeling or boiling a gazillion potatoes.
Slow Cooker Mashed Potatoes with Roasted Garlic
Start by washing and drying your potatoes. Then cut them into quarters – I used a mix of yellow and white potatoes.
We love leaving the skin on mashed potatoes but you can totally peel them if you want first.
Once the potatoes are nice and soft, add the garlic, butter, Greek yogurt (or sour cream) and dried oregano. Then whip them up using a hand blender or mixer for about 30 seconds.
Finally, finish mashing with a regular potato masher until the desired consistency. Hand mashing the potatoes prevents them from getting too gummy or gluey.
We like to leave ours with a few chunks but feel free to make them creamier if you like.
Just a few ingredients and you can’t beat how ridiculously easy and creamy these are!
Yields 3-4
Slow Cooker Mashed Potatoes with Roasted Garlic are creamy, buttery and so easy to make right in the slow cooker!
10 minPrep Time
3 hrCook Time
3 hr, 10 Total Time
Save RecipeIngredients
3 pounds red and Yukon Gold potatoes, cut into quarters (peeled or unpeeled)
1/4 cup plain Greek or Skyre yogurt (full fat or 2% work better)
4 cloves roasted garlic
1/4 - 1/2 teaspoon sea salt and freshly cracked black pepper, or to taste
1/2 teaspoon dried oregano
1/2 package Ranch Seasoning and Salad Dressing Mix (optional but gives a great flavor boost)
1 - 2 tablespoons milk, or more as needed
grated Parmesan for topping (optional)
chopped parsley for topping (optional)
Instructions
- Place the chopped potatoes inside and add cover.
- Cook for 2-3 hours on high or 5-6 hours on low, or until potatoes are tender. (Mine usually take about 2.5 hours)
- Once potatoes are tender, add Greek yogurt, garlic, 1 tablespoon milk and dried oregano. Use an immersion blender, hand mixer or a potato masher to mash and blend the potatoes for about 30 seconds.(DO NOT OVERMIX WITH THE ELECTRIC MIXERS OR THE POTATOES WILL TURN GUMMY). Then grab a regular potato masher to continue mashing by hand until soft and creamy or desired consistency is reached. Add more salt, pepper and milk as needed.
- Serve warm with more butter, grated Parmesan and chopped parsley if desired.
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