Slow Cooker Mashed Potatoes with Roasted Garlic

These Slow Cooker Mashed Potatoes are rich, creamy, flavorful and easy to make with fluffy Yukon potatoes, roasted garlic, butter and savory herbs. This mashed potato recipe requires no preboiling and frees up your stove making it perfect for Thanksgiving, Christmas or any holiday meal!

Pin HERE for later and follow my boards for more healthy recipes.

Easy Slow Cooker Mashed Potatoes Recipe

It’s not the holidays without a side of creamy mashed potatoes. These Slow Cooker Mashed Potatoes are rich, creamy and easy to make with fluffy potatoes, garlic, butter, Greek yogurt and savory seasonings. They’re just as delicious as classic mashed potatoes and the perfect side to go along with your turkey dinner for Thanksgiving, Christmas or any weeknight dinner!

This recipe is perfect for those days when you don’t feel like peeling or boiling a gazillion potatoes. The slow cooker helps to make things easier during the holidays when you’re planning that big Thanksgiving or Christmas feast. Just toss everything into the pot and in a few hours, your dish is ready without any babysitting.

Ingredients you need

These healthy mashed potatoes use minimal ingredients but turn out so creamy and delicious. You’ll need:

• Russet potatoes: We prefer to use Russet Potatoes for the best rich, buttery texture and flavor, but you could also use Yukon gold potatoes. Looking for a different option? Try our Sweet Potato Mash or Cauliflower Mash.
• Salt: You can use fine grain sea salt or kosher salt.
• Butter: We like to use salted grass-fed butter but you can also use ghee or vegan butter for a dairy-free option.
• Greek yogurt: We prefer to use full-fat for the creamiest mashed potatoes. You can also use dairy-free Greek-style yogurt or dairy-free sour cream for a vegan option.
• Dried oregano: For extra flavor.
• Roasted Garlic: A must to add all of that savory and delicious flavor.
• Almond Milk: We find using warmed milk or room temperature milk works best. You can use any other plant-based milk you prefer.
• Black pepper: Use freshly ground black pepper for optimal flavor.

Garnish:

• Fresh chopped parsley or chives
• Parmesan or butter

How to make Slow Cooker Mashed Potatoes

1. Prepare the potatoes: Start by washing and drying your potatoes. Then cut them into quarters. No need to peel them – leaving the skin helps to build flavor and prevents the gummy texture.
2. Cook: Place the potatoes in the slow cooker along with the salt, pepper, oregano, roasted garlic and water.
3. Mash the potatoes: Once the potatoes are nice and soft, add the butter and using a potato masher, mash the potatoes until they are fluffy. Add the sour cream along with milk and continue mashing until smooth. We like ours with a little bit of chunks but feel free to make yours as creamy as you like.
4. Garnish and serve: Adjust salt to taste and keep on warm until ready to serve. It’s best to eat right away, but if you’re eating them later and the potatoes get dry, add the reserved water to loosen them.

 

 

Tips for the Best Mashed Potatoes

• Use the right kind of potatoes – Russet and Yukon Golds have a high starch content and are perfect for making the creamiest and fluffiest mashed potatoes. Don’t use waxy red potatoes since they won’t break down and you’ll end up with lumpy mashed potatoes
• Leave the skins on when cooking – this helps to avoid a gluey texture and contributes to the overall flavor. Unpeeled potatoes absorb less water and help to preserve the starch
• Don’t over-cook – test your potatoes with a knife, once they are tender, drain the liquid so they don’t get too mushy
• Use a potato masher and do not over-mash –  using a potato masher allows you to control how well you mash them. Over mixing with a hand mixer or an immersion blender causes the starch in the potatoes to break down and turn gummy
• Season well and taste constantly – add enough seasonings such as salt, pepper, garlic & herbs for an extra layer of flavor. Taste as you go to ensure that the flavor in your mashed potatoes did not dilute and really stand out
• Add butter first before liquid and creams – this helps to coat the starch so your potatoes remain firm before adding the cream and liquid for silkier and creamier mashed potatoes
• Do not add all the cream or liquid all at once – fold in cream and liquid a little at a time and stop once you have reached the desired consistency

Variations

Here are a few ways you can spruce up your dairy-free mashed potatoes:

• Cream: Add sour cream, vegan yogurt or vegan cream cheese for extra creamy mashed potatoes
• Omit the Cheese: Add cheddar or vegan parmesan for cheesy mashed potatoes
• Seasonings: Add fresh thyme, sage or oregano.
• Don’t have a slow cooker: Try our Instant Pot Mashed Potatoes or Vegan Mashed Potatoes

Storage and Make Ahead Tips

How to make ahead: Peel and cube the potatoes one day ahead of time and store them in the fridge in a bowl of cold water until you’re ready to cook.

How to store or make ahead: Make your mashed potatoes and allow them to cool completely. Once cooled, store in an air-tight container in the refrigerator for up to 3 days.

How to reheat

Add your mashed potatoes along with 1/2 – 1 tablespoon of vegan butter or vegan milk to a pot and cook over low-medium heat until they are warmed through, stirring occasionally. Add more butter or milk as needed if they seem too dry.

You can also reheat your garlic mashed potatoes in a heat-safe bowl in the microwave.

How to freeze

You can freeze leftover mashed potatoes along with any leftover turkey. Transfer to a large resealable freezer-safe bag, Stasher Bag or airtight container. Squeeze or press out any extra air and store in the freezer for up to 3 months.

How to reheat from frozen: Transfer the container or bag to the fridge the night before and then reheat when ready. You can also reheat frozen mashed potatoes in the microwave or stove-top as directed above.

More easy side dish recipes you might like:

Slow Cooker Garlic Mashed Sweet Potatoes

Garlic Rosemary Tri-color Potatoes

Butternut Squash Cornbread Stuffing

Roasted Brussels Sprouts

0 from 0 votes

Print

Slow Cooker Mashed Potatoes with Roasted Garlic

Prep Time

10 mins

Cook Time

3 hrs

Total Time

3 hrs 10 mins

 

These Slow Cooker Mashed Potatoes are rich, creamy, flavorful and easy to make with fluffy Yukon potatoes, roasted garlic, butter and savory herbs. This mashed potato recipe requires no preboiling and frees up your stove making it perfect for Thanksgiving, Christmas or any holiday meal!

Course: Side Dish

Cuisine: American, Holiday

Keyword: creamy mashed potatoes, mashed potatoes with garlic, slowcooker thanksgiving recipe

Servings: 10 servings

Calories: 132 kcal

Author: Kelly

Ingredients

• 3 pounds Russet potatoes (unpeeled) , cut into quarters
• 1/2 teaspoon fine sea salt , plus more to taste
• 1/4 teaspoon freshly cracked black pepper , plus more to taste
• 1/2 teaspoon dried oregano
• 4 cloves chopped roasted garlic
• 2 tablespoons unsalted grass-fed butter , you can also use ghee or vegan butter for dairy-free
• 1/4 cup plain Greek or Skyre yogurt full fat or 2% work better, you can also sub with vegan Greek-style yogurt or vegan sour cream for a dairy-free option
• 1 - 2 tablespoons unsweetened almond milk , or more as needed. You can sub with any plant-milk or regular milk too.
• grated Parmesan for topping optional - use vegan Parmesan for dairy-free
• chopped parsley for topping optional

Instructions

1. Cut your potatoes into quarters and place them in the slow cooker along with the salt, pepper, oregano and roasted garlic.

2. 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)
3. Once potatoes are tender, add the butter and mash with a potato masher until fluffy. Add sour cream and milk and continue mashing until smooth.

4. Adjust seasonings as needed. Serve warm with more butter, grated Parmesan, and chopped parsley if desired.

Recipe Notes

How to make ahead: Peel and cube the potatoes one day ahead of time and store them in the fridge in a bowl of cold water until you’re ready to cook.

How to store or make ahead: Make your mashed potatoes and allow them to cool completely. Once cooled, store in an air-tight container in the refrigerator for up to 3 days.

How to reheat

Add your mashed potatoes along with 1/2 - 1 tablespoon of vegan butter or vegan milk to a pot and cook over low-medium heat until they are warmed through, stirring occasionally. Add more butter or milk as needed if they seem too dry. 

You can also reheat your garlic mashed potatoes in a heat-safe bowl in the microwave. 

How to freeze

You can freeze leftover mashed potatoes along with any leftover turkey. Transfer to a large resealable freezer-safe bag, Stasher Bag or airtight container. Squeeze or press out any extra air and store in the freezer for up to 3 months.

How to reheat from frozen: Transfer the container or bag to the fridge the night before and then reheat when ready. You can also reheat frozen mashed potatoes in the microwave or stove-top as directed above.

Nutrition Facts

Slow Cooker Mashed Potatoes with Roasted Garlic

Amount Per Serving (1 serving)

Calories 132 Calories from Fat 18

% Daily Value*

Fat 2g3%

Carbohydrates 22g7%

Fiber 1g4%

Sugar 1g1%

Protein 3g6%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.