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!
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 vegan butter , you can also use ghee or unsalted butter if you're not dairy-free
- 1/4 cup plain thick Greek-style yogurt , such as Kite-Hill Foods, Cocojune or Yogguu. You can also use plain full fat or 2% Greek yogurt or Skyre if you're not dairy-free. Vegan or regular sour cream work too.
- 1 - 2 tablespoons unsweetened almond milk , or more as needed. You can sub with any plant-milk or regular milk too.
- grated (dairy-free or regular) Parmesan for topping , optional
- chopped parsley for topping , optional
Instructions
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Cut your potatoes into quarters and place them in the slow cooker along with the salt, pepper, oregano and roasted garlic.
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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)
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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.
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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.