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Top view of slow cooker mashed potatoes in a 6 quart slow cooker with a wooden spoon

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!

Course Side Dish
Cuisine American, Holiday
Keyword creamy mashed potatoes, mashed potatoes with garlic, slowcooker thanksgiving recipe
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 10 servings
Calories 132 kcal
Author Kelly


  • 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


  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.