Slow cooker roasted garlic mashed potatoes are the easy, creamy, no-fuss side dish that goes well with everything!
A day late and a dollar short, but finally following up with some of the recipes we perfected for our own Thanksgiving dinner!
And what Thanksgiving dinner (or roast or chicken dinner for that matter) would be complete with out a giant scoop of creamy mashed potatoes on the side??? The vehicle for savory turkey gravy. Leftover turkey sandwiches. (And wonderful on top of a shepherd’s pie when you’re tired of turkey.)
How To Make Slow Cooker Roasted Garlic Mashed Potatoes
- Drizzle the garlic with olive oil and roast until soft.
- Add chopped potatoes, roasted garlic, herbs, cream, and milk to the slow cooker or crock pot and cook on high for five hours or until fork tender.
- Drain the potatoes, reserving the cream.
- Mash the potatoes – either by hand, mixer, or potato ricer – with butter, cream cheese, and some of the reserved cream.
- Salt and pepper to taste.
- Return to slow cooker on warm until ready to serve!
Why We Love It
I LOVE mashed potatoes. LOVE them. But the process? The boiling and draining and mashing and trying to keep warm in the oven except oh wait – the oven is already full of turkey – and oh yea – said turkey needs to come out, along with the green beans and the rolls and etc. etc.
The “Slow Cooker” part of this recipe is the part that I truly love. No crowded oven or stove-top. The potatoes can be made in advance and kept warm on the crock pot’s warm setting. Easy peasy lemon squeezy.
FAQ re Slow Cooker Roasted Garlic Mashed Potatoes
You have options! Traditional potato masher, potato ricer, or a stand or hand mixer! I recommend the traditional masher or the ricer, because then you’re less likely to over-work the potatoes. If you over-work the potatoes with a mixer, then you risk gummy or gluey potatoes.
Gluey or gummy potatoes are the result of over-mashing the potatoes. When you use a traditional masher or a potato ricer, the starch molecules stay intact. But when you use a mixer, it tends to tear the starch molecules, releasing the starch into the mixture. The starch will absorb liquid from the mixture and become “gluey” or “gummy.” If this happens, it’s a little too late to fix–but throw a lot of cheese in there and call it cheesy mashed potatoes for a delicious side dish.
Yes! If you prefer to use the traditional method of boiling the potatoes on the stove-top, you absolutely can. You still have the option after mashing of moving the potatoes to a crock-pot to keep warm until ready to serve.
If you make these slow cooker mashed potatoes, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! I love looking through the photos of recipes you all have made!
mikaela | wyldflour
Creamy mashed potatoes with roasted garlic that can be made in advance and kept warm in the slow cooker.
30 minPrep Time
5 hrCook Time
5 hr, 30 Total Time
- 1 head of garlic
- 1 Tablespoon olive oil
- 5 lbs Yukon gold potatoes, peeled and quartered
- 2 cups heavy cream
- 2 cups milk (non-fat or whole)
- 2 sage leaf clusters
- 5 sprigs thyme
- 4 oz cream cheese
- 6 Tablespoons unsalted butter
- 1/2 teaspoon salt
- ground black pepper to taste
- Roast the Garlic. Preheat oven to 425 degrees Fahrenheit. Slice the top 1/2" or so of the garlic head off. Drizzle the exposed cloves with olive oil, wrap the garlic in tin foil, and roast for 30 minutes. Set aside to cool.
- Prepare & Start the Potatoes. Peel and quarter the potatoes, cutting any extra large potatoes into six sections. Add the potatoes, heavy cream, and milk to a crock pot. Place the bundle of herbs on top, resting in the milk/cream. Unwrap the roasted garlic and, squeezing from the bottom, push the cloves out of their papery skins. Add the cloves to the crock pot. Close the lid and cook on high for 5 hours, until a fork inserts easily into the potatoes.
- Mash the Potatoes. Remove the herbs and discard. Strain the potatoes, catching and reserving the cream/milk and setting to the side.
- Return the potatoes to the empty crock pot (set to off/no heat). Add the cream cheese and butter. Mash the potatoes well, using a potato masher or a potato ricer. Add at least a cup of the milk/cream back to the potatoes and stir well. Add more milk/cream as desired. Salt and pepper to taste.
- For Serving Immediately: Scoop the potatoes into a serving dish and serve!
- For Making Ahead: Set the slow cooker to warm until ready to serve. Stir occasionally and immediately before serving.
Roasted garlic is optional!
Other Recipes You May Like
Savory Mashed Sweet Potatoes with Creamy Bacon Gravy
Steph’s Amazing Green Bean Casserole
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