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Creamy Garlic Slow Cooker Mashed Potatoes

A serving of fluffy slow cooker mashed potatoes topped with melted butter and cracked black pepper.
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Make creamy, buttery mashed potatoes easily in your slow cooker. This hands-off method frees up your stovetop and oven space, perfect for large meals or holidays.

Ingredients

Scale
  • 5 lbs Russet potatoes, peeled and quartered
  • 1 cup chicken broth or water
  • 1 cup heavy cream
  • 1/2 cup (1 stick) unsalted butter, cut into pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cloves garlic, minced
  • 8 ounces cream cheese, softened and cubed

Instructions

  1. Place the peeled and quartered potatoes into the slow cooker insert.
  2. Pour the chicken broth or water over the potatoes.
  3. Cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the potatoes are fork-tender.
  4. Drain off any excess liquid from the slow cooker.
  5. Add the heavy cream, butter pieces, salt, pepper, and minced garlic to the potatoes.
  6. Cover and cook on low for 30 minutes, or until the butter is melted.
  7. Add the cubed cream cheese. Using a potato masher or an electric hand mixer, mash the potatoes until they reach your desired consistency. Mix until the cream cheese is fully incorporated and the potatoes are creamy.
  8. Keep warm on the ‘Keep Warm’ setting until ready to serve.

Notes

  • For a make-ahead option, cook the potatoes completely, mash them, and then stir in the cream and butter (omit the cream cheese for now). Cool completely, then refrigerate for up to 2 days. Before serving, reheat on low in the slow cooker, stirring occasionally, then stir in the cream cheese until smooth.
  • Substitute sour cream or Greek yogurt for half of the heavy cream for a tangier flavor.
  • If you prefer a smoother texture, use a potato ricer before adding the liquids.

Nutrition

Find it online: https://cookerycourier.com/slow-cooker-mashed-potatoes-1/