This Slow Cooker Garlic Mashed Potatoes recipe is such an easy way to make mashed potatoes! Delicious mashed potatoes recipe that can also be made ahead!
If you are anything like me, you love to cook all of the family favorites for holidays, celebrations and even for weeknight suppers. Yet, you are always looking for a way to make things just a little bit more streamlined, a little easier, just a little smarter. Well, let me tell you, this slow cooker recipe for making mashed potatoes is like hitting the jackpot in that department!
It not only frees up a portion of your stove from cooking the potatoes, it also frees up your time by letting you prep the ingredients, pour them into the slow cooker, set the timer and walk away! Then, a few hours later, you just add the rest of the ingredients, mash the potatoes and serve.
How simple is that?
How to Make Slow Cooker Mashed Potatoes
For this recipe, I do go ahead and peel my potatoes. If you’d rather not, take a look at my easy smashed potatoes recipe where you leave the skins intact. It’s a mighty delicious one, too!
For this one though, I highly recommend using russet potatoes. This recipe is for a crowd, so you’ll use five pounds.
Once you have your potatoes peeled, you cube them into 1-inch pieces and add them to the slow cooker.
And since this is a garlic mashed potatoes recipe, you will want to add in the garlic! If you’d prefer to omit the garlic, you certainly can at this step without any problems – they are still delicious!
Then, add in the salt, pepper, and one and a half cups of the milk.
Give it a quick stir to make sure it is well combined, pop on the lid and set the timer.
Once the potatoes are very tender, pour in the remainder of the milk.
Then, add in the butter and mash the potatoes until they are smooth and creamy. You can add optional toppings to your slow cooker garlic mashed potatoes or serve them plain.
If you are making your mashed potatoes to serve the same day, you can keep them on the warm setting in your slow cooker for up to two hours, stirring every hour. You may need to add more milk and/or butter to keep your potatoes’ consistency correct.
Make Ahead Mashed Potatoes
You can also transfer them into an airtight container and store in the refrigerator for up to a week and then reheat, transfer to a serving dish and serve. Isn’t that perfect for an easy make ahead side dish? I sure think so!
Here’s my Slow Cooker Garlic Mashed Potatoes recipe. I sure hope you love them as much as we do!
Slow Cooker Garlic Mashed Potatoes Recipe
- 5 pounds russet potatoes, peeled and cubed into 1-inch pieces
- 3 medium garlic cloves, chopped
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 3 1/2 cups milk, divided
- 1/2 cup salted butter, ; cubed
- Optional toppings: chives, parsley, rosemary
- Spray the slow cooker insert with nonstick cooking spray. Add potatoes, garlic, salt, pepper, and 1 1/2 cups of the milk to the slow cooker. Stir to combine. Cook until the potatoes are tender on the HIGH setting for 4 hours.
- Once the potatoes are tender, add the remaining 2 cups of milk and butter to the slow cooker and mash the potatoes with a potato masher until creamy.
- Transfer the potatoes to a serving dish and top with optional toppings.
Store in the refrigerator for up to 7 days.
Reheat in the microwave or transfer to a baking dish and warm in a 350ºF oven until warmed throughout, about 30 minutes.
Nutrition information is automatically calculated, so should only be used as an approximation.