Easy Slow Cooker Garlic Mashed Potatoes
Creamy, flavorful mashed potatoes made effortlessly in a slow cooker with roasted garlic and butter for a rich, comforting side dish.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 lbs Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 1 head garlic, top third cut off and exposed cloves lightly coated in olive oil
- 4 tablespoons unsalted butter, cut into pieces
- 1 cup whole milk or half-and-half, warmed
- 0.5 cup sour cream
- 1 teaspoon salt, or to taste
- 0.5 teaspoon black pepper, or to taste
- 2 tablespoons chopped fresh chives optional, for garnish
Instructions
Preparation Steps
- Place the peeled and chopped potatoes in the slow cooker.
- Add the whole garlic head (cut side up) to the slow cooker, nestled among the potatoes.
- Dot the potatoes with butter and sprinkle with salt and pepper.
- Pour enough water into the slow cooker to just cover the potatoes (about 2 to 3 cups).
- Cover and cook on LOW for 4 to 5 hours, or until potatoes are very tender when pierced with a fork.
- Once cooked, remove the garlic head and squeeze the softened cloves out into a small bowl; mash into a paste.
- Drain any excess water from the slow cooker, leaving about 0.25 cup liquid with the potatoes.
- Add the garlic paste, warm milk, and sour cream to the potatoes.
- Mash the potatoes with a potato masher or fork until smooth and creamy. Adjust seasoning with additional salt and pepper if needed.
- Garnish with chopped chives if desired, and serve warm.
Notes
For extra richness, substitute heavy cream for the milk or half-and-half. Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop with a splash of milk.