Craving some comfort food? Look no further than these Crock Pot Garlic Mashed Potatoes! This easy recipe takes just a few minutes to prep, and the slow cooker will do all the hard work for you, leaving you with creamy, velvety mashed potatoes that are loaded with garlicky goodness!
There's no better comfort food than a warm bowl of mashed potatoes. They're creamy, and dreamy, and can be easily customized to fit your taste. And when you make them in the slow cooker, they practically cook themselves!
These slow-cooker garlic mashed potatoes are the perfect side dish to any main course, and they're sure to please even the pickiest eaters!
Prepare your potatoes and add them to the crock pot. Pour in chicken broth so they slowly cook until infused with lots of flavors. Whip them up with sour cream and milk until they are velvety and smooth.
Garlic mashed potatoes made in the crock pot can be served as a side dish for a weeknight meal while also being decadent and tasty enough for a holiday feast!
Why You’ll Love This Recipe
- The entire recipe is made with just 7 easy to find ingredients.
- Potatoes and garlic are a flavor combination that can’t be beat.
- This recipe is so versatile – make it your own by adding in your favorite herbs or spices.
- Crock pot garlic mashed potatoes are the perfect make-ahead side dish for busy weeknights or holiday entertaining!
Ingredients You’ll Need
- Petite Red Potatoes - These small baby potatoes are naturally creamy and soft, making them the perfect option for the slow cooker.
- Butter - Gives the potatoes a smooth texture and a rich buttery flavor.
- Minced Garlic - Adds a bold and zesty garlic flavor throughout the dish.
- Black Pepper - A bit of ground black pepper enhances the flavor with a small kick of spice.
- Chicken Broth - Used to slowly cook the potatoes and infuse them with even more comforting flavor.
- Sour Cream and Milk - A mix of these two ingredients adds a bit of tang and a creamy, rich texture.
How To Make Garlic Mashed Potatoes In The Crock Pot
Prepare the potatoes: Wash the baby potatoes and remove any dirt or impurities. With a sharp knife, chop them into quarters or halves, depending on their size.
Season the potatoes: Add the potatoes to the bottom of the slow cooker along with the seasonings and butter. Toss until fully coated.
Cook the potatoes: Pour the chicken broth over the top. Cover with the lid and cook on HIGH for 4 hours or until the potatoes are fork-tender.
Whip the potatoes: Add in the milk and sour cream, then use an electric mixer or immersion blender to whip to your desired consistency. Garnish with chives, and enjoy!
- This recipe uses petite red potatoes, though you can use Yukon golds, russets, or any other type of potato you like. Just make sure to adjust the cooking time as it will change depending on which you use.
- Do not overcook the potatoes as they can impart a bitter flavor and texture that is too starchy for mashed potatoes.
- If you don't have an electric mixer, you can mash the potatoes with a potato masher, fork, or immersion blender.
- To save time, you can peel the potatoes before adding them to the slow cooker. This step is optional but will speed up the cooking process by about 30 minutes.
- Try other seasonings: Use your favorite seasoning blends, including Cajun, Italian, or ranch, to give these mashed potatoes even more flavor.
- Add in shredded cheese: Stir in some shredded cheddar cheese, mozzarella, Parmesan, or a combination of all three for an ultra-cheesy dish.
- Make them spicy: Add a teaspoon or two of red pepper flakes, ground chipotle pepper, or cayenne pepper for a bit of heat.
- Add in other vegetables: Stir in some frozen peas, corn, or diced carrots for a veggie-packed side dish.
Storing & Freezing
Storing: Once cooled, scoop the mashed potatoes into an airtight container and store in the fridge for 3-4 days.
Freezing: Place mashed potatoes in a freezer-safe bag or container and freeze for up to 3 months. Let thaw in the fridge overnight before reheating.
Reheating: Crockpot garlic mashed potatoes can be reheated in the slow cooker on LOW for about an hour or until heated through. You can also reheat them in the microwave, stirring every few minutes, until warm.
To ensure your mashed potatoes are moist, be sure not to overcook them. You can also add additional milk or cream when reheating if they seem too dry.
For this recipe, we recommend using a 6-quart slow cooker. If you double or triple the recipe, make sure you also increase the size of your slow cooker.
For mashed potatoes, you'll want to use a starchy potato like Yukon golds, russets, or red potatoes. These types of potatoes will break down easily and create a smooth texture.
More Crock Pot Potato Side Dishes
- Crock Pot Ranch Potatoes
- Crock Pot Mashed Potatoes with Cream Cheese
- Easy, NO Foil Slow Cooker Baked Potatoes
- Slow Cooker Cheesy Ranch Potatoes (With Bacon)
- Easy, Cheesy Slow Cooker Scalloped Potatoes
- Crock Pot Cheesy Hash Browns
SHARE IT & RATE IT
Crock Pot Garlic Mashed Potatoes
- 3 lbs petite red potatoes (washed and quartered)
- 4 tbsp butter
- 3 tsp garlic (minced)
- 1 tsp ground black pepper
- ½ tsp onion powder
- ½ cup chicken broth
- 1½ cup sour cream
- ¾ cup milk
- In a 6 quart slow cooker, add potatoes, butter, garlic, salt, and black pepper. Mix until potatoes are coated.
- Pour chicken broth over the potatoes. Cover and cook on high for 4 hours until tender.
- Add milk and sour cream and whip with an electric mixer until they reach your desired consistency.
- Serve with chives on top and enjoy!