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Cozy Slow Cooker Garlic Herb Mashed Potatoes

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These creamy, garlicky mashed potatoes are made entirely in the slow cooker, making them perfect for holidays and gatherings. With roasted garlic, fresh herbs, and a velvety texture, they’re a crowd-pleasing side dish that can be made ahead.

Ingredients

Scale
  • 5 pounds russet potatoes, peeled and cut into 2-inch chunks
  • 1 whole head garlic, cloves separated and peeled
  • ½ cup unsalted butter (1 stick), cut into cubes
  • 1 cup heavy cream (plus more for adjusting consistency)
  • ½ cup chicken or vegetable broth (low-sodium preferred)
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 3 tablespoons fresh chives, chopped (plus more for garnish)
  • 2 teaspoons kosher salt (plus more to taste)
  • 1 teaspoon freshly ground black pepper
  • ½ cup sour cream (optional, for extra tang)

Instructions

  1. Peel 5 pounds of russet potatoes and cut them into 2-inch chunks. Rinse in cold water to remove excess starch, then drain well.
  2. Separate the cloves from one whole head of garlic and peel them. Smash lightly with the flat side of a knife to make peeling easier. Leave cloves whole.
  3. Place the potato chunks in a 6-quart or larger slow cooker. Add the garlic cloves, ½ cup butter (cubed), 1 cup heavy cream, and ½ cup chicken broth. Sprinkle with 2 teaspoons salt and 1 teaspoon black pepper. Do not stir.
  4. Sprinkle 2 tablespoons chopped rosemary and 1 tablespoon thyme leaves over the top. Reserve chives for later. Cover the slow cooker with the lid, then place a piece of foil over the top before securing the lid to trap steam.
  5. Cook on low for 6-7 hours or on high for 3-4 hours, until potatoes are fork-tender.
  6. Remove foil and lid carefully. Mash with a potato masher for chunkier texture or use a hand mixer on low speed for smooth results.
  7. If potatoes are too thick, add more warm cream or broth a tablespoon at a time until desired consistency. Stir in ½ cup sour cream if using. Taste and adjust salt and pepper.
  8. Gently stir in 3 tablespoons chopped chives, reserving some for garnish.
  9. If serving immediately, switch slow cooker to warm setting. For make-ahead, let cool completely, transfer to an airtight container, and refrigerate for up to 3 days.

Notes

For best results, use room temperature dairy. Don’t over-mash to avoid gluey texture. Season in layers—potatoes need a surprising amount of salt. If making ahead, flavors deepen overnight. To reheat, use slow cooker on low for 1-2 hours with a splash of cream or broth. Freezes well for up to 3 months.

Nutrition

Keywords: slow cooker mashed potatoes, garlic herb mashed potatoes, make-ahead mashed potatoes, creamy mashed potatoes, holiday side dish, comfort food

Find it online: https://fizzlefork.com/cozy-slow-cooker-garlic-herb-mashed-potatoes-recipe/