Slow cooker garlic mashed potatoes let you free the stove and oven for everything else, because the potatoes and whole garlic bulbs cook together in one pot with almost no attention.
Buttery Yukon Gold potatoes soften in broth while the garlic roasts into a sweet paste that mashes right in. A little milk and butter finish the job, and the batch serves six.
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Why This Slow Cooker Garlic Mashed Potatoes Recipe Works
Slow cooking steams the potatoes gently, so they stay creamy and absorb flavor from the broth instead of turning watery the way they can when boiled.
Whole garlic bulbs mellow as they cook, losing their sharpness and turning sweet and spreadable. You get roasted garlic flavor without turning on the oven.
The cooker keeps the potatoes warm until you are ready to mash, which makes timing a big meal much easier.
Ingredients for Slow Cooker Garlic Mashed Potatoes
- 3 pounds Yukon Gold potatoes, peeled and cut into 1 inch cubes
- 2 bulbs garlic, top 1/4 inch sliced off
- 1/4 cup low sodium chicken broth
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 4 tablespoons unsalted butter, plus more for serving
- 1/3 cup whole milk, warmed
- 2 tablespoons chopped fresh chives
Yukon Gold potatoes. They mash into a creamy, buttery base and hold up well during several hours of slow cooking.
Whole garlic bulbs. Slicing off the top exposes the cloves so they soften and can be squeezed out after cooking.
Chicken broth. A small amount of low sodium broth creates steam that cooks the potatoes without diluting the flavor.
Unsalted butter. Adding it at the end gives you control over the salt and a clean, rich finish.
Whole milk. Warm milk loosens the mash gently and keeps the potatoes hot.
How to Make Slow Cooker Garlic Mashed Potatoes
1. Prepare the cooker Spray a slow cooker with cooking spray and set it to HIGH.
2. Cut the potatoes Peel the potatoes and cut them into 1 inch cubes, then rinse under cold water to remove loose starch.
3. Load the pot Add the potatoes, set the garlic bulbs on top, drizzle on the broth, and sprinkle with the salt and pepper.
4. Cook until soft Cover and cook on HIGH for 2 to 3 hours, or on LOW for 3 to 4 hours, until a fork slides through a cube.
5. Mash the garlic Lift out the garlic bulbs, squeeze the soft cloves into the potatoes, and discard the papery skins.
6. Add butter and mash Add the butter, then mash until smooth. Mix gently because overworking the potatoes makes them gummy.
7. Loosen with milk Stir in the warm milk a little at a time until the mash reaches the texture you like, then top with chives and a pat of butter.
How to Serve Slow Cooker Garlic Mashed Potatoes
Keep the potatoes on WARM until dinner is ready and spoon them into a bowl with a pat of butter. They pair with oven baked BBQ chicken and make a mellow bed for BBQ pulled chicken sandwiches when you want a side with a saucy main. Add air fryer broccoli with Parmesan for a green plate, or serve homemade baked beans alongside for a cookout style table.
How to Store and Reheat Slow Cooker Garlic Mashed Potatoes
Cool the potatoes and refrigerate them in an airtight container for up to 3 days. Reheat in the microwave in short bursts or in a saucepan over low heat, adding milk and stirring until the potatoes reach 165 degrees F. Freezing is not recommended because the texture turns watery and grainy after thawing. Stir in fresh chives only after reheating so they keep their color.
Tips and Variations for Slow Cooker Garlic Mashed Potatoes
Use even cubes. Cubes of about 1 inch cook at the same rate, so none stay hard while others turn to mush.
Do not skip the rinse. Rinsing removes surface starch and helps prevent a gluey mash.
Mash gently. Use a hand masher and stop as soon as the texture is smooth.
Warm the milk. Cold milk cools the potatoes and can make the mash stiff, so heat it first.
Add richness. Stir in cream cheese, sour cream, or cheddar after mashing for extra flavor.
Roast more garlic. Use two bulbs for a stronger flavor, or one bulb for a milder mash.
Cook on low. The LOW setting gives you a larger window if dinner time shifts.
Store leftovers safely. Chill the potatoes promptly and follow the University of Minnesota Extension guide to storing leftovers for reheating.
Frequently Asked Questions About Slow Cooker Garlic Mashed Potatoes
Can I make slow cooker garlic mashed potatoes ahead of time?
Yes. Cook and mash the potatoes, then keep them on WARM for up to 2 hours. For longer holding, cool and refrigerate, then reheat with a splash of milk.
How long do slow cooker garlic mashed potatoes take?
They need 2 to 3 hours on HIGH or 3 to 4 hours on LOW, plus about 15 minutes of prep. The potatoes are ready when a fork slides through them easily.
Can I use russets in slow cooker garlic mashed potatoes?
You can, but russets absorb liquid and turn drier. Yukon Gold potatoes give a creamier result, so add extra butter and milk if you use russets.
Do I need to peel the garlic?
No. Leave the bulbs whole with only the tops cut off. After cooking, the soft cloves squeeze out of their skins and mash right into the potatoes.
Why are my potatoes gummy?
Overmixing or using a blender releases too much starch. Mash by hand, stop once smooth, and add warm milk gradually.
Slow Cooker Garlic Mashed Potatoes with Chives
Equipment
- 6-quart slow cooker
- Potato Masher
- Sharp knife
- vegetable peeler
Ingredients
Main Ingredients
- 3 lb Yukon Gold potatoes peeled and cut into 1 inch cubes
- 2 bulbs garlic top 1/4 inch sliced off
- ¼ cup low sodium chicken broth
- 1 tsp kosher salt
- ¼ tsp ground black pepper
- 4 tbsp unsalted butter plus more for serving
- ⅓ cup whole milk warmed
- 2 tbsp chopped fresh chives for garnish
Instructions
Cooking
- Load the cooker. Add the cubed potatoes, garlic bulbs, broth, salt, and pepper to a sprayed slow cooker.
- Cook. Cover and cook on HIGH 2 to 3 hours until the potatoes are fork tender and the garlic is soft.
- Squeeze the garlic. Lift out the bulbs and squeeze the soft cloves into the potatoes.
- Mash. Add the butter and mash gently until smooth.
- Finish. Stir in warm milk to taste, then top with chives and butter.
