Slow Cooker Garlic Mashed Potatoes with Chives
Creamy mashed potatoes made in the slow cooker with whole garlic bulbs, butter, and warm milk.
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.
Notes
Substitutions: Use vegetable broth or water instead of chicken broth, and cream for the milk.
Tips: Rinse the cubes, mash by hand, and warm the milk before adding it.
Storage: Refrigerate for up to 3 days and reheat to 165 degrees F. Do not freeze.