Print

CROCKPOT GARLIC MASHED POTATOES

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Creamy and flavorful mashed potatoes infused with garlic, all prepared effortlessly in your slow cooker.

Ingredients

Scale
  • 5 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 6 cloves garlic, minced
  • 1 cup low-sodium chicken broth
  • 1/2 cup (1 stick) unsalted butter, cut into pieces
  • 1 cup sour cream
  • 1/2 cup whole milk, warmed
  • Salt and freshly ground black pepper, to taste
  • Fresh chives or parsley, chopped (for garnish)

Instructions

  • Prepare the Potatoes: Place the cubed potatoes and minced garlic into the slow cooker. Pour the chicken broth over the potatoes.
  • Add Butter: Distribute the butter pieces evenly over the potatoes.
  • Cook: Cover the slow cooker and cook on high for 3-4 hours or on low for 6-7 hours, until the potatoes are very tender.
  • Mash the Potatoes: Using a potato masher or an electric hand mixer, mash the potatoes and garlic until smooth.
  • Add Creaminess: Stir in the sour cream and warmed milk. Mix until well combined and creamy. If the potatoes are too thick, add more milk, a little at a time, until the desired consistency is reached.
  • Season: Add salt and freshly ground black pepper to taste. Stir well to incorporate.
  • Serve: Transfer the mashed potatoes to a serving dish. Garnish with chopped fresh chives or parsley. Serve hot.

Notes

  • For extra flavor, consider adding 1/2 cup of grated Parmesan cheese when stirring in the sour cream and milk.
  • If you prefer a tangier taste, substitute the sour cream with plain Greek yogurt.
  • To keep the mashed potatoes warm before serving, set the slow cooker to the “warm” setting for up to 2 hours. Stir occasionally and add a splash of milk if they become too thick.

Find it online: https://recipe.newsvks.com/crockpot-garlic-mashed-potatoes/