Description
These creamy, flavorful Crockpot Garlic Mashed Potatoes are the perfect side dish for any meal. Slow-cooked with roasted garlic, butter, and cream, they’re incredibly easy to make and save you stovetop space, making them great for holidays or family dinners.
Ingredients
Units
Scale
- 5 pounds Yukon Gold or Russet potatoes, peeled and cut into chunks
- 8 cloves garlic, peeled and smashed
- 1 cup chicken broth (or vegetable broth for a vegetarian option)
- 1 cup sour cream
- 1/2 cup unsalted butter, melted
- 1/2 cup whole milk (adjust for desired consistency)
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- Optional: chopped fresh chives or parsley for garnish
Instructions
- Prep the Potatoes: Place the peeled and chopped potatoes into the crockpot. Add the smashed garlic cloves and pour in the chicken broth.
- Cook: Cover and cook on high for 3–4 hours or on low for 6–7 hours, until the potatoes are very tender.
- Mash: Once cooked, drain any excess liquid if needed. Add the sour cream, melted butter, and milk. Mash the potatoes directly in the crockpot using a potato masher until smooth and creamy.
- Season: Stir in salt and pepper, adjusting to taste. Add more milk if you prefer a thinner consistency.
- Serve: Keep warm in the crockpot until ready to serve. Garnish with fresh chives or parsley if desired.
Notes
- Make-Ahead Tip: You can make these a day in advance. Just reheat in the crockpot on low, stirring occasionally. Add a splash of milk if they get too thick.
- For Extra Flavor: Try roasting the garlic before adding it for a deeper, sweeter garlic flavor.
- Dairy-Free Option: Substitute the butter with dairy-free butter, and use unsweetened almond milk and dairy-free sour cream.