Why You’ll Love This Recipe
I love this recipe because it takes one of the most essential side dishes and makes it even more convenient. By cooking the potatoes in the crockpot, I get tender, fluffy results without constantly checking a boiling pot. The garlic melts into the potatoes as they cook, creating a deep, savory flavor. Plus, I can keep them warm right in the crockpot until it’s time to serve—no last-minute stress or reheating needed.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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3 lbs potatoes, peeled and cubed
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1/2 cup unsalted butter
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1/2 cup heavy cream
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4 cloves garlic, minced
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Salt and pepper, to taste
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Fresh chives, for garnish
Directions
I start by placing the peeled and cubed potatoes into the crockpot and covering them with water. I set the heat to high and let them cook for 3 to 4 hours, until the potatoes are soft and easily pierced with a fork.
Once the potatoes are fully tender, I drain the water and return them to the crockpot.
Then I add the butter, heavy cream, minced garlic, salt, and pepper. I mash everything together right in the crockpot until the potatoes are smooth and creamy. I taste and adjust the seasoning if needed.
I leave the crockpot on warm until I’m ready to serve. Just before serving, I like to sprinkle chopped fresh chives on top for a bit of color and a mild oniony bite.
Servings and timing
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Servings: 8
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Prep time: 10 minutes
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Cook time: 3–4 hours (on high)
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Total time: About 3 hours 10 minutes to 4 hours 10 minutes
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Calories (estimated): ~250 per serving
Variations
When I want to switch things up, I use Yukon gold potatoes for a creamier texture or add roasted garlic instead of raw for a sweeter, more mellow flavor. Sometimes I stir in cream cheese or sour cream for extra richness. For a dairy-free version, I swap in olive oil and unsweetened almond milk or oat milk.
Storage/Reheating
Leftovers store well in an airtight container in the fridge for up to 4 days. To reheat, I add a splash of milk or cream and warm the potatoes on the stovetop or in the microwave, stirring occasionally until heated through. They can also be kept warm in the crockpot on the “low” setting if I’m serving them later the same day.
FAQs
Can I make these mashed potatoes ahead of time?
Yes, I often make them earlier in the day and leave them on the “warm” setting in the crockpot until it’s time to eat. If I’m making them a day ahead, I store them in the fridge and reheat with a little extra cream.
Do I have to peel the potatoes?
Not necessarily. If I’m using Yukon gold or red potatoes and want a more rustic texture, I leave the skins on. For a smoother mash, I peel them first.
Can I double this recipe?
Yes, I can double it if I have a large enough crockpot. I just add a little more time to ensure all the potatoes get tender and mash evenly.
What’s the best potato to use?
I usually go with russet potatoes for fluffiness or Yukon gold for a buttery texture. Both work beautifully in the crockpot.
Can I use milk instead of heavy cream?
Definitely. I’ve used whole milk, half-and-half, and even non-dairy milk with good results. The cream gives the richest texture, but it’s totally flexible.
Conclusion
These Crockpot Garlic Mashed Potatoes are a lifesaver during busy meals. They’re easy, hands-off, and full of comfort-food goodness. Whether it’s Thanksgiving dinner or a weeknight roast, I can always count on this recipe to deliver smooth, garlicky perfection with barely any effort.
Print
Crockpot Garlic Mashed Potatoes
- Total Time: 3 hours 10 minutes – 4 hours 10 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
These crockpot garlic mashed potatoes are creamy, buttery, and full of rich garlic flavor—an easy, hands-off side dish perfect for Thanksgiving or any hearty meal.
Ingredients
3 lbs potatoes, peeled and cubed
½ cup unsalted butter
½ cup heavy cream
4 cloves garlic, minced
Salt and pepper, to taste
Fresh chives, for garnish
Instructions
Place the peeled and cubed potatoes in the crockpot and cover with water.
Cook on high for 3–4 hours, or until the potatoes are fork-tender.
Drain the potatoes and return them to the crockpot.
Add the butter, heavy cream, minced garlic, salt, and pepper.
Mash the potatoes until smooth and creamy.
Keep warm in the crockpot until ready to serve.
Garnish with fresh chives before serving.
Notes
For extra flavor, roast the garlic before adding it to the mashed potatoes.
These mashed potatoes can be made ahead and kept on warm in the crockpot for up to 2 hours.
Use a potato masher or hand mixer for your desired texture.
- Prep Time: 10 minutes
- Cook Time: 3–4 hours
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: American
