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Slow Cooker Creamy Mashed Potatoes with Garlic

Slow cooker creamy mashed potatoes with garlic are cooked low and slow until fork-tender, then mashed with warm butter and cream. Yukon Gold potatoes make this hands-off side dish especially smooth and creamy.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb Yukon Gold potatoes peeled and cut into 1-inch pieces
  • 1 cup low-sodium chicken broth
  • 5 cloves garlic medium, minced
  • 1 tsp kosher salt
  • 6 tbsp unsalted butter cut into pieces
  • 0.5 cup heavy cream
  • 0.25 tsp black pepper

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Put the potatoes, chicken broth, garlic, and salt in a 6-quart slow cooker and stir to combine.
  2. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the potatoes are very tender when pierced with a fork.
  3. Combine the butter and heavy cream in a microwave-safe measuring cup and microwave for 30 to 45 seconds, until the butter is mostly melted and the cream is warm.
  4. Add the warm butter mixture and black pepper to the slow cooker, then mash the potatoes until creamy; serve warm.

Notes

For the creamiest texture, mash just until smooth. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended because the cream-based potatoes can turn grainy. For a vegetarian version, use vegetable broth instead of chicken broth.