This Slow Cooker Mashed Potatoes recipe was originally titled Roasted Garlic and Thyme Slow-Cooked Mashed Potatoes when it debuted in my holiday ebook. That was just too damn long to be tryna type out repeatedly online so I condensed it. Also, because this recipe is so versatile: you can swap out the thyme for another herb, use regular garlic, whatever.
Slow Cooker Mashed Potatoes Ingredients
Feel free to jump to the full recipe, but here are useful notes about the ingredients you will need to make this Slow Cooker Mashed Potatoes recipe:
- Yukon gold potatoes: Red potatoes would be an alright substitute, but not russets. There’s not enough liquid called for to submerge the potatoes, so they’ll oxidize and turn gray. We don’t want that. It’ll be tasty, but ugly. For the gorgeous yellow hue you see in the photos below, Yukon golds are it!
- Chicken broth: Our cooking liquid. You can substitute water or another type of broth if you want, this recipe is beautifully versatile in that way.
- Buttermilk, heavy cream, salted butter: We work these into the cooked potatoes as we mash them, bringing the creaminess to a whole new level! The buttermilk adds only the slightest amount of tang, and you can substitute sour cream for it if you want.
- Kosher salt, cracked black pepper: Depending on how salty your chicken broth is and how salty you like your food, you might not need any extra salt, or you might need more.
- Roasted garlic, fresh thyme: Our flavorings! Unfamiliar with roasting garlic? Check out this quick tutorial I made on my method (I no longer wrap the garlic in aluminum foil, instead I invert a ramekin on top of it):
How to Make Slow Cooker Mashed Potatoes
Full instructions are included in the recipe below, but here is a basic overview of what you’ll need to do, along with some important tidbits to help you make the most of this Slow Cooker Mashed Potatoes recipe:
- Chuck it in the crockpot. Add your potatoes, garlic, thyme, and chicken broth to your slow cooker. Stir together, making sure the garlic and thyme are distributed throughout the potatoes. Turn the slow cooker on high and set it for 4 hours. You’ll stir once every hour, and you might not need to cook them the entire time. As soon as the potatoes are tender, turn the slow cooker down to its warm setting.
- Mash the taters. When the potatoes are cooked through, stir and remove all of the thyme stems. Addthe butter and buttermilk and use a potato masher to transform the chunks of potato into mush. How chunky you leave it is up to you, but make sure to mash them enough to absorb the liquid fully. Gently fold in the heavy cream with a wooden spoon.
- Taste and finish. Give the Slow Cooker Mashed Potatoes a taste. Add the Kosher salt if needed, then finish it off with the freshly cracked black pepper. Serve hot!
Obligatory Pinterest graphic –