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Slow Cooker Mashed Potatoes

  • Author: María
  • Total Time: 3 hours 25 minutes
  • Yield: 12 1x


Flavored with roasted garlic and fresh thyme.


Units Scale
  • 6 lbs Yukon gold potatoes, cut into evenly sized chunks
  • 6 sprigs fresh thyme*
  • 2 1/2 C chicken broth
  • 1/4 C buttermilk, warm
  • 1/4 C heavy cream
  • 2 1/2 tbsp roasted garlic
  • 2 tbsp salted butter, room temperature
  • 1 tsp cracked black pepper
  • 1/4 tsp Kosher salt, to taste


  1. Add your potatoes, roasted garlic, and thyme to the slow cooker. Pour the chicken broth over the potatoes and stir everything together. Cook on high for 2-4 hours, stirring once every hour – turning off when the potatoes are fork tender.
  2. Once the potatoes are cooked through remove the thyme stems and add the buttermilk and butter. Use a potato masher to transform the chunks of potato into mashed potatoes; how chunky you leave them is up to you, just mash them enough to absorb the liquids.
  3. After the potatoes have been mashed, gently fold in the heavy cream and taste. Add the salt if needed, and finish the freshly cracked black pepper. Dassit! 


*1 1/2 tsp of dried thyme leaves will work if you don’t have fresh. 

  • Prep Time: 15
  • Cook Time: 3 hours 10 minutes
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