The best creamy slow cooker mashed potatoes infused with garlic and herbs. This recipe comes together seamlessly in the slow cooker. I make this simple Thanksgiving side dish every year and it’s a guest favorite!
Thanksgiving turkey is great and all, but we all know that Thanksgiving side dishes steal the show. And you absolutely have to make these creamy garlic herb mashed potatoes part of your feast!
I made this mashed potato recipe twice last week— I blame it on the baby. My husband and I gobbled it up in just days. I’ve been dreaming of them ever since.
Why You’ll Love These Slow Cooker Mashed Potatoes
- Easy to prepare
- Even easier to make
- Lots of flavor
- Minimal cleanup
- Buttery, herby, creamy potato mash
How to Make Slow Cooker Mashed Potatoes
All of the ingredients in this mashed potato recipe serve a purpose. The butter, sour cream, and milk for creaminess. The grated onion, garlic, and herbs for layers of flavor.
These mashed potatoes may just be the easiest Thanksgiving recipe to prepare:
- Rinse & Chop Potatoes: We all know potatoes are dirty so be sure to rinse and peel them (scrub well if keeping the skin on!) Chop the potatoes into like-size chunks for even cooking.
- Cook Potatoes: Add the broth, garlic, and potatoes to the slow cooker and cook on high for 3-4 hours until the potatoes are very fork tender.
- Mash Potatoes: Add the butter, grated onion, sour cream, and milk. Then, whisk or mash together until it reaches your desired consistency.
- Stir in Herbs: Mix in all the herbs.
This recipe couldn’t be easier and the smell… just wait!
We all know that Thanksgiving side dishes steal the show. No offense, turkey, I could easily do without you when my plate is piled high with sweet potato casserole, creamy from-scratch green bean casserole, and cornbread stuffing.
More Thanksgiving Side Dishes
- From Scratch Green Bean Casserole
- Lightened-Up Sweet Potato Casserole
- Parmesan Garlic Roasted Brussel Sprouts
- Skillet Macaroni and Cheese
The Best Creamy Garlic Herb Slow Cooker Mashed Potatoes
- 5 pounds gold or russet potatoes, rinsed and peeled1
- 3/4 cup chicken broth2
- 5 cloves garlic
- 1/3 cup unsalted butter, room temperature
- 1/3 cup sour cream3
- 1/2 cup grated onion
- 1/2-1 cup milk4
- 2 teaspoons salt
- 1 teaspoon white pepper
- 1 teaspoon dried parsley
- 1/2 teaspoon fresh thyme, minced
- 1/2 teaspoon fresh sage, minced
- 1/2 teaspoon fresh rosemary, minced
- In a large slow cooker (5 to 6 quart— here's the one I own and love!) add the potatoes, broth, and garlic. Cook on high for 3-4 hours or until the potatoes are very fork tender.
- Once the potatoes are fork tender, turn the slow cooker to the warm setting. Add in the butter, sour cream, onion, and 1/2 cup of milk. Using a hand mixer or potato masher, whip the potatoes until they reach your desired consistency— I prefer them to be more creamy and smooth. Add in 1/4 cup increments additional milk for additional creaminess.
- Stir in the salt, white pepper, parsley, thyme, sage, and rosemary. Taste, and add more salt and pepper, if needed. Leave the slow cooker on the warm setting transfer to a serving dish for serving.
- Potatoes: Any potatoes would work in this recipe. I’ve used russet, golden, and red potatoes. If using golden or red potatoes, feel free to leave the skin on.
- Broth: I prefer to use low-sodium broth and add additional salt, as needed. To keep this vegetarian, you can use vegetable broth.
- Sour Cream: You can use either sour cream or yogurt. If needing this to be dairy free, a dairy free yogurt substitute can be used.
- Milk: Any milk fat can be used, though the more fat % the creamier the potatoes will be. I’ve also used unsweetened almond milk.