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!
5poundsgold or russet potatoes, rinsed and peeled1
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.
Make Ahead Instructions: If you're keeping the potatoes in the slow cooker on warm, you may need to add more milk before serving to keep the creamy and smooth texture.
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.