The Best Creamy Garlic Herb Slow Cooker Mashed Potatoes
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!
Servings: 10 servings
Calories: 259kcal
Equipment
- 5-6 quart slow cooker
- hand mixer
- potato masher
Ingredients
- 5 pounds gold or russet potatoes rinsed and peeled1
- ¾ cup chicken broth
- 5 cloves garlic
- ⅓ cup unsalted butter room temperature
- ⅓ cup sour cream
- ½ cup grated onion
- ½-1 cup milk
- 2 teaspoons salt
- 1 teaspoon white pepper
- 1 teaspoon dried parsley
- ½ teaspoon fresh thyme minced
- ½ teaspoon fresh sage minced
- ½ teaspoon fresh rosemary minced
Instructions
- 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 ½ 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 ¼ 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.
Notes
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.
Nutrition
Calories: 259kcal | Carbohydrates: 42g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 553mg | Potassium: 1007mg | Fiber: 5g | Sugar: 3g | Vitamin A: 267IU | Vitamin C: 46mg | Calcium: 59mg | Iron: 2mg
