Holiday Recipes/ Recipes/ Sides

Slow Cooker Rosemary Garlic Mashed Potatoes

Slow Cooker Rosemary Garlic Mashed Potatoes Recipe

Photos by Rikki Snyder

One of my favorite slow cooker discoveries has been that you can make incredible mashed potatoes in them. No peeling (unless you want to), no chopping or boiling—or pots boiling over on the stove, for that matter. Just plop the potatoes in the slow cooker along with a little liquid, turn the slow cooker on, wait, mash, done.

I first tried slow cooker mashed potatoes last year, and I was immediately hooked on the method. The basic formula, I’ve found, is this: 2 pounds of potatoes + 1/4 cup of liquid (water or broth) + 2 tablespoons of butter + a little salt. For this recipe, I doubled the quantities so the result will feed a larger crowd (think Thanksgiving).

Once the potatoes are tender—4-5 hours on high, more like 7-8 on low—you mash them right in the slow cooker and then add add milk or cream, a little more salt and maybe some pepper, and anything else you’d like. And that’s it!

Slow Cooker Rosemary Garlic Mashed Potatoes
I especially love working garlic into the equation. Just add whole peeled cloves up front, along with the potatoes; the garlic cooks up tender and mellow (no roasting separately). Seriously. Easy. What’s even easier? When you opt for thin-skinned potatoes like red potatoes or Yukon golds, you don’t even have to peel them. Just scrub, cut into chunks and throw in the slow cooker. Yes, you have bits of peel in the final product, but personally I find that to be a very good thing. You can certainly peel them if you prefer!

For these Slow Cooker Rosemary Garlic Mashed Potatoes, Yukon gold potatoes and garlic simmer with rosemary for herb-infused nirvana. I like to finish these rich mashed potatoes with half-and-half for creaminess and a nice dollop of sour cream for a little “mmmm, what is that?” tang. Creamy goodness, right from the slow cooker. Just one more reason why slow cookers rock.

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Slow Cooker Rosemary Garlic Mashed Potatoes

Slow Cooker Rosemary Garlic Mashed Potatoes Recipe

Rosemary, garlic, Yukon gold potatoes and a dollop of sour cream make for scrumptious mashed potatoes with next to no effort. Slow cooker magic strikes again!

  • Prep Time: 15 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 15 minutes
  • Yield: 6-8 servings

Ingredients

  • 10 medium cloves garlic, peeled
  • 4 pounds Yukon gold potatoes, scrubbed clean and cut into 2-inch pieces
  • 1/4 cup butter, cut into large cubes + more for serving if desired
  • 1 tablespoon chopped fresh rosemary + more for garnish
  • 1 teaspoon kosher salt
  • 1/2 cup water
  • 1/2 to 3/4 cup half-and-half
  • 1/2 cup sour cream
  • Additional salt and freshly ground black pepper to taste

Instructions

  1. Place the garlic in the bottom of a 3 1/2-quart or larger slow cooker. Top with the potatoes. Dot with butter and sprinkle with the rosemary and salt. Pour the water over the top.
  2. Cook on high for 3-4 hours or low 6-8 hours, or until the potatoes and garlic are very tender.
  3. Using a potato masher or sturdy fork, mash the potatoes. You may need to remove the lid and let them cool a bit before mashing. Add 1/2 cup half-and-half and 1/2 cup sour cream; continue mashing and mixing until the potatoes reach your desired consistency. If they’re too stiff, add a little more half-and-half, a tablespoon or two at a time. Taste and, if you like, add additional salt along with some freshly ground black pepper to taste.
  4. Spoon into a bowl and top with a big pat of butter, if desired. Sprinkle with a few pinches of fresh rosemary.

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18 Comments

  • Reply
    Becca @ Amuse Your Bouche
    November 17, 2014 at 1:58 pm

    Genius!!! Never tried this but I’ll definitely be giving it a go soon!

    • Reply
      Kare Raye
      November 19, 2014 at 10:39 am

      Seriously. Mind-blowingly. Easy!

  • Reply
    Mickey
    November 17, 2014 at 2:56 pm

    This looks delicious. Although there’s no meat and I love meat. I’m on the Loaded Gun Diet for that exact reason, that is to eat whatever I like. But I’ll give this one a shot today.

    • Reply
      Kare Raye
      November 19, 2014 at 10:39 am

      Ha, well, I’m not sure how most meats would taste in mashed potatoes … but hey, make it your own! 🙂

  • Reply
    Amanda
    November 17, 2014 at 7:55 pm

    Perfect timing! I was just planning our Thanksgiving menu and I’m pumped to try this.

    • Reply
      Kare Raye
      November 19, 2014 at 10:37 am

      They’re just so perfect for Thanksgiving – I’m all for hands-off when crunch time hits!

  • Reply
    claudia @ HomeMade with love
    November 18, 2014 at 6:03 am

    This looks far better than any mash potato I know! Great idea, great recipe.

    • Reply
      Kare Raye
      November 19, 2014 at 10:35 am

      Thanks, Claudia!

  • Reply
    Taylor @ What Vegetarians Eat
    November 18, 2014 at 2:26 pm

    This sounds so good! I’m so excited to try this! I work full time and have been wanting to experiment with more slow-cooker recipes. Definitely making this soon 🙂

    • Reply
      Kare Raye
      November 19, 2014 at 10:35 am

      They are SO easy and perfect for long workdays!

  • Reply
    Joanne
    November 22, 2014 at 11:17 pm

    You gotta love a Thanksgiving recipe that doesn’t require ANY stove or oven real estate! I’m in.

  • Reply
    Kim
    November 24, 2014 at 11:00 am

    I hate to ask, but have you ever made these in the slow cooker with vegan substitutes for the dairy products? I’d try myself, but I’m thinking that putting vegan products through the slow cooker would probably just be weird.

    ka

    • Reply
      A
      November 21, 2015 at 8:25 pm

      Why would switching to vegan be weird? There are cookbooks dedicated to vegan slow cooker and I myself use them all the time substituting for animal products. I think it would work out ok using Earth Balance vegan butter in the slow cooker. I use it in baking ALL the time. Plus the other ingredients (fake sour cream and fake 1/2 & 1/2) you’re adding last.

  • Reply
    Erin Harris
    June 7, 2015 at 7:57 pm

    These potatoes look delish, but that incredible serving bowl is what really caught my eye! Where did you get it from??

    • Reply
      Dana Raidt
      July 5, 2015 at 10:38 am

      Hi Erin, Sorry for the delay – I asked the photographer where she got the dish and she said it was a housewarming gift, so she’s not sure!

  • Reply
    Ricky
    November 23, 2015 at 8:52 pm

    Hello,
    Any tips on how to make the rosemary and garlic mashed potatoes without a slow cooker?
    Thanks so much.

    • Reply
      Kiersten
      November 25, 2015 at 8:16 am

      I would roast the garlic in the oven and boil the potatoes on the stovetop.

  • Reply
    Marlene
    November 18, 2016 at 2:41 pm

    I made this for a Thanksgiving potluck at work and they were great. My co-workers really enjoyed them and I am going to make them again next week for Thanksgiving day. Give them a try, you won’t regret it.

    I used regular potatoes and peeled off the skins, in case someone didn’t like them. If I was to buy more expensive potatoes, I would have probably left the skins in. Super easy to make and awesome flavor!

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