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!
Recipes by me. Photos by Rikki Snyder
One of my favorite slow cooker discoveries has been that you can make incredible mashed potatoes in them. And it's almost no work at all.
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. What more could you ask for in a recipe?
How to Make Slow Cooker Mashed Potatoes
I first tried slow cooker mashed potatoes last year, and I was immediately hooked on the method.
The basic formula for perfect mashed potatoes is this: 2 pounds of potatoes + ¼ 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 dinner!).
To make mashed potatoes in the slow cooker:
- Cook the potatoes until they are tender. This will take 4-5 hours on high or 7-8 hours on low.
- Mash them right in the slow cooker!
- Add milk or cream, a little salt and pepper, and any other seasonings you like.
And that's it! You're star Thanksgiving side dish - or just totally delicious weeknight dinner - is born!
Seriously - just add these squash rings and this vegan stuffing - and you have a whole meatless feast!
(For more holiday menu ideas, check out my Vegan Thanksgiving and Vegan Christmas Cookbooks!)
Tips, Tricks, & Variations
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.
For these Slow Cooker Rosemary Garlic Mashed Potatoes, Yukon gold potatoes and garlic simmer with rosemary for herb-infused nirvana. Of course, you can experiment with any fresh herbs or dried seasonings that you prefer.
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!
I like to finish these rich mashed potatoes with half-and-half for creaminess and a nice dollop of sour cream for a little tang. Creamy goodness, right from the slow cooker. Just one more reason why slow cookers rock.
- 10 medium garlic cloves peeled
- 4 lbs Yukon gold potatoes scrubbed clean and cut into 2-inch pieces
- ¼ cup butter cut into large cubes + more for serving if desired
- 1 tbsp chopped fresh rosemary + more for garnish
- 1 tsp kosher salt
- ½ cup water
- ½ –¾ cup half-and-half
- ½ cup sour cream
- additional salt and freshly ground black pepper to taste
- Place the garlic in the bottom of a 3 ½-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.
- Cook on high for 3–4 hours or on low for 6–8 hours, or until the potatoes and garlic are very tender.
- 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 ½ cup half-and-half and ½ 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.
- Spoon into a bowl and top with a big pat of butter, if desired. Sprinkle with a few pinches of fresh rosemary.
Becca @ Amuse Your Bouche says
Genius!!! Never tried this but I'll definitely be giving it a go soon!
Kare Raye says
Seriously. Mind-blowingly. Easy!
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.
Kare Raye says
Ha, well, I'm not sure how most meats would taste in mashed potatoes ... but hey, make it your own! 🙂
Perfect timing! I was just planning our Thanksgiving menu and I'm pumped to try this.
Kare Raye says
They're just so perfect for Thanksgiving - I'm all for hands-off when crunch time hits!
claudia @ HomeMade with love says
This looks far better than any mash potato I know! Great idea, great recipe.
Kare Raye says
Taylor @ What Vegetarians Eat says
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 🙂
Kare Raye says
They are SO easy and perfect for long workdays!
You gotta love a Thanksgiving recipe that doesn't require ANY stove or oven real estate! I'm in.
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.
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.
Erin Harris says
These potatoes look delish, but that incredible serving bowl is what really caught my eye! Where did you get it from??
Dana Raidt says
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!
Any tips on how to make the rosemary and garlic mashed potatoes without a slow cooker?
Thanks so much.
I would roast the garlic in the oven and boil the potatoes on the stovetop.
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!
Wow! Looks delicious! No doubt it tastes the same! Tbh, I've never tried mashed potatoes made in a slow cooker. How are they different? I mean compared to those just boiled in a pan. Are they tastier or healthier? Or both?
I've tried other meals cooked in it, e.g. meat. It had nice texture and was juicy and tender. I'm thinking of buying this device because my friends keep on recommending me that 😀 But I'm not sure whether it's really worth it.
Thank you for sharing the recipe, Kare!
Lee Jackson says
Oh JOY! I'm all for anything and everything potato, and I have a slow cooker. I am eyeing a bag of Idahoes as I type, just before I go to bed. I don't have any rosemary though, so it'll have to be thyme.
Mashed potatoes for breakfast! Thank you for this recipe!