Slow Cooker Rosemary Garlic Mashed Potatoes

By Kare Raye | Last Updated: December 12, 2014

Slow Cooker Rosemary Garlic Mashed Potatoes Recipe

Slow Cooker Rosemary Garlic Mashed PotatoesPhotos 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.

Go to Slow Cooker Rosemary Garlic Mashed Potatoes recipe

Slow Cooker Rosemary Garlic Mashed Potatoes

Prep Time:

15 minutes

Cook Time:

8 hours

Total Time:

8 hours, 15 minutes


6-8 servings


  • 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
Print recipe


  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.

About Kare Raye

Kare is a home cook, vegetarian, and mom who coexists with her otherwise carnivorous clan. Her blog, Kitchen Treaty, helps mixed-diet families keep the peace.

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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.

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.

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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