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 1x
10 medium garlic cloves, peeled
4 lbs 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 tbsp chopped fresh rosemary + more for garnish
1 tsp kosher salt
1/2 cup water
1/2–3/4 cup half-and-half
1/2 cup sour cream
additional salt and freshly ground black pepper, to taste
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.
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 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.
Spoon into a bowl and top with a big pat of butter, if desired. Sprinkle with a few pinches of fresh rosemary.