Easy Creamy Garlic Mashed Potatoes Recipe

Creamy garlic mashed potatoes made the easy way, with no boiling, right in the crockpot! There is nothing I love more than creamy garlic mashed potatoes as a side dish.

Russet potatoes cook low and slow with chicken stock, garlic, rosemary and thyme, then get mashed with butter, sour cream and half and half. They are so comforting and they go with so many main dishes.

The Best Creamy Garlic Mashed Potatoes (Slow Cooker, No Boil)

During the holidays we get so hectic we just don’t have time to watch yet another pot on the stove. No worries, I got you covered with this slow cooker garlic mashed potato recipe!

What I really love about slow cooker recipes is you can just throw everything in the pot and the hard part is over. That’s the same with this recipe. The hardest part is peeling the potatoes beforehand.

Cooking the potatoes in stock instead of plain water is what makes these special. As the potatoes soften, they soak up the garlic, rosemary and thyme, so the flavor is built right into every bite instead of sitting on top. Once they are tender, butter, sour cream and half and half turn them rich and silky with just a few turns of the masher.

Don’t you just love roasted garlic mashed potatoes? They are the perfect side for your holiday meal, and they free up your stovetop for the gravy, the vegetables and everything else on the table.

Why You’ll Love These Garlic Mashed Potatoes

• No boiling. The slow cooker does the work, so there is no big pot of water to watch.
• Flavor all the way through. The potatoes cook in stock with garlic and fresh herbs.
• Extra creamy. Butter, sour cream and half and half make them rich and smooth.
• Holiday friendly. Your stovetop and oven stay free for the rest of the meal.

Ingredients You’ll Need

Here is what goes into these easy creamy garlic mashed potatoes and why. Exact amounts are in the recipe card below.

• Russet potatoes: For this recipe, I used russet potatoes. I just peeled them, cut them into a large dice and threw them in the pot. Russets are starchy, so they mash up super fluffy. You can also use a tender skin potato like red potatoes and leave the skin on, but keep in mind other varieties can get a little gummy.
• Chicken stock: Most of it goes in with the potatoes so they cook in flavor instead of plain water. The rest is saved to loosen the mash at the end if you like them a little softer.
• Garlic: Two cloves, minced. As they cook with the potatoes for hours, they mellow into a sweet, roasted garlic flavor.
• Fresh rosemary and thyme: Finely chopped so they spread through the potatoes. Fresh herbs give a brighter flavor than dried.
• Kosher salt: Half goes in at the start to season the potatoes as they cook, and the rest goes in when you mash.
• Unsalted butter: Adds richness and that classic buttery flavor. Unsalted lets you control the seasoning.
• Sour cream: Brings a little tang and extra creaminess.
• Half and half: Makes the potatoes silky and smooth. Add it a little at a time until the texture is just right.
• Black pepper: A few fresh cracks of pepper balance the richness.
• Parsley (optional): A sprinkle of finely chopped parsley on top adds color and a fresh finish.

How to Make Creamy Garlic Mashed Potatoes

1. Prep the potatoes. If using russet potatoes, peel them and cut them into a large dice. Even pieces cook at the same rate, so you won’t end up with hard chunks next to pieces that have turned to mush. That is the hardest part of the whole recipe, and it only takes a few minutes.
2. Load the slow cooker. Add the potatoes, three quarters of the stock, the garlic, rosemary, thyme and half of the salt to the slow cooker.
3. Cook low and slow. I recommend cooking them on low for 6 to 7 hours, but if you need them faster, on high for 3 to 4 hours will do. Keep in mind, the potatoes might get browned around the edges on the high setting.
4. Stir when you can. If you can, give the potatoes a stir every hour so they cook evenly.
5. Check for doneness. The potatoes are ready when a fork slides into a piece with no resistance and the cubes start to break apart at the edges.
6. Mash. Add the butter, sour cream, half and half, remaining salt and pepper. Mash until smooth or to the consistency you like. Add a touch more stock if you like your mashed potatoes a little looser.
7. Season and serve. Taste and adjust the seasoning if needed, then garnish with parsley.

Ways to Customize Garlic Mashed Potatoes

• Make them even creamier. Add cream cheese at the last step for even creamier potatoes.
• Load them up. Add bacon, scallions and shredded cheddar cheese for instant loaded mashed potatoes.
• Leave the skins on. Use red potatoes and skip the peeling for a more rustic mash.
• Go stovetop. No slow cooker? Boil the potatoes with the garlic instead, then mash with the remaining ingredients.

Garlic Mashed Potatoes FAQs

• What potatoes are best for mashed potatoes? Russet potatoes mash up super fluffy. Red potatoes work too, but they can get a little gummy.
• I don’t have a slow cooker. Can I make these another way? Sure can! Peel and cut the potatoes, place them in a large pot with the garlic and cover with cold water. Cover, bring to a boil and cook until tender, 15 to 20 minutes, checking at the 10 minute mark. Drain, add the remaining ingredients and mash.
• Can I cook them on high? Yes, for 3 to 4 hours instead of 6 to 7 on low. They may brown a little around the edges.
• Can I make garlic mashed potatoes without sour cream? Yes. Leave it out and add a little more half and half or a bit of cream cheese for creaminess.
• Why are my mashed potatoes gummy? Waxy potatoes and overmashing are the usual causes. Use russets and mash just until smooth.
• Can I use dried herbs? Yes. Dried herbs are stronger than fresh, so use about one third as much dried rosemary and thyme.
• Can I make them ahead for a holiday meal? Yes. Once they are mashed, set the slow cooker to warm and keep the lid on. Stir in a splash of stock or half and half right before serving to loosen them up again.
• How do I store leftovers? Refrigerate in an airtight container within 2 hours and eat within 3 to 4 days. Reheat with a splash of stock or half and half.

Slow Cooker Garlic Mashed Potatoes

Dana

These slow cooker garlic mashed potatoes cook russets in chicken stock with garlic, rosemary and thyme, then mash them with butter, sour cream and half and half. No boiling, and your stovetop stays free.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 10 minutes mins

Course Side Dish

Ingredients

  

• 3 pounds russet potatoes peeled, large dice
• 1 cup chicken stock divided
• 2 cloves garlic minced
• 1/2 teaspoon fresh rosemary fine chop
• 1/2 teaspoon fresh thyme fine chop
• 1 teaspoon kosher salt divided
• 8 tablespoons unsalted butter
• 1/4 cup sour cream
• 1/2 cup half and half
• 5 cracks black pepper
• 1 tablespoon parsley fine chop, optional

Instructions

 

• Place potatoes, 3/4 cup of the stock, the garlic, rosemary, thyme, and half of the salt. Book on low 6-7 hours or high 3-4 hours. I recommend cooking it on low. On the high setting, you might start browning the potatoes slightly.
• Every hour, if you can stir the potatoes.
• Once the potatoes are tender, add the remaining ingredients except for the leftover stock and parsley. Mash until they are the consistency you like. If you like them a little looser, add the remaining stock. Taste and adjust seasoning if necessary. Garnish with parsley (optional).

Made these mashed potatoes? Leave a star rating in the recipe card and tell us your favorite way to enjoy creamy garlic mashed potatoes in the comments below.

This recipe was shared by Dana. Visit her blog, ThisSillyGirlsKitchen.com, for more recipes.

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