Slow Cooker Garlic Mashed Potatoes
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.
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).