Creamy Slow Cooker Garlic Mashed Potatoes
The easiest make-ahead mashed potatoes for Thanksgiving! Creamy, garlicky, and made entirely in the slow cooker (no draining!).
Ingredients
- 5 pounds yellow potatoes
- 1 bulb garlic 6-8 large cloves
- 1 cup water
- 1/2 cup salted butter 1 stick/8 Tablespoons
- 1 cup milk almond, cow's, etc all work
- 1 1/2 teaspoons sea salt plus more, to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 cup sour cream, greek yogurt, or cream cheese optional, to make extra creamy
Instructions
- Peel potatoes and garlic, and place in the bowl of your slow cooker.
- Add water, put the lid on, and cook on HIGH for 5-6 hours, or until potatoes are fork tender.
- Add all remaining ingredients to the slow cooker, and use a potato masher to mash until smooth. Taste and add more salt, if needed.
- Serve immediately, or leave in the slow cooker on 'warm' until ready to serve. If leaving on warm for a few hours, add an extra splash of milk and mix again before serving, to make sure the mashed potatoes haven't dried out.
Notes
MAKE IT VEGAN: feel free to swap vegan butter (we like Miyoko's) and dairy-free milk to make these mashed potatoes vegan friendly!