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Learn how to make roasted garlic mashed potatoes in the slow cooker. This recipe is quick and easy and makes the creamiest mashed potatoes that are flavored with fresh herbs right in the crockpot!
Is it too soon?
Too soon to be bringing you roasted garlic mashed potatoes that are perfect for your Thanksgiving tables. Okay, maybe it’s just a tad bit too soon.
And maybe, just maybe i’ve gotten a little too attached to my slow cooker lately. I mean, if you follow me on SNAPCHAT (littlespicejar) you totes saw that snap where I had not one but TWO slow cookers running at the same time, cooking up a storm without even firing up the stove. I admit, i’m collecting these badboys like it’s nobodies business. This is the third addition to my slow cooker family and it’s such a great size. I had a tiny one that was perfect for quick dips and what not and my other one was huge! It’s a 7 or 8 quart (can’t remember) but it’s the one I use for when i’m making a big batch of this this or this. This 3 quart is perfect for small batches of soup and also SIDES!
And what better way to welcome this guy then to make GARLIC MASHED POTATOES. YES!
For my roasted garlic mashed potatoes, I roasted the garlic myself. And i’m totally not judging if you want to buy store-bought roasted garlic cloves, that’s fine by me! But just know that you are kinda sorta missing out on the best part of roasted garlic – also known as, the smell.
And roasting garlic at home is really easy to do! You can do it in your regular oven or a small countertop toaster oven. I typically roast a few heads of garlic at once and then stash them in the refrigerator for things like –>this SOUP.
Grab a couple heads of garlic and slice off the pom-pom looking this at the top. This will help peel back the paper. Leaving the head intact, gently rub and remove as much of the paper as you can. Place the garlic heads in a large sheet of foil and drizzle 1 tablespoon of olive oil for every 2 heads of garlic. And give them a good sprinkling of salt and pepper. Wrap up the foil and place it in a 375º oven for 1 hour. Now sit back and let the smell take over. It’s slightly disturbing how much I love the smell of roasted garlic.
I let my garlic mashed potatoes cook for 7-8 hours on the low heat setting and I didn’t even need to cut them in half. If you’re going to cook them on the high heat setting for 4-5 hours, keep in mind you’ll need to chop them in half so that theyblend easily with a hand blender.
Add in the cream and let start the hand blender. Careful not to place the blades on the surface of the crockpot or you might have flying mashed potatoes!
The amount of cream you add is completely up to you. You can add as little as ⅓ of a cup and all the way up to ½ a cup (which is what I did). Keep in mind these mashed potatoes are completely rustic with bits of skin and lots of little teeny tiny lumps throughout. For super smooth mashed potatoes, cut the potatoes into smaller pieces, cook on the low heat setting for 7-8 hours and blend with ½ cup of heavy cream. They’ll be unforgettable, I promise you!
Yield: 4-5 servings
Roasted Garlic Mashed Potatoes {Slow Cooker}
Prep Time5 minutes
Cook Time4 hours
Total Time4 hours 5 minutes
Learn how to make roasted garlic mashed potatoes in the slow cooker. This recipe is quick and easy and makes the creamiest mashed potatoes that are flavored with fresh herbs right in the crockpot!
Ingredients
- 2 lbs. Red potatoes, cut into 1 ½ inch pieces
- 1 teaspoon fresh thyme
- 1 head roasted garlic (12-15 cloves) (see notes)
- ¼ cup (4 tablespoons) salted butter
- 1 ½ teaspoon salt
- 1 teaspoon black pepper
- ½ cup vegetable or chicken broth
- ⅓-½ cup heavy cream (to preference)
- 1 tablespoon chopped parsley
Instructions
- Spray the inside of a three-quart slow cooker with cooking spray. Add the potatoes, thyme, roasted garlic cloves, butter, salt, pepper, and chicken broth. Cover and allow the slow cooker to cook for 4-5 hours on high or 7-8 hours on the low setting.
- Add the heavy cream to preference. Start with⅓ cup and if you want the potatoes to be more creamy, add the full ½ cup. Keep in mind, the heavy cream can be replaced with regular milk but it won't make the mashed potatoes creamy and rich. Use a hand mixer to blend the potatoes or a potato masher can be used for a more rustic mashed potato. Careful when blending, mix on the slow speed and don't let the blades get too close to the base of the crockpot. Season with additional salt and pepper to taste. Sprinkle the parsley and fold before serving.
Notes
- how to roast garlic:Preheat an oven (or countertop oven) to 375ºF. Chop off the tip of the garlic and peel off as much paper as possible without breaking the garlic head. You want the garlic cloves to be exposed when you chop off the top. Drizzle with ½ tablespoon olive oil and sprinkle with salt and pepper. Wrap the garlic head in foil and roast in the oven for 1 hour. Additional garlic heads can be roasted together in the same piece of foil.
- Please keep in mind that each slow cooker is different. If you know yours runs a little hot/cold, adjust the cooking time for the mashed potatoes accordingly.
IF YOU LIKE THIS RECIPE, YOU MIGHT ALSO LIKE:
20-minute garlic herb instant pot mashed potatoes
Cheddar Mashed Potatoes
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originally published on Oct 2, 2015 (last updated Sep 12, 2021)
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29 comments on “Roasted Garlic Mashed Potatoes {Slow Cooker}”
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Patricia — Reply
Thank you so much for this! It’s been an incomplete thought in my head for so long and now I have a recipe to try!
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Barbara May — Reply
You show the potatoes whole in the crock pot, but the recipe says to cut them in cubes. Please advise. Thanks for this nifty recipe!
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Marzia — Reply
Barbara, I tried the recipe both ways (some of the pictures are from trial #1) and though either way will work, I prefer the potatoes being cut into cubes. This allows more even cooking of the potatoes and it’s much easier to blend 🙂
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Amanda — Reply
I’m wondering how big the crock pot was that you used; I’m considering doubling the recipe in my 5 quart and wondering if it would be big enough to hold it all!
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Marzia — Reply
I used a 3 quart crock pot. Your 5 quart should be able to hold a double batch of this recipe, but you may need to just blend and add the cream in a larger bowl or something. Not too sure if there would be enough room for almost 1 cup of cream and for your beaters.
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Marzia — Reply
Yukon Golds would be great for this recipe, even a big old russet potato would do! 🙂
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Mia cobell — Reply
Can you peel them prior to cooking? My husband doesn’t like the skin.
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kelliebailey — Reply
Is it 4-5 hours on high AND 7-8 hours on the low setting? Or 4-5 hours on high OR 7-8 hours on the low setting??
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Marzia — Reply
Thanks for catching that, it’s meant to say ‘or’.
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emismith13 — Reply
Hi! I am just wondering if I could do this the night before I cook them and let them sit in the fridge overnight? If so, should I wait to add the liquid until the morning or anything?
Cooked these for Thanksgiving and they were a HUGE hit! This is my 2nd time making the recipe!-
Marzia — Reply
You can make the mashed potatoes the night before. I’d add the liquid when the potatoes are still warm and complete the recipe. When reheating, just add a bit more milk/ melted butter to bring back to desired consistency. 🙂 Happy to hear they were a big hit!
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Karen — Reply
Would love to try these, as I’ve never made mashed potatoes in a crock pot before. However, if I wanted to make say 5 lbs. of potatoes instead of 2 or 3, what would I do just add more garlic, butter, chicken broth, cream, etc. to the recipe? It would be nice if you posted instructions for 5 lbs. of potatoes. I have a large family and we need more than 2 lbs., lol!! Also, would the cook time be the same if it were more potatoes? I don’t use my crock pot often.
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Marzia — Reply
You can simply triple the ingredients to make the amount you need (i.e. 6 lbs. of potatoes, 3 teaspoons thyme… etc.). The cooking time will be the same and you’ll need a 7-8 quart crock pot. Hope you enjoy the mashed potatoes, Karen!
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Karen — Reply
Thanks!!! I don’t know the size of my crockpot, but will check it soon, lol.
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Angela Haraldsen — Reply
WOW! I just made this for tomorrow’s Thanksgiving feast and I HATE making mashed potatoes. This was easy and full of buttery garlic goodness. Thank you for this rustic spin on the mundane, yet necessary traditional side. I just hope this reheats well, any suggestions would be greatly appreciated. Also, I am glad I doubled the recipe!
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Marzia — Reply
They reheat beautifully. I just pull them out of the refrigerator a few hours before dinner time and then reheat them in the microwave for a few minutes before serving. You may need a little additional milk to thin them out as potatoes tend to thicken as they rest. Hope everyone enjoys them Angela! 🙂
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Sherry Curtis — Reply
I just made these roasted garlic potatoes with the one hour roasted chicken and oh yummy and so easy don’t have to babysit the food and where I work late this was great I came home to a nice hot meal, Thanks for making my life a little more simpler!!
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Janelle — Reply
Does using a hand mixer make the consistency gluey?
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Marzia — Reply
You can also use a potato masher if you’re worried about the consistency.
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Darcy — Reply
Do you put the garlic cloves in whole? Or chop them first?
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Marzia — Reply
I put the roasted garlic cloves in whole as it’ll all be blended at the end. Totally your call though!
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Emily S — Reply
Happy Thanksgiving everyone! I’m making these in my crockpot now – doubled the recipe as we have a lot of people to feed. Hoping I can get a quick response buuuuut thinking it’s not likely in Thanksgiving day lol. Do you drain off the chicken broth before blending and adding the cream?
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Marzia — Reply
Hi Emily! Happy Thanksgiving to you too! If you’ve got a ton of broth leftover, then yes, I’d suggest draining it. If it’s half of what you started with or less, it’s your call. I personally like the broth as it gives it a good flavor, but you can certainly drain it and add milk/half and half to your liking! 🙂
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Megan — Reply
Great recipe! Roasted garlic is such a wonderful thing. I’ve made this a few times and sometimes I get a little sinful with it and add a bit of cream cheese at the end.
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Annie — Reply
Could you use almond milk instead of the heavy cream
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Bobbie Blunders — Reply
Made these Many Times, doubled and even tripled the recipe. This is now one of those ‘special day’ requests in our home (making for our eldest today, at his request for his birthday dinner!) It’s very easy (crockpot!). The recipe is Very Forgiving (no fresh thyme? Dried works!) Taters too dry or too starchy? …add broth, milk, or cream! Rustic charm? …don’t peel! Skin hater/picky eater?…then peel! They reheat well. They travel well. They make the whole house smell Fabulous. And they present well for ‘Fancy’ occasions (Thanksgiving, dinner parties, etc) Fabulous ‘keeper’ recipe at our house!
(Pro Tip for extra special days…fold in Sharp Cheddar or Colby shreds at the end!)5
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Mary Coble — Reply
Excellent and easy side dish. The roasted garlic makes the whole house smell wonderful. Highly recommend!
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