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The Best Easy Slow Cooker Garlic Herb Mashed Potatoes

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These incredibly creamy and flavorful mashed potatoes are made entirely in the slow cooker with minimal hands-on effort. Infused with garlic and fresh herbs, they are the perfect comfort food side dish for busy weeknights or holiday feasts.

Ingredients

Scale
  • 3 pounds (about 1.4 kg) Yukon Gold potatoes, scrubbed and cut into 1 to 1.5-inch chunks
  • 4 cups (960 ml) low-sodium chicken or vegetable broth
  • 6 cloves garlic, smashed
  • 1 teaspoon (5 g) kosher salt
  • ½ teaspoon (2 g) black pepper, freshly ground
  • ½ cup (1 stick / 113 g) unsalted butter, softened and cut into cubes
  • ½ cup (120 ml) whole milk or heavy cream, warmed
  • ¼ cup (15 g) fresh parsley, finely chopped
  • 2 tablespoons (6 g) fresh chives, chopped
  • 1 tablespoon (3 g) fresh thyme leaves (or 1 teaspoon dried thyme)
  • Additional salt and pepper to taste

Instructions

  1. Prep the Potatoes: Scrub the Yukon Gold potatoes clean. If desired, peel them. Cut the potatoes into 1 to 1.5-inch chunks, keeping them relatively uniform in size.
  2. Layer in the Slow Cooker: Place the potato chunks into a 6-quart (or larger) slow cooker. Add the smashed garlic cloves, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Pour the 4 cups of low-sodium broth over everything. The liquid should just about cover the potatoes; if not, add a splash of water.
  3. Slow Cook: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the potatoes are fork-tender and easily pierced with no resistance.
  4. Drain (Carefully!): Place a colander over a large bowl and carefully drain the potatoes. Reserve about 1 cup of the cooking liquid.
  5. Return to the Warm Pot: Return the drained potatoes to the warm slow cooker (turn it off or to the ‘warm’ setting). Add the ½ cup of softened butter, cut into cubes. Let it sit for a minute to start melting.
  6. Mash to Perfection: Use a potato masher to mash the potatoes until broken down and the butter is incorporated. For a smoother texture, use a hand mixer on low speed for just 30 seconds.
  7. Add the Warm Liquid and Herbs: Warm the ½ cup of milk or cream in the microwave for about 30 seconds or in a small saucepan until steaming. Pour it into the mashed potatoes along with the chopped parsley, chives, and thyme leaves. Stir gently to combine.
  8. Taste and Adjust: Taste the mashed potatoes and adjust seasoning with additional salt and pepper as needed. If the potatoes seem too thick, stir in a splash of the reserved cooking liquid.
  9. Keep Warm Until Serving: If not serving immediately, leave the mashed potatoes in the slow cooker on the ‘warm’ setting for up to 2 hours, stirring every 30 minutes. If they thicken, stir in a splash of warm milk or reserved broth.

Notes

For the fluffiest potatoes, let them steam dry in the colander for a minute or two after draining. Always warm your dairy before adding to prevent the potatoes from seizing. Do not over-mash to avoid a gluey texture. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: slow cooker mashed potatoes, garlic herb mashed potatoes, easy mashed potatoes, creamy mashed potatoes, holiday side dish, comfort food

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