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Crock Pot Mashed Potatoes
These crock pot mashed potatoes are rich, creamy, and very hands-off thanks to slow cooker convenience. Roasted garlic and cream cheese make them extra flavorful and perfect for holidays or easy weeknight dinners!
- Prep Time: 25 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 25 minutes
- Yield: 12 servings 1x
- Category: Side Dish
- Method: Slow Cooker + Oven
- Cuisine: American
Ingredients
Units
Scale
- 1 head garlic
- 2 teaspoons olive oil
- 5 pounds Yukon gold potatoes
- 1 cup chicken broth
- 1/2 cup heavy cream + more as needed
- 1/2 cup (1 stick) butter, diced
- 1 teaspoon Italian seasoning
- 4 ounces cream cheese, diced
- chives for garnish
- Kosher salt
- fresh cracked pepper
Instructions
- Peel and dice potatoes into 1″ pieces and place in a large bowl of cold water so they don’t brown. Transfer diced potatoes to a 7-quart crock pot.
- Pour in chicken broth, heavy cream, and a few large pinches of salt. Stir to combine.
- Scatter diced butter over top of the potatoes.
- Cover and cook on high for 3-4 hours.
- While the potatoes are cooking, heat oven to 350 degrees.
- Slice head of garlic in half, drizzle the cut side with olive oil, and wrap it tightly in foil.
- Roast for 1 hour. Allow to cool, then squeeze the roasted garlic from the skin and mash with a fork. Set aside.
- When the potatoes are done (they should be fork-tender and very soft), add roasted garlic, Italian seasoning, diced cream cheese, and a few large pinches of salt and pepper.
- Use an electric mixer to mash potatoes and combine all the ingredients. Add more heavy cream as needed and season to taste with salt and pepper.
- Garnish with fresh chives and serve with my easy braised chuck roast.
- If you loved this recipe, please leave a 5-star rating and review!
Notes
- It’s okay to skip the roasted garlic if you don’t have the bandwidth. Substitute with 6 cloves of sautéed, freshly minced garlic or 1 teaspoon of garlic powder instead.
- Dice potatoes as uniformly as possible so they cook at the same rate.
- Don’t skip salting early. Seasoning the liquid flavors the potatoes from the inside out.
- You’ll know the potatoes are done when you stir them and they start to fall apart a bit.
- Add more heavy cream as needed at the end until the texture is perfect.
- An electric mixer makes them extra fluffy, but a potato masher or potato ricer works too.
Find it online: https://midwestfoodieblog.com/crock-pot-mashed-potatoes/
