This is a great way to cook mashed potatoes without taking up space on the stovetop. It's also an excellent way to keep mashed potatoes warm before serving.
Recipe courtesy of Kelsey Nixon
Print
Slow Cooker Garlic Mashed Potatoes
Total:
5 hr 40 min
Active:
10 min
Yield:
6 servings
Level:
Easy
Total:
5 hr 40 min
Active:
10 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 3 pounds Yukon gold potatoes, peeled and diced into 1/2-inch chunks
  • 1 head garlic, halved
  • 2 cups low-sodium chicken broth
  • 1/2 stick (1/4 cup) unsalted butter
  • 3/4 cup half-and-half
  • 4 ounces cream cheese, softened
  • Kosher salt and cracked black pepper
  • Chopped fresh chives, for garnish

Directions

Combine the potatoes and garlic in the slow cooker. Pour the chicken broth over the potatoes, cover and cook on high 3 to 4 hours, or on low 6 to 8 hours.

Remove the potatoes and drain, reserving the cooking liquid and removing the garlic. Return the potatoes to the slow cooker.

Melt the butter in a small saucepan with the half-and-half over low heat. Remove from the heat and add to the potatoes along with the cream cheese and liberally season with salt and pepper. Use a potato masher to mash, adding the reserved cooking liquid to the potatoes if necessary for the desired consistency.

Keep warm before transferring to a serving platter. Garnish with chopped chives.

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