If you’re anything like me and crave comfort food that’s effortless yet incredibly satisfying, this Crockpot Garlic Mashed Potatoes Recipe is a total game changer. Imagine tender, garlicky potatoes slow-cooked to perfection with creamy, buttery goodness — all while you go about your day! It’s one of those recipes I keep coming back to because the flavor is out of this world and the hands-off cooking means you barely have to lift a finger. Trust me, once you try this, you’ll wonder how you ever mashed potatoes any other way.
Why You’ll Love This Recipe
- Hands-Free Cooking: You just toss everything in the crockpot, set it, and forget it until it’s time to mash.
- Rich Garlic Flavor: The slow-cooked garlic infuses into the potatoes, delivering a deep, mellow taste that’s irresistible.
- Perfectly Creamy Texture: The combination of sour cream and milk makes every bite silky smooth without being runny.
- Family Favorite: My family absolutely goes crazy for these mashed potatoes, especially on busy weeknights and holidays.
Ingredients You’ll Need
These ingredients work so well together because they bring out the natural sweetness of the potatoes while layering in plenty of savory garlic and herbs. Plus, I always recommend fresh garlic and good-quality butter — those little upgrades really elevate the final dish.
- Cooking spray: Helps prevent sticking in your slow cooker, so cleanup is a breeze.
- Baby potatoes: I prefer baby potatoes here because they cook quickly and create a smoother mash, but regular potatoes work too.
- Butter: Adds richness and helps the garlic shine.
- Garlic cloves: Freshly minced garlic gives that punch of flavor that’s gentle and caramelized by slow cooking.
- Water: Just a little to steam the potatoes so they don’t dry out.
- Kosher salt: Essential for seasoning and bringing the flavors together.
- Black pepper: Freshly ground black pepper adds just the right amount of warmth.
- Sour cream: This is my secret to achieving creamy, tangy mashed potatoes without heavy cream.
- Milk: Use whole or 2% milk based on preference; it loosens the mash just perfectly.
- Dried oregano: Adds herby depth without overpowering the garlic.
- Dried rosemary: Just a touch to bring out that comforting earthy aroma.
- Chives: Fresh chives on top bring brightness and a pop of color that’s so inviting.
Variations
One of the best things about this Crockpot Garlic Mashed Potatoes Recipe is how easy it is to make your own. I love playing around with the herbs and creamy add-ins — it’s a blank canvas that’s forgiving and flexible.
- Cheesy Twist: I’ve added shredded cheddar or Parmesan right before serving — it melts beautifully and amps up the comfort factor.
- Herb Swap: If you prefer fresh herbs, swapping rosemary and oregano for thyme and parsley works wonderfully.
- Dairy-Free Version: Use coconut milk or unsweetened almond milk along with dairy-free butter to keep it creamy without traditional dairy.
- Spicy Kick: Adding a pinch of smoked paprika or cayenne pepper gives it a subtle warmth that surprises guests in the best way.
How to Make Crockpot Garlic Mashed Potatoes Recipe
Step 1: Prep and Slow Cook Your Potatoes
First, spray the inside of your crockpot with cooking spray to keep those potatoes from sticking — this simple step saves you a lot of scrubbing later on. Toss in your quartered baby potatoes, butter, minced garlic, and water. Season with salt and pepper, then give everything a quick stir to distribute the flavors. Cover and set your crockpot to high for about 3 hours. You’ll know they’re done when the potatoes are fork-tender; a gentle poke should easily break them apart. I love walking away at this stage and letting the crockpot do the heavy lifting while I prep the rest of my meal.
Step 2: Mash and Season to Perfection
Once your potatoes are perfectly tender, add in the sour cream, milk, oregano, and rosemary. Using a potato masher, gently mash everything right inside the crockpot — this keeps all those delicious juices and garlic flavors intact. Taste and adjust salt and pepper as you go. I find it’s better to season gradually at this stage so your mashed potatoes don’t end up too salty. If you want them silkier, a splash more milk works wonders without watering down the flavor.
Step 3: Garnish and Serve
To finish, sprinkle fresh chives over the top for a gorgeous color contrast and a hint of freshness. Serve these straight from the crockpot to keep everyone cozy and warm. I’ve had friends ask me for the recipe just after the first bite — that’s how good these are!
Pro Tips for Making Crockpot Garlic Mashed Potatoes Recipe
- Choose the Right Potato: Baby potatoes are my go-to here because they cook evenly and mash smoothly; Yukon Golds work great too.
- Don’t Skip the Butter: It may seem simple, but butter really rounds out the garlic flavor and adds richness you can’t fake.
- Mash Gently: I avoid over-mashing to keep a slight texture—it feels more homemade and satisfying that way.
- Keep Warm in the Crockpot: After mashing, I set the crockpot to warm and stir occasionally so the potatoes stay creamy without drying out.
How to Serve Crockpot Garlic Mashed Potatoes Recipe
Garnishes
I love topping these cozy mashed potatoes with chopped fresh chives for color and a mild onion flavor. When I’m feeling extra fancy, a sprinkle of crispy fried shallots or a drizzle of browned butter makes a lovely finishing touch. A few cracked black pepper flakes on top also add that perfect little hint of heat.
Side Dishes
These mashed potatoes pair like a dream with roasted chicken, smoked brisket, or even a hearty mushroom gravy for a vegetarian meal. My family also loves them alongside green beans almondine or sautéed garlic spinach—both bring a fresh, vibrant balance to the creamy potatoes.
Creative Ways to Present
I once swirled these mashed potatoes into small ramekins and topped each with a pat of garlic herb butter for a Thanksgiving appetizer buffet — everyone was surprised at how elegant something so simple could look! You can also pipe the mashed potatoes onto plates with a star tip for a pretty design that’s great for holiday dinners.
Make Ahead and Storage
Storing Leftovers
I store leftover mashed potatoes in an airtight container in the fridge for up to 3 days. When I do this, I add a small splash of milk before reheating to keep them from drying out. It’s saved dinner more than once when I needed a quick side!
Freezing
Freezing garlic mashed potatoes can be tricky because of texture, but with this recipe, I’ve had good luck portioning them into freezer-safe bags and pressing out air. When ready, thaw overnight in the fridge and reheat gently on the stovetop with a bit of milk.
Reheating
To reheat, I warm leftovers on low in a saucepan or in the microwave, stirring every minute and adding a splash of milk or sour cream to restore creaminess. If you have a crockpot, reheating on the warm setting while stirring occasionally works beautifully, too.
FAQs
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Can I use regular potatoes instead of baby potatoes in this Crockpot Garlic Mashed Potatoes Recipe?
Absolutely! Regular potatoes like Russets or Yukon Gold can be used. Just cut them into evenly sized chunks so they cook evenly, and increase the cooking time if needed until they’re fork-tender.
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What if I don’t have sour cream—can I substitute it?
You can swap sour cream with plain Greek yogurt or cream cheese for a similar creamy tang. Just add it at the same stage and adjust seasoning to taste.
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Is it possible to make this recipe vegan?
Yes! Replace butter with a vegan butter or olive oil, and use a plant-based sour cream or coconut yogurt along with non-dairy milk. The slow cooking method still yields tender, flavorful mashed potatoes.
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Can I prepare this recipe ahead of time?
You can prep all ingredients and add them to the crockpot insert the night before—just keep it refrigerated until you’re ready to cook. The mashed potatoes themselves also reheat excellently, making this a great make-ahead side dish.
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How do I avoid watery mashed potatoes in the crockpot?
The key is using just a quarter cup of water to steam the potatoes without drowning them. Also, stirring the potatoes before mashing helps distribute moisture evenly. If your mashed potatoes seem watery after mashing, try adding a little more butter or cheese to absorb excess liquid.
Final Thoughts
I honestly can’t recommend this Crockpot Garlic Mashed Potatoes Recipe enough. It’s the kind of recipe that has saved me on busy days when I still wanted a homemade meal without standing over the stove. Plus, the slow cooker does such a great job mellowing out the garlic and blending the flavors effortlessly. Whether it’s a casual weeknight dinner or a holiday feast, these mashed potatoes always get rave reviews. Give them a try—you’ll end up with a new favorite dish in your recipe box, just like I have!
Print
Crockpot Garlic Mashed Potatoes Recipe
- Prep Time: 15 mins
- Cook Time: 3 hrs
- Total Time: 3 hrs 15 mins
- Yield: 8 servings
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American
Description
A creamy and flavorful Crockpot Garlic Mashed Potatoes recipe perfect for easy, hands-off cooking. Tender baby potatoes are slow-cooked with garlic and butter, then mashed with sour cream, milk, and herbs for a comforting and delicious side dish.
Ingredients
Potatoes and Cooking Base
- 3 lb. baby potatoes, quartered
- 4 Tbsp. butter
- 3 cloves garlic, minced
- 1/4 cup water
- Cooking spray
Seasonings and Creaminess
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/3 cup sour cream
- 1/4 cup milk
- 1 tsp. dried oregano
- 1/2 tsp. dried rosemary
Garnish
- 1 Tbsp. chives, chopped
Instructions
- Prepare the Slow Cooker: Grease the inside of your slow cooker with cooking spray to prevent sticking and make cleanup easier.
- Add Ingredients to Slow Cooker: Place the quartered baby potatoes, butter, minced garlic, and water into the slow cooker. Season with kosher salt and freshly ground black pepper. Stir gently to combine all ingredients.
- Cook Potatoes: Cover the slow cooker with the lid and cook on high heat for 3 hours, or until the potatoes are tender when pierced with a fork.
- Mash and Season: Once potatoes are cooked through, add the sour cream, milk, dried oregano, and dried rosemary. Use a potato masher to mash the potatoes until creamy but with some texture. Taste and adjust seasoning with additional salt and pepper as needed.
- Garnish and Serve: Sprinkle the mashed potatoes with chopped chives for a fresh, colorful garnish before serving.
Notes
- Use baby potatoes for quicker cooking and a creamy texture.
- Adjust sour cream and milk quantities to achieve your preferred mashed potato consistency.
- For extra garlic flavor, roast the garlic before adding it to the slow cooker.
- Leftovers can be stored in the refrigerator for up to 3 days.
- This recipe serves 8 as a side dish.
Nutrition
- Serving Size: 1/8 recipe (approximately 1 cup)
- Calories: 210
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 20 mg
