Unbelievably Easy Crock Pot Garlic Mashed Potatoes

Yes, I have a calendar. Yes, I know I missed the boat on this one. Yes, I totally realized I should have posted this Crock Pot mashed potato recipe before Thanksgiving. Grr.

Buuuut I didn’t. And I don’t want to wait another year to share. Besides, mashed potatoes are delicious any time of year, right? Especially super garlicky, buttery, creamy, and ridiculously easy ones. Right?!


Unbelievably Easy Crock Pot Garlic Mashed Potatoes | Kitchen Treaty

These mashed potatoes take, oh, about 5 minutes of hands-on time. Wash your potatoes. Put them in the Crock Pot with whole peeled garlic cloves, a little broth, some butter.

Turn on the Crock Pot.

Come back a few hours later, and mash.

Unbelievably Easy Crock Pot Garlic Mashed Potatoes | Kitchen Treaty

Add a little half and half. Season with salt and pepper. Mash a little more.

Unbelievably Easy Crock Pot Garlic Mashed Potatoes | Kitchen Treaty

Aaaand, that’s it! Seriously!

Unbelievably Easy Crock Pot Garlic Mashed Potatoes | Kitchen Treaty

I love, love, love this recipe. I mean, I always love Crock Pot recipes, but this one kind of takes the cake. No peeling potatoes over the sink. No pots of water boiling over. No mincing garlic, even! Just throw, cook, mash.

Truthfully, they’re not going to be the fluffiest mashed potatoes you’ve ever eaten – they’re just not that type of mashed potato. But what they lack in smooth, silky puffiness, they more than make up for in incredible, mellow slow-roasted garlic flavor.

Try this for the holiday, or any day. Or, okay fine, just go ahead and bookmark for next November. It’s all good.

Print Recipe

Unbelievably Easy Crock Pot Garlic Mashed Potatoes

With just five minutes of hands-on time, these garlicky mashed potatoes may just be the easiest you've ever made.

Yield: 6 servings

Prep Time: 5 minutes

Cook Time: 8 hours

Total Time: 8 hours 5 minutes

Ingredients:

  • 1/8 pound garlic, about 10 cloves, separated from the bulb and peeled
  • 2 pounds red potatoes, scrubbed clean and cut into 2-inch pieces
  • 2 tablespoons butter + more for serving as desired
  • 1/2 teaspoon salt + additional salt and freshly ground black pepper to taste
  • 1/4 cup water or vegetable broth
  • 1/4 cup half-and-half plus more as desired

Equipment

  • Two-quart or larger Crock Pot

Directions:

  1. Place garlic in the Crock Pot, then add potatoes. Top with butter, sprinkle on the salt, and add the water or vegetable broth.
  2. Cook on high 3 - 4 hours or low 8 hours. Potatoes and garlic should be very tender.
  3. Using a potato masher, mash potatoes a bit and then pour in 1/4 cup half-and-half. Continue mashing, adding additional half-and-half until potatoes are desired consistency. Taste and add additional salt and pepper if desired.
  4. Serve topped with additional butter if desired.

The first time you make this recipe, you may want to make sure it's a day when you're home and can check on the potatoes every now and then. Even though Crock Pots retain moisture and recipes like this with very little moisture added tend to work out fine, slow cookers can vary. So keep an eye on it to make sure the liquid doesn't completely evaporate while cooking.

This post may contain affiliate links, which means if you click on a link and make a purchase, I may receive a portion of the proceeds.

   

14 Responses to “Unbelievably Easy Crock Pot Garlic Mashed Potatoes”

  1. dishing up the dirt posted on December 9, 2013 at 10:42 am

    My favorite winter comfort food right here! I need to dust of my crock pot and make these stat!

  2. Jen posted on December 9, 2013 at 12:05 pm

    YAY! This is going to get a test run this week for sure! We call our crock pot Alice because, like the maid on the Brady Bunch, “she” does the cooking for us. So “Alice” will be busy all day one day this week!

    Just wanted to say that some bulk stores sell a vegetarian “chicken” broth that really works well in these types of recipes. I find vegetarian broth too cabbage-based sometimes and that it can really alter the taste of the food. If you can find the veggie “chicken” one, give it a try!

  3. Rachel @ Bakerita posted on December 9, 2013 at 4:27 pm

    I loooove mashed potatoes, and though my mom’s recipe is my ultimate favorite, whenever I make them, I love playing around. Garlic is a must have in mashed potatoes for me, so I love that these are garlicky, and I love that their made in the crock pot! Pinned, and making these for sure :)

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  5. Daniela posted on March 3, 2014 at 3:33 pm

    Just curious what you would serve these with? I just went vegetarian and usually when I think of mashed potatoes, I think of some kind of meat with them. Love your blog by the way, my boyfriend is still a meat eater so it’s been a great help!

    • Karen Troughton replied on March 4th, 2014 on 11:00 am

      Hi Daniela, that is such a good question! We’re used to serving mashed potatoes with a protein, and in vegetarian cooking, it can be hard to find a mostly-protein main. For vegetarians, mashed potatoes are great served alongside lentil dishes (like dal, lentil-stuffed cabbage rolls, or veggie loaf). Quinoa-stuffed peppers would also be a great option. Or how about topping some with Field Roast for an alternative to bangers and mash?

      Thank you for your nice words about my blog! Glad to have found another mixed-diet duo. :D

      • Daniela replied on March 4th, 2014 on 6:09 pm

        Perfect, thanks! Think I’ll be trying it out with veggie loaf, great ideas :)

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  7. Natasha posted on September 4, 2014 at 9:21 am

    Hi, I am going to make this today. but I was wondering if one percent milk would work this recipe? I do not have half and half on hand :( I would love to try this recipe. Thanks

    • Karen Raye replied on September 6th, 2014 on 12:55 pm

      That should work – the end result might not be quite as creamy but it should still be good!

  8. Alanna posted on October 21, 2014 at 5:20 am

    My sister raves about crock pot potatoes but I’ve never tried them before.  Thanks to this I’ve got them chopped and in the pot ready to cook while I’m at work. And I’m totally with you: mashed potatoes are an all year food!

    • Karen Raye replied on October 21st, 2014 on 4:09 pm

      I hope you love them! :)

  9. Lindsay posted on October 23, 2014 at 11:25 pm

    These look delicious! Could I use regular russet potatoes instead of red potatoes?

    • Karen Raye replied on October 25th, 2014 on 6:46 am

      Hi Lindsay, yes, russet should work just fine! :) I would just suggest peeling them first.

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