Garlicky mashed red potatoes that are RIDICULOUSLY easy to make?! Yes please! These creamy mashed red-skinned potatoes are SO good with obscenely large pat of butter … or how about a generous drizzle of vegetarian gravy? (Or both?)
Best of all? These mashed red skinned potatoes take, oh, about 5 minutes of hands-on time. 5 minutes!
The Story Behind the Recipe
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?!
Why You’ll Love Crock Pot Garlic Mashed Red Potatoes
Well, I guess I’ll tell you how *I* feel about it!
I love, love, love this mashed red-skinned potatoes 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.
Ingredients
- Garlic – Lots of whole cloves of garlic! This is a no-chop recipe – just throw the cloves in whole and they’ll cook down into mellow garlicky goodness in the Crock Pot.
- Red potatoes – No need to peel! Just scrub them clean and cut them into chunks.
- Butter
- Salt & pepper
- Vegetable broth – Key for Crock Pot mashed potatoes. The potatoes need something to cook in that isn’t going to scald like milk might, plus, it adds lots of flavor!
- Half & half – For that creamy mashed potato consistency. Add more or less to taste.
Adaptations/Variations
- Vegan Mashed Red Potatoes – Swap in vegan butter and a creamy plant-based milk such as full-fat (unsweetened!) oat milk.
- Non-garlicky mashed red potatoes – Just leave out the garlic! Still delicious.
How to Make Slow Cooker Mashed Red Potatoes
- 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.
- Add a little half and half. Season with salt and pepper. Mash a little more.
- Add a pat of butter for looks. And devour!
If you’re a mashed potato lover, these mashed red-skinned potatoes made in the slow cooker are going to be a winner all around! Not only are they absolutely delicious, they are SO easy to make.
Try this for the holiday, or any day. Or, okay fine, just go ahead and bookmark for next November. It’s all good.
Crock Pot Garlic Mashed Red Potatoes Recipe
Ingredients
- 10 cloves garlic (medium in size, separated from the bulb and peeled [about 1/8 pound of garlic])
- 2 pounds red potatoes (scrubbed clean and cut into 2-inch pieces)
- 2 tablespoons butter (+ more for serving)
- 1/2 teaspoon kosher salt (+ more to taste)
- 1/4 teaspoon freshly ground black pepper (+ more to taste)
- 1/4 cup vegetable broth (can substitute water)
- 1/4 cup half-and-half (+ more as desired)
Equipment
- Two-quart or larger Crock Pot
Instructions
- Place garlic in the Crock Pot, then add potatoes. Top with butter, sprinkle on the salt, and add the water or vegetable broth.
- Cook on high 3 – 4 hours or low 8 hours. Potatoes and garlic should be very tender.
- 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.
- Serve topped with additional butter if desired.
Notes
Adaptations/Variations
- Vegan Mashed Red Potatoes – Swap in vegan butter and a creamy plant-based milk such as full-fat (unsweetened!) oat milk.
- Non-garlicky mashed red potatoes – Just leave out the garlic! Still delicious.
Nutrition Facts
More Mashed Potato Recipes
- Mashed Potatoes with Cream Cheese
- Golden Mashed Potatoes
- Vegan Crock Pot Mashed Potatoes
- Loaded Mashed Potatoes
Hi! I’m Karen – I’m a real person with real recipes. No A.I. here! Since 2009, every recipe on Kitchen Treaty is thoroughly tested and loved before I hit “publish.” I’m a home cook, certified plant-based pro, and mom. I’m a vegetarian married to a carnivore, and my goal is to coexist deliciously.
My favorite winter comfort food right here! I need to dust of my crock pot and make these stat!
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!
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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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!
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. 😀
Perfect, thanks! Think I’ll be trying it out with veggie loaf, great ideas 🙂
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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
That should work – the end result might not be quite as creamy but it should still be good!
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!
I hope you love them! 🙂
These look delicious! Could I use regular russet potatoes instead of red potatoes?
Hi Lindsay, yes, russet should work just fine! 🙂 I would just suggest peeling them first.
Have you tried this with Yukon gold potatoes? I have a bag from this weeks grocery trip?
Hi Danita, I haven’t tried this particular recipe with them, but I love using Yukon golds for Crock Pot mashed potatoes in general. I think they would be great in place of the red.
I can’t eat dairy…would almond milk work ?
Probably (unsweetened of course!). I haven’t tried it myself, though. I’m sure they won’t be quite as rich. If you try it please come back and let us know how it goes!
Hi. Have you tried doubling the recipe?
I have not, but as long as you have a big enough Crock Pot, I’m sure it will work just fine!
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I usually use sour cream instead of half & half or milk. do you think it would still work in the crock pot or should I adjust the amount of broth I use?
I think it should still work; this is a pretty forgiving recipe. If you do need to thin it some, you could always add another splash of broth at the end.