Slow Cooker Creamy Garlic Mashed Potatoes



russet potato2 pounds
garlic6 cloves


butter2 tablespoons
whole milk.5 cup

Dry Goods

table salt.5 teaspoons
water.5 cup


Creamy, garlicky, super easy mashed potatoes- made entirely in your slow cooker! Free up your oven or just make this simple side when you’re not at home.

  1. Peel the potatoes and slice into large chunks.
  2. Lightly smash the garlic to break the papery outsides, then peel the cloves.
  3. Add the potatoes, garlic, butter, salt and water to a 4 or 6 quart slow cooker and secure the lid.
  4. Cook on low for 3 hours.
  5. When the potatoes are ready, remove the lid and add the milk.
  6. Mash the potatoes until creamy and serve.

Prep Plan

Prep it for later:
1. Peel potatoes and slice into large chunks.
2. Lightly smash garlic cloves to break up the skin, which then gets discarded.
3. Combine the potatoes and garlic in a large resealable bag or container. If using a bag, press out as much air as you can to avoid any discoloring of the potatoes.
The chopped potatoes will last for about 2 days in the fridge. Some discoloration may occur, but will not affect taste.

You’ll need:
1 bar or container of chopped potatoes and garlic

Prepare from prepped:
1. Combine the chopped potatoes and garlic with butter, salt, and water to the slow cooker.
2. Cook according to the instructions in Steps 4-6