Fact: cooking time is very limited on Thanksgiving. You’ve got to somehow fit a turkey in your oven, make mashed potatoes and gravy, serve a pie and put the other amazing sides on the table. How will you do it?!
Don’t worry, I’ve got a solution: amazing mashed potatoes made right in your slow cooker! It’s a game changer and frankly, I was shocked when they came out exactly the way I wanted them to: creamy, smooth, delicious and full of flavor.
This recipe was inspired by my mother in law, who is known for making the most creamy delicious mashed potatoes during Thanksgiving (Hi Judy!). She always does something a little different, but my most favorite is when she adds just a little butter and sour cream and then mashes them to perfection.
I tried my best to replicate her recipe on the blog, but kept it lightened up, and I believe they’re well worth trying.
How do you make mashed potatoes in the slow cooker?
In order to simplify the process and save a little time on Thanksgiving day I decided to take my mother in law’s mashed potato recipe and make it in the slow cooker for ease! They came out magnificently flavorful, silky smooth and can guarantee creamy mashed potatoes in just a few easy steps.
Here’s how to make mashed potatoes in the slow cooker:
- Add diced potatoes and minced garlic to your slow cooker with a little broth and cook on high. The broth prevents the potatoes from sticking to the bowl of the slow cooker and allows them to steam a little while they cook. Personally, I like using Yukon gold potatoes because they’re softer and more buttery in flavor. I also like to keep the skin on the potatoes, since I think it adds a nice texture, but feel free to peel them if you want an even smoother version.
- Once potatoes are fork tender, add your other ingredients and mash to creamy perfection. After potatoes have been cooking in the slow cooker and are very fork tender (4 hours on high was perfect for me!), add in sour cream or greek yogurt, butter, a little milk to start, and salt and pepper. Then mash with a potato masher. I don’t recommend using an electric mixer because there are a lot of potatoes and my fear would be them going everywhere.
- Adjust the texture and flavors to your liking. Everyone enjoys their potatoes a little different, so you can really adjust here as you see fit. Add additional milk to make the potatoes creamier or feel free to add in more butter and use whole milk for richer, ultra creamy mashed potatoes.
- Have fun. This recipe is easy and pretty impossible to mess up. Don’t stress too much about it. When all done and your potatoes are creamy and taste delicious, simply scoop into a warm bowl right before serving, then garnish with a pat of butter and freshly ground black pepper on top. YUM.
How to make healthy mashed potatoes
To make healthy slow cooker mashed potatoes, I recommend using unsweetened almond milk and whole milk greek yogurt in this recipe. Trust me, they’re still going to be incredibly flavorful, silky and delicious.
Peeling vs not peeling potatoes
In this slow cooker mashed potato recipe, you can either decide to peel your potatoes, or leave the skins on. It just depends on how you like your mashed potato texture. Peeled potatoes will give you a creamier texture.
Tips for the BEST mashed potatoes
Be sure to generously season your mashed potatoes with salt and pepper and then mix again and taste a bite or two before serving — it’s important to taste as you go, adding more of this and that where needed. Experiencing is what cooking is all about, learning to trust yourself and adjusting flavors.
Keeping mashed potatoes in the slow cooker
Once your mashed potatoes are done cooking in the slow cooker and you have mashed them, you can turn the slow cooker to warm and keep on warm for up to 3 hours. Before serving, I recommend tasting them again and stirring in a little more milk to keep them creamy, if necessary.
More healthy Thanksgiving recipes to try:
Feel free to check out our healthy Thanksgiving recipes here. Here are some of my other personal favorites:
The Best Homemade Healthy Green Bean Casserole
The Best Cornbread Stuffing Ever
Lightened Up Healthy Sweet Potato Casserole with Pecan Oat Streusel
Maple Glazed Carrots with Goat Cheese & Pistachios
Winter Roasted Butternut Squash Black Lentil Salad with Grapes + Arugula
I hope you love these creamy slow cooker mashed potatoes. They’re easy, so GOOD and a wonderful way to save both time and space during Thanksgiving.
Let me know if you make this recipe by rating the recipe and leaving a comment below — xo!
The Best Creamy Garlic Slow Cooker Mashed Potatoes
Ingredients
- 5 pounds gold potatoes, diced (peeled or unpeeled, your choice)
- 6 cloves garlic, minced
- 1 cup chicken broth or vegetarian broth
- 1/3 cup softened butter (or vegan butter)
- 1/2 cup sour cream or whole milk greek yogurt
- 1/2-1 cup unsweetened almond milk, plus more to thin potatoes out if necessary (can also use skim milk or 2% milk)
- Salt and pepper, to taste
- To garnish:
- Extra butter
- Fresh thyme spigs
- Freshly ground black pepper
Instructions
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In a large 5 or 6 quart slow cooker add diced potatoes, minced garlic and broth. Cook on high for 3-4 hours until potatoes are very fork tender.
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Once potatoes are done cooking, place slow cooker on warm setting and add in butter, sour cream and 1/2 cup of milk to start. Use a potato masher to mash potatoes until they reach your desired consistency. I happen to like my potatoes super creamy, so I mash them until they’re completely smooth.
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If you want your potatoes creamier, add in ½ cup-1 cup more milk. Finally, a generous amount of salt and pepper, then mix again. Taste, and add more salt and pepper if necessary.
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Transfer to a large warm casserole dish for serving, add a pat of butter, a sprinkle of fresh thyme, and a little freshly ground black pepper. Serves 10.
Recipe Notes
If you want a richer, very silky smooth version, you can use a ½ cup of butter and whole milk.
If you don't like potato skins, feel free to peel your potatoes before dicing and placing in the slow cooker. They're delicious!
If you're keeping the potatoes warm in your slow cooker you may need to add more milk before serving to keep their silky smooth texture. Mashed potatoes can be kept warm in the slow cooker for up to 3 hours.
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
49 comments
This is really fascinating to me. I’ve never thought of using a slow cooker for mashed potatoes! I also prefer skins on.
It’s so easy! I like skins on, too.
This is really fascinating to me. I’ve never thought of using a slow cooker for mashed potatoes! I also prefer skins on.
It’s so easy! I like skins on, too.
When I have a large crowd to feed, I use my slow cooker as a way to keep the mashed potatoes ( great for stuffing too) warm until serving. This year I am trying your method to cook the potatoes in the slow cooker. Looking forward to not having another pot to clean!
Perfect! Such a time (and countertop space) saver. Enjoy!
When I have a large crowd to feed, I use my slow cooker as a way to keep the mashed potatoes ( great for stuffing too) warm until serving. This year I am trying your method to cook the potatoes in the slow cooker. Looking forward to not having another pot to clean!
Perfect! Such a time (and countertop space) saver. Enjoy!
GORGEOUS, friend! xoxo
GORGEOUS, friend! xoxo
Would it compromise flavor to sub greek yogurt for the sour cream? Just not a big fan of sour cream but still want them to be creamy and a healthy substitute would be ideal.
Sour cream really is the star here as it gives the potatoes a delicious creaminess, though I’m sure greek yogurt would work. I would advise using whole milk or 2% greek yogurt.
Would it compromise flavor to sub greek yogurt for the sour cream? Just not a big fan of sour cream but still want them to be creamy and a healthy substitute would be ideal.
Sour cream really is the star here as it gives the potatoes a delicious creaminess, though I’m sure greek yogurt would work. I would advise using whole milk or 2% greek yogurt.
Do you think this recipe would work with bone broth?
Sure!
Do you think this recipe would work with bone broth?
Sure!
This is my new favorite mashed potato recipe!!!
Is there anything else I could use besides sour cream or Greek yogurt? Don’t really like either. Thanks!
Just use a tad bit more milk!
Is there anything else I could use besides sour cream or Greek yogurt? Don’t really like either. Thanks!
Just use a tad bit more milk!
This was really good. Only used 1 cup of milk and they were super creamy. I wasn’t sure what to do with the garlic since it doesn’t really mash up.
Perfect! Hmmm the garlic should soften with the potatoes so that you can mash it – you might just have to mash those parts up a little more.
Oh my gosh, these mashed potatoes were a huge hit for our Thanksgiving feast tonight! Super simple, creamy and garlicky. Used only one cup of milk and they were perfect…and I don’t eat potatoes. Will make these again.
Amazing! So happy to hear that.
Oh my gosh, these mashed potatoes were a huge hit for our Thanksgiving feast tonight! Super simple, creamy and garlicky. Used only one cup of milk and they were perfect…and I don’t eat potatoes. Will make these again.
Amazing! So happy to hear that.
Can this recipe be made ahead of time? If so how should it be reheated?
Can this recipe be made ahead of time? If so how should it be reheated?
You can warm them in your slow cooker or in the microwave! You might just need to add more liquid to keep them silky smooth.
So easy and delicious! Made these for a dinner party Friday, along with your Cheddar Broccoli Cauliflower Gratin, exactly as written and LOVED THEM! Both are added to our Thanksgiving menu! And I love that using the slow cooker frees up a burner or oven space. Thanks for another great recipe!
Amazing!! So happy to hear that – I made them both for Friendsgiving this year, too, and am making the again for the big day. Such a time & oven saver!
Ditto! They’re both on our Thanksgiving day menu!
Can you please update this recipe with instapot instructions?
I’ve actually never cooked with an Instant Pot so I’m not 100% sure. Let me know if you try it!
I’m going to make these this weekend. What a great idea and timesaver! I’ll post a comment and feed back when I’ve made them
Perfect! Enjoy!
Mashed potatoes are one of my favorite parts of Thanksgiving (the second favorite part is pie haha!), but I’ve never tried them in a slow cooker! This is absolutely genius, and will be a huge timesaver this year! Beautiful, Monique!
You’re going to LOVE the slow cooker method – so easy and delicious. Enjoy!
Could I double this recipe easily?
Sure but I think you’d need a larger slow cooker than a 6 quart as this recipe almost fills it up to the top.
Could you make these three day before?
I would not recommend. Mashed potatoes typically are the best the day of making.
Can these be frozen and how?
Hi! I haven’t tried it but I think it should work – check some tips on how to do it here: https://www.thekitchn.com/the-best-way-to-freeze-and-reheat-mashed-potatoes-225440
So easy! Never thought to make mashed potatoes in the slow cooker. I loved the texture of the potatoes by leaving the skin on. I used oat milk and greek yogurt as healthier alternatives and it turned out fantastic.
Absolutely! Delicious 🙂