Garlic Mashed Potatoes In The Slow Cooker

Garlic Mashed Potatoes In The Slow Cooker

20
Alley 22

"Simple and delicious! If you cook for a large family or want to reduce last-minute chaos in the kitchen, you will LOVVVVE this recipe! It has been taste-tested by adults, teenagers, children and toddlers. Everyone in my family loves it...and you will too! Can easily be made ahead; just cool, cover, and store in refrigerator overnight."

Ingredients 3 h 50 m {{adjustedServings}} servings 464 cals

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Nutrition

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  • Calories:
  • 464 kcal
  • 23%
  • Fat:
  • 27.7 g
  • 43%
  • Carbs:
  • 47.8g
  • 15%
  • Protein:
  • 8.8 g
  • 18%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 396 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

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  1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
  2. Transfer potatoes to a large bowl and mash with cream cheese and sour cream until thoroughly combined; slowly mash in chicken broth, followed by garlic powder and salt.
  3. Beat potatoes with an electric mixer on high speed until whipped, about 2 minutes. Transfer potatoes to a slow cooker. Set slow cooker to Low and cook for 3 hours. Stir melted butter into potatoes just before serving.
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Reviews 20

  1. 23 Ratings

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Sarah Jo
9/2/2012

I used reduced fat cream cheese and reduced fat sour cream. I did also add a good amount of fresh snipped chives. I served these with salisbury steak--the family ate almost the whole thing in one sitting. Delicious!

Baking Nana
9/20/2012

I made these for our Thanksgiving in September gathering and well, let's just say.....what is not to like? You obviously don't make these if you are counting calories - you do make them if you are looking for a great make ahead, full of flavor, delicious side dish to any special meal.

slo_cook
1/9/2014

I like making a big batch of mashed potatoes like this because I freeze some of them in qt sized freezer bags. Thaw out a bag, put in a sauce pot over a very low flame and stir a few times and you would think they were just made. I also add a couple of bay leaves and black pepper to the salted water when boiling them. I scrub mine well and leave the skins on before cutting and boiling then mash with a hand masher because I like chunky skin on mashed potatoes. Also I swap out the chicken broth and use half and half. I know, rich but what the heck, very comforting and we don't eat them every day. Whenever there is a family get together I always get asked to bring "your" mashed potatoes.