Recipe: Slow Cooker Garlic Butter Mashed Potatoes
Nothing quite encapsulates everything we love about comfort food more than smooth, creamy, buttery garlic mashed potatoes. Oh, and to make it easy on you, we made this in the slow cooker, which means you can make these rich, satisfying potatoes a regular occurrence at your dinner table. Here’s how to do it.
Slow Cooker Garlic Butter Mashed Potatoes:
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Slicing the Potatoes Cuts Down on Time
I’ve been making mashed potatoes in the slow cooker for a few years now (using our foolproof mashed potatoes in the slow cooker recipe) and I just recently discovered that I could cut down on the both the prep and cook times if I thinly slice the potatoes instead of chop them into a small dice. If you have one, a mandoline makes especially quick work of this task.
One Easy Trick for the Best Garlic-Infused Butter
Finishing these creamy potatoes with garlic butter is truly gilding the lily. One perfectly fine option is to melt the butter and garlic in the slow cooker before cook the potatoes. But I prefer to melt the butter in a small bowl in the microwave, add the garlic, cover the bowl, and let the garlic infuse the butter with flavor while the potatoes cook — at least four hours. You’ll have to warm up the butter again before serving the potatoes, but just a few seconds in the microwave should do the trick.
Slow Cooker Buttery Garlic Mashed Potatoes
Serves10 to 12
- 5 pounds
russet potatoes, peeled and thinly sliced
- 2 teaspoons
kosher salt, plus more as needed
- 8 tablespoons
(1 stick) unsalted butter
- 4 cloves
- 2 cups
Finely chopped fresh chives, for garnish (optional)
Place the potatoes and salt in a 6-quart or larger slow cooker. Add enough cool water until the potatoes are just covered. Cover and cook until the potatoes are very tender, 4 hours on the HIGH setting or 7 to 8 hours on the LOW setting. Meanwhile, make the garlic butter.
Place the butter in a small microwave-safe bowl and microwave on HIGH until melted, about 45 seconds. Stir in the garlic, cover with plastic wrap, and set aside to infuse for 4 hours (the butter will solidify). If you're cooking on LOW, refrigerate the garlic butter.
Carefully remove the crock from the slow cooker and drain the potatoes. Return the drained potatoes to the slow cooker and turn to the WARM setting if it has one (otherwise, use LOW). Add the cream and use a potato masher to mash the potatoes to your desired consistency. Taste and season with more salt as needed. At this point, you can keep the potatoes warm for several hours in the slow cooker on the WARM setting.
Right before serving, reheat the butter in the microwave to melt again. Remove the garlic, then pour the melted butter over the potatoes. Garnish with chives, if desired.
Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.