Description
Creamy, flavorful garlic mashed potatoes made easy in the crockpot. Roasting the garlic brings out a mellow sweetness that elevates this classic side dish. Perfect for holidays, potlucks, or any weeknight meal!
Ingredients
Scale
- 5 lbs Yukon Gold potatoes, peeled and quartered
- 1 cup heavy cream
- 8 oz cream cheese, softened
- 1 cup (2 sticks) unsalted butter, cut into cubes
- 1 head of garlic, roasted
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- Optional garnishes: chopped chives, fresh parsley, crispy bacon bits
Instructions
- Roast the Garlic: Preheat oven to 400°F (200°C). Cut off the top of the garlic head, exposing the cloves. Place on foil, drizzle with olive oil (about 1 tbsp), wrap tightly, and bake for 45-60 minutes, or until cloves are very soft. Cool slightly, then squeeze roasted garlic cloves out of their skins into a small bowl. Set aside.
- Prepare the Potatoes: Peel and quarter the potatoes. Place in a large pot, cover with cold water, and add about 1 teaspoon of salt. Bring to a boil, then reduce heat to medium and cook for 15-20 minutes, or until fork-tender.
- Drain the Potatoes: Drain the potatoes thoroughly in a colander.
- Mashing in the Crockpot: Transfer the drained potatoes to your slow cooker. Add the heavy cream, softened cream cheese, and cubed butter to the crockpot.
- Using a potato masher or an electric hand mixer, mash the potatoes until they are smooth and creamy. If using a hand mixer, be careful not to overmix, as this can make the potatoes gummy.
- Add the roasted garlic cloves, garlic powder, onion powder, and dried thyme to the crockpot.
- Stir everything together until well combined.
- Season with salt and freshly ground black pepper to taste. Be generous with the seasoning, as potatoes tend to absorb salt.
- Slow Cooking: Cover the crockpot and cook on low heat for 2-3 hours, or until the potatoes are heated through and the flavors have melded. You can also cook on high heat for 1-1.5 hours, but be sure to check them frequently to prevent burning.
- Stir the mashed potatoes occasionally during the cooking process to prevent sticking and ensure even heating.
- Taste and adjust the seasoning as needed. You may want to add more salt, pepper, or garlic powder to your liking.
- If the mashed potatoes become too thick, you can add a little more heavy cream or milk to thin them out.
- Serving: Serve hot, straight from the crockpot. Garnish with chopped chives, fresh parsley, or crispy bacon bits. A dollop of sour cream or Greek yogurt adds a nice tang. For a richer flavor, drizzle with melted butter or a little bit of olive oil.
Notes
- Roasting the garlic is crucial for the best flavor.
- Yukon Gold potatoes are recommended for their creamy texture, but Russets can be used (may need more liquid).
- Be careful not to overmix the potatoes if using an electric mixer.
- Taste and adjust seasoning throughout the cooking process.
- To prevent sticking, spray the inside of the crockpot with cooking spray before adding the potatoes.
- Make it vegan: Substitute the heavy cream with full-fat coconut milk, the cream cheese with vegan cream cheese, and the butter with vegan butter.
- Add cheese: Stir in shredded cheddar cheese, Gruyere cheese, or Parmesan cheese for a cheesy twist.
- Spice it up: Add a pinch of red pepper flakes for a little heat.
- Use different herbs: Experiment with different herbs, such as rosemary, sage, or oregano.
- Make it ahead: These mashed potatoes can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat in the crockpot or microwave before serving.
- Using an Instant Pot: If you don’t have a crockpot, you can also make these mashed potatoes in an Instant Pot. Cook the potatoes on high pressure for 8 minutes, followed by a natural pressure release. Then, mash the potatoes with the remaining ingredients.
- Prep Time: 20 minutes
- Cook Time: 165 minutes