Slow Cooker Garlic Mashed Potatoes Recipe - Allrecipes.com
Slow Cooker Garlic Mashed Potatoes Recipe
  • READY IN 4+ hrs

Slow Cooker Garlic Mashed Potatoes

Recipe by  

"If you love garlic and you love mashed potatoes, you're sure to love these! You can peel the potato skins off if you prefer."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    10 mins
  • COOK

    4 hrs
  • READY IN

    4 hrs 10 mins

Directions

  1. Place the potatoes, water, and butter into a slow cooker. Season with salt, garlic powder, and pepper. Cover, and cook on Low for 7 hours, or High for 4 hours.
  2. Mash potatoes with a masher or electric beater, adding the desired amount of milk to achieve a creamy consistency. Keep warm on low until serving.
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Reviews More Reviews

Most Helpful Positive Review
Aug 31, 2006

I peeled about 3.5 lbs. of russet potatoes, and didn't use quite as much garlic powder as the recipe calls for. I also left out the milk and used 8oz sour cream and about 1 cup of shredded colby cheese (1/2 c butter). These mashed potatoes were the perfect consistency and SOOO creamy and flavorful. My entire family of picky eaters loved them! Reminded us of the "smashed potatoes" at one of our favorite restaurants! Thanks for sharing a great idea!

 
Most Helpful Critical Review
Dec 07, 2007

Made as stated, this is worth three stars. It's a nice dish to come home to, but not spectacular. However, I dressed this recipe up tonight for my company's pot-luck Christmas party. I drained off most of the water and added 1/3 of an 8 oz block of cream cheese, diced, and about 1/2 cup of sour cream, with about 1/2 a cup of milk, or less (I confess to not measuring). I mashed these with my electric mixer, then stirred in 1/2 cup of shredded colby/jack cheese. I covered the dish with another half a cup of cheese. At the party, my pot was scraped clean, and I even caught someone licking the spoon!

 
May 15, 2006

These worked great for me. I used minced fresh garlic, rather than powder. Adjusted butter, cream and seasoning at the end to taste. This worked great for an after church lunch with no fuss. I prepared the potatoes the night before and covered them with water.

 
Dec 21, 2009

5 stars with some tweeking... I peeled the potatoes, used chicken broth for the liquid & a whole bulb of roasted garlic instead of the granulated garlic. I took some fresh sprigs of rosemary & draped them over the top while the were cooking. The rosemary infused the potatoes with the most amazing scent & flavor! When the potatoes were done cooking, I removed the rosemary sprigs & mashed them with butter & whole milk. They were hands down, the BEST mashed potatoes ever....Everyone agreed.

 
Sep 11, 2008

Super easy and absolutely wonderful! I increase the recipe to use 5 lbs of red potatoes. It is the perfect amount for Thanksgiving with my family.

 
Dec 12, 2005

Mmmmm, this was very yummy! I added some fresh cloves of garlic. I sliced them and put them in with the potatoes while they were baking. Then I mashed them all together and it was very garlicky, just how we like it. Thanks for the crockpot recipe!

 
May 29, 2005

Excellent. Much denser than traditional mashed potatoes. I added several crushed whole cloves of fresh garlic which then got mashed into the potatoes.

 
Oct 19, 2004

I tried this recipe over the weekend and I really thought it was easy. I added a little bit more milk than what the recipe called for and I added some butter. They were great and I recommend trying this recipe!

 

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Nutrition

  • Calories
  • 197 kcal
  • 10%
  • Carbohydrates
  • 28.6 g
  • 9%
  • Cholesterol
  • 22 mg
  • 7%
  • Fat
  • 8.2 g
  • 13%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 553 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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