Reviewed: Mar. 16, 2009

Excellent! I made these the night before, mashed them up in the slow cooker dish, put it in the fridge and heated them up the next day for 2-3 hours. I also used a dish cloth under the lid and may add more garlic next time. Hands and stress free for the day of!

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Nicole

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Mar. 15, 2009

The mashed potatoes turned out great. I added shredded cheddar cheese when I put them in the crock pot.

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Audrey

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Reviewed: Mar. 10, 2009

Made these at Thanksgiving last year. I always add cream cheese to my mashed potatoes and have never had problems with them tasting like glue. I have never thought of putting them in the crockpot though and it worked out great. Not much diferent tasting than my normal taters but it did help with dinner prep. thank you!

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Terri M

Cooking Level: Intermediate

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Reviewed: Feb. 23, 2009

This particular recipe was fun to make and the smell was nice as it was cooking. I prepared this for Thanksgiving dinner. It probably wasn't something I'd describe as 'bursting with flavor' -- but my kids and husband enjoyed it well enough, and it was nice having the potatoes in the slow cooker as it gave me a little extra space to cook the rest of my meal on the stove.

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Mad Cook

Cooking Level: Expert

Home Town: London, Ontario, Canada

Living In: Shorewood, Illinois, USA

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Reviewed: Feb. 17, 2009

These were the best! I boiled the red potatoes whole until tender, then removed the skin. (very easy this way) I did not have sour cream on hand so I added whole milk to taste. I also melted the butter and warmed the milk while mashing potatoes. These had a wonderful creamy consistency. Will never use another recipe for mashed potatoes again. This is it!

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JKASICK

Cooking Level: Intermediate

Home Town: Arlington, Texas, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Feb. 12, 2009

These were awesome. I used a mixer and mixed the potatoes till VERY smooth. I would use more garlic next time. I actually doubled the recipe to make a 5 quart crock pot full.

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JATON4

Cooking Level: Expert

Home Town: Rushmore, Minnesota, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Feb. 3, 2009

Really good, a great idea if you need to cook your potatoes way ahead of time. Came out great though.

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melissa

Cooking Level: Beginning

Home Town: Denver, Colorado, USA

Living In: Broken Bow, Nebraska, USA

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Reviewed: Jan. 30, 2009

These are sooo good. I used russet poatatoes in place of the red (I've found that they make beeter mashed potatoes) and homemade chevre (goat) cheese in place of the cream cheese. I also like to add fresh chives. It was wonderful to take to a church potluck because I could plug it in and it stayed good and hot until we were ready to eat.

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bookwormans

Cooking Level: Intermediate

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Reviewed: Jan. 29, 2009

Fabulous! obviously a bit high on the fat content. but like many I omitted the butter without notice, so that lessened my guilt somewhat! thanks for a great recipe!

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Heather Kelley

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Reviewed: Jan. 26, 2009

Absolutly Delicious! Very much enhanced our Thanksgiven, so good we used same recipe for Christmas! Thank you :)

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Ltsplaynice

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Reviewed: Jan. 21, 2009

Every one loves these potatoes. Its turned into a holiday must have.

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stacyseb

Cooking Level: Expert

Living In: Adams, Massachusetts, USA

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Reviewed: Jan. 13, 2009

I followed the recipe exactly and it was great! Best mashed potatoes I've ever had. I don't make it too often because it is loaded with calories, but it is great comfort food in the winter. This is definitely a staple on our Thanksgiving table.

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kmast88

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Reviewed: Jan. 8, 2009

I can't believe I haven't reviewed these beofre! They are perfect! I cook the potatoes and garlic in low sodium chicken broth which gives a nice flavour. I also use low fat cream cheese and sour cream and taste no difference! Perfect for Christmas or Easter or Thanksgiving, I am craving them now!

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CUTIEAKC

Cooking Level: Intermediate

Home Town: Belleville, Ontario, Canada

Living In: Winchester, Ontario, Canada

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Reviewed: Dec. 31, 2008

These worked out great the first time but the second time I made them they were in the slow cooker longer than I expected and they turned brown and had a burnt taste. Make sure you spray the inside of the crock with spray so they don't stick and only keep warm in there for about 2 hours.

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Andysmom

Cooking Level: Intermediate

Home Town: Sherwood, Oregon, USA

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Reviewed: Dec. 30, 2008

Also left out the butter and they turned out great!

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SARAFIA23

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Reviewed: Dec. 30, 2008

This is sooooo good. My DH does not eat cream cheese OR sour cream, so I went a little light on both ingredients... used half of the sour cream and 3/4 of the cream cheese, then splashed in a little fat free half n half to make sure it wasn't dry. Used russet potatoes instead of red and it was great. Got rave reviews at a big dinner... my guests had never heard of a crock pot mashed potato recipe and I think they were worried the potatoes would get mealy or something... they were outstanding! Thanks for this recipe, it's a keeper!

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KELLYALBRECHT

Cooking Level: Intermediate

Home Town: Peoria, Illinois, USA

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Reviewed: Dec. 29, 2008

This was so delicious! Everyone kept coming back for more! Boiling the potatoes in bouillon cubes and with the garlic really gives it some extra flavor. Do not skip this step. Quite frankly, you could even serve these mashed potatoes without putting them in the slow cooker, but I did it anyway just for giggles. Do as the other individual suggested and use a terry cloth between the pot and the lid, or it WILL become soggy. I will make this again!

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Isabel

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Reviewed: Dec. 27, 2008

These were very good. I made them for the first Christmas we hosted and everyone loved them. I left the skins on the potatoes, which people liked as well. I was a little skeptical at first as they had a glue-like texture before I put them in the slow-cooker but they turned out wonderfully. If I were to make them again, I would add a little horseradish as I did this with the left-overs and they were even better!

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bforbe5

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Reviewed: Dec. 23, 2008

These were very good.

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Mark P.

Cooking Level: Expert

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Reviewed: Dec. 8, 2008

These poatoes are fabulous, and so convenient to make in the slow cooker. No last minute mashing while you're trying to make gravy, vegetables, and serve food. I love it! Used the tea towel method recommended by other reviewers, and it worked really well. These will be part of my Christmas Eve dinner along with beef tenderloin with roasted shallot sauce from this site. Thanks so much!

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