Best Slow Cooker Garlic Mashed Potatoes Recipes

GARLIC MASHED POTATOES IN THE SLOW COOKER

Steps:

• 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.
• 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.
• 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.

VEGAN SLOW COOKER MASHED POTATOES WITH GARLIC & CHIVES

Steps:

• Place garlic at the bottom of the slow cooker. Add potatoes. Drizzle with olive oil and sprinkle on the salt. Pout the vegetable broth over the top.
• Cook on high 3 - 4 hours or low 8 hours, until the potatoes and garlic are tender.
• Mash the potatoes! You can either use a potato masher or a hand mixer. I don't recommend a food processor or stand mixer because they can overmix the potatoes and give them a starchy consistency. Mash the potatoes a bit, then pour in 1/3 cup of the almond milk. Continue mashing/mixing, adding additional almond milk until the potatoes are your desired consistency. Mix in the chives.
• Taste and add additional salt and some pepper, if desired, to taste.
• Scoop into a bowl and top with more fresh snipped chives and a pat of vegan buttery spread, if desired.

SLOW COOKER GARLIC MASHED POTATOES

Steps:

• 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.
• 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.

SLOW COOKER GARLIC MASHED POTATOES

Steps:

• Combine the potatoes and garlic in the slow cooker. Pour the chicken broth over the potatoes, cover and cook on high 3 to 4 hours, or on low 6 to 8 hours.
• Remove the potatoes and drain, reserving the cooking liquid and removing the garlic. Return the potatoes to the slow cooker.
• Melt the butter in a small saucepan with the half-and-half over low heat. Remove from the heat and add to the potatoes along with the cream cheese and liberally season with salt and pepper. Use a potato masher to mash, adding the reserved cooking liquid to the potatoes if necessary for the desired consistency.
• Keep warm before transferring to a serving platter. Garnish with chopped chives.