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- 3 pounds Yukon Gold potatoes, peeled and cubed - 6 cloves garlic, minced - 1 cup unsalted butter, melted - 1 cup milk (or heavy cream for creamier texture) - 1 teaspoon salt (adjust to taste) - ½ teaspoon black pepper (adjust to taste) - ¼ cup fresh chives, chopped (for garnish) You can swap Yukon Gold potatoes for Russet potatoes for fluffier mashed potatoes. If you want a creamier mix, use half-and-half or heavy cream instead of milk. For a lighter option, consider almond milk or oat milk. Each choice gives a different taste and texture. For this recipe, you will need: - Slow cooker - Potato masher - Measuring cups and spoons Using a slow cooker makes this dish easy. It allows the flavors to deepen while you do other things. A potato masher helps achieve a creamy texture. Measuring cups and spoons ensure you use the right amounts for great taste. To start, grab your Yukon Gold potatoes. First, wash them under cool water. This removes dirt and makes them clean. Next, peel the skin off with a vegetable peeler. Once peeled, cut the potatoes into even cubes, about one inch wide. This size helps them cook evenly. Rinse the cubed potatoes again to wash away any leftover starch. This step keeps your mash from being too gummy. Now it's time to layer the ingredients in your slow cooker. Place the cubed potatoes at the bottom. Spread the minced garlic evenly on top of the potatoes. Pour in the melted butter next. This adds a rich flavor and creamy texture. Then, add the milk. You can use heavy cream for an even creamier mash. Next, sprinkle the salt and pepper over everything. It’s important to mix gently before cooking. This ensures all the potatoes get coated with butter and milk. For cooking, you can set your slow cooker on low or high heat. If you choose low, let it cook for 6-8 hours. If you're in a hurry, the high heat setting works in 3-4 hours. You’ll know the potatoes are ready when they are very tender. A fork should easily pierce them. This means they are perfect for mashing. To avoid gummy mashed potatoes, choose the right potatoes. I like Yukon Gold for their creamy texture. Don’t overmix after mashing. Just mash until smooth. If you find your potatoes too thick, add extra milk or butter. Start with a little, then mix well. You can always add more for creaminess. Want to spice things up? Add herbs like rosemary or thyme for a new twist. Fresh herbs bring great flavor. You can also use roasted garlic instead of raw. Roasting softens the garlic's bite and adds sweetness. Experiment with different types of garlic for unique flavors. When serving garlic butter mashed potatoes, presentation matters. Serve them in a big bowl. Drizzle with melted butter and sprinkle with chives for flair. You could also create a well in the center. This adds a mini butter pool, making it look fancy! Pair these mashed potatoes with meats like roast chicken or steak for a delightful meal. {{image_2}} To make cheesy garlic butter mashed potatoes, you can add your favorite cheese. Here’s how: - Prepare the garlic butter mashed potatoes as usual. - Just before mashing, stir in 1 to 2 cups of shredded cheese. - Cheddar, cream cheese, or even Parmesan works well. - Mix until the cheese melts and blends nicely. The cheese adds a rich flavor and creamy texture. It makes every bite even better. For a loaded version, think of toppings that add flavor and texture. Here are some fun ideas: - Crispy bacon bits for a salty crunch. - Sour cream for a tangy kick. - Green onions or chives for freshness. - Shredded cheese for extra creaminess. Feel free to mix and match toppings. This gives you a fun, hearty dish that everyone will love. Adding herbs can elevate your garlic butter mashed potatoes. Here’s how to do it: - Use fresh or dried herbs like thyme, rosemary, or parsley. - Add about 1 to 2 teaspoons of dried herbs or a few sprigs of fresh herbs. - Stir them into the potatoes before cooking. These herbs add a lovely aroma and depth of flavor. They make your dish feel fresh and inviting. You can refrigerate garlic butter mashed potatoes for up to three days. Use an airtight container to keep them fresh. This helps lock in flavor and prevents spoilage. To freeze mashed potatoes, let them cool first. Then, spoon them into freezer bags or containers. Squeeze out air before sealing. They will stay good for about two months. To thaw, place them in the fridge overnight or use the microwave. For reheating, the best method is using the stove. Add a splash of milk to keep them creamy. Stir over low heat until warm. If they seem dry, add more milk or butter for moisture. This helps retain their smooth texture and rich flavor. Yes, you can use other potatoes. - Red potatoes are waxy and creamy. - Russet potatoes are fluffy but can be a bit dry. - Fingerling potatoes add a fun shape and flavor. Experiment with different types to find your favorite! If your mashed potatoes are dry, don’t worry! - Add more milk or cream slowly until you get the right texture. - You can also mix in some melted butter for richness. - For a quick fix, try adding a spoonful of sour cream. Taste and adjust until they are creamy and smooth. You can store mashed potatoes in the fridge for up to 3 days. - Use an airtight container to keep them fresh. - If you want to save them longer, freeze for up to 2 months. When ready to eat, thaw in the fridge overnight before reheating. In this post, we explored how to make creamy garlic butter mashed potatoes, from ingredient lists to serving tips. We discussed key steps like preparing the potatoes, layering ingredients, and cooking techniques. Remember, you can customize this dish with cheese or fresh herbs to make it your own. Proper storage and reheating techniques can keep your mashed potatoes tasty. I hope these insights help you create the perfect side dish for your meals! Enjoy every bite you make.

Slow Cooker Garlic Butter Mashed Potatoes

Creamy and flavorful mashed potatoes made effortlessly in a slow cooker with garlic and butter.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Side Dish
Cuisine American
Servings 8 servings
Calories 200 kcal

Ingredients
  

  • 3 pounds Yukon Gold potatoes, peeled and cubed
  • 6 cloves garlic, minced
  • 1 cup unsalted butter, melted
  • 1 cup milk or heavy cream
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.25 cup fresh chives, chopped

Instructions
 

  • Place the peeled and cubed Yukon Gold potatoes in the slow cooker.
  • Add the minced garlic evenly over the potatoes.
  • Pour the melted butter over the potatoes and garlic, then add the milk.
  • Sprinkle the salt and pepper on top.
  • Stir gently to combine the ingredients, ensuring that the potatoes are coated with butter and milk.
  • Cover the slow cooker and set it on low heat for 6-8 hours, or on high heat for 3-4 hours, until the potatoes are tender.
  • Once cooked, use a potato masher to mash the potatoes directly in the slow cooker until smooth and creamy.
  • Adjust the seasoning with more salt and pepper if needed, and mix until well combined.
  • Serve warm, garnished with fresh chives on top.

Notes

For an elevated presentation, serve in a large bowl drizzled with melted butter and extra chives.
Keyword garlic butter, mashed potatoes, slow cooker