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Slow-Cooker Garlic Mashed Potatoes
While cooking, you might notice that the top layer of the potatoes discolors slightly. This is because peeled potatoes will brown when exposed to air, but fear not: It won't affect the color of the final result.
5 lb. russet potatoes, peeled and sliced into 1/4"-thick rounds
8 Tbsp. unsalted butter, melted
Salt and pepper
1 head garlic, halved, with outer layers of skin peeled off
2 sprigs fresh rosemary
1 cup low-sodium chicken broth
2 cups whole milk
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Slow-Cooker Garlic Mashed Potatoes

Slow-Cooker Garlic Mashed Potatoes

Slow-Cooker Garlic Mashed Potatoes
One Star Guiding Stars
  • Servings:Serves 8 to 10
  • Prep Time:15 minutes
  • Cook Time:240 minutes
1. Combine potatoes, 4 tablespoons melted butter, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl and toss to coat; set aside. Place garlic and rosemary in a piece of cheesecloth; gather corners and tie into a bundle with kitchen twine.
2. Add broth, 1 cup milk, and herb bundle to a large slow cooker. Add potatoes, spreading them out in an even layer to avoid washing off butter (this will help minimize browning). Drape a clean kitchen towel over slow cooker, then top with lid. Cook on high until potatoes are very tender, about 4 hours.
3. Remove garlic-herb bundle and set aside. Add remaining 1 cup milk and 4 tablespoons melted butter. Using an electric mixer or potato masher, mash potatoes until mostly smooth. When garlic is cool enough to handle, squeeze softened cloves out of skins into a small bowl and mash with a fork. Season mashed potatoes with salt, pepper, and mashed garlic to taste.
4. Eat immediately or cover and keep slow cooker on warm setting for up to 4 hours. Stir in additional warmed milk to loosen before serving if desired.
Source: Hannaford fresh Magazine, December 2018