My sweet husband LOVES garlic mashed potatoes! I pretty much love any mashed potatoes. They are the perfect creamy vessel for my daily butter and salt intake. When I started seeing a few recipes for crockpot mashed potatoes floating around here and there, I was definitely thinking, this could be a game changer. But will they really cook that way, or turn out gummy or something?
So I tried them a few different ways, and decided to try roasting the garlic (the same way I do in the oven) in a foil packet in the crockpot. The garlic needs a little more crockpot time than the potatoes do, so I put the foil packet of garlic into the empty crockpot on high for an hour before I added the liquid and potatoes. It came out perfectly!
When the potatoes were tender, I pulled out the foil packet, squeezed out all the roasted garlicky goodness, smashed it into a paste, and then whipped those bad boys into shape! Lindsay, from Pinch of Yum, whipped hers right in the crockpot, which is genius! So convenient to be able to keep them warm in the crockpot, especially if you are bringing them to a Thanksgiving gathering away from home.
I also like to add a little cream cheese to make them extra, ya know, CREAMY. Just makes my day every time!
If you want to make these for Thanksgiving, a five pound bag of potatoes made into mashed potatoes serves 10-12 people. It fits well in a 5-6 quart crockpot. Hope you get a chance to try these. Love them!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
Can't get enough?
- 1 head of garlic
- 1 teaspoon olive oil
- salt and pepper
- 5 pounds Russet potatoes, peeled and chopped
- 1 cup chicken broth
- 1 cup whole milk
- 2 ounces softened cream cheese
- 1/4 cup butter
- additional milk as needed
- 1 teaspoon salt
- dried parsley (optional)
- Set your crockpot on high heat.
- Slice off the top (the pointy end) of the head of garlic. Place it on a piece of foil and drizzle with olive oil. Sprinkle salt and pepper on top. Do not peel the garlic or separate the cloves. Wrap the garlic up into a little foil packet, and place it in the crockpot. Cook for 1 hour.
- Remove the garlic foil packet from the crockpot. Spray your crockpot with nonstick spray for easy cleanup. Add the chopped and peeled potatoes, chicken broth and milk. Place the foil packet of garlic on top of the potatoes. Cover and cook on high for another 3-4 hours.
- When potatoes are fork tender remove the foil packet from the crockpot. Add cream cheese, butter, and salt to the crockpot. Open the foil packet and allow the garlic to cool so you can handle it. Squeeze the garlic head so that the cloves pop out and add them to the potatoes. Use a hand mixer to whip them until they are smooth, adding more milk as needed. Taste and add seasoning as needed. Turn heat to low and cover until ready to serve.
I have also made this recipe with red potatoes, and left the skin on, which makes them that much easier! I used a potato masher instead of an electric mixer for chunkier mashed potatoes.