Description
The easiest way to make roasted garlic mashed potatoes, without turning on the oven! Perfectly fluffy and creamy!
Ingredients
Scale
- 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)
Instructions
- 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.
Notes
Recipe adapted from Pinch of Yum 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.
Nutrition
- Serving Size: 1 Serving
- Calories: 305
- Sugar: 4g
- Sodium: 430mg
- Fat: 8.2g
- Saturated Fat: 4.7g
- Unsaturated Fat: 2.7g
- Trans Fat: 0.2g
- Carbohydrates: 51g
- Fiber: 5.3g
- Protein: 7.5g
- Cholesterol: 21mg
