Slow Cooker Buttery Garlic Herb Mashed Potatoes
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Creamy, buttery garlic and herb mashed potatoes made right in the slow cooker! These are the easiest, best tasting mashed potatoes you will ever make!
Want more mashed potato goodness? Head to my Garlic Sour Cream Mashed Potatoes, Easy Garlic Mashed Potatoes, and Slow Cooker Mashed Potatoes (Easy Crockpot Recipe) next!
It’s baaaaaack! Slow cooker mashed potatoes are making a new appearance here on the CDLC blog. My original Slow Cooker Mashed Potato recipe is by far the most popular recipe on this entire blog. Apparently y’all are as obsessed with ridiculously easy and perfectly creamy mashed potatoes as I am. You and me, we’re two peas in a pod I tell ya.
Which is why I just know that you are going to l.o.v.e. this new slow cooker mashed potato recipe. Today we’re adding butter and garlic and bright herbs to a classic side dish so you know it’s gonna be good.
Now let’s break it down. All you do is add some chopped red potatoes to your greased slow cooker. That’s step one. And I’m just going to answer your question now because I know that it’s coming – NO you don’t not need to add any liquid to the pot. Just the potatoes. Pretty cool huh? Plus you can leave the skins on! Red skins in my mashed potatoes make me swoon.
After 2-3 hours of cooking on high (or 5-6 on low) you add the rest of the ingredients. ALL of them. Just dump them in, no need to be graceful about it, we’re about to make a mess anyway.
Now get your hand mixer out and whip those babies up until they’re pretty smooth but still have some chunks of potato throughout. I just pulse the mixer until I get the texture I want. These potatoes are not meant to be perfectly smooth – they are real potatoes, not instant potatoes. Let them keep a bit of texture!
If you want, you can also use a masher. It’s totally up to you. But be sure to check out my tips for perfect mashed potatoes – if you aren’t careful you can end up with “gluey” mashed potatoes. I’ve never had this happen to my potatoes but enough people have been disappointed in their own mashed potatoes that I’ve included some great tips for avoiding that crisis.
And that’s it! Seriously. Perfectly buttery herb mashed potatoes that you made in the crockpot so you didn’t even have to take up any stove or oven space. Thanksgiving is saved.
More Recipes to Try
- Slow Cooker Glazed Ham – set it, forget it, and feast like royalty.
- Slow Cooker Green Bean Casserole – let your slow cooker handle the holiday favorite while your oven stays free.
- Slow Cooker 4 Cheese Macaroni – rich, creamy, and loaded with cheesy goodness in every irresistible bite.
When you make this recipe, snap a photo and tag me on social – I love connecting with you and seeing what you’re up to in the kitchen!
Slow Cooker Buttery Garlic Herb Mashed Potatoes
Ingredients
- 2 pounds red potatoes, washed and chopped into 2-inch pieces, (you don't need to peel them)
- 4 tablespoons butter
- ½ cup sour cream, (or plain greek yogurt)
- 1 tablespoon minced garlic
- 1 tablespoon finely chopped fresh parsley , (or 2 teaspoons dried parsley flakes)
- ½ teaspoon dried or fresh basil
- ¼ teaspoon dried oregano
- 2 teaspoons salt
- 1 teaspoon pepper
- ¼ cup milk
Instructions
- Add chopped potatoes to a greased slow cooker. Cover and cook on high for 2-3 hours or 5-6 hours on low.
- When potatoes are cooked and fork-tender, add all remaining ingredients (let the butter melt for a couple of minutes). Use a hand mixer or a masher to mash the potatoes. (*see note) Serve warm.
Notes
**This recipe can easily be doubled for large groups – just increase the cooking time by 1-2 hours.
**Although I have never had this happen to my potatoes, I have heard some people complain of “gluey” potatoes after mashing. For help on making perfect, never-gluey mashed potatoes, head to my Tips for Making Perfect Mashed Potatoes page.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Well, they were easy to make, and they tasted good, but they came out grey. So, they didn’t look very appetizing.
Hi Richard, Did you use red potatoes?
Yes.
Tried it and loved it!! This was a huge hit at our thanksgiving!
I’m taking these to my in laws, but they are the second place we are gong today. IS it ok to travel with them?
Hi Danielle! Sorry I couldn’t get back to you on the holiday but in the past I have traveled with these mashed potatoes and they were just fine – hope it worked for you too!
I have A question, when uou say add the poTatoes tO a greAsed crockpot, what do you suggest i use? Butter or oil? And this isnt The butter referenced in the ingredients, Correct? Thanks! Cant wait to test this out on thanksgiving!
I just spritz my slow cooker with a bit of cooking oil!
Love this idea! Looks so good!
I love cheese with my potatoes – do you think feta or bleu cheese (or some other OR none at all) would be preferable?
Thanks!
Hi Kim, I love cheese in my potatoes too! I’ve tried blue cheese in this recipe and loved it! I stirred in about 1/3 up blue cheese crumbles.
We made faux potatoes with cauliflower very good too
Just wondering if you usually use the High/Fast or Med./Slow method of cooking the majority of the time. Which did you prefer? I can see why this recipe is one of your big “sellers”. Sounds too good to be true.
Tiffany, these were fantastic! I have always had trouble making mashed potatoes from scratch and had settled for the microwaveable Bob Evans mashed potatoes since my potatoes always came out horribly . I also hate to dirty up so many dishes having to boil potatoes. I made this for Thanksgiving this year and everyone raved about them. I doubled the recipe and omitted the basil due to personal preference. Girl, this was HEAVEN! Thank you so so much for making my life a little easier & tastier!
Would these come out ok if I made them the night before Thanksgiving?