Slow Cooker Buttery Garlic Herb Mashed Potatoes
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!
Servings: 6 servings
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
*recipe adapted from Slow Cooker Mashed Potatoes
**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.
**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
Calories: 158kcal | Carbohydrates: 26g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 833mg | Potassium: 752mg | Fiber: 3g | Sugar: 4g | Vitamin A: 165IU | Vitamin C: 14mg | Calcium: 64mg | Iron: 1mg
