Slow Cooked Garlic Mashed Potatoes

Ingredients

• 1.81 kg (4 lb)red potatoes, cleaned and rinsed, peeled or unpeeled, and cut into 3.8 cm (1½-inch) pieces
• 120 ml (½ cup)water
• 5 ml (1 tsp), or to tastesalt
• 2.5 ml (½ tsp), or to tastepepper
• 22.5 ml (1½ tbsp; 4 cloves)minced garlic
• 57 g (¼ cup)butter, melted
• 160 ml (⅔ cup)sour cream
• 120 ml (½ cup)cream, warmed in the microwave
• 120 ml (½ cup), or as desiredmilk, warmed in the microwave
• To serve, optionalminced chives and butter

Instructions

1. 1

   Prepare the cooker

   Spray a 5.7–6.6 L (6–7 qt) slow cooker with non-stick spray. Add the potatoes and pour the water evenly over them.

2. 2

   Season and cook

   Toss the potatoes with the salt and pepper, then add the garlic and pour the melted butter evenly over the potatoes and garlic. Cover and cook on high for 4–4½ hours, until a fork pierces the potatoes easily. Do not drain.

3. 3

   Mash the potatoes

   Mash the potatoes with a potato masher, then add the sour cream and cream.

4. 4

   Mix to texture

   Beat with an electric hand mixer until you reach your preferred texture, adding the milk as you go to get the consistency you want.

5. 5

   Serve warm

   Serve warm, with extra butter if desired and minced chives.

What are slow-cooked garlic mashed potatoes?

Mashed potatoes are a familiar American side, often served with a roast or as part of a holiday meal. This version cooks chunks of red potato slowly with garlic, water and butter before they are mashed and enriched with sour cream and cream.

The slow cooker keeps the method hands-off, while the combination of a masher and hand mixer lets you choose how smooth to make the finished potatoes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 246 calories, 4g protein, 30g carbs, 12g fat.

The potatoes provide most of the carbohydrates, while the butter, sour cream, cream and milk contribute much of the fat; the dairy also supplies some protein. Serve a moderate scoop alongside a protein-rich main and vegetables to make a balanced plate.

Choosing the potatoes

Red potatoes: The recipe works with the potatoes peeled or unpeeled, so leave the skins on for a more rustic mash or peel them for a smoother result.

Even pieces: Cut the potatoes into roughly 3.8 cm chunks so they cook at a similar rate. Keep the pieces close to the stated size rather than leaving some much larger than others.

Building the garlic flavour

Garlic: Minced garlic cooks alongside the potatoes, distributing its flavour through the dish. Add it with the butter after seasoning the potatoes.

Butter: Pouring melted butter over the potatoes and garlic helps coat them before the slow cooking. The recipe uses more butter at serving only if you want it.

Getting the texture right

First mash: Use a potato masher after cooking to break down the tender pieces before adding the sour cream and cream. This gives you control over how much texture remains.

Final mixing: Beat with a hand mixer while adding warm milk gradually. Stop when the potatoes reach your preferred consistency; you may not need all the milk.

Checking doneness and timing

Fork test: The potatoes are ready when a fork pierces them easily after 4–4½ hours on high. If they are still firm, continue cooking until tender.

Keep the liquid: Do not drain the cooking liquid before mashing. It is part of the mixture, and the recipe relies on it as the potatoes are mashed.

Serving the potatoes

Finishing touches: Serve the mash warm with minced chives and extra butter if desired. Add the toppings just before serving so they remain distinct.

Pairings: These potatoes suit roast meat, poultry or a vegetable main. A green vegetable or salad alongside adds freshness to the rich, creamy side.

Recipe notes & tips

• Cut the potatoes into evenly sized 3.8 cm chunks for more even cooking.
• Taste the potatoes after cooking and adjust the salt and pepper to suit your preference.
• Warm the cream and milk before adding them so they blend smoothly into the hot potatoes.
• Add the milk a little at a time and stop when the mash reaches your preferred consistency.
• Keep the cooking liquid in the slow cooker when you begin mashing.
• For a rustic finish, leave the red potato skins on.

Variations

• Extra chives: Fold in some minced chives before serving for a more pronounced herbal flavour.
• More garlic: Add extra minced garlic if you prefer a stronger garlic taste.
• Smooth mash: Peel the potatoes and mix for longer to make a smoother result.
• Rustic mash: Leave the skins on and stop mixing while the potatoes still have some texture.
• Peppery finish: Add more black pepper to taste just before serving.

Common mistakes to avoid

• Uneven chunks: Large and small pieces cook at different rates; cut the potatoes to a similar size.
• Draining the cooker: The method says not to drain; leave the cooking liquid in with the potatoes.
• Adding all the milk at once: The mash may become looser than intended; add it gradually and check the texture.
• Stopping before tender: Firm potatoes will not mash smoothly; continue cooking until a fork pierces them easily.
• Overmixing: A long beating can make the texture less appealing; stop once the desired consistency is reached.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently until hot, stirring in a little milk if the potatoes have thickened; avoid prolonged high-speed mixing.

Frequently asked questions