Slow Cooker Creamy Garlic Mashed Potatoes


Slow Cooker Creamy Garlic Mashed Potatoes | Cooking Classy

With slow cooker season in full swing, what better to serve on a cold day than these Slow Cooker Creamy Garlic Mashed Potatoes? These are comfort food not only at it’s best but they’re also incredibly easy to make! These are a side you’ll definitely want to add to your Thanksgiving menu! They’re nearly guaranteed to be a crowd pleaser! My whole family loved them and I couldn’t get over their delicious garlic flavor. The garlic flavor resembles that of roasted garlic, you’ll notice in the photos below it appears as though it’s become roasted after so many hours of slow cooking.

These potatoes are perfectly hearty and creamy and it’s a forgiving recipe so you can make them just as your prefer. If you want to make them a little lighter you can use mostly milk and light sour cream. If you don’t like peels just peel the potatoes first or if you like some peels then peel half or use larger potatoes so there’s less peel to potato. And if you prefer your potatoes slightly chunky just don’t whip them very long. You can also adjust the garlic to suit your taste, a little more or less won’t hurt. Then of course, as with all mashed potatoes I recommend starting with less liquid then add more as you go until they are the consistency you prefer.

Also, I have some exciting news! I’ve been wanting to launch my own online kitchen shop for years and with the help of my dedicated husband and a few friends I finally have!!! I would love you guys to check it out (HERE)! A few of my favorites are the vanilla beans (duh!) and the herb savor (I’d gotten so tired of throwing out herbs so quickly and have finally found a solution). We searched for the highest quality vanilla beans and want to sell them at the best price. They are Grade A Gold Medal Vanilla Beans (also certified organic and gluten-free)! They are so plump and you will definitely be getting your moneys worth! There aren’t a lot of products yet, as it hopefully grows then I will continue to add more products all the time. I’d love your support so please check it out and see if there’s anything you’d like! No pressure though :). I value your readership so much and never want to push anything on you, I only want to share the products I like with you.

One of the products from my shop I used for this recipe is a potato masher. I know, random that I’d be promoting a potato masher but this one actually folds down so you can fit it in your draw for storage! I got so tired of storing mine in my pantry because my drawer wouldn’t fully close if it tried to store it in there. Getting this masher was one of those ta-da moments for me :).

And the herb savor has been great for extending the life my fresh herbs so I'm not burning through them like crazy.

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Slow Cooker Creamy Garlic Mashed Potatoes | Cooking Classy

Slow Cooker Creamy Garlic Mashed Potatoes

Yield: About 8 servings

Slow Cooker Creamy Garlic Mashed Potatoes


  • 4 lbs red potatoes, cleaned (peeled or unpeeled), cut into 1 1/2-inch pieces
  • 1/2 cup water
  • 1 tsp salt, or to taste
  • 1/2 tsp, pepper, or to taste
  • 1 1/2 Tbsp minced garlic (4 cloves)
  • 1/4 cup butter, melted
  • 2/3 cup sour cream
  • 1/2 cup cream, warmed in the microwave
  • 1/2 cup milk, warmed in the microwave, or as desired
  • Minced chives and butter, for serving (optional)


  • Spray a 6 - 7 quart slow cooker with non-stick spray. Place potatoes in slow cooker then pour water evenly over top (if your slow cooker allows excess moisture to evaporate from the slow cooker I'd recommend adding in an extra 1/4 cup of water). Toss with salt and pepper then add garlic and pour butter evenly over potatoes and garlic. Cover and cook on high heat 4 - 4 1/2 hours until potatoes are tender when pierced with a fork (don't drain!). Mash potatoes with a potato masher then add sour cream, heavy cream. Whip with an electric hand mixer until desired texture is reached, while adding in milk to reach desired consistency. Serve warm with more butter if desired and minced chives.
  • Recipe source: Cooking Classy


  • Melanie: I recieved a slow cooker as a wedding gift and yes it is still in the box! I was looking for a great recipe to crack that bad boy open! I’ll have to try this out! =) November 4, 2015 at 5:46am Reply

  • Trisha @ Home Sweet Homemade: Genius! This would free up space and make things easier for holidays!

    Pinned and will share on Facebook! November 4, 2015 at 7:01am Reply

  • Aimee @ ShugarySweets: I have never made potatoes in the slow cooker, but now I’m totally trying it! This looks easy, and awesome!!! November 4, 2015 at 7:11am Reply

  • Ami@NaiveCookCooks: Jacyln these look so deliciious! My husband will go crazy if I make these! And that jar for holding herbs – I so need that!! Pinned! November 4, 2015 at 7:26am Reply

  • Lucy @ Globe Scoffers: What a great idea, I didn’t know you could do this! Great for a busy day to come home to. I will definitely try it! November 4, 2015 at 9:25am Reply

  • Carol Ann: Would other potatoes like Russett or Yukon Gold work the same? November 4, 2015 at 3:47pm Reply

  • Teri Giese: I have made potatoes in the crockpot, and turn out amazing. Have been wanting to try something new, so am glad to find your recipe! Have always used a mixture of warm milk, cream, and melted butter, with the stove top method. Makes sense that would whip up those tators in the crock.Thanks so much! November 4, 2015 at 8:56pm Reply

  • Kelly: Oh my goodness, these look and sound amazing!

    xx Kelly November 4, 2015 at 9:09pm Reply

  • Nikki: I have made mashed potatoes this way several times-it’s kind of miraculous! I really don’t think I’ll every go back to the old way of boiling them first! November 5, 2015 at 2:30pm Reply

  • Becca @ Two Places at Once: I’ve never thought to make mashed potatoes in the crock pot! Such a great idea, especially with Thanksgiving coming up! November 5, 2015 at 2:46pm Reply

  • Suzanne: I was just thinking of making this for Thanksgiving! Very provident to come across your recipe. And, congratulations on your new shop! I love it! Best wishes for its success! November 5, 2015 at 5:58pm Reply

    • Jaclyn: Thanks so much Suzanne! November 5, 2015 at 6:30pm Reply

  • Karen: I tried a test run before Thanksgiving and the potatoes were wonderful. I did have to add almost a Cup of water but they cooked in 4 hrs and were soft enough to mash and not have to whip with electric mixer. I added a little more butter. Perfect to cook for Thanksgiving and freeing up space. Thank You Jaclyn. I love your recipes!!! November 7, 2015 at 6:05pm Reply

  • Amanda: Is there any way to substitute the butter? I have a Thanksgiving guest who hates butter, so I usually make her a small non-butter portion and add it in after for everyone else. Thank you! November 9, 2015 at 11:21am Reply

    • Sandi: Oh heck Amanda, sneak it in there anyway. She’ll thank you someday. Otherwise, I wouldn’t go to the trouble. Bake her a nice potatoe. LOL November 21, 2015 at 5:01pm Reply

  • Natasha @ Salt and Lavender: Mmmm mashed potatoes… the ultimate comfort food. I’m just sitting here in my freezing office drooling over these photos. Don’t mind me! November 9, 2015 at 2:57pm Reply

  • Nicole: Goodness, your blog is like looking into my stomach’s dream world. I LOVE mashed potatoes but have yet to master a recipe (nothing quite tastes like Mom’s!).. Super excited to try this one! November 20, 2015 at 2:04pm Reply

  • lisa: Great idea!
    Has anyone tried doubling? Would love to make for the Thanksgiving crowd! November 20, 2015 at 4:25pm Reply

  • Tami: Hi, just wondering about doubling this recipe? What do you think? November 20, 2015 at 7:05pm Reply

    • Jaclyn: I might recommend using two slow cookers (just borrowing one from a neighbor or friend) instead. I think a batch that large might cook unevenly. November 21, 2015 at 4:47pm Reply

  • Juliedale: This recipe was a must for me on Thanksgiving since only had one oven working! It was also easy and delicious! Will also use for large gatherings or potlucks since it is time friendly. January 8, 2016 at 4:13pm Reply

    • Jaclyn: I’m so glad you enjoyed the recipe Julie! Thanks for your feedback! January 8, 2016 at 4:45pm Reply

  • Grace: Could you cook these on low for 8 hours? January 13, 2016 at 10:56am Reply

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