Crock Pot Garlic Mashed Potatoes

Name: Crock Pot Garlic Mashed Potatoes
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 8-10 serving(s)
Ingredients: 2 lbs baking potatoes, cubed (or 1 lb baking potatoes and 1 lb red potatoes); 1/4 cup water; 2 tablespoons butter; 1 1/4 teaspoons salt; 1/2 teaspoon black pepper; 4 garlic cloves, crushed or 1/2 teaspoon garlic powder; 1 cup milk

Community Pick

Submitted by ChrisMc

"An easy way to make garlic mashed potatoes. I like to leave the skins on. I've found that a pastry blender works great for mashing potatoes; it seems even better than a masher."

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Ready In:: 4hrs 10mins
Ingredients:: 7
Serves:: 8-10

ingredients

2 lbs baking potatoes, cubed (or 1 lb baking potatoes and 1 lb red potatoes)
¹⁄₄ cup water
2 tablespoons butter
1 ¹⁄₄ teaspoons salt
¹⁄₂ teaspoon black pepper
4 garlic cloves, crushed or 1/2 teaspoon garlic powder
1 cup milk

directions

Toss potatoes, water, butter, salt, pepper, and garlic and put them into the crock pot.
Cook the potatoes (covered, of course) for 4 hours on high or 7 hours on low in the crock pot.
Add milk and mash the potatoes.

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Reviews

These were wonderful ChrisMc. So easy to throw in the crockpot and forget about them. I used a potato masher and the potatoes came out very smooth and not lumpy. We all loved the garlic flavor. Thanks :)

ratherbeswimmin
I had to have a meal ready when my daughter got home from school so she had enough time to get ready for her dance recital. This was easy to get together in the morning. What made it more appealing is I was able to mash them right in the crockpot. Turned it to low to keep them warm while I sliced my roast and got it ready for my company. Served it with #32215.

Audrey M
Like some others, my potatoes turned brown too. This method didn't save me any time, and I ended up dumping out my batch for brown potatoes. I see other had success, but I don't think I'll try the crockpot method for potatoes again.

michelle_sandiego
These were excellent! I utilized this recipe for Thanksgiving to save real-estate on my stove top. I added chives and cream cheese and the addition made for a creamier mash. Considering using this recipe on game-day, with a variety of toppings on the side so guests can tailor their potatoes how they prefer. Who wouldn't love a mashed potatoe buffet!

Jolie at Food.com
Okay, first things first. If you like white, perfectly whipped mashed potatoes... move on. The best way I can describe these is rustic. They are yellowish, lumpy, have skins.... and are freaking delicious! Seriously. I made them overnight so they'd be ready for dinner the next day, and I wanted to eat mashed potatoes for breakfast. I had some garlic parmesan butter (sold at Sam's Club), so I just used that instead of the garlic. I used a masher and probably could have kept mashing away to get them smoother, but I don't mind lumpy mashed potatoes. My only piece of advice would be to add the milk gradually when you mash them. I threw it all in and probably could have just used 2/3 of it.

awassenmiller

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Tweaks

I feel so lucky to have found this recipe in time for Thanksgiving. The only change I made was to use light cream instead of milk. This is a ten star recipe! Thanks for posting:)

Robyn K.