Slow Cooker Roasted Garlic Mashed Potatoes

This is the last week in the slow cooker serious! What do you think? Have you found any new recipes you’ll be trying soon?? I sure hope so! Maybe you can even add today’s post for slow cooker roasted garlic mashed potatoes to the list, yum yum!!

Ingredients

6-8 idaho potatoes, small to medium size

6 Tbls butter

1/4 Cup sour cream

3-5 cloves roasted garlic

salt and pepper

Directions

Clean and scrub the potatoes under cold water. Add them to your slow cooker. Prep garlic for roasted garlic like I did in this post except for putting it in the oven, place it on top of the poatotes in the slow cooker.

Place the lid on top and cook on high for 5-7 hours. Check them after 5 hours by stabbing the largest potato with a fork or skewer. Then the fork is inserted with no resistance they are done. Take the potatoes out of the cooker, but leave the garlic inside.

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Take the peels off the potatoes, you can easily do this by scraping the outside with a fork but be careful they are extremely hot!

With the unpeeled potatoes in a bowl, add the butter and sour cream. Mash with the back of a fork or with a potato masher until it is the consistency you prefer. Season with salt and pepper to your taste. Take the garlic pouch out of the cooker and mash 3-5 cloves of garlic, add this to the potatoes until it is the level of garlic you like. Put all this back in the slow cooker on the keep warm setting until you’re ready to serve.

This recipe is especially great because you can keep the mashed potatoes warm when you’re finishing the rest of your meal!

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Slow Cooker Roasted Garlic Mashed Potatoes

Ingredients

• 6-8 idaho potatoes small to medium size
• 6 Tbls butter
• 1/4 Cup sour cream
• 3-5 cloves roasted garlic
• salt and pepper

Instructions

• Clean and scrub the potatoes under cold water. Add them to your slow cooker. Prep garlic for roasted garlic like I did in the how to: roasted garlic post, except for putting it in the oven, place it on top of the potatoes in the slow cooker. Place the lid on top and cook on high for 5-7 hours.
• Check them after 5 hours by stabbing the largest potato with a fork or skewer. Then the fork is inserted with no resistance they are done.
• Take the potatoes out of the cooker, but leave the garlic inside.
• Take the peels off the potatoes, you can easily do this by scraping the outside with a fork but be careful they are extremely hot!
• With the unpeeled potatoes in a bowl, add the butter and sour cream. Mash with the back of a fork or with a potato masher until it is the consistency you prefer. Season with salt and pepper to your taste.
• Take the garlic pouch out of the cooker and mash 3-5 cloves of garlic, add this to the potatoes until it is the level of garlic you like.
• Put all this back in the slow cooker on the keep warm setting until you’re ready to serve.

Tried this recipe?Follow me @danadevolk or tag #danadevolk!

I hope you enjoyed this post and the slow cooker series, make sure to come back next week you never know what we might have up our sleeve for you!

See Parrish’s recipe by clicking the image below:

Make sure to check out the previous week’s recipes in the slow cooker series!

Swedish Meatballs | Pork Tacos | Chinese Hacked Pork

Sticky BBQ Chicken | Ginger Chicken | Pesto Chicken Salad

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Dana DeVolk

Dana is a professional Chef turned blogger, recipe developer, food photographer, cookbook author, brand ambassador, local tv personality, and more! Her passion is writing about food and posting recipes while offering tips and tricks of the trade. She lives in Florida with her Hubby and fur babies. Interested in working with Dana? Email her at [email protected]

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