Slow Cooker Roasted Garlic Mashed Potatoes


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


  • 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.