Garlic Mashed Potatoes in the Slow Cooker
These mashed potatoes are insanely good! Having them cook in the slow cooker all day really develops the flavor, plus makes it easier on you!
Servings: 8 servings
Ingredients
- 3 pounds baking potatoes peeled and cut into 2-inch pieces, such as russet or Yukon gold
- 6 cloves garlic halved
- 1 bay leaf
- 2 14 ounce can seasoned chicken broth with roasted garlic or regular chicken broth if you can't find the roasted garlic kind
- 1/2 cup heavy cream
- 1/4 cup butter
- 1 teaspoon salt
- Freshly ground black pepper
Instructions
- In a slow cooker, combine potatoes, garlic, and bay leaf. Pour broth over potatoes.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- Drain potatoes in a colander over a bowl to catch the cooking liquid. Discard bay leaf. Return potatoes to slow cooker and mash lightly with a potato masher.
- In a small saucepan, heat cream and butter until steaming and butter almost melts. Add cream mixture, salt, and enough of the reserved cooking liquid to mashed potatoes to reach desired consistency.
- Use potato masher or hand mixer if you prefer a smoother mashed potato.
- To serve, transfer potatoes to a serving bowl. Sprinkle with freshly ground black pepper and desired toppings.