Slow Cooker Rosemary Garlic Mashed Potatoes
If you are looking for a creamy, melt-in-your-mouth side dish — you’ve got to try these slow cooker mashed potatoes. The best recipes, in my opinion, are also the simplest. This recipe is no exception. All you need is potatoes, garlic, rosemary, cream, butter and salt. Simple!
The beauty of this recipe is that it is mostly hands-off (thanks, slow cooker) and free up the oven for other dishes and meals. You don’t even need to peel the potatoes! This recipe is naturally gluten-free and your kids will love it, too.
Gather your Ingredients
- Yukon Gold Potatoes – I prefer Yukon gold to Russets because they have less starch, and less starch yields creamier (read: not gummy) potatoes.
- Garlic
- Butter – I almost always use salted butter in my recipes. Buttery saltiness adds a depth of flavor.
- Heavy Cream – I don’t use milk for this one. You need the extra fat and “creaminess” of heavy cream.
- Rosemary – fresh is best (dried rosemary is very potent!)
- Salt
- Pepper (optional, but good).
Why You’ll Love This Recipe
- Budget Friendly Meal
- Mostly hands-off, except for the prep and mixing part
- One pot meal – this can be made entirely in the crockpot, except for a colander for draining.
- Rustic, creamy, melt in your mouth. I guarantee someone will say – “these potatoes are so good.”
Slow Cooker Rosemary Garlic Mashed Potatoes
Delectably creamy and buttery yukon gold mashed potatoes with rosemary and garlic. A savory side dish that pairs well with so many meals! Can be easily doubled for a crowd!
Equipment
- 1 Slow Cooker I used a 6 quart, but 4 quart is fine too
- 1 Colander
- 1 Hand Mixer optional
Ingredients
- 2.5 pounds Yukon Gold Potatoes diced (2.5 pounds is half a bag) – see notes
- 2 cups water
- 1 tbsp rosemary chopped, plus more for garnish
- 2 cloves garlic minced
- 1 cup heavy cream plus more for drizzling
- ¼ cup butter half stick, I use salted butter
- ¾ tsp salt I use kosher salt
Instructions
- Coat slow cooker with a bit of oil or butter to prevent sticking.
- Place diced up potatoes, garlic, rosemary and water in the bottom of slow cooker.
- Cover and cook on high for 4 hours. Once tender, turn off the slow cooker, drain the potatoes and return them to the slow cooker.
- Place slow cooker on warm setting. Add butter, heavy cream, and salt to the potatoes in the slow cooker and mash by hand or with a hand mixer. Do not overmix! Some lumps are ok and add texture. (see notes).
- Keep potatoes warm in the slow cooker for serving, or transfer to a serving dish. Top with a bit of cream and more rosemary. Serve hot.
Notes
I leave the skin on my potatoes for added nutrients and texture, but you can certainly peel yours if you prefer.
Over-mashing/mixing potatoes causes them to release more starch. More starch = gummier potatoes. Do not overmix. Use a hand masher, a mixer on low speed, or a potato ricer for fluffier, creamier potatoes. Using Yukon Gold helps with this too as they are lower in starch than Russets.
If you are making these for a crowd – use a full bag of potatoes and double all other ingredients. Cooking time remains the same.
To reheat: Add more cream and stir lightly. Microwave until hot, about 2 minutes.
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